Will the steakhouse concept work for the restaurant Caneel Bay?”
Hotels, 12/18/2008 8:43:00 AM “Even the most renowned restaurants can’t stand still,” says Anthony Dawodu, executive chef at Caneel Bay, A Rosewood Resort in St. John, U.S. Virgin Islands. Dawodu says he and the resort’s managing director realized there was no place to enjoy top-end steaks on St. John or St. Thomas, “so we jumped on transforming the menu at Turtle Bay Estate House to reflect a modern steakhouse.” The restaurant, set in an 18th-century plantation house, was formerly a more traditional fine-dining venue. Now it focuses on USDA Prime aged steaks, locally caught seafood (like lobster and mahi mahi) and side dishes of locally sourced produce. Chef Dawodu keeps cooking methods simple and straightforward with grilling and broiling, and uses local or native ingredients whenever possible, such as heirloom tomatoes, ginger, lemongrass, micro herbs, arugula, baby mixed greens and pumpkin, all sourced from a farmer across the island in Coral Bay.
December 2008 (St. John, U.S.V.I.) – Sharpen your appetites for the new steakhouse inspired culinary concept at Turtle Bay Estate House at Caneel Bay, A Rosewood Resort. The distinctive fine-dining restaurant, set in an 18th-century plantation house on the northern tip of St. John, U.S.V.I., recently unveiled the new winter menu from Executive Chef Anthony Dawodu. With a full-bodied focus on USDA Prime steaks, local seafood and inventive side dishes of locally sourced produce, Turtle Bay Estate House is the season’s most inviting Caribbean restaurant debut. Though steakhouses are sizzling throughout the States, the new concept at Turtle Bay was more about embracing an opportunity than jumping on a culinary trend. “Even the most renowned restaurants can’t stand still,” notes Chef Dawodu, who joined Caneel Bay 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. So we jumped on tr
