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Frommer's Recommended
This Sicilian-owned trattoria-cum-tavern draws a loyal patronage of full-time Grand Cayman residents who make Friday and Saturday dinner their culinary respite from home-cooked meals. The restaurant is located in a less-than-glamorous shopping center on the landlocked side of West Bay Road, completely lacking a view. Ironically, it is also recommended by the concierges of nearby upscale hotels. Food is served in generous portions in a no-nonsense, dark-paneled setting that might have been imported directly from a bar and grill in the suburbs of Detroit or Pittsburgh. However, considering that many of the clients aren't particularly interested in a restaurant theme of "Caribbean romance" (they're probably sick of that restaurant theme anyway), no one seems to care. Begin your meal with zesty grilled shrimp and calamari in a garlic-and-lemon-flavored sauce, or barbecued Cajun prawns. The cioppino, or shellfish stew, is fabulous. Pastas come in dozens of different varieties; a favorite is tossed in a basil sauce with red potatoes. Mussels are piled high with your choice of four sauces -- white wine with garlic, spicy marinara, saffron-flavored cream, or red-wine sauce -- and served as either a starter or main course. The best fish and meats are a savory snapper livornese, made with capers and black olives; veal Edoardo (scaloppine topped with Parma ham and fontina cheese); and tenderloin of beef wrapped in bacon and served with Cambazola cheese and red-wine demi-glacé. If you're in the mood for pizza, choose from nine types, or build your own from 15 toppings, including blackened chicken and shrimp.
Copyright: Excerpted from Frommer's Portable Cayman Islands, 3rd Edition, (c) 2008, Wiley Publishing, Inc.
, Cayman Islands
Edoardo's
PRICE:
Frommer's Recommended
This Sicilian-owned trattoria-cum-tavern draws a loyal patronage of full-time Grand Cayman residents who make Friday and Saturday dinner their culinary respite from home-cooked meals. The restaurant is located in a less-than-glamorous shopping center on the landlocked side of West Bay Road, completely lacking a view. Ironically, it is also recommended by the concierges of nearby upscale hotels. Food is served in generous portions in a no-nonsense, dark-paneled setting that might have been imported directly from a bar and grill in the suburbs of Detroit or Pittsburgh. However, considering that many of the clients aren't particularly interested in a restaurant theme of "Caribbean romance" (they're probably sick of that restaurant theme anyway), no one seems to care. Begin your meal with zesty grilled shrimp and calamari in a garlic-and-lemon-flavored sauce, or barbecued Cajun prawns. The cioppino, or shellfish stew, is fabulous. Pastas come in dozens of different varieties; a favorite is tossed in a basil sauce with red potatoes. Mussels are piled high with your choice of four sauces -- white wine with garlic, spicy marinara, saffron-flavored cream, or red-wine sauce -- and served as either a starter or main course. The best fish and meats are a savory snapper livornese, made with capers and black olives; veal Edoardo (scaloppine topped with Parma ham and fontina cheese); and tenderloin of beef wrapped in bacon and served with Cambazola cheese and red-wine demi-glacé. If you're in the mood for pizza, choose from nine types, or build your own from 15 toppings, including blackened chicken and shrimp.
Copyright: Excerpted from Frommer's Portable Cayman Islands, 3rd Edition, (c) 2008, Wiley Publishing, Inc.
, Cayman Islands
