John Gray's Kitchen

Frommer's Review

I don't know what to tell you about this restaurant except that you can count on two things: that the food will be good, and that the next time you go, everything will be totally different. The owner, a onetime Ritz-Carlton chef, seems to get bored easily and is always ready to change things. His ilk is the bane of travel writers, but I can't punish him on that score. His food has been dependably good, and he is careful to get only the freshest seafood. The restaurant is especially popular on Sunday afternoon, when it serves barbecue with all the traditional meats and sides. For the monthly full-moon party, the staff moves the entire restaurant down to the beach, builds a bonfire, and cooks an entirely different menu.

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