Our boating friends Tom and Cathie on Interlude said when we went to Long Island we just HAD to go to this great restaurant. The way they described it made my mouth water. Almost all the restaurants in the Bahamas serve basically the same things. Lunch = hamburger, cheeseburger, conch burger, chicken sandwich, fish fingers...usually with fries, if you are lucky you might get a side salad. Dinner is the same plus cracked conch and lobster. Dinner sides are mac and cheese or peas and rice. A few restaurants serve fish and maybe one other dish. But Chez Pierre serves Italian food, my fav! Since my parents were with us and Italian is Dad's favorite too, we just had to go there.
We decided to rent a car and see Long Island that way while we were anchored in Clarence Town. Little did we realize when we saw this sign that we were in for an adventure.
We decided to rent a car and see Long Island that way while we were anchored in Clarence Town. Little did we realize when we saw this sign that we were in for an adventure.
First we had to drive about 3 miles down this narrow dirt/coral/rocky road...but hey, at least we didn't have to worry about remembering to drive on the left. There was only room for one car anyway.
Then we saw this sign, turned right and drove down another dirt road for 2 miles. That is five miles down a road that had more potholes, gullies and rocks than the dirt road leading to camp in Maine! I was starting to think we should have rented a jeep!
With a view of the water, a boardwalk leading to the beach and palm trees all around, it was was quite picturesque and totally worth the drive. Pierre came out to greet us and told us to go ahead and bring Roux inside so she wouldn't have to wait in the hot car....that would never happen in the US.
Pierre is the owner, host, waiter and chef. He managed to cook spectacular food while waiting on three tables at the same time. We ordered a salad that was so big the four of us shared it and all had seconds! Dad tried everything to get Pierre to tell us the secret to his salad dressing. But all he would say is you have to have really good olive oil and vinegar. It had SLICED feta cheese, not crumbled, that just melted in your mouth. Then we enjoyed four huge bowls of pasta with the most delicious sauces. It was everything Tom and Cathie said it would be. My only question is what other restaurants do they recommend!!!