Coconut Grove

Frommer's Review

The building itself looks like a hut from Tahiti. It was the creation of restaurateur Gary Colt and his wife, Karin. You dine under a roof of thatched palm leaf fronds in a rough timbered structure. A crying Buddha emerges from the root of a teak tree. All this is but a backdrop for one of the best cuisines on island. Quality ingredients and first-rate dishes emerge from the kitchen, demonstrated by such dishes as a seafood napoleon with shrimp and lobster in a Madras-curry sauce or his sliced flank steak in a cabernet sauvignon-butter sauce with a side of truffle-laced mashed potatoes. You might also sample the chicken breast with a pistachio dressing, a divine marriage. Finish off with crème brûlée, a dessert specialty, although the chocolate almond tart is also sublime.

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.