Pago Pago

Frommer's Review

The elegant beige-on-beige decor features dark-wood plantation-style window louvers. The framed botanical sketches adorning the walls add sophistication, while the restaurant's multitiered spaciousness whispers luxury. Expectancy and promise hang in the air, fueled by the dramatic first course: jumbo lump crabmeat, served in a martini glass and topped with Russian dressing. The Savannah crab cakes and tropical shrimp cocktail (seasoned with a refreshingly tart mango relish) also score. But they can barely hint at the appeal of the main courses: Seafood treasure -- scallops, shrimp, and lobster in a creamy Thermidor sauce, and succulent black Angus steak marinated in garlic and herbs. The climax? Hands down, it's the delectable white chocolate mousse that's served in a delicate nest spun of pecan brittle.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.