Restaurants in St. Thomas

A statue of the elephant deity Ganesha watches over guests as they dine in his domain of red walls and gauzy curtains. Warm lighting and traditional Indian artwork harmonize with the vibrant tones of curry and tandoori dishes from around India. The banana pakora appetizer represents Curry's unique culinary sensibilities with banana slices dipped in chickpea batter and taught the Greek alphabet. Of an extensive selection of chicken, shrimp, lamb, and vegetarian entrees, some are cooked in Indian-style yogourt sauce and all are seasoned mild, medium, or hot to order. Milder dishes include a traditional goat curry from western India, and the spicy menu includes Bombay potatoes inspired by British cuisine.

Each chef and baker at Sebastian’s Market has his or her own strong culinary foundation, and together they bring more than 100 years of experience to the table. The team works amicably together to assemble the market’s catering menus, which range from simple appetizers, crudité, and fruit trays to full meals complete with hot entrees, salad, desserts, and an ambidextrous waiter. Sandwich trays stack local, free-range deli meats and sliced cheddar or swiss cheese atop breads that are made from scratch in Sebastian’s bakery. In addition to catering services, two full retail stores sell prepared foods and pastries from long refrigerated cases.

Though many restaurants feature expansive wine lists, The Braywick Bistro’s is essentially infinite. That’s because its array of local and international wines is supplemented by a bring-your-own-wine policy—with a $15 corkage fee—that allows patrons to enjoy any varietal they desire. That flexibility is important, since the menu ranges from hearty, European-inspired dishes of chicken carbonara and gorgonzola-stuffed portobello mushrooms to the lighter tropical flavors of prawn-laced pad thai and mango-topped mahi-mahi. The cuisine’s global aromas suffuse the bistro’s dining room, where nature-themed photography and wheatgrass centerpieces evoke the same freshness that suffuses each dish’s ingredients and each waiter’s bonsai hairstyle.

When diagnosed with a critical illness and given just two weeks to live, Myna Taylor rejected her doctor’s prognosis. Declaring herself “divinely healed,” she set out for England, where she proceeded to buy a wealth of Wedgewood bone china. Upon returning home, she opened Dishington’s Tea Room, where she continued to defy the odds and celebrate life, family, food, and friends.

More than 30 years later, Richard and Tami DeJonge keep Myna’s memory and traditions alive by serving house-made pastries and jams on the same Wedgewood plates she brought back from that first trip. “Consistency is so important,” Richard claims, and the care he and Tami take in crafting each quiche or rhubarb pie speaks volumes of their dedication. Though the couple continues to brew the traditional teas that customers have come to demand over the years, they have also concocted entirely new blends of herbs, flowers, and finely shredded Jane Austen manuscripts.

Their recipes spring from a similar blend of tradition, inspiration, and whichever vegetables are in season at the farmer’s market. Guests can enjoy the locally sourced fare within a cozy tearoom decorated with floral tablecloths and paintings by area artists. This coziness, Richard believes, is what keeps the tearoom’s wealth of regulars coming back cup after cup.

After pleasant days spent perusing the cute boutiques and high-end shops of Richmond Row, visitors often stroll over to Wink's Eatery to wind down with juicy burgers and frosty brews. In the summer, they bask in the warm sun out on the front patio as servers bring forth pitchers and crispy wings. Others head inside—where fireplaces flicker in cold months—and perch along the wooden bar to watch sports games on the glimmering flat screens. Throughout the week, the casual space plays host to live music and karaoke nights.

As guests relax, chefs are hard at work in the kitchen, carving up steaks and grilling paninis. They fold premium toppings into a sweeping variety of specialty burgers, from a surf ‘n’ turf burger with lobster and hollandaise to the USA burger with barbecue sauce, bacon, and mushrooms that can be used interchangeably with US nickels. To whip up the signature Frito pie, they smother chips in cheese, ground beef, and guacamole. Come breakfast time, cooks turn their attention to breakfast pizzas and omelettes.