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NEO-CARIBBEAN This open-air spot has a sociable drink scene, with a big bar and a lengthy list of frozen concoctions, many made with the juice from fresh island fruits. But Morgan’s gets a lot of love for its gourmet Caribbean food as well, covering a broad range of island styles. That might include Anegada lobster and crab cakes, a nod to the lobster-rich B.V.I. island of Anegada, or the homemade Caribbean soup special. The St. John yellowfin tuna salad comes with local organic baby greens and local tuna. We also like the Island Fish Pot, a bouillabaisse-style French-Caribbean seafood mélange, or Poppas Pickapepper Steak, marinated in peppercorn-infused Pickapeppa sauce (the famous Jamaican condiment).