On our final night on the beautiful island of St Martin/St Maarten, we returned to the kitchens of Chef Dino Jagtiani. Once again, we were greeted by his father, as we entered Rare. Rare is next door to the amazing Temptation, and we were very excited to be trying out this sister restaurant. As I wrote before, we loved Temptation, but Rare won out. This is one of the finest meals we have ever had.
As a tropical thunder storm roared outside, we sat in a cozy banquette, enjoying a bottle of my favorite, Moet Imperial Champagne. We started, of course with appetizers. It was so hard to choice from the many sushi rolls, sashimi, and tapas, but I think we picked three of the best.
Victoria went straight to the Ahi. She had the ahi tuna sashimi with the black truffle oil, sea salt, lemon-lime, cucumbers, avocado, and plantain chips. I know that it sounds like a lot of flavors, but they all worked so well together. It was light and refreshing.
Tom had two small curried lamb tacos. Victoria and I knew that he loves us, because he gave up one of these amazing tasty morsels for us to share. The lamb was done to perfection in a sweet curry and served with guacamole, black bean and corn salsa, coconut rice, and sour cream. I was wishing that they had a dinner portion of this. I would have ordered them.
For my tapas choice, I also went with ahi. I had the Asian “chips n salsa”. The ahi was chopped and in a spicy tuna-scallion-citrus salsa, served with wonton chips. I think I won. It was the perfect combination of the heat from the spices and the sweet from the citrus. Yummy!!
For the main course, Victoria went with one of Chef Dino’s specialties, home-made spinach -ricotta ravioli with a tomato basil sauce and Parmigano Reggiano. After a week of seafood, Victoria was so excited to have pasta. This was wonderfully prepared, with light, fresh flavors. She cleaned her plate in record time.
Tom and I both went with the Filet Mignon. I don’t usually go with a steak when we dine out, but I am so glad I made the choice this time. The filet was just as advertised: melt in your mouth. It was done to the definition of medium rare. So perfect. I had a chimi-churri sauce on the side, while Tom went with the peppercorn demi sauce. Tom paired his filet with the Cuban black beans ‘n’ rice. I, on the other hand ordered the truffle mash potatoes. Heaven!! I could have swam in a tub full of these potatoes. These potatoes where my favorite thing that I ate on our whole trip. We paired this melt in your mouth meal with an amazing bottle of Silver Oak.
Dessert was fun and quirky. Victoria had a deconstructed tiramisu with chocolate pop rocks. Being that I grew up in the age of pop rocks, I thought this was very clever. Victoria thought it was delicious. Tom had a chocolate creme brulee with an after dinner Hennessy VSOP
The three of us agreed it was one of the finest meals we had ever had. We went next door, back to Temptation, where we got to meet Chef Dino and express our enjoyment in his fine food. He and his family and staff were so wonderful. If you get the chance to visit this beautiful island, go and meet Chef Dino and his family, eat at his amazing restaurants and tell him we said hi!