It's hard to decide which is yummier: the panoramic views of Meads Bay from the restaurant deck or the reliably tasty, unfussy food. Local seafood features prominently on the menu—as in Straw Hat spring rolls made with local lobster and crayfish, or the crispy snapper filet with sweet potato gnocci—as do West Indies–inspired dishes like the curry goat potpie. The blackened lobster and shrimp tacos are irresistibly good, and chicken breast is hickory-smoked in house-made barbecue sauce. You can also always get a nice grilled fish at Straw Hat, served with island-style sides like rice and peas or sweet plantains.