Caribbean/Creole / Tobago

BLUE CRAB RESTAURANT (Scarborough, Tobago)

Perched at the top of Scarborough with a distant sea view, the BLUE CRAB RESTAURANT is the perfect antidote to lower Scarborough’s busy port area.

Blue Crab serves a lovely daily lunch, popular with local bigwigs and office workers.  We stopped by mid-week and were treated to a meal of perfectly grilled kingfish topped with a Creole tomato sauce, savory rice, creamy dal, crisp bodi beans, plantains and a fresh salad.

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The service was also top-notch with one of the warm owners, Alison Sardinha, taking our order, serving the food, and dispensing hugs at the end of our meal.

What We Paid: $166 for Lunch, Inclusive of VAT (Two Adults) – Two lunch plates (grilled fish, rice, dal, plantains, bodi and salad) along with two fresh lime juices.

Cuisine – Caribbean

Serving/Hours – Lunch: Monday – Friday, 11am – 3pm

Features – Full service; Full bar; Outdoor (covered) seating available

Address/Phone/Website – Corner of Robinson & Main Streets, Scarborough, Tobago; (868) 639-2737; Blue Crab Website

Trusted Reviews:

Frommers said “One of our favorite restaurants in the capital, this family-run spot occupies an Edwardian-era house with an oversize veranda. The menu makes the most of local ingredients and regional spices, and is dictated by whatever is available that day in the marketplace.”

According to Fodor’s, “the food is hearty and usually well seasoned in the creole style. The only bad news here is that the restaurant is rarely open for dinner; the good news is that you may not have room for dinner after lunch.”

BLUE CRAB is a Concierge Editor’s Pick – It’s the best place to try local dishes: vegetarian callaloo soup (pureed greens, okra, and coconut milk), chicken grilled over coconut husks, cou-cou (a polenta-like dish), cookup (rice pilaf with everything), kingfish, curry chicken, and fried flying fish.”

According to Food & Wine Magazine, “the best lunch in Tobago is in the capital, Scarborough, at Alison Sardinha’s Blue Crab Restaurant, where wonderful local dishes crowd each table.” [May 1999]

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