St. John Tradewinds, November 9-15, 2009 7

Restaurant Roundup: Island Eateries Cautiously Optimistic for Season

By Mauri Elbel
St. John Tradewinds

With peak season just weeks away, St.
John restaurant owners have their plates full
preparing, renovating and adding new dy-
namics to their staple Cruz Bay eateries in
hopes of a more successful year.

“I am being optimistic and looking for-
ward to a stronger season this year,” said
Walter Hinds, owner of Hinds Restaurant,
which opened its doors in August 2008.

Hinds admitted his restaurant was affect-
ed by the economy last year but acknowl-
edged that it could have been a lot worse.
In an effort to cater to the another season
entering a slower-than-average economy,
Hinds has lowered some of his menu prices
and established a prix fix menu that will be
offered daily from 5:30 to 7 p.m. featuring a
three course meal for $38.

“My whole concept for this season is,
“Wow,” Hinds said. “We are also introduc-
ing our bar menu in two weeks and will
have some fun prices so people can come
in, have a salad or oysters on the half shell
and a glass of wine in a much more fun and
casual atmosphere.”

Hinds said he wants to cater to the lo-

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play responsibly

   

St. John Tradewinds News Photo by Jaime Elliott

The Lime Inn will offer an expanded happy hour menu when it reopens

this month.

cals and create a fun, kinetic energy at the
property where people will want to come
and relax — perhaps during half-priced
martini Wednesdays or champagne cocktail
Fridays.

“I do understand the economy is very

poor right now, but I want to dilute the illu-
sion that we are only a high-end restaurant
for special occasions,” Hinds said. “I want
to create a cool little spot and bring some
energy to the bar — there will be much low-
er prices than in the restaurant for sure.”

While the welfare of three island restau-
rants — Asolare, Paradiso and Chloe and
Bernard’s — remain in question, others
remained focused on improving their own
establishments and are working hard to pre-
pare for season.

Chris Meyer, owner of The Lime Inn,
said there is no arguing that when a restau-
rant closes or opens on this island, it affects
the entire community. But she said in the
past few years, she has noticed that business
always evens out, and when one restaurant
goes, another usually comes.

“T think the key is not to count on anything
to change the course of what will happen,”
Meyer said. “We are just going to work re-
ally hard to be as busy as we can.”

The Lime Inn, celebrating its 25th anni-
versary this month, is adding a few excit-
ing twists to its landmark establishment in
preparation of its reopening November 16.

New renovations like the front court-
yard’s columns and the arbor above the en-
trance — all built by Meyer’s handy hubby
— set the scene for what promises to be an
even more charming dining ambiance.

Although business was slightly down last

Continued on Page 21

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