Fodor's Expert Review The Bay @ Nonsuch

Edged high atop a precipice, this open-air restaurant with tiered wooden terraces and billowing curtains hugs an infinity pool and boasts magnificent views of the bay. The cornerstone is the simple, varied menu that deftly marries local ingredients and international techniques created by Chef Mitchell Husbands. Decision fatigue is relieved by the table d'hôte dinner menu (rotating biweekly), but none of the flare is lost with impeccable plating. The fresh caprese salad with balsamic reduction whets the appetite; follow it with the flawlessly grilled wahoo and creole lentils entrée. Filet mignon and lobster carry a surcharge for guests of the hotel and breakfast and lunch are served buffet-style. Wine and mixed drinks are included in the (pricey) pre-fixe charge for visitors.