Fodor's Expert Review Meat and Potatoes

If you think that St. Barth is sometimes too "girly," you will love this restaurant at the end of the road to Saline Beach. The white interior is lined with banquettes heaped with red, black, and gray pillows. A half-dozen cuts of steak, from tenderloins to T-bones, can be paired with 15 sauces, at least a dozen starchy sides (including the Provençal pommes ratte, potato wedges cooked in duck fat, fresh rosemary, and sea salt), and some vegetables for good measure—all à la carte. People love the Burger Party on Thursdays. For the red-meat averse, there is fresh fish and a vegetarian menu. The wine list is full of complementary bottles, heavy on Bordeaux's best.