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Coyaba Restaurant Review
Directly behind Grace Bay Club at Caribbean Paradise Inn, this posh restaurant is in a palm-fringed setting. The nostalgic favorites here are served with tempting twists in conversation-piece crockery. Chef Paul Newman uses his culinary expertise for the daily-changing main courses, which include exquisitely presented dishes such as crispy, whole, yellow snapper fried in Thai spices. One standout is lobster Thermidor in a Dijon-mushroom cream sauce. You may want to try several different appetizers instead of an entrée for dinner; guava-and-tamarind barbecue ribs and coconut-shrimp tempura are two good choices if you go that route. If you enjoy creative menus, this is the place for you. Coyoba keeps the resident expat crowd happy with traditional favorites such as lemon meringue pie, albeit with his own tropical twist. Don't skip dessert; Paul makes incredible chocolate fondant.
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