Caneel Bay has turned the sedate, refined, gourmet Turtle Bay Estate House into an house of beef. “Even the most renowned restaurants can’t stand still,” said Anthony Dawodu, the executive chef, who joined the resort from two Boston restaurants, Bamboa and 33.
“Managing Director Nikolay Hotze and I realized there was no place to enjoy top-end steaks on St. John or St. Thomas," he added. "So we jumped on transforming the menu at Turtle Bay to reflect a modern steakhouse inspiration, with contemporary flair, by using the freshest ingredients to provide an array of unique dishes. Even though the new menu is quite modern, Turtle Bay remains true to its fine-dining roots.”
While the beef is not local, Chef Dawodu is looking to the land for vegetables, relying on Coral Bay’s Josephine’s Greens for some supplies. Look for heirloom tomatoes, ginger, lemongrass, micro herbs, arugula, baby mixed greens and pumpkin. Lobsters and mahi mahi are also locally sourced.
Caneel's opening a steak house suggests an attempt to please what may be a younger clientele at the traditional, reserved resort.
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