Coconut palms grow through the roof of this open-air thatched restaurant, flickering candlelight illuminates colorful local murals, waves lap the white sand, and the waitstaff provides just the right level of service. Jean-François Bellanger's artfully presented dishes fuse French culinary preparations with island ingredients. Top choices include pan-seared mahi mahi served over cauliflower puree with fingerling potatoes and mango-pineapple chutney; and sauteed shrimp
with roasted plantain and hickory bacon finished with Champagne-parmesan sauce. The kitchen can be uneven, the wine list is unimaginative and overpriced, and the buzzing happy-hour bar crowd lingering well into dinnertime can detract from the otherwise romantic atmosphere. Nonetheless, Coconut Grove straddles the line between casual beachfront boîte and elegant eatery with aplomb.
Jun 5, 2007
We overheard some people around the pool at our hotel talking about the Coconut Grove Restaurant, and one couple saying it was their favorite, so that night we decided to try it ourselves. Great location, outdoor on the water, the food was indeed very good. The only dounsize to our evening is that the staff don't smile that much and it took a while before they warmed up - I guess they might have had a bad day. In any case, we highly recommend this
restaurant for dinner.