Looking for dining suggestions for Nov trip

[cassidain]

It's going to be interesting to see what the new Le Piment is like.

What are you expecting ? A simple facelift or . . . ?

 

[cassidain]

Tamarin is a hard NO.

One of the most controversial dining destinations on the island.

 

[cassidain]

Curious . . . what holds you back from going there — classifying it on the “maybe list?”

. . . and parking only 25€

 

[cec1]

What are you expecting ? A simple facelift or . . . ?

No . . . the space has been totally gutted, & I’ve seen plans for the new venue . . . cum-same-name. I expect that the menu will be an uptick from the former casual menu offerings.

 

[cec1]

Agree, the invasion is doing away with the "old" St Barths. Still support Eddys, La Repaire and Select. Miss the old Les Bananiers; best tuna tartare ever. La Mandela for the coconut curry shrimp and Adams Vincent for the nightly specials. Santa Fe for all items.

WOW! Great memories of Adam Vincent!

 

[cassidain]

No . . . the space has been totally gutted, & I’ve seen plans for the new venue . . . cum-same-name. I expect that the menu will be an uptick from the former casual menu offerings.

. . . as long as they don’t overplay their hand

 

[cec1]

I'm curious as well. We've just been twice, but welcomed a well-done, chic newcomer to the dining scene.
But then, Eddy's, Select, Le Repaire, Santa Fe, Bananiers, etc were never our bag.

I cannot imagine SBH without Eddy’s . . . its legacy of unpretentious venue & island culinary tradition will never be supplanted for me by flashy interlopers (Mamo & La Casina being notable exceptions to my arrogant opinion!).

 

[cec1]

. . . as long as they don’t overplay their hand

Is that possible in the current flash-in-the-pan gastronomy? (“There he goes again,”j

 

[cec1]

. . . and parking only 25€

Park up by the hospital & walk . . . not a bad idea after dinner!

 

[cassidain]

Park up by the hospital & walk

Yes, we mostly do exactly that.
But, sometimes hopping out at the front door is very nice.
It was a tongue in cheek comment at any rate

 

[cassidain]

Is that possible in the current flash-in-the-pan gastronomy?

My meaning is we liked the old Le Piment.
A simple place without lofty ambitions.
Would hate for them to try to be something beyond their range.

 

[cassidain]

I cannot imagine SBH without Eddy’s . . . its legacy of unpretentious venue & island culinary tradition will never be supplanted for me by flashy interlopers (Mamo & La Casina being notable exceptions to my arrogant opinion!).

not sure I agree a Mamo or Tamarin or L'Isola, for examples, "supplant" local places like Eddy's but rather provide islanders and visitors with more cuisine and scene and ambiance (and price) options.
both exist concurrently, and we can all choose according to our preferences.
n'est-ce pas ?

 

[TERP37]

One of the most controversial dining destinations on the island.

Hard No for us as well!

 

[TERP37]

I cannot imagine SBH without Eddy’s . . . its legacy of unpretentious venue & island culinary tradition will never be supplanted for me by flashy interlopers (Mamo & La Casina being notable exceptions to my arrogant opinion!).

I agree-we love Eddy's-its what the island tradition is all about-we visit multiple times during our 3 week stay!!

 

[cassidain]

we enjoy Tamarin. beautiful ambiance and cuisine plus very nice wine list.
but, it's a place, in our experience, where you really have to manage the proceedings.
from seating placement to pacing and so forth.

 

[TERP37]

really miss Santa Fe/Mayas and Bananiers

 

[amyb]

I thought it was named Vincent ADAM?

 

[elgreaux]

I thought it was named Vincent ADAM?

It was - that was the original chef/owner's name ... later run by Gilles Malfroid who also had a short-lived restaurant in NYC : From the NY Times:

From bistro to beach: The space that had been Jean Lafitte and Chateaubriand at 68 West 58th Street has been transformed into So. Barth's by Gilles Malfroid, who owns Vincent Adam on St.-Barthelemy. A cool, bluish twilight glow infuses the room, which is loosely upholstered in white sailcloth with industrial grommets and enhanced with milky aqua columns and light boxes. Take off your shoes and it would be surprising not to feel white sand between your toes.

The chef, Pierre Poinsignon, who worked at Vincent Adam, brought with him specialties like a salad of haricots verts with salt cod fritters and tomatoes stuffed with lobster.

 

[KevinS]

I thought it was named Vincent ADAM?

It was, and their special sauce was a Pomme d’Amour sauce. Nobody there could remember the English translation of one of the ingredients, Cerfeuil. They could only say that it sounds very similar in English. It is Chervil. Cerfeuil, Chervil.

 

[Bruza93]

I thought it was named Vincent ADAM?

I knew it was one of the two. Still have the business card somewhere. Been gone 20+ years at least.