Rare

Frommer's Review

We'll go out on a limb here, and claim this Dino Jagtiani's steakhouse is the best and most classic "chophouse" in the Caribbean. He selects only the choice cuts, which he ages to perfection. The meat is hung in large sterile refrigerators for 21 days during its "ripening" period. The chefs here are the only ones in the Caribbean to offer certified Angus prime beef. The house specialty is a 16-ounce dry aged Angus strip steak -- hand cut, robust in flavor, and grilled to your liking. The fork-tender veal chop, weighing 12 ounces, bursts with flavor. Perhaps the ultimate for steak lovers is the "de-constructed porterhouse," a 16-ounce dry aged strip. If you don't like steak (perhaps you should eat elsewhere), the menu also features a succulent Maine lobster and even Dover sole in lemon butter. To get you going, appetizers are some of the best on island, especially the Prince Edward oysters Rockefeller and the jumbo lump crab cake. Vegetarians can come here just for the side dishes, especially those truffled mashed potatoes or the Vidalia onion rings with chipotle catsup.

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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