Ortanique on the Mile

Frommer's Review

You'll be greeted as you enter with soft, spiderlike lights and canopied mosquito netting that will make you wonder whether you're on a secluded island or inside one of King Tut's temples. Chef Cindy Hutson has truly perfected her tantalizing New World Caribbean cuisine that also graces the menus of her two other Ortaniques in Washington, D.C. and Las Vegas. For starters, an absolute must is the pumpkin bisque with a hint of pepper sherry. 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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