. . . what's the secret to a good experience at Maya's? . . . what makes Maya's stand out for those who love it? . . .
I’ve hesitated to respond to this query because, though perhaps not known to some who currently participate in the Forum, it is a topic that has come to be threadbare through years of discussion. I expect that a search of “Maya” would show hundreds of discussions of pro’s & con’s of the restaurant and its service, food, & ambience. Which is not to say that the “horse” cannot be beaten another time.
As a result, I’ll initially jump into the conversation to say that I probably have been going to the restaurant longer than anyone else on the Forum . . . my first visit occurring in the restaurant’s second or third opening week. I think it was 1984. I had a memorably great time that night . . . I still remember the table & the guests who had invited me to join them.
On the other hand, I don’t remember what I ate (I recall a lot of champagne!), but a feeling of comfort in being in the restaurant was firmly rooted for me. As a result, I returned often . . . whenever I was on the island.
With passing time, the warmth of my feeling about Maya’s grew into a friendship with (a) owners Maya & Randy — which puts me in the category of a regular “who gets more attention” — and (b) many other people, visitors & “locals,” with whom I bonded through social introductions & casual meetings at the restaurant. An analogy could be to the close bonds that have developed among long-time members of the Forum. Basically, thus, as a venue that has thrived approximately 36 years in the tough world of SBH restaurants, Maya’s has acquired earmarks of a club-like setting.
At the same time, I grew to love Maya’s reliably refined cuisine.
As the first island chef to bring super-fresh ingredients to the island, Maya cut tired bonds to classic French cuisine, leaving behind rich & heavy sauces — introducing lighter, more delicate food preparations, a pattern of simplicity that continues to this day . . . one, incidentally, that often is under-appreciated as glitz & glamour have prominently become the stimulants of many new visitors.
I think, in conclusion, that an important part of understanding what makes a good experience at Maya’s . . . one that stands out . . . is an awareness & appreciation of the fact that the restaurant fundamentally & essentially changed dining on St. Barths. Pioneering in transitioning island dining from haute cuisine to nouvelle cuisine, Maya changed the face of island gastronomy for “locals” and 80s-arriving “Barbarians at the Gate,” as well as for many since then.
This fact alone, of course, is not sufficient to make Maya’s a “stand out” experience today. To get there, one must also embrace the tenets of the format: Timeless aesthetics; the best peak-of-freshness ingredients; unorthodox — even occasionally exotic — combinations; seasonally changing produce; vivid contrasts in colors, tastes, & textures; and artistry in minimalist presentation of food. I would add, finally, that Maya is seriously committed to healthy eating as a fundamental principle in what she serves.