Sunday, August 09, 2009
Food, Travel, In this Issue..., Reviews

Chowing down in Turks & Caicos

Destination Dining

By Carly Felton

To me, a vacation is not truly a vacation without two necessary components: relaxation and good food. When my boyfriend and I decided to visit the Caribbean islands of Turks & Caicos, we were fairly confident that the crystal-clear waters and Talcum-white sands would provide the R&R we craved; it was the food we were unsure about. After all, the tiny British-owned country located just south of the Bahamas is not exactly known for its cuisine.

As it turns out, that’s because the string of islands was practically uninhabited until about 35 years ago, when it was “discovered” as a tourism destination. And so a number of resorts were developed—particularly along the calm waters of Grace Bay Beach on the island of Providenciales—many of which house a number of restaurants. Unlike hotel restaurants in most cities, the ones in T&C are frequented by locals, and when tourists leave their accommodations for a meal, they often end up dining at a restaurant or beach bar adjacent to another property.

From sushi to pizza, most food genres are represented here, but by far, the majority of eating takes place in casual beach bars and grills serving American fare, and candlelit contemporary restaurants where seafood is the focus. Surprisingly, much of the fish is flown in, so if you want the fresh catch, be sure to request it. Also note that a lot of Turks & Caicos restaurants are open-air or covered patios, so dress appropriately and be sure to wear bug spray.

Splitting our time between the spacious and family-friendly Ocean Club Resort and the luxurious and intimate Tuscany next door, we ate at five different restaurants, only one of which required a taxi ride.

Located poolside with a view of the adjacent beach, Ocean Club East’s Cabana Bar & Grill serves breakfast, lunch and dinner, along with delicious frozen drinks all day long. The morning menu features all the staples, including eggs, pancakes, bagels and oatmeal, while the lunch and dinner lists concentrate on grilled items, particularly burgers, sandwiches, wraps, and entrees such as the blackened grouper filet. About a mile down the beach, the Seaside Café at Ocean Club West (also reachable via a free shuttle between the two Ocean Club properties) offered a similar atmosphere with slightly different menu items—good for a slight change of pace in the form of paninis.

Back at Ocean Club East, Opus Wine Bar & Grill is the resort’s upscale restaurant, featuring white tablecloths, candlelight and intimate garden dining. Here, grilled steaks and local seafood are complemented with a wide selection of wines, as well as beer and cocktails. Tapas or “tasting plates” are available for those who may prefer a lighter meal after a day in the sun. These include pan-seared scallops with citrus ginger butter and crispy leeks, blue mussels steamed in wine and garlic with tomato Romesco sauce, and yellow fin tuna spring rolls with lime and soy dipping sauce. For entrees, the Thai-style red chicken curry with cucumber tomato Raita had quite a kick to it, while the herb-marinated pork chop with pineapple, apple and cilantro salsa features a slight sweet taste. Desserts like apple tart with vanilla bean ice cream provided a pleasant ending to the meal.

When we tired of on-site resort dining, we ventured out to Mango Reef, a trendy and incredibly popular poolside restaurant and bar located about 10 minutes by car from the resorts. Featuring a gazebo, neon tablecloths and plenty of twinkling lights, Mango Reef was packed—and when we saw the extensive menu, we understood why! Mango Reef focuses on sushi and seafood but offers everything from jerk chicken breast to peppered tuna steak. We started with the French goat cheese salad, which was quite satisfying, but it was the spicy simmered Chilean sea bass filet—stir-fried with ginger, sweet bell peppers, scallions and chili, and simmered in coconut milk with vegetables, then served with steamed basmati rice with crispy shallots—that really stood out.

The final meals of our trip took place at Fairways Bar & Grill, located at Provo Golf & Country Club across the street from Ocean Club and the Tuscany. This classy but casual restaurant in the round offers a nice dinner starter salad—spinach with onions, walnuts, feta and pomegranate seed—among other appetizers, and a selection of American entrees such as chicken stir fry and tequila steak. Breakfast, however, is another story. On our last morning in Turks & Caicos, we chowed down on fluffy lemon ricotta pancakes and grilled pineapple and banana kebabs with vanilla yogurt and muesli. After such a hearty and comforting meal, we departed the country with a pleasant taste in our mouths—both literally and figuratively. SP