Spice Mill Review
This beachfront beauty references the Caribbean's multi-ethnic cuisine, a melting pot of African, French, English, Iberian, Asian, and Dutch influences. But the kitchen also stays home in proper locavore fashion, as does the bar, sourcing as much local produce as possible from Kittitian farmers and fishermen (who might troop through the restaurant with 30 just-caught snapper for "De Bossman"). Spice Mill merrily marries those gastronomic traditions, juxtaposing colors, tastes, and textures right from the dips served with scrumptious homemade breads. Panko-crusted crab cake might be served with mango-lemon aioli and green papaya ceviche. Lobster risotto contrasts sweet pumpkin with savory truffle oil. The culinary globe-trotting approach also dictates the decor—a mix of regional (coconut-wood-top bar, Carib canoe, and crayfish baskets from Dominica) and cosmopolitan (white beach beds, cushioned couches) elements, making even the bar (open daily and serving light snacks) a barefoot-chic hangout. Lunch is considerably cheaper and more island-flavored.