Fodor's Expert Review Blue by Eric Ripert

Celebrity chef Eric Ripert's trademark ethereal seafood, flawless but not fawning service, swish setting, and soothing, unpretentious sophistication make this one of the Caribbean's finest restaurants. Choose from six- and seven-course tasting menus (with or without wine pairing); there are also trendy "almost raw" and "barely touched" options. Many dishes are clever riffs on the mother restaurant (New York's celebrated Le Bernardin), using the island's natural bounty, such as the celebrated signature tuna foie. Dishes might include lobster with purple cauliflower and macadamia nuts in truffle butter, or seared turbot with braised endive in a clam–foie gras emulsion. The vast wine list showcases not just heavy hitters but hot new regions and lesser-known varietals.