Seafood is the name of the game at Argentine chef Carlos Alzogaray's cozy, atmospheric restaurant, where candlelight flickers in the evenings. The dishes here are complex, infused with Caribbean as well as traditional South American flavors: grilled lamb is paired with ostrich loin and mushroom risotto in a white-wine sauce; a savory, red wine-based bean stew is thick with shrimp, squid, and scallops. The wine cork-decorated pillars in the dining room hint at the extensive wine list; if you're hard put to make a choice, order the "chef's table," and Alzogaray will choose a menu for you and personally serve your dishes to you (for whole tables only; $65–$90 per person).
Tip: Uva stays open later than many restaurants on Vieques and is a good spot for a post-Bioluminescent Bay-tour dinner.
Congratulations to Mei Lin, winner of Top Chef Season 12.