Owners Paolo Polloni and Andi Marcher spared no expense in realizing their vision of a smart beachfront trattoria that wouldn't be out of place in L.A. Everything was painstakingly handpicked, from the wine "wall" of more than 3,000 bottles from around the globe to the Murano glass fixtures, leather banquettes, and a curving onyx-top bar. Chef Frederico Destro delights in unorthodox pairings, all gorgeously presented. Tuna is served with pea pesto, wild rice and scotch
bonnet aioli. Hudson Valley foie gras knits poached apple with sherry reduction and onion fondue, but the standout entree is a delicious whole Mediterranean striped bass baked in salt crust.
Caribbean Club, 871 West Bay Rd., Seven Mile Beach, Grand Cayman, KY1-1206, Cayman Islands