“World fusion” is the menu’s ambition at Café Cairo (93 Front St., tel. 441/295-5155, cafecairo [at] northrock [dot] bm, 5 p.m.–3 a.m. Mon.–Sat., happy hour 5–7 p.m., closed Sun.),where diners can sit on floor cushions in a tented room or on the harborfront terrace. A highly popular hangout, thanks to its hipster bar scene, unique décor, and delicious Middle Eastern fare, the restaurant boasts Egyptian wood, clay, and copper interiors, and a menu to suit all tastes. Specialties include a Middle Eastern “feast,” featuring a four-course sampling of typical dishes accompanied by Moroccan mint tea ($49 per person). Regular appetizers include grilled kofta ($12) and red pepper hummus ($9), while favorite entrées are moussaka ($18), Moroccan almond-crusted fish ($38), and vegetarian, meat, and fish tangines ($22–38).
Opened in late 2008, Latin (29 Victoria St., tel. 441/296-5050, latin [at] irg [dot] bm, www.latin-rumbar.com, lunch noon–2:30 p.m. Mon.–Fri., dinner 5:30–11 p.m. daily) introduces a distinctive new direction to the island’s food scene, with South Beach–inspired decor, salsa and mambo music, and authentic dishes prepared by Hispanic chefs. Antojitos, or appetizers, include made-at-your-table guacamole with corn tortillas ($9), arepas ($9), and empanadas de chorizo ($18). The ceviche and raw bar offers lobster, poached shrimp, oysters, and Asian tuna. Platos grandes run the gamut from achiote-rubbed chicken breast with fig mole and chorizo and Manchego empanadas ($22) to pork chops with coffee-chile barbecue sauce ($21). Traditional Spanish paellas for two to six people ($19–32) include Valencia, Mariscos, and Argentine versions. These, along with Latino twists on local favorites like rockfish, draw a full house on Fridays and weekends. An outdoor balcony, overlooking the restaurant’s downstairs bar, Rumbar, can accommodate about 50 diners when the weather is agreeable.
Greg’s Steakhouse (39 Church St., tel. 441/297-2333, gregssteakhouse [at] logic [dot] bm, www.gregssteakhouse.com, lunch noon–3 p.m. Mon.–Sat., dinner 6:30–10 p.m. Mon.–Sat.) is a showcase of true Bermudian talent under award-winning chef Colin Lloyd. The easy elegant dining room complete with an exhibition kitchen serves up appetizers including baked mussels ($16) and seafood ravioli ($18) and main dishes of rack of lamb ($34), free-range chicken, and fresh Bermuda fish. But meat is the prima donna here. Share a Chateaubriand for two ($100) or dig into steaks of every persuasion ($28 to $55), from rib eye and filet mignon to T-bone and beef ribs. The sides (butter-sauteed spinach, portobello mash, and Bermuda’s quintessential peas ’n’ rice, $6–8) are truly comfort food. Upstairs is the popular G Sushi Bar, which serves a full menu of salads, sushi rolls, sashimi, and desserts.
Long a favorite for elegant dinners, Port O’ Call (87 Front St., tel. 441/295-5373, lunch noon–2:30 p.m. Mon.–Fri., dinner 6–10 p.m. daily) underwent a complete makeover in 2008, transforming the former yacht-inspired decor into a far more contemporary look befitting its upscale reputation. With a sidewalk patio for outdoor dining in the summer, its seafood-and-steak menu won’t disappoint. Owned by the same restaurant group, tiny Bistro J (102 Chancery Ln., tel. 441/296-8546, lunch noon–2:30 p.m. Mon.–Fri., dinner 6–10 p.m. Mon.–Sat.) has a more relaxed charm, with blackboard menus offering a limited but tasty assortment of daily specials, including fish, meat, pastas, and vegetarian offerings.
With a European-themed cuisine, Bolero Brasserie (95 Front St., entrance off Bermuda House Ln., tel. 441/292-4570, www.bolerobrasserie.com, lunch 11:30 a.m.–2:30 p.m., tapas 2:30–6 p.m., dinner 6–10:30 p.m., Mon.–Sat) not only has a prime Front Street dining porch, but a fittingly enjoyable menu with an extensive wine list and vegetarian choices. Classic brasserie dishes have a contemporary twist (grilled wahoo with persillade risotto, $28, duck confit with truffle oil, $28, grilled black pudding, $12, Bolero mixed grill with foie gras sauce, $42).
© Rosemary Jones from Moon Bermuda, 2nd Edition