Spring Path, Blowing Point, is the location of Caribbean Restaurant, Anguilla’s newest dining place, offering a delightful experience for diners looking for fine cuisine.
The brand new building, with a large and airy kitchen, and dining areas, opened its doors to the public on Tuesday, March 12, in a relaxed but semi-formal atmosphere. At the soft-opening event, the small and attentive staff kept a watchful and reassuring eye on their guests, ensuring that they were both well-served and comfortable. The guests included Government officials, hotel and tourism personnel and other persons, all of whom enjoyed an evening out.
The restaurant, which is now fully open, is owned by Alfonso Brooks. Born of Anguillian parents, he arrived here from the Dominican Republic in 1989. An experienced chef, he brought his culinary skills to the island and worked at various restaurants where he became well known for his tasty dishes. He now says he is proud to have his own restaurant, to be his own chef, and to have Marie MacDonald as the Manager of Caribbean Restaurant.
One of his guests at the opening night was Chief Minister and Minister of Tourism, Hubert Hughes. “We have one of the best chefs on the island,” Mr. Hughes commented. “He has been working in most restaurants around the island and hasalways won great prizes. He went to Puerto Rico on several occasions to represent Anguilla in the culinary arts. He has now opened his own beautiful restaurant here on the Spring Path. Everybody will enjoy this because it so airy and so clean and I shall be back here eating my food. Tourists usually like a relaxed environment – casual, stress-free – and I think this restaurant makes you feel relaxed and you have a good man in Alfonso.”
Wearing what appears to be a permanent smile, Brooks said: “Thanks very much to the people of Anguilla and the tourists for supporting me. I was the chef at Ripples for twelve years; at Cap Juluca for twelve years; at Blanchard for six years; at Coco Plum for two years; and now I am the chef for Caribbean Restaurant.”
Asked about the name of his restaurant, he replied: “I call it Caribbean Restaurant because I love Caribbean food. It is very nice when you think about the ground provisions which are all good food, and I like to add the seafood.”
Brooks has the coveted managerial assistance of Marie MacDonald who has over 24 years’ experience in the restaurant and hospitality business. “I am trying to establish a welcoming and relaxing atmosphere here for all of our guests,” she said. “Our foods are more on the Caribbean side and we stand by our name.”
