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Come in and try some of our new desserts. Um, they were so good we forgot to take pictures of them. Sorry we're not sorry.
Ambience: Casual
Reservation: No
Open Hours
  • MonClosed
  • Tue 5:00 pm - 10:00 pm
  • Wed 5:00 pm - 10:00 pm
  • Thu 5:00 pm - 10:00 pm Closed now
  • Fri 5:00 pm - 10:00 pm
  • Sat 5:00 pm - 10:00 pm
  • SunClosed

Overall Rating

Overall rating 
 
4.1
Food/Drink 
 
4.5
Setting/Ambiance 
 
4.0
Staff & Service  
 
4.0
Happy Hour 
 
4.0

Social Updates

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1 week ago

17/64 Kitchen + Bar

Come in and try some of our new desserts. Um, they were so good we forgot to take pictures of them. Sorry we're not sorry. ... See MoreSee Less

Come in and try some of our new desserts. Um, they were so good we forgot to take pictures of them. Sorry were not sorry.

Comment on Facebook

They sound AMAZING!

Check your messages please, I've been trying to get a hold of you for months!

We hope everyone is having an awesome weekend! It's another amazing day on St Croix. Here are the additions for Saturday August 10th, 2019
Kitchen Primers:
-Lump crab cake with Blue crab crema Elote salad
-Mango mojito Dueto de Crudos
Ceviche & Tiradito of Red Snapper with spicy mango, lime, mint & tempura flakes

Dinner Tonight:
-Guinness Braised Short Ribs & seared sea scallops with garlic risotto & asparagus
-Seared Wahoo & Moscato poached shrimp with local greens and kale-quinoa Tabouleh

Serving dinner 5pm-10pm
340-773-1764
... See MoreSee Less

Comment on Facebook

Sounds so good!

Map

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Located on the Christiansted

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Ratings
Food/Drink
Rate quality, quantity, taste.
Setting/Ambiance
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Staff & Service
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Happy Hour
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Comments
Good food
Overall rating 
 
4.1
Food/Drink 
 
4.5
Setting/Ambiance 
 
4.0
Staff & Service  
 
4.0
Happy Hour 
 
4.0

I had an excellent steak, perfectly cooked    The dessert was fine but not special and the prices were typical for the island.  I would recommend the restaurant for good food more on the simple side.  If you can do simple well, I can only imagine how well the chef can do a more interesting menu. 

I
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