Equator

Frommer's Review

This restaurant lies behind the tower of an 18th-century sugar mill, where ponds with waterlilies fill former crystallization pits for hot molasses. A flight of stairs leads to a monumental circular dining room, with a wraparound veranda and sweeping views of the water and St. Thomas. In the center rises the stone column that horses and mules once circled to crush sugar-cane stalks. A giant poinciana-like Asian tree of the Albizia lebbeck species -- islanders call it "woman's tongue tree" -- grows in the middle of the restaurant.

The cuisine is the most daring on the island, and for the most part, the chefs pull off their transcultural dishes. A spicy and tantalizing opener is lemon grass-and-ginger-cured salmon salad. Daily Caribbean selections are offered, such as a classic Caribbean callaloo soup, or you can opt for such fine dishes as seared Caribbean tuna, or penne pasta with shiitake mushrooms and roasted tomatoes in an herb-garlic cream sauce. There's always a dry, aged Angus steak or a grilled veal chop for the more traditional palate.

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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