Three Palms

Description:

• This restaurant sits across from one of the largest hotels in Montego Bay. With its cedar-shingled design and trio of steeply pointed roofs, it has the air of a country club. Not everything is ambrosial on the menu, but the cooks turn out a predictable array of good pasta and seafood dishes. Many of the flavors are Mediterranean, especially the lobster tails and other seafood dishes. Two intriguing chef's specialties are "grouper round down" (grouper served with shrimp, squid, and mussels) and pan-seared snapper with beans, rice, and fresh vegetables. Begin with the freshly made soup of the day and follow with a Caribbean vegetable salad with peanut dressing. Main courses include curried spring lamb with a tamarind glaze and hearty meat dishes including ribeye steak and a double pork chop.

• © Frommer's 2012

Awards:

Frommer's

•  Recommended 2010