When the economy tanked, Bob and Melinda Blanchard's second venture, Zurra, had to close, and they knew it was time to make changes to their pricey namesake. Its new, $45 three-course prix fixe menu is a bargain, in part because it includes their signature, extra-meaty lobster-and-shrimp cakes. The couple also added value-priced wines to their stellar 2,300-bottle cellar, like Monkey Bay Sauvignon Blanc.
© William A. Boyd
Three-year-old Veya arguably surpasses Blanchards as Anguilla's hottest restaurant. The draw: African and Asian flavors expertly created with local ingredients. Run by husband and wife Jerry and Carrie Bogarhe's the wine guy, she's the chefVeya recently opened a palm-shaded café on the ground floor serving excellent breakfasts and lunches, with coffee that's roasted in-house. Everything on the menulike four-cheese paninis and a Friday-only fish burger that comes sandwiched between extra-large fried johnnycakescosts less than $15. "We've become a hangout for locals and expats," says Jerry. "Tourists are still discovering us."
Courtesy of Cap Juluca
After a $22-million renovation, Cap Juluca has beefed up the already formidable wine list at its restaurant with Burgundies like Beaune Clos des Mouchesa favorite of its new French chef, Johnny Clero. To match, Clero offers haute-island dishes like rum-cured foie gras with pineapple-smoked duck prosciutto.