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On an island with a surplus of talented cooks, Chef Dale Carty resides on the top rung. Chef Carty cut his teeth in the French-classical kitchen at Malliouhana, a culinary incubator for many of today's island chefs. This native Anguillian has been running this, his own restaurant, in a teal-blue Creole cottage in South Hill for some 15 years. The location—right on the main road toward the East End—is definitely not the beach. On the other hand, you're not paying beach prices either. The menu is the chef's homage to local island food, although it's diverse enough to include international dishes like warm goat-cheese salad, a steakhouse-perfect Black Angus steak, and even burgers at lunch. Still, we go for the Caribbean-inflected dishes: the lobster Creole, the grilled jerk tuna salad, and the stewed chicken with rice and peas. A tapas menu dips into the island oeuvre with bites like conch fritters with banana rum sauce and a slow-cooked goat wrap in a curry barbecue sauce. Reservations are recommended. On Saturday nights, you'll find live music added to the mix.