Fodor's Expert Review Coconut Grove

This thatch-palm roof, rough-timber structure sports a sensuous South Seas look, best appreciated on the deck as the sun fireballs across the Caribbean. The service is warm, the champagne is properly chilled, and the splendid Pacific Rim–Mediterranean fusion fare seems designed to complement the admirable, 8,000-bottle wine cellar rather than the other way around. Chef Steve Smith, a CIA grad and registered dietitian, has introduced heart-healthier options such as curry-scented pumpkin soup and whole-wheat-flour–and–black-bean brownies. Nonetheless, the menu also includes such indulgences as foie gras steeped in aged rum and candied cherries or baked Camembert. Happy hour, 11 pm–midnight, often ushers in impromptu dancing, continuing the "Bali high" theme. The downstairs "Coco Beach" has an infinity pool for use, sensational St. Kitts views, affordable, creative, lighter daytime fare when open for lunch (call ahead), and live music many evenings.