Honeymoon Guide: Antigua & Barbuda
Continued (page 2 of 13)
BIG BANANA / PIZZAS IN PARADISE
Lower Redcliffe Street
This beloved casual spot near Redcliffe Quay is part of a trio of restaurants run by the Hadeed brothers-and-sister act. (The others are 17°61° at the airport and the Beach in Dickenson Bay.) Though it's been around since 1985, as of 2007 it has a new two-story, open-sided location that's sleek and minimalist instead of cozy and traditional. But the vibe’s still good and the pies among the best in the Caribbean. Wash it down with a big ol’ frosty glass of banana or coconut crush—or, for something kickier, the excellent rum punch. On Wednesday nights, with a DJ in the house, things get especially festive.
Siboney Beach Club
For tropical romance at either lunch or dinner, this resort’s thatched and candlelit beachside restaurant, with palms growing through the roof and waves lapping nearby, is hard to beat. Jean-François Bellanger is one of several French chefs who now call Antigua home. He’s especially famous for his coconut shrimp and lobster thermidor, but we’ve found plenty of France-meets-Caribbean creations to get excited about. For a more intimate meal you might want to reserve a little later in the evening, as the sunset (a.k.a. happy) hour can get a little buzzy.
The fine-dining restaurant of the mod-boutique Carlisle Bay resort is dramatic and modern both visually and gastronomically. The carved Indonesian doors in the entryway lead to a sleek room with black-lacquer floors, small round tables and hot-pink slip-covered armchairs. As the name implies, there’s an Asian cast to the menu, which offers such eclectic choices as Thai and Malaysian soups, superb sushi, Thai and Javanese curries, and Korean braised short ribs. Unlike many pan-Asian restaurants, East gives its sweets a beautifully updated Eastern twist—a lichee-and-date spring roll with star-anise cream, for example, or ginger-inflected chocolate molten lava cake with lemongrass ice cream. You might even spot a boldfaced name or two feasting on it all.
Brown’s Bay Mill
Everyone will urge you to visit this Antigua institution on the east coast, an inn–restaurant–gallery–yacht club that’s built around a 200-year-old plantation house and sugar mill. You could make a lovely day of it here, stretching lunch on the shady terraces overlooking Nonsuch Bay into an afternoon lazing by the pool, browsing the art gallery (see Shop), taking the boat out to Green Island and having a drink afterward atop the old stone sugar mill. As for the food, under the new Italian owners, Carlo and Paola Salcone, Caribbean meets Mediterranean, yielding the likes of herb-marinated wahoo with Sicilian-style orange salad. La vita è bella, mon.