Pleased to see the addition of more Caribbean dishes on this menu, as I like the new chef, but miss the old one, too. A conch and littleneck clam chowder strikes all the right Bahamian notes, with plenty of chewy conch chunks, black pepper and chili fire, and a rich seafood stock. Two different, simple, and perfectly-dressed salads. Entree of goat stew has real Scotch bonnet pepper fire, plus good sides of collards and plantains. Skirt steak is more in the Blue Room tradition in which the current chef was trained, and excellent, grilled perfectly to order, with beautiful grilled asparagus alongside.
Cocktails are sketchier: a so-called Daiquiri is made with coconut flavored rum, a modern abomination, and the margarita is too sweet and doesn't seem to be made with the advertised fresh lime juice. Service is friendly but somewhat scattered. All in all, a fine meal, and pretty fairly priced: three apps and entrees, all very generously portioned, come to about $75, not including tax, tip, and drinks.