TURKS & CAICOS

Continued (page 2 of 13)

ANACAONA
Grace Bay Club
Grace Bay Beach, Providenciales
Tel: 649-946-5050
gracebayclub.com

Palapas meet South Beach overlooking a gorgeous stretch of sand. It’s a lantern-, torch- and candlelit wonder of sleek wood tables with a dark-wicker and white-cushioned lounge area and a snazzy blue-tiled, black-marble-topped "infinity bar" that stretches nearly a hundred feet out toward the Big Blue. There’s substance behind the style too—executive chef Martin Davies has also cooked at London’s award-winning Penthouse Club and both the SoHo House and China Grill in New York City. As you might expect, the restaurant puts seafood front and center, with the likes of wasabi pea–crusted wild grouper and Caicos lobster. But the steaks are nearly as big a source of pride. A not-to-be-missed splash of romantic chic.

BAY BISTRO
Sibonné Beach Hotel
Grace Bay Beach, Providenciales
Tel: 649-946-5396
sibonne.com

One of Provo’s more venerable resorts, the Sibonné Beach Hotel (see Sleep) boasts a superb beachside spot. On a crisp white covered deck, young Scotsman Craig McNeil puts out a ravishing raft of imaginative modern cuisine with local influences and ingredients (including produce from a TCI hydroponic farm)—herb-crusted rack of lamb, pan-fried grouper with potato gnocchi and lemon beurre blanc. We especially love his way with conch—in crêpes with mushrooms, in creamy "Scottish-style" chowder (with a marvelous smoky touch) or coconut-crusted in a light curry sauce with mango chutney. By all means finish off with the luscious warm banana tart and a kicky Caicos Coffee of Lucayan rum, Kahlúa and Nassau Royale.

CAICOS CAFÉ
Caicos Café Plaza
Grace Bay Road
Grace Bay, Providenciales
Tel: 649-946-5278

This cozy, welcoming open-air bistro in the thick of the main resort area mixes a little Caribbean and Indonesian into a base of such convincingly Gallic dishes as escargots, steak au poivre and confit de canard. Chef-owner Pierrik Marziou used to be a Paris restaurateur. Dinner is served by a friendly staff on a wooden deck; the absence of a water view is more than made up for by the fantasy vibe of lanterns all around and trees wrapped in white lights. Have a go at the unusually potent rum punch, and save room for the very tempting dessert tray they’ll wave under your noses at the end.

DA CONCH SHACK
Blue Hills Road
Blue Hills, Providenciales
Tel: 649-946-8877
conchstack.tc

Once in Provo, get ready for conch—it’s pretty much unavoidable. And nowhere are the critters better than at this funky, intensely local-feeling joint, a pair of open-air concrete-block buildings on a pristine, palmy stretch of beach a short ride from the resort area. Canadian expat John MacDonald and his staff serve conch in salad, chowder and fritters, as well as cracked, stir-fried, sautéed and curried. You can also get grouper, shrimp and snapper. Wash it down with Alicia’s Famous Rum Punch (from a bar with the TCI’s most extensive selection of rum) while you watch the dude on the beach pull in the next meal’s load out of watery pens and expertly shuck them. Just remember: da service be on island time, mon.

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