For my husband to be greeted at the door of a restaurant with the chef and her assistant showing off a 78 lb tuna, is beyond his notion of Heaven. Carrie, the adorable chef at Veya on Anguilla, became his newest kindred spirit. Both, admirers of pure Japanese tradition and aesthetic, Carrie quickly set to work in the kitchen carving delicate slices of sashimi, a delicious mixture of tuna tartar, and a third concoction of an olive-oily, scalliony tuna morsel, especially for Jim.
At home, we rarely go out to eat anymore because all too often the food is uninspired and over-priced. Dining out feels more a convenience than a celebration. Rarely are we served something so original and delicious, that we beg the chef to give us a hint about it’s preparation.
From beginning to end, Veya delighted, and I wanted to be left behind to be Carrie’s shadow in her kitchen.
Carrie and her husband Jerry, (the owners), are doing everything right. Each one of their employees was as delightful and bright and shining as the next. They dashed in with drinks and conch fritters before we barely had our napkins in our laps, immediately followed by a basket of johnny cakes that had Jim begging for detailed cooking techniques. We were enchanted before we’d even considered an entree.
We shared their tamarind chicken entree, a new flavor for us, discovering something delicious we can’t wait to experiment with at home. Scalloped potatoes were an out of this world creamy side dish.
It was a magical tropical evening with a crescent storybook moon and a multitude of brilliant stars overhead. We were already dreaming about our next dinner at Veya.