This Rodney Bay Village hot spot is yet another winner from Coal Pot chef/owner Xavier Ribot, who with the Blue Olive has added Italian classics to his French/Creole oeuvre. You dine on the nautically themed open-air terrace or in the air-conditioned dining room. A main menu focuses on the kind of food Chef Xavier has built his reputation on, dishes like honey-and-rosemary-roasted goat cheese salad or St. Lucia stuffed crab back, as well as deftly grilled steaks and seafood. What's new is the pasta menu, a range of pastas and classic sauces to match (Bolognese, carbonara, pesto), not to mention a couple of house-made lasagnes, a crab-stuffed ravioli, and a Cajun jambalaya thrown in just to keep things interesting. The smart wine list is the work of celebrated local wine specialist Bruno Galon.