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Most of the restaurants on Vieques and Culebra are casual. Because even the most formal restaurants on the islands are on covered terraces or in open-air dining rooms, there's not a single establishment where you'll be frowned upon for wearing shorts. Pack a couple of nice shirts and you'll be set.Seafood is on the menu at almos
Most of the restaurants on Vieques and Culebra are casual. Because even the most formal restaurants on the islands are on covered terraces or in open-air dining rooms, there's not a single establishment where you'll be frowned upon for wearing shorts. Pack a couple of n
Most of the restaurants on Vieques and Culebra are casual. Because even the most formal restaurants on the islands are o
Most of the restaurants on Vieques and Culebra are casual. Because even the most formal restaurants on the islands are on covered terraces or in open-air dining rooms, there's not a single establishment where you'll be frowned upon for wearing shorts. Pack a couple of nice shirts and you'll be set.
Seafood is on the menu at almost every eatery on Vieques and Culebra. The fish is as fresh as you'll find anywhere, since that red snapper was probably splashing around in the Caribbean that very morning. Here you can order your fish any number of ways. Many chefs are experimenting with European and Asian cooking techniques, so you may find your fish smoked or in a sushi roll.
Even if a restaurant focuses on a different type of food, you can be sure that mangos, papayas, and other tropical fruits will make an appearance. Bills often include a service charge; if it isn't included, a 15% tip is customary. Most restaurants are open for dinner from about 6 until about 10.
This elegant yet unpretentious spot (the owners, Scott and Kate Cole, don't mind if you show up in anything from a dripping wet bikini with a cover-up to a ball gown) brings fine dining and a touch of class to the Esperanza waterfront. Local herbs and fruits, such as quenepas and breadfruit, appear in artfully prepared dishes that the Coles call "fun, funky island food." Scott is the chef, known for seafood specials highlighting the daily catch, as well as dishes you're unlikely to find elsewhere in Puerto Rico, such as braised goat masala. Kate is the consummate hostess. The wine list is large (note: there's a $25 corkage fee) and the cocktail menu is small but inspired. Six stable doors open to ocean views. Lucky walk-ins can grab a seat at the more casual high-bar tables, but for the full experience, make a reservation.
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