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Posted : July 23, 2015 1:18 pm
Went to Zion for the first time tonite. We had early reservations but watched it get nice and busy. Food was very very good and the service was excellent. Lovely atmosphere as well. We had lobster tail, beef carpaccio(a bit different in that it wasn't completely raw), PB&C and the braised goat ravioli. Everything was superb.
Posted : August 1, 2015 2:33 am
whats pb&c
Posted : August 1, 2015 9:01 am
We went to the Galleon the other night.
Excellent service and the food was outstanding. I had the dish called the Galleon. It was a huge piece of filet mignon with a chunk of lobster on top served with mashed potatoes and asparagus. It was heaven.Cooked perfectly. The meal was so large I took half of it home and had it for lunch the next day.
They are putting out the new menu I believe today. I hope they keep the dish that I had on the menu.
Posted : August 1, 2015 11:33 am
whats pb&c
Hoisin glazed pork belly and pickled
cabbage, cucumbers and carrots topped w/ cilantro
and spicy greens 12
Posted : August 1, 2015 12:14 pm
hmm, never had pork belly but keep hearing about it on the cooking shows hubby watches,
sounds delish
Posted : August 1, 2015 9:32 pm
In the past I've praised the virtues of Savant, while others have not necessarily had the same experience. Unfortunately my recent meal there was not so good, and the fish totally undercooked. Dining with company, I had to refrain from providing my honest feedback, yet I can no longer recommend Savant as a top pick.
Thankfully Dashi still rocks.
Posted : August 2, 2015 8:47 pm
Another great salad at the Bistro in Gallows Bay. Enough for 2 people. Friendly staff and super quick service. Only open breakfast and lunch.
Posted : August 3, 2015 10:02 am
My favorite dining experience on St. Croix, or anywhere really, is the Ridge to Reef Slow Down dinners. They only have them about once a month, or less, so it's really something to look forward to. All locally grown/raised food, organic and chef prepared. It's a fine dining experience on the open air porch, in the rain forest.
It's a bit pricey, at $60-$100 per person, plus tip, but we don't go out to eat much anymore, so it doesn't kill our budget.
It's always on a Sunday night. Last night was a packed house and awesome food!!!
Posted : August 3, 2015 1:24 pm
I've been to a few of the Slow Down dinners and enjoyed them. But the last one I went to was way too slow. We left after 5 hours of no food. That was too slow for me.
Posted : August 3, 2015 2:31 pm
I've been to a few of the Slow Down dinners and enjoyed them. But the last one I went to was way too slow. We left after 5 hours of no food. That was too slow for me.
Wow, really no food in 5 hours? What was going on? It can be slow between courses, but not too extreme.
Posted : August 3, 2015 3:42 pm
I'm not sure what happened that night. Nate was apologetic. We were with friends who had a sitter and couldn't wait any longer. It was a long night.
Posted : August 3, 2015 3:49 pm
5 hours is totally absurd. No meal is worth that. I'd have left too. Probably after one hour of no food!
Posted : August 3, 2015 5:24 pm
But I do want to say that I HAVE had good experiences with R2R dinners too.
Posted : August 3, 2015 8:08 pm
My favorite dining experience on St. Croix, or anywhere really, is the Ridge to Reef Slow Down dinners. They only have them about once a month, or less, so it's really something to look forward to. All locally grown/raised food, organic and chef prepared. It's a fine dining experience on the open air porch, in the rain forest.
It's a bit pricey, at $60-$100 per person, plus tip, but we don't go out to eat much anymore, so it doesn't kill our budget.
It's always on a Sunday night. Last night was a packed house and awesome food!!!
We were there as well last night for the first time! Was absolutely wonderful!
Posted : August 3, 2015 8:43 pm
I had heard this was the last weekend in business for eat@Cane Bay in its present form.
Can anyone else confirm this?
Posted : September 8, 2015 1:35 pm
No surprise there; they tried to apply their stateside corporate rules here, just doesn't work.
You have to be pretty bad to FU#K a beach front bar.
Posted : September 8, 2015 6:59 pm
Interesting. Had not heard that
Posted : September 8, 2015 7:26 pm
What do you mean "stateside corporate rules"?
Posted : September 8, 2015 7:56 pm
EAT always had a friendly laid back vibe; the new owners seemed to quash that.
Many long time patrons were not made to feel welcome so when season ended, so did their business.
Posted : September 8, 2015 9:19 pm
EAT always had a friendly laid back vibe; the new owners seemed to quash that.
Many long time patrons were not made to feel welcome so when season ended, so did their business.
Which has nothing to do with "stateside corporate rules".
Posted : September 8, 2015 10:28 pm
Oh please, it sure does.
Posted : September 8, 2015 11:20 pm
Interesting. Anyone remember how long Bacchus stayed open when it had the new owners? Longer than one year, though...
Posted : September 9, 2015 1:33 am
Can you explain a bit more about what you said about the new owners "quashing the laid back vibe." I'm wondering in what ways did they actually do that? What did the patrons feel that was different from before? Thanks.
Posted : September 9, 2015 4:23 am
Sorry none of you were aware of what was going on at EAT
On several occasions friends went in to have dinner and drinks, although the place was empty the bartender said they were full with reservations and would not even seat them at the bar.
Food was bad, long waits, couldn't keep staff--- on and on.
I think there are comments on this thread the will explain.
The place has been around for years before it was EAT and has always done well
Posted : September 9, 2015 8:45 am
