Emilio's...Dine with History — Restaurant in Saint Martin

First off, let me start by saying the food here was EXCELLENT even though the portions were rather small for what you’re paying. However, from the moment we stepped into the restaurant until the moment we stepped out, the service was some of the worst we’ve ever experienced, especially considering the caliber of this restaurant and the price point (expensive!).

When we stepped into the restaurant, only ten percent of the tables were occupied and multiple staff were walking around. Yet, we were not greeted or welcomed by anyone for quite some time, so we helped ourselves to walking around the restaurant to see what it was like. Finally, we were seated. Although all the staff were friendly enough, there was a deafening lack of attention to detail and the customer.

The person who served us each a half glass of water said she didn’t normally work there but was helping out for the night. You’d think that would mean if there was a designated water person as “extra help” that there would be no problem getting a refill, but that was not the case. For the remaining three hours, we were never asked or offered more water the whole time. When our wine glasses got low, we were also never asked if we wanted another glass. The restaurant did get busier as the evening progressed but it maybe got up to half capacity. There seemed to be adequate staffing but no one was in a hurry to give attention to the customer. Everything was exceedingly slow (now add in an almost two year old in the mix .... and no concessions were made to adapt food for her needs. Not even a high chair or appropriate glass or smaller plate was offered and we had to hold her on our lap the whole time).

The waiter did not seem to know the menu well as he had to run and ask the cook questions about food content at least three or more times.

Once our entree was served there was no checking back to the table to see if it was alright or if we needed anything (and I did). We were left on our own by our waiter unless he was taking down an order or delivering a plate. And no, they were not overly busy at only half capacity and staff literally looked like they didn’t have enough to do.

I realize St Maarten is not the United States, but again, when you run a restaurant offering this kind of food and this kind of price point, it’s just a matter of some basic staff training and common sense to give this restaurant the service detail that it is so badly lacking. It was long after our meals were finished before anyone thought to pick up our dishes. And even much longer after that before we were given opportunity to order our dessert which came with our three-course special our party of three each ordered. No new silverware was offered between appetizer and entree and dessert except for a meat knife for the beef tenderloin. We literally had to ask for spoons for our dessert because the silverware had been removed with the plates. Now to top off the experience, there was a mouse in the restaurant that ran through our area a minimum of seven or eight times! I get that it was a field mouse and that happens when you have open air restaurants with a field near by, but there were clearly holes that should have been plugged that we saw the mouse dart into and mouse traps that could be set.

And when it came time to leave, no one said the usual “thank you for coming in and please come again.” I mean, ok it’s the Caribbean, but these are basic restaurant service details that are no brainers and only takes a little common sense.

Yes, the food is good enough to bring me back and I may go again some day when I return to the island. But hopefully by then, the staff would have had some basic...

Perfection at Emilio’s

Last week I had the distinct honor of sampling a special tasting menu prepared for me by Chef Sydney Prescod at Emilio’s.

Dinner began with Shrimp Souski, an amazing combination of shrimp, grilled watermelon, avocado, chives and sugar cane rum. It was a lovely blend of flavors, and the grilled watermelon was really good (I know, I made a face too at the thought of it - until I tried it). The dish was paired with a glass of Tommasi Filodora Prosecco, which served as a perfect complement. And hey, who doesn’t like to start a meal with some bubbly?

The next course was Rustic Seafood - a lobster bisque with baby clams, octopus, mussels and spinach. “Rustic” is a word Chef Sydney uses a lot and he is passionate about presenting real food that is simply, but beautifully, prepared without a lot of fuss. This dish fits that description perfectly. The slight bit of saltiness gave a reminder that everything came fresh from the sea. It was paired with a wonderful Riesling from the Mosel region of Germany.

The Rustic Seafood was followed by a Crispy Skin Snapper, served with new potatoes, green beans and cherry tomatoes, finished with passion fruit oil. There’s nothing really to say other than it was an exquisite combination of tastes and textures. It was paired with a glass of Kim Crawford Sauvignon Blanc, which is one of my favorite wines. Overall, if I had to choose, this course was probably my favorite.

The next course was a Tenderloin of Beef served with carrots, zucchini, roasted peppers and white chocolate mashed potatoes. I have to say that I am not much of a beef eater, seafood is much more my thing, but if I eat a steak, it is always a beef tenderloin. It was melt in your mouth tender and cooked to absolute perfection. I know the white chocolate potatoes sound a little odd, but they are insanely delicious. I am not a huge red wine drinker, so the steak was paired with a lovely French Chenin Blanc.

Dessert was a Sacher Torte. Chocolate is one of my favorite things on Earth. This was perfect. Rick, dense, not too sweet. Absolute perfection. The only bad thing? I was so full from eating everything else that I couldn’t finish it! Next time, I’m starting with dessert! It was paired with a nice French Sauternes, which I also couldn’t finish!

All in all, it was a perfect meal. Chef Sydney Prescod is quickly making a name for himself as one of the best chefs on the island. He is humble, engaging, and absolutely passionate about his food. Marianela, the budding sommelier, went out of her way to pick wines that I would like and that would complement the food. She hit a home run with every selection.

I would like to say a bit about the location. Emilio’s is located in a historic plantation house. It is, quite possibly, the most beautiful venue on the island. Emilio’s opened shortly after Hurricane Irma devastated the island in 2017. I found Emilio’s in those dark days after the storm - literally it was one of the very few fine dining establishments open during those long months when I was on island trying to repair my home. The owners, Norman and Su Wathey, are gracious, welcoming people and they have truly created a beautiful...

We were fortunate to dine at Emilio’s twice during our stay, once as a couple and a second time as a group of six for a birthday celebration. Both visits were amazing! The food and service are top notch and at a reasonable price point.

The food and cocktail menus are out of this world delicious! We sampled several cocktails from their standard and specialty menus, you can’t go wrong with any drink. Their mixologist knows what they are doing.

I cannot say enough good things about the food. The menu is not huge, but has more than ample items to satisfy all tastes. Presentation is beautiful. The filet mignon, Rack of lamb, snapper, and risotto were all absolutely delicious. The desserts are equally amazing, a “must have” is the flourless chocolate torte with sea salt. To die for!

I want to note a special call out on the service - it was impeccable both visits. We were lucky enough to have the same waitress both nights, I do not recall her name, but she is the daughter-in-law of the owner - she is FANTASTIC! She was attentive without being overbearing, cheerful, and knowledgeable about the menu. Her supporting staff are equally as good. Another nice touch is the owner visits every table, asks where you are from, how the meal is, and is very much involved in the whole dining experience. He definitely cares about the business and guest experience.

I wish more restaurants in the United States had the same quality, service, and excellent food that...