It is always an adventure dining out, no matter where you are, for me that is the fun of it. I do the same things everyone else does…the research. I search the guides and references on the internet to see what might suit my vacation mood. My husband Steve and I vacation in Grand Cayman when we have the opportunity. We are somewhat creatures of habit, we like what we like and tend to stick to it. However, on our recent visit to the island we decided we were going to try all new places…. ooooh…a scary thought, but if we did the research…how bad could it be?
We had to start in our comfort zone with an incredible dinner at Blue by Eric Ripert
at the Ritz Carlton. We did the tasting dinner with wine pairings and it never disappoints! Chef de Cuisine, Richard Brower
was named Sous Chef at Le Bernardin in 2000 after joining the restaurant in 1998. He began his career at the Huntington Hilton Hotel on Long Island and also worked at Seasons Resort and Conference Center, the North St. Grill, Tapika and Sign of the Dove before joining Eric Ripert’s team at Le Bernardin. When you go ask for Florin the bartender, make sure he makes you a special “blue” martini!
During the week we visited Ragazzi, Luca, Cimboco
and a new restaurant called Il Dolce Vita
(opened only one week with the former chef from Casanova’s
). The theme here was Italian…a favorite of ours. One of our new finds included Bamboo
(Japanese sushi), it was delicious! An old favorite of ours Yoshi
(sushi) was fantastic and we had to do the comparison.
Dining out in Grand Cayman is expensive so doing the research and getting good recommendations is important. The attraction to this beautiful island is being on Seven Mile Beach (one of the top ten beaches in the world), see for yourself! www.caymanislands.ky