PRICE:
Frommer's Highly Recommended

This restaurant lies behind the tower of an 18th-century sugar mill, where ponds with waterlilies fill former crystallization pits for hot molasses. A flight of stairs leads to a monumental circular dining room, with a wraparound veranda and sweeping views of the water and St. Thomas. In the center rises the stone column that horses and mules once circled to crush sugar-cane stalks. A giant poinciana-like Asian tree of the Albizia lebbeck species -- islanders call it "woman's tongue tree" -- grows in the middle of the restaurant. The cuisine is the most daring on the island, and for the most part, the chefs pull off their transcultural dishes. A spicy and tantalizing opener is lemon grass-and-ginger-cured salmon salad. Daily Caribbean selections are offered, such as a classic Caribbean callaloo soup, or you can opt for such fine dishes as seared Caribbean tuna, or penne pasta with shiitake mushrooms and roasted tomatoes in an herb-garlic cream sauce. There's always a dry, aged Angus steak or a grilled veal chop for the more traditional palate.

Copyright: Excerpted from Frommer's Virgin Islands, 9th Edition, (c) 2008, Wiley Publishing, Inc.

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