Address: Blvd. des Poissonniers, Deshaies
For the first outpost of his popular Manhattan spot, chef Jonathan Waxman could have done far worse than this idyllic tropical setting. But this is no clone. Here, Waxman teams up with local restaurateur Valerie Robein and sources ingredients from island producers. The Italian-leaning menu has simple, well-executed pastas and antipasti as well as Caribbean-inflected dishes such as fish carpaccio and Creole fricassee of octopus. His celebrated roast chicken, which has been known to throw New York Times restaurant critics into fits of euphoria, appears with a generous dose of curry (entrées, $13$21).