Young Island Resort is the ideal location to have dinner on a secluded island in the Caribbean. In this spot it is possible to have a sundowner in front of the sea, followed by a beautiful evening in your dining kiosk. Young Island Resort is an enjoyable private and quiet island to spend the day, and have a lovely breakfast, lunch or dinner while enjoying the sweet sounds of the waves, which invite everyone to get into a Caribbean mood. The menus change every day, and on Saturdays, they offer a BBQ buffet dinner. However, one of the most delicious things on their evening menu, are the variety of their homemade bread selection. They have everything from cinnamon, coconut, whole-wheat and all kinds of gourmet bread ready to take the hardest to please. A smart choice is to try the grilled filet mignon, with roasted potatoes and black peppercorn sauce.
Chill Spot Bar & Grill is one of the local’s favourite spot in St. Vincent & the Grenadines. It is a place where both young and old can enjoy a cheap meal, local juices, all while enjoying the Caribbean ambient, and tunes from the DJ usually making everyone dance while waiting for the food and making the customers feel “chill.” This restaurant was just renovated a couple of months ago, and offers outside and inside seating and the opportunity to try their special meals that change almost every day. The portions are abundant, and the menu is extensive, giving the option to pick between their grilled conch, grilled lobster (when in season), grilled chicken breast, roasted pork, curried chicken, a variety of soups, pasta, wraps, salads, and burgers. The grilled chicken breast with three sides it is not to be missed with its sides to choose from such as potato salad, carrot rice, eggplant casserole, stewed callaloo, steamed vegetables and tossed salad. The perfect drink to go with this Vincentian meal is a cold local beer to one of their local juices. This meal will leave you satisfied and ready to explore the rest of the island.
El Camello Jr. a place bustling with people throughout the day is immensely popular for their pocket-friendly menu. Vastly popular among the locals, this roadside eatery serves giant portions of fresh fish and seafood, shrimp nachos to octopus ceviche to fish tacos.
Taqueria Honorio is a simple roadside taco restaurant. You can find breakfast tacos here and they open up as early as 6:00 am in the morning and the day is done by 1:30 pm in the afternoon. They roast their pig all night long and the tortillas are handmade upon order. It is a place where you will get good Mexican food and of course with a little taste of Yucatán. The secret behind the great taste of the meat is because of the hard work that goes beyond it and the way it is prepared. The preparation for pork meat is done in a location which is 7 kilometers away from Tulum. The lechon is seasoned and prepared in a brick oven for about 12 hours while the meat for cochinita pibil tacos is cooked in a special outdoor oven on heated tzalam wood and coal. The pans are loaded and covered with metal sheets and pixoy branches. At 5:00 am each morning the cooked meat is collected and then taken to the taqueria for tacos.
Highly recommended by the locals as well as by the visitors to Tulum, the Mexican steakhouse El Asadero is considered as one of the best in this resort town of Mexico. Arrachera steak and beef taco are a must order from the menu apart from the amazing drinks and the grilled tuna. The steaks are grilled over an open flame in front of the restaurant. Try the steak specials and the taco combo (mixed chorizo, chicken, and beef). Making a reservation is highly commended.
Hartwood, the postcard-perfect beach resort of Tulum, is located on a jungle road along the Caribbean Sea. Serving vibrantly colored seafood dishes which speak highly of the strong Mayan influence was started from scratch by a husband and wife duo and Ex-New Yorker's Eric Werner and Mya Henry in 2010 when they ditched their fast-paced life of New York. The food is prepared by an open fire on hand-made wood burning oven and grill using the wood-fired cooking techniques. The seafood is of the daily catch from the nearby Bay while other elements are locally sourced from the interior of the Yucatán markets and the Maya farms called Milpas. The photo of a locked up restaurant is symbolic of how hard it is to get a table here. The supposedly friendly walk-in policy is offset by high demand and real "attitude" at the door.
Spread over 22 locations throughout California ‘The Original Castanedas’ is the home of Carne Asada Fries. They serve finest of the traditional Mexican food, 24 hours a day and 7 days a week. You will have a variety of menu to choose from starting from their very own Carne Asada Fries to Burritos and Quesadillas. They offer a selection of 5 different salsas and delicious pastries like Flan, Arroz con Leche, Cheesecake, and Jello!
Started by the Farfans as means to support their growing family and serve excellent Mexican food, now Lolita's have spent almost close to 30 years in the Mexican food business and serving customers all over California. Lolita's can be termed as theInventors of French fry stuffed California burrito. Apart from the California burrito the things to order include carne asada burritos, bean & cheese burritos, and rolled tacos with guacamole. The burritos are prepared from seasoned ingredients and made with locally made flour tortillas. The key to their success—then and now—are their one-of-a-kind spices and sauces.
Without too much fanfare, Brooklyn Fare, the only three Michelin star restaurant in Brooklyn, opened a branch in Manhattan. The chef still is César Ramirez, a master of manipulating seafood, who offers only a no-choice tasting menu at his restaurant. The style of cooking has an Asian influence. The ingredients, many of them imported from Japan, are impeccable. The food experience can be impressive once you have navigated the notorious reservation process.
A phenomenal experience for an open-minded foodie, David Chang’s Momofuku Ko provides a fascinating tour of Asian-inspired American cuisine via extraordinary tasting menus crafted at a sleekly comfortable chef’s counter. It serves a set multi-course menu for lunch and dinner along a kitchen counter and two tables in the main room. Chef Sean Gray uses seasonal ingredients, and changes the menu frequently based on market availability. There is a 6-seat front bar that serves a 5 course or 6 course menu. Ko, which means "son of," has two Michelin stars, which it has retained for eight years. In 2014, Ko moved from its original location on 1st Avenue to 8 Extra Place.