Frommer's Review
One of the grandest dining spots on the island lies in the Ritz-Carlton hotel. It is decorated in a West Indian style, taking its decor from its name -- candles, plates, cushions, and wall accents are all in blue. The executive chef, Jasper Schneider, is one of the finest on the island, carefully shopping for only the finest in top-quality ingredients to construct his divine meals. Guests dine in air-conditioned comfort or select a table on the patio under umbrella-shaded tables (the umbrellas are blue, naturally).
Breakfast dishes are about the best on the island, including both a hot and cold buffet. The bananas foster French toast with whipped butter and aged rum is almost irresistible, as are the buttermilk pancakes with blueberries, strawberries, bananas, toasted coconut whipped butter, and maple syrup. Of course, if you order the Bleuwater Bloody Mary mimosa, the day is yours.
At dinner, such exotica as duck wontons with pickled cucumber salad or scallop carpaccio are served as starters. You can follow with main dish selections "from the sea" or "from the farm." Our oven-roasted grouper came with leeks and a chorizo-clam broth. Another specialty is a duo of beef -- pan-seared côte de boeuf and red-wine-braised Kobe short ribs. A "tasting plate" is the way to go in desserts, though you may opt for the warm chocolate tart with a white-chocolate-and-ginger ice cream.
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.
