- Cuisines: Caribbean, International, Fusion
This restaurant is housed on the second floor of the industrial-looking ferryboat terminal at the edge of the harborfront in Charlotte Amalie, departure point for boats headed off to the British Virgin Islands and St. Croix. Established in 1963 by the then-owner of the famous Pump Room restaurant in Chicago, it does a thriving breakfast and lunch business among local boat owners and downtown office workers. The draw is some of the best West Indian cooking on the island, a cuisine that takes the preparation of callaloo greens very seriously (they're fabulous), and the nuances of pounded conch steak and grouper with fries with devotion. If you want something "international" (meaning American), the menu lists club sandwiches, steaks, chicken dishes, and burgers, but virtually everyone who comes here orders the West Indian food. Examples? Stewed oxtail or chicken, or fried potfish with Creole sauce, always served with your choice of pigeon peas and rice, mashed potatoes, dumplings, macaroni and cheese, fungi with vegetables, fried plantains, or two kinds of potatoes.
- © Frommer's 2013
- Recommended 2010