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Perched in a golden "treehouse" above Sandy Ground, Veya is an epicurean's dream. This second-floor aerie—all gleaming wood and candlelight—is a labor of love for owners Carrie and Jerry Bogar, who have built a menu around the equatorial "cuisine of the sun." Translation: Expect wonderfully inventive, intensely flavorful food, drawn from the culinary traditions of tropical climes. No one passes up the Moroccan spiced shrimp "cigars," nor should they. Vietnamese-style crispy calamari comes with a sweet-and-spicy nước chấm dipping sauce. Entrées include tamarind-glazed roast chicken, grilled jerk-spiced tuna, vanilla-cured duck breast, and local lobster, either butter-poached or grilled and served with a passionfruit mustard sauce. The five-course Veya Tasting Menu ($85) is a sampler of the chef's favorite dishes. Dining is on the second-floor veranda, open to the breezes, where the food and service are upmarket but the ambiance is island-casual (note that reservations are required).