Twice a week, Lobster Alive owner Art Taylor flies to Bequia Island to pick up about 700 pounds of Caribbean spiny lobster, which he then serves at this waterfront eatery on Carlisle Bay. The restaurant has a casual, beach shack—style design with an open kitchen, woven lampshades, and a shaded outdoor deck. Lobsters are handpicked from the open tank and then boiled in seawater, finished on the barbecue, and served with garlic butter. Live jazz adds to the experience on Tuesday, Thursday, and Saturday nights, as well as during Sunday lunch. Early reservations are a must, especially for dinner.
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Congratulations to Mei Lin, winner of Top Chef Season 12.