Frommer's Review
The chefs here roam the Caribbean for tantalizing flavors, which they adapt for their ever-changing menu. The restaurant is easy to spot, with its big canopy, the only protection from the elements. The bar wraps around the main dining room and offers some 30 frozen drinks; Thursday is Margarita Night. Some think the kitchen tries to do too much with the nightly menu, but it does produce some zesty fare -- everything from Anegada lobster cakes to a spicy Jamaican pickapepper steak. Try flying fish served as an appetizer, followed by Haitian voodoo snapper pressed in Cajun spices, then grilled and served with fresh fruit salsa. Equally delectable is mahimahi in a Cruzan rum-and-mango sauce. The knockout dessert is the mango-banana pie.
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