Fatman's Nephew

Frommer's Review

In another location, "Fatman" became a legend on Grand Bahama Island. Although he's no longer with us, the Fatman must have left his recipes and cooking skills to another generation of cooks. Today the place, which used to cater mainly to locals, has gone touristy, but much of the same traditional fare is still served with the same unflagging allegiance to Bahamian ways. The restaurant overlooks the marina at Port Lucaya from an eagle's-nest position on the second floor. You can enjoy drinks or meals inside, but we like to head out to an outdoor covered deck to watch the action below. At least 10 different kinds of game fish -- including both wahoo and Cajun blackened kingfish -- plus curried chicken, mutton, turtle steak (lightly breaded and pan-fried), or beef are usually offered. Bahamian-style shark soup, made from the flesh of either nurse sharks (they're especially flavorful because they feed primarily on lobsters) or hammerheads ("little tender ones," according to the chef), is sometimes featured on the menu. Most dishes, except for expensive shellfish, fall at the lower end of the price scale. Beware, as the local staff can be flighty.

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