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This is one of the island’s top restaurants—and you get your money’s worth, from the terrific island fare to the breathtaking views of the Charlotte Amalie harbor below from the open-air dining room. The Caribbean specialties include a classic kalaloo soup, here brimming with shrimp, crab, and okra; and conch fritters served with sweet mango Scotch bonnet honey. Chef Manny Thompson has a deft touch: For a main course, try the jambalaya; it has a subtle fire and perfectly caramelized vegetables. Fresh-caught fish and Water Island lobster are also highly recommended—the proprietor and his bartender often do morning lobster fishing for the night’s meal. Look for traditional island sides like fungi (thickened cornmeal polenta), breadfruit mash, and sweet potato dumplings.