US Airways - July 2013 - (Page 47)
Opposite: joe Mizzoni picking fresh
produce in the Brasserie garden
This page: hamachi tartare at Blue by
Eric Ripert and Calypso Grill
$100,000 to bring in help from outside
the island. Food costs are another concern. About 95 percent of all food must
be imported (and is taxed at a rate of
22–25 percent).
On a more positive note, local
farmers help to offset costs. There is
a healthy trade in mangoes, coconuts,
greens, okra, tomatoes, figs, breadfruit, and yams.
So much so that Thomas Tennant, Michael
Schwartz’s sous chef, now makes special requests:
“Ramps, please!”
Chef Stephen Wagner of Ristorante Pappagallo in the West Bay says that attracting local
business is the key to success. Pappagallo courts
that business with Wagner’s meticulous approach
to Italian cuisine.
Along Seven Mile Beach, Ragazzi draws a
hefty local lunch crowd thanks to the house-made
pastas and wood-fired pizzas — and the owners’
deep pockets, which are used to import ingredients
from Italy. “People who dine out on Grand Cayman
know the authentic tastes of Italy,” observes Roman
Klenraith, Ragazzi’s sous chef.
And they know trendy. The Brasserie tempts
locals with its Market, a 7 a.m to 5 p.m. casual
dining venue. At lunch, the Dean Lion Hunt Hunt for
& DeLuca–esque spot is packed
the predator lionfish with chef
with suits from nearby financial,
Thomas Tennant, then have
him cook it up. (The taste is
clerical, and government offices.
reminiscent of Dover sole.)
Dinnertime is when chefs
Visit thegenuinekitchen.com
pursue the coveted crowds of
or ambassadordivers.com.
travelers and tourists. Consistently
good word of mouth has seen to it
that lines form out the door, and
often there’s an “I’ve got to get a table there
tonight!” concierge frenzy.
Simple — but Great
From November to May the frenzy achieves Hitchcockian proportions at Calypso Grill. Even power
players and palm greasers have to wait. The ramshackle harbor-side fish house is prehistoric by
Cayman restaurant standards; it’s been around for
usairwaysmag.com
july 2013
47
http://www.thegenuinekitchen.com
http://www.ambassadordivers.com
http://www.usairwaysmag.com
Table of Contents for the Digital Edition of US Airways - July 2013
US Airways - July 2013
Table of Contents
CEO Letter
From the Editor
Did You Know?
Making It Happen
Hot Spots: Family-Friendly Vacations
Wine & Dine: The Other Portland
Great Tastes: Benjamin Steakhouse
Wine & Dine: A Crafty Measure
Diversions: Fresh as You Please
Great Tastes: Savor
Great Escapes: Now Resorts & Spas
Adventure: Climbing Mt. Rainier
Travel Feature: Grand Cayman, the Epicure's Island
US Airways: Top Dogs
Special Section: Northwest Arkansas
Golf: Primland, a Course Apart
Special Section: North Carolina High Country
Puzzles
Readers Resource Index
Your US Airways Guide
Video Entertainment
Audio Entertainment
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
US Airways Fleet/Customs & Immigration
Passenger Info/Contact US Airways
US Airways MarketPlace®
Window or Aisle?
US Airways - July 2013
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