Fun With Carbs

In typical foodie fashion, I tend to look forward to cuisine more than attractions when I travel somewhere new.

En route to Santorini, visions of feta and melitzanosalata danced in my head next to images of whitewashed buildings and spectacular sunsets. And on the plane to Providenciales, Turks & Caicos, I pictured flowing rum punches and fresh seafood on sugar-white beaches with clear aqua waters. The beautiful Caribbean island did not disappoint on either end. But like any savvy traveler will tell you, the little dives serve up much better eats than the expensive – and frankly, mediocre – fancy tourist traps.

Signature dishes you’ll find on nearly every Turks & Caicos restaurant menu: conch everything (cracked, frittered, curried, sauteed, salad,  red and white chowder); colorful punch made with the local Bambarra rum, fresh fruit like mango and pineapple, grouper, snapper and local Caicos lobster. Elements of Jamaican cuisine show up frequently, too – jerk seasoning, peas and rice, oxtail.

You could spend your entire visit sampling local delicacies, but there’s plenty of “familiar” cuisine, too. Providenciales (Provo) has sandwich shops, a Thai restaurant, a couple of Italian pizzerias, top-notch sushi and even an Irish pub.

Here’s a list of our favorite eats and eateries on Providenciales…

Da Conch Shack and Rum Bar: It truly is a “shack” but it serves up the freshest seafood on the island. Employees at the beachfront restaurant wade into the water and gather conch shells, just mere feet from the outdoor tables. In a matter of minutes, that conch is on your plate:  cracked (pounded and lightly fried), sauteed, stewed or marinated in a ceviche-type salad.

We tried the fritters, crispy and savory bundles of seasoned batter studded with onion, green pepper and plenty of sweet conch meat. They were served with a remoulade-type dipping sauce. Though they were deep fried, they were surprisingly light – and we finished them off despite vowing to take half home.

Equally delicious: the spicy, creamy curried conch dish, served with tasty peas and rice and a block of comforting mac and cheese. We washed the food down with rum punch and the local brew, Turks Head ale.

Two things you must bring to Da Conch Shack besides your appetite: flip flops, for a pre-  or post-meal walk on the beach, and cash.

Horse Eyed Jack’s: This restaurant shares the same stretch of beach as Da Conch Shack, so the surroundings are just as beautiful. And in my nonscientific survey of the island’s best rum punch recipes, they boast the best. Excellent place for a leisurely lunch on a gorgeous day.

Rob tried the restaurant’s jerk platter: a heaping plate of seasoned chicken, pork and shrimp with sides of potato salad, carrot-raisin salad, greens and peas and rice. “It’s like an awesome backyard barbecue,” he said.

Yoshi’s: This Japanese spot was on our pre-trip list for two reasons: Rob and I and my brother Brendan and his girlfriend are sushi buffs, and Yoshi is the name of my brother’s unbelievably adorable mini-lop rabbit. Meet Yoshi the bunny. Yoshi’s the restaurant serves a dizzying array of special sushi rolls, teriyaki and tempura dishes and the fanciest of steaks: Wagyu beef. We tried rolls made with spicy tuna, local lobster – and conch, of course.

Vino Tiempo: Yup, I’m a sucker for swanky wine and tapas bars, and this one, in the heart of the downtown shopping area, was no exception. I was a little disturbed that we were the only two people dining there for the first hour of our visit, but the wine was excellent (despite $12 glass prices) and the small plates were delectable. To go with our Chilean sauvignon blanc and syrah, we chose oxtail spring rolls (served in a cigar box), South Caicos lobster patties with Thai yellow curry, sirloin kabobs, a tandoori tuna flatbread and a cheese platter. The pizza was the clear winner, made with slices of seared rare tuna, artichokes and red onions on a fluffy, chewy crust much more reminiscent of Boboli than pita. And one of the cheeses, crusted with candied papaya, was straight-up addictive.

Danny Buoy’s: So we didn’t really try anything beyond potato skins and Guinness, but it was a lot of fun to belly up to the bar at this island Irish pub on March 17 wearing a tank top and sandals. (I didn’t bring any green clothing with me, but I think my sunburn proved my Irish heritage.) Though we were a bit early for the evening’s huge party, we still got plastic hats and green beer out of the deal. And it’s always fun to be around my über-Irish father on “Saaaaaint Patty’s Day.” No joke, this holiday is his jam, even if he was less than thrilled with the DJ’s repetition of the “Unicorn Song.” (In Boston, it’d be all about the Dropkick Murphys.)

Pizza Pizza La Terrazza: We were exhausted from sun and fun Tuesday night, so we ordered pizza and watched “American Idol.” Having had what passes for pizza in other countries (and other states, if we’re being honest) I was skeptical. But our brick-oven margherita pie was surprisingly great, with perfect fresh basil notes and an excellent tomato sauce. Maybe it could have used a little more mozzarella. It wouldn’t rival anything out of New Haven, but it was far beyond your average ‘vacation pizza.’ Unless you vacation in Naples.

And now for some gratuitous beach shots: