Honeymoon Guide: Bahamas, The Out Islands
Continued (page 2 of 10)
If you happen to be staying out on Elbow Cay, site of some of the Out Islands’ loveliest beaches, check out the restaurant at this fine inn south of the main settlement, Hope Town—it serves honeymooners the area’s best mix of romance and terrific cooking. (And if you don’t have wheels, they’ll even come fetch you at your hotel.) A double stone fireplace, warm yellow paneled walls, white tablecloths, attractive dark wooden or wicker chairs and ocean views (through picture windows or from the porch) add up to one dreamy ambience. Cooperstown(Abaco)-born chef David Sands offers an exceptional roster of international and island favorites, heavy on the seafood (natch). A house standout is coconut grouper.
Abaco Beach Resort
Bay Street, Marsh Harbour
If you’re staying on Great Abaco or one of its offshore cays, you’ll no doubt want to explore its main town, Marsh Harbour. This resort’s restaurant is one of the best around. The room is beautifully appointed, with big windows looking out onto the marina and harbor. At lunch the kitchen offers cracked conch and other standard light island fare. At dinner, English-born chef Chris Cossenas pulls out the big guns with a seafood-heavy menu that changes twice a year and draws from the Bahamas, France, Asia and the U.S. (Up for a plate of poached grouper in a coconut lemongrass broth?) After dinner, step outside to the bar to down a digestif to the sounds of live Bahamian music, every night during the April-to-August high season.
CLUB PEACE AND PLENTY
George Town, Great Exuma
The dining room at this 32-room resort doesn’t stray too far from the Out Islands’ resort-restaurant template, mixing Bahamian fare and swimmingly fresh seafood with American and international crowd pleasers. But it does what it does better than just about anyplace else on Great Exuma. For lunch, try the conch burger. At the candlelit dinner, you can’t go wrong with that old island faithful, grouper—grilled, steamed or otherwise. It’s a nice room too: pink and white, with a cathedral ceiling, aqua chairs, tile floors, a couple of Bahamian paintings, a stone wall and a swell view out over the pool and the waters of Elizabeth Harbour to Stocking Island in the distance.
THE EMERALD PALMS RESTAURANT
Down in South Andros—an area that’s sparsely populated even by the standards of a sparsely populated island—this laid-back resort is home to the top eatery hereabouts. Does that sound like qualified praise? Well, a barefoot kinda isle may not be where you’d look for gourmetville, but in this garden restaurant, Bahamian Brian Johnson’s grub rises well above the usual burgers and cracked conch. His grilled rib eyes and mahimahi cooked various ways don’t try to compete with the fancy fusion you’d find on, say, Harbour Island—but who cares when they’re top-notch?