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See the menu then ask the boss
WELCOME BAHAMAS - NASSAU, CABLE BEACH & PARADISE ISLAND - 2006
See the menu then ask the boss
Some of the most popular dishes in Nassau
Next time you're pondering what to order from the menu in a good restaurant, ask yourself what the waiters, the chef or the manager might prefer.
Five of Nassau's top restaurateurs share what they most frequently order from their own menus.
Friendly Anthony's Grill
At popular Anthony's Grill on Paradise Island, patrons choose dishes that range from American classics and fresh seafood to quality steaks and pasta. Beyond that, "We're known to be a friendly place," says Michael Wicky, Anthony's general manager. "And we're known as a fun place." Guests dine in the colourful restaurant or outdoors on a patio.
Visitors and locals alike enjoy the great breakfasts, lunches and dinners in Anthony's festive atmosphere. The two most popular items on the menu sell a thousand plates a month.
The most popular item is the seafood platter, which has loads of shrimp, grouper fingers, conch fritters and crack' conch. It can
easily feed two.
Wicky's personal choice is salmon, the second-most popular menu item. The restaurant buys fresh, never frozen, Atlantic salmon. It comes as an entree and is included in other specialty items such as salmon Caesar salad.
Everyone should try the conch, says Wicky. Fritters are the most popular way to have it and Anthony's sells nearly 1,000 orders a month. It is also served in salad and, as with everything else, Wicky buys only the freshest conch.
He steers European visitors to one of the menu's five cuts of USDA-inspected prime beef. "They aren't used to eating the big cuts of meat," Wicky explains, "but they like it when they do."
Wicky says the restaurant's baby back ribs are an overlooked delight. They are, he says, "simply the best in The Bahamas."
Capriccio for Italian
Capriccio Ristorante was the first Italian restaurant started and owned by an Italian. While there are others now, Capriccio is the oldest Italian restaurant in New Providence.
Patrons know they'll get a great meal, and they're loyal. "We get calls from London and New York and other cities making reservations," says gregarious owner Manny Tsakkos. "When our friends plan their vacation they want to make sure they can visit us again."
The most ordered dishes are the linguine al frutti di mare, four different scampi dishes, grouper fingers and the scaloppina al Marsala.
Diners have a choice of more than 40 main dishes, as well as a dozen appetizers and salads. It is one of the biggest selections of Italian meals in Nassau, using recipes from all regions of the country.
Tsakkos likes everything on the menu. "It depends on my mood. Sometimes I want fish. Sometimes it's chicken or pasta. It's the mood."
He is, however, particularly fond of the caprese salad with fresh mozzarella imported from Italy, tomatoes and basil. The cernia alla cesare (grouper in mustard and cream sauce) and chicken parmesan frequently satisfy that day's mood.
"Our sauces are our reputation," says Tsakkos. "They're good because we take our time and make everything the old-fashioned way with fresh ingredients." The menu lists more than a dozen different sauces or variations - all made from scratch. Tsakkos recommends reservations, but walk-ins are always welcome.
Indian food at Clay Oven
Take a culinary tour of India at the Clay Oven on West Bay St, where you'll enjoy food from throughout that country. Their new menu includes many culinary adventures, as well as traditional favourites.
Those favourites are tandoori chicken, the mixed platter and paneer tikka from the tandoori section of the menu, says S Manoharan, the manager. Curry favourites include murgh makhani, commonly known as butter chicken, and the spicy chicken madras. Bahamians are fond of the fish curry. The pallak or shahi paneer are hits with vegetarians.
Manoharan's personal favourite is lamb vindaloo, cooked in a tangy hot and spicy sauce. "We serve it to our guests exactly the same way I enjoy it." Chefs will increase the spice or tone it down, if asked. Hot and spicy items and vegetarian dishes are identified on the menu.
From the appetizer selection, Manoharan suggests chicken tikka and the mixed tidbit platter, a selection of starters.
For visitors, Manoharan suggests chicken tikka, vegetable samosas, shrimp masala or butter chicken.
If patrons are uncertain, the staff will gladly explain and help them make a tasty selection. "We want everyone to leave the Clay Oven happy and full," Manoharan says.
The kitchen crew stresses quality and authenticity. Spices are imported directly from India and the fresh produce is delivered every day. The restaurant grows its own mint to guarantee quality.
Dishes are prepared by chefs who worked for the Taj Group, the largest hotel operator in India. Reservations are suggested for dinner, particularly on weekends.
Double Dragon specialities
If you want to dine on the most popular offerings at Double Dragon, you'll order either the kung pao chicken or General Tao's chicken.
But if you want to try what tickles the taste buds of owner Eugene Wong, you'll get an order of his spicy garlic shrimp, a Szechwan-style dish with the accent on spicy.
He suggests you order it medium spicy the first time, but Wong inflames his own serving with extra dried Chinese chilies to give it the punch he savours.
For less adventurous patrons, or anyone not acquainted with Chinese foods, Wong recommends Double Dragon's chicken with broccoli or one of the lo mein dishes. Fried rice is always popular as a side order. Diners can choose either fried or steamed white rice.
Wong owns and operates three Double Dragon restaurants in New Providence. He prides himself in offering "very affordable, top quality and tasty meals."
Hard Rock for burgers
Imagine eating one of Hard Rock Cafe's special burgers sitting next to Madonna's Australian outfit - a flowered beaded bra, black-trimmed burgundy velvet stretch pants and burgundy Dolce & Gabbana shoes; or next to Lenny Kravitz's custom-made tan leather suit; or Elvis Presley's gold Chai pendant. It's all part of the fun at Hard Rock, says manager Paul Ruddy.
Eating at any Hard Rock Cafe is a "kicking experience" says Ruddy, featuring "great food and fantastic music, with rock 'n roll
memorabilia screwed to the wall."
The most popular item on the menu is the hickory bacon cheeseburger, a legendary meal that is a signature of the chain.
Ruddy's personal favourite is the jerk chicken sandwich, available only in The Bahamas and Caribbean franchises. When he skips the chicken, Ruddy gravitates to fajitas, nachos and the chilli - especially the tasty chilli.
Newly introduced pasta dishes, including blackened chicken with penne, have already attracted a large following.
For first-time Hard Rock visitors, Ruddy suggests the 10 oz Angus beef burger. This one exemplifies the cafe's music and theme. Along with rock and roll, fans enjoy major sporting events on the largest TV screen in The Bahamas and souvenir hunters find an extensive selection of memorabilia in the retail store on the first floor.
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