It’s not immediately obvious that you’re in the Caribbean when you walk into Blue. Photo: Rhian Campbell/Michael’s Genuine Food Blue by Eric Ripert The menu at Michael’s Genuine Food & Drink reflects the owner’s commitment to the sustainable farm-to-table food moment, and incorporates a range of locally sourced ingredients. The wood-fired pizza is always wonderful or for something a bit more exotic the homemade fettuccine with poached tuna. Michael’s divides its menu into plates that are small, medium and large. Tennant usually pan fries it with a light crumb coating its firm-fleshed and fresh tasting, not unlike snapper. The menu is all about local, organic and sustainable, and that ethic permeates everything they do.įavorite Bites: If it’s on the menu, try the lionfish.
Michael’s team here includes the talented young head chef, Thomas Tennant, who cooked at the original Design District location before overseeing the kitchen in Cayman. Schwartz and his team have successfully transplanted the organic vibe to Cayman. This is the second outing by James Beard Award-winner Michael Schwartz, whose Miami restaurant is a showplace for the slow-food farm-to-table movement. Same great view, same great attitude, completely different food. How’s this as a two-fer: Michael’s is right next door to Ortanique. Photo: Ortanique Michael’s Genuine Food & Drink The fresh catch of the day is dusted with coriander and cumin and served with black bean corn salsa, pico de gallo and cilantro crema. Mojitos and Breadfruit Fish Tacos are a favorite at Ortanique. The Norma Salad, named for Delius’ mother, renowned Caribbean chef Norma Shirley, is a great starter or can be a meal for vegetarians. The restaurant throws pig roasts periodically - and the ribs are a perennial hit with diners. The best of what comes in on the dock that day can end up as tender spiced lobster stuffed inside of pillowy homemade ravioli or as tuna steak served with mango sauce. Before she started seriously cooking, Cindy spent some time in the commercial fishing business, so she knows her fish.įavorite Bites: There are some standards and favorites, but bet on whatever is on special. Overlooking the marina at Camana Bay, Ortanique is the creation of South Florida culinary power duo Cindy Hutson and Delius Shirley, and a sister of Ortanique on the Mile in Coral Gables. Think South Beach cool spiced with a healthy dose of Caribbean chic. They won’t be disappointed, as a new wave of celebrity chefs have joined talented locals restaurateurs to create a dining scene that is both diverse and delicious. And the worldly travelers who come to these sunny shores for both business and pleasure have a taste for upscale dining and unique flavors. This island's culinary reputation is growing, nurtured by inventive restaurants and renowned chefsįrom an outpost of the empire to a center for international finance, Grand Cayman Island has certainly grown up.
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