Warm colors like red, yellow, and orange fill the consistently packed dining rooms at Next Course. Billed as "cuisine inspired by travel," the space is laced with ethnic nuances like beaded Indian pillows and gold-leaf Buddhas. The menu is an amalgam of flavors from balsamic drizzled mozzarella to sesame-crusted yellowfin tuna with seaweed salad to baby back ribs. This seemingly incongruous assortment comes together beautifully in well-executed dishes by chef Buddy Stone,
an Arizona-by-way-of St. John-transplant who spent two years creating the specials in the kitchen at beloved Duffy's. His fans followed him to Next Course, and judging by the vibe of this buzzing spot, it looks like he's in Vieques to stay.