Ortanique on the Mile

Chef Cindy Hutson has truly perfected tantalizing New World Caribbean cuisine. For starters, ask if the pumpkin bisque with a hint of pepper sherry is on the menu. If not, a spicy fried calamari salad is exceptional. Afterward, move on to the tropical mango salad with fresh marinated sable hearts of palm, julienne mango, baby field greens, toasted Caribbean candied pecans, and passion-fruit vinaigrette. For an entree, I recommend the pan-sautéed Bahamian black grouper marinated in teriyaki and sesame oil. It's served with an ortanique (an orangelike fruit) orange liqueur sauce and topped with steamed seasoned chayote, zucchini, and carrots on a lemon-orange boniato-sweet plantain mash. For dessert, try the chocolate mango tower -- layers of brownie, chocolate mango mousse, meringue, and sponge cake, accompanied by mango sorbet and tropical-fruit salsa. Entrees may not be cheap, but they're a lot less than airfare to the islands, which is where most, if not all, of the ingredients hail from.

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.

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