http://www.tagestjohn.com

My vote has to go to Ten Tables! My wife and I had dinner there on Valentine's Day last year. The view of the harbor and St. Thomas at sunset was spectacular and the food was awesome! For desert I highly recommend the Chocolate Chip Bread pudding with blueberry sauce....yum!
Have a great time!

Tony that is untrue!
Actually, I have been on island for over 2 1/2 years. Most of that time I have been at Chloe and Bernards. I trained under Andre Ronsin and a host of other chefs from Asolare and Paradiso. I was head chef at Chloes this time last year. I left the company for a few months to try some other things after a tragic loss in my personal life. I have been back as the head chef as of the end of November. From the months I was gone, they did have trouble with some chefs but they were removed and left island. This all happened during slow season but I have worked four peak seasons at Chloes and we are no more transient than any other part of the island. Hans hasn't been chef at Stone Terrace for over a year and he is good. Brook Dill has been at Paradiso almost a year. Paul Trevino has been at Asolare less than a year because he was the chef at Chateu Bordeaux before after Jamie Wilson left. Zozo's has changed a few times in the last couple years. Even Caneel and the Westin have changed executive chefs at least twice a piece in the last two years. Ted has been at Tage for about a year and a half but he owns it, course he won't leave. The current Chef at Chateau Bordeaux was the chef at Asolare last year, he went to Tage, then came back to work at Chateaux Bordeaux. On a small island, losts of people get recycled and lots of people leave. I dont think your statement about Chloes was at all fair.

Chef Cody,

Chloe's has been open how long? About 4 years, right? how many chefs have there been since it was opened? I know of at least 4 chefs there since it's been open.

Paradiso has Brook now, which is great. But it took awhile for it to be settled.

Bourdeaux and Asolare. What is it a revolving door? Honestly, in the last few years, how many chef changes have there been? And more importantly, how much has the menu changed with each chef? I liked Jamies food, but it is much different then Matt's. And trying to compare a dining experience now versus last summer is just not possible!

All I am saying is that the consistency is not there. The experience in December will not be the same as the one in May. And that is important in forums like this. People are looking for information on their future trips and when they read a review from Christmas week, it should pertain toward their Easter trip.

In terms of other restaurants, Stone Terrace is owned and operated by Aaron Willis. HE has been the head chef their since it opened! Hans and Roth worked under him. So the consisitency is there.

At Zozo's the only change was Scott leaving and opening Ten Tables. Brett has been there since Scott left, almost two years ago. The menu has changed very little since Brett took over. That consistency is still there. John, the owner, is very particular about this. John's involvement is key to the consistency.

All this aside, how is your season going? Seems quiet in town...

Hey Tony,
I support companies that support chefs. That is why I am with that company. Making a head chef cook a certain type food doesnt promote creativity or inspiration. Any chef worth a dime wnts to cook "his" own food and not get dictated by some owner on what they want. Leave the cooking to the chefs.
This island is struggling for any type of consistancy for occupants as it is. I think many chefs get to this island and leave for many reasons. If you want, I could give you a reason for almost every chef leaving but that serves no purpose. Good food is good food.

We are at last years numbers, here.
Town does seem slower.

cris i am SO looking forward to seeing you on our trip this time around in april

i am looking for ATMOSPHERE on st john as well as elegance....
what place would you take the rich relatives to if they have never been to the islands and probably will not again?

Has no one been to Tage??

Ginger...glad your back! I was afraid a "chef fight" was gonna break out on this string! (They won't even show these on The Food Channel" back stateside.) As you are surely aware the opinions on this message board can be wildly various. I would sugest you give everyone as much info about your guests as you feel comfortable with. (i.e. age, geographic origin, are they really rich? etc.) This will serve to winnow out some places and highlight others. For example I would not likely take my 74 yr. old mother in law to Bordeux Mtn. after dark because I think she would find the ride to and from discomforting. I'm looking forward to Ten Tables for my wife and self, (never been there for dinner, but Chilly Billy's for breakfast many times...same place, and it can be noisy from road traffic) There are many places I've never been to. (Tage for example) Give a little more texture and I'm confident the users of this forum will step up.

Thanks Ginger....how to see ya!

wes...i just found this thread again...well the age of the guests are fiftyish and yes quite well off...one couple has a yacht in new york etc..
they love travelling and love the idea of quiet places so secret harbour will be fine but an elegant meal or two would be a nice touch!

tage still a good choice? thanks so many choices.....need to come back again..

I would recommend a few places:

Chloes, of course!
Paradiso
Asolare
Chateaux Bordeaux
Zozo's
Stone Terrace
Ten Tables
Tage

It really depends on what you are looking for.

Ya know?

Asolare

Nice setting, quiet, nice view for sunset over ST Thomas. the food is excellent and the staff is also. My wife and I go every year for our anniversary. Very low key but classy (not pretentious). Could not stand the atmosphere at Caneel Bay.

thanks cris...all sound great...i will be coming to cloe's first choice..
is the restaurant near the water? does it have a view?
i remember going to the westin back when it was first built as virgin grand....saw all the units when they were selling etc..
forget where the restaurant was....we were renting a house then...
as for the food i already know it will be the finest!