Fodor's Expert Review Cracked Conch
This island institution effortlessly blends upscale and down-home. The interior gleams from the elaborate light-and-water sculpture at the gorgeous mosaic-and-mahogany entrance bar to the plush booths with subtly embedded lighting. Take in the remarkable water views through large shutters, but for maximum impact, dine on the multitiered patio. The capable chefs reinvent familiar dishes to create such delectables as honey-jerk-glazed tuna tartare with tomato sorbet and crispy calamari with cardamom-marinated carrots and chipotle sauce. Stellar signature items include the conch chowder or ceviche, silken short rib ravioli with truffles and Parmesan foam, crispy soft shell crab and braised pork belly with mint-pea puree and guava gastrique, and sous vide lobster over mango-orange demiglace. Locals flock to Sunday brunch and hang out at the dockside Macabuca tiki bar (fab sunsets, sunset-hued libations), which lives up to its mellow name, indigenous Taíno for "What does it matter?"
Northwest Point Rd.
West Bay, Grand Cayman KY1-1201, Cayman Islands