Honeymoon Guide: New Providence & Grand Bahama
Continued (page 3 of 12)
THE FERRY HOUSE RESTAURANT
Bell Channel, Port Lucaya
If Freeport is the place to find plenty of homier, less pricey cooking, next-door Lucaya leavens that scene with a generous dollop of upscale sophistication, and this charmer right in the thick of the shopping district may be the snappiest player in town. Current chef Pascale Burrows came on board in 2007 and turns out a French/Caribbean/Asian fusion. The creative concoctions lean mostly toward seafood, on the order of grouper with coconut curry sauce or broiled scallops on the half shell with lemongrass and chili-infused coconut sauce. (Don’t worry, not every dish is punctuated with coconut.) You’ll like the room too—warm, contemporary, and romantically lit, with nifty water views. (The martini bar actually floats on pontoons.)
8-12 West Hill Street
Nassau, New Providence
Tel: 242-302-9150, 800-476-0446
If a restaurant can be said to be a grande dame, this is it, with colonial decor and a kitchen that uses top-flight ingredients and whose notion of fine dining hails from your parents’ (maybe even your grandparents’) generation —foie gras, filet mignon, rack of lamb and a huge wine cellar from which you could request, say, an 1845 Centenary Solera Bual. The vintage ambience is at least half the appeal here; you start with cocktails in the parlor, graduate to dinner in the library, then enjoy a cigar hand-rolled on the premises. You might find it stuffy and dated—or you might agree with some that this is the best restaurant on New Providence.
The Cove Atlantis
Paradise Island, New Providence
Yep, as of spring 2007 Bobby Flay, that guru of Southwestern cuisine, has joined fellow celeb chefs Jean-Georges Vongerichten and Nobu Matsuhisa in getting a little island sand in his shoes at Atlantis—in this case, at its boutique resort within a resort, the Cove. Earth tones and reds lend warmth to the flagstone-floored contemporary dining room. Navajo motifs and touches of cowhide prime you for blue-corn pancakes with barbecued duck and other Flay signatures, all prepared in a central open kitchen. But it’s not all the same-old same-old: Flay has also come up with several items of tasty new Bahamian-Southwestern fusion. For example, he zings the orange vinaigrette on crispy squid and cracked conch salad with a little chipotle.
THE POOP DECK SANDY PORT
West Bay Street
Cable Beach, New Providence
This ochre-hued, white-roofed local classic overlooks the strand out toward the western reaches of Cable Beach at Sandy Port. It serves up the same tasty island fare as the original Poop Deck on Nassau’s yacht haven, from plain (grouper fingers, cracked conch) to a little fancier (snapper stuffed with baby spinach, shrimp and scallops in a caper-butter cream). What it adds is a much prettier, much more elegant setting; dining on the back porch as the waves crash a hundred feet away is one of the most romantic picks in town. They’ve even made something of a specialty of hosting and catering weddings right out on the sand.