This glamour-puss of a restaurant, where every table has a terrace view and candlelight glints off the fine crystal, has been wowing visitors since 1995.
Chef Paul Owens’s aim is to please and also impress – though such dishes as Thai beef salad, mahi-mahi on potato cake with grain-mustard sauce, or beef tenderloin with Roquefort sauce are a few steps short of au courant. Still, nobody is complaining, what with the full-frontal sunsets over the Caribbean, the attentive service and the good wine list, this is one hard table to score in season. Some folks have been known to make reservations six months in advance.
Open daily 6:30 to 10 pm.