$$$-$$$$, Eclectic, Vieques
Fodor's Review:
On Vieques, Carlos Alzogaray has single-handedly changed how people approach seafood. The chef at this "Caribbean-fusion" eatery serves mahimahi, as does everyone else, but he turns it into ceviche with a lemon-passionfruit sauce. His tuna steak is marinated in a soy-ginger sauce and served over soba noodles. Even his lobster is completely rethought, appearing as a carpaccio with avocado ragout. Meat dishes include a huge rib-eye with lobster mashed potatoes. And there's a great wine list, as you might guess from the pillars covered with thousands of corks. For lunch, you can pick up wraps and other items at the less expensive Uva Next Door.
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