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to drink beer and play dominoes in her yard, you catch the car
barge back to St. Thomas, drop off your rented wheels and
board a flight at the Seaborne Seaplane terminal in Charlo e
Amalie. You splash down in the waters off Christiansted on St.
Croix and cruise towardAltoona Lagoon, where your nextmode
of transportation is a kayak—specifically, a glass-bo om one
belonging to Craig and Bryce Sco , the father and son behind
Sea Thru Kayaks (
3
)
.
Though they offer tours during daylight hours, too, you’re
setting off on a nighttime adventure. Featuring mounted
flashlights that illuminate the water below, the tour begins
in a shallow river that many locals believe to be haunted, and
you find yourself gliding just inches above puffer fish, crabs,
poisonous jellyfish, spiny urchins, giant ink-flinging sea slugs
and many more creatures of the not-so-deep. You follow Bryce
into the open harbor and several larger fish turn sideways to
get a be er look; you lock eyes with a barracuda, which Bryce
assures you is good luck. The trip culminateswith a hover above
a shipwreck, the rusting hulk only a foot or two below you.
The Sco s inform you there’s no need to dress up for din-
ner at
Singh’s Fast Food (
4
)
in downtown Christiansted, so you
throw on a T-shirt. Served in what amounts to li le more than
a shack, Singh’s roti is consistently voted the island’s best. You
order the curried goat and are presented with a volleyball-size
portion, which you devour. Sated, you thank the proprietor as
you waddle out.
It’s around 9—high time to check into your next hotel, the
Buccaneer (
5
)
, where you enjoy yet another alcoholic concoction
made of too many tropical ingredients to fully comprehend.
Serenaded by a frog chorus, the moonlight reflecting off the
water, you end the evening with a dip in the surf. The tranquil
environs are like something from a dream, so you take this as
your cue to head off to bed.
Elgitha Hodge
CONCIERGE AT THE
RITZ-CARLTON, ST. THOMAS
“You have to try the food here—
it’s fantastic! I recommend callaloo,
a stew of okra, local greens, meat,
seafood and spices. Gladys’ Café,
Victor’s New Hideout, Diamond
Barrel and Petite Pump Room are all
great places to try the local cuisine.”
Shomari Moorehead
DEVELOPER OF MYVI,
A U.S.V.I. TOURISMAPP
“There are some beaches by Point
Udall on St. Croix that are special
because they take a little effort to get
to. Also, there are beaches that appear
and disappear depending on the cur-
rents. What’s cooler than discovering
a beach that wasn’t there yesterday
and might be gone again tomorrow?”
Michael J. Foody
CHEF AT AQUA BISTRO,
CORAL BAY, ST. JOHN
“We’re a stone’s throw from the British
Virgin Islands, like Jost [Van Dyke].
There’s a place called Foxy’s, which
is this crazy beach bar. Cold Coronas,
rum drinks ... it’s a great little island.
Or Norman Island. If you can charter a
boat and get there, it’s perfect.”
LOCAL KNOWLEDGE
THE INSIDE SCOOP FROMTHOSE IN THE KNOW
ILLUSTRATIONS BY PETER JAMES FIELD
FARE PLAY
Diners at the Old Stone Farmhouse can select cuts from
the kitchen’s “Butcher’s Block,” including wahoo, lamb and wild boar.
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FEBRUARY 2012
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