A new culinary team is bringing creative—and determinedly locavore—Asian fusion cuisine to the Asolare. Which means that a nice Caribbean ceviche is made with the day’s catch and served with a passionfruit vinaigrette. A pan-roasted mahi drawn from local waters comes with curried local pumpkin, and the restaurant’s signature shrimp and grits come with sesame-crusted shrimp over stone-ground grits (with goat cheese and star anise), sauteed local peppers, and sour collard greens. It’s a beautiful concept, neatly realized, and we look forward to seeing where the muse takes them. The restaurant is set in the Estate Lindholm Bed & Breakfast, perched atop a hill with Cruz Bay spread out below.