Island Eateries Cautiously Optimistic Continued from Page 7 year, Meyer said she is trying her best to be optimistic about the upcoming season and making a few changes that will give the restaurant a new dynamic. “We are going to serve food all day in- stead of stopping between lunch and din- ner, and we will really promote our happy hour between 3 and 5 p.m.,” said Meyer, adding that she will be back in the kitch- en. With selected drinks half-price and a bar menu featuring five to six daily specials including Meyer’s delicious homemade pizzas, the owner said she is hoping to fill a void at the restaurant, giving it another perspective besides lunch and dinner. Despite widespread economic woes, some island restaurants were able to dodge them altogether last year and are expect- ing another profitable season this time around. “If October is any indication, we are going to do great this season,” said John Ferrigno, proprietor of ZoZo’s Ristorante perched above Gallows Bay Resort. Unlike many of the island’s restaurants which felt the recession’s crunch, Ferrigno said last season was ZoZo’s most profit- able yet. With the same team in place this year and a new menu coming out November 4, Ferrigno is bringing in another element guaranteed to garner rave reviews this sea- son. “This year, we are making all of our pastas in house,” he said. “All of our pas- tas will be homemade — linguini, gnoc- chi, ravioli, parpadelle — and they are out Caribbean of this world!” La Tapa also remained profitable last year despite the economy. For the 13-year- old Spanish-inspired Cruz Bay hot spot, everything seems to get better with age — a fact owner Alex Ewald attributes to liv- ing, learning and continuously improving. “Last year our business was actually up by 10 percent,” Ewald said. “But it just shows that we put effort into every aspect of the business.” One of Ewald’s main focuses is retrain- ing her old staff — she says it’s a continual learning experience and in order to get bet- ter, one needs to set higher goals. “If you were good, that is not good enough — you have to be better,” she said. “I think especially nght now, with the whole world in an economic crisis, there is no room for mediocrity.” “Now is the time, under these circum- stances, to try to push even harder because if you don’t, you are going to fall on your face,” said Ewald. Although tourist season is not yet un- derway, La Tapa’s warm eatery, which has become a local’s haven for coming togeth- er for good times and even better food, has been packed with diners nightly. “Thanks to the local support, we have remained busy,” Ewald said. “The locals are your bread and butter and if they come on a regular basis, that means you are do- ing something right.” “You have to continuously impress the locals so they don’t get bored — if you can keep the locals happy and satisfy them, everything else will come automatically,” said Ewald. Providing professional rental management and marketing services for St. John’s finest vacation villas and condominiums. For reservations or brochures For St. John business call 1-800-338-0987 340-776-6152 View our villas at wwwcaribbeanvilla.com Villas & Resorts MANAGEMENT CO. Lumberyard Complex P.O. Box 458 St. John USVI 00831 THE SUITE ST. 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