The surf is pretty strong again outside our unit, so I’m skipping the ocean today. Instead, I spent some time reading my book and soaking up the sun on the beach lounger.
David went out on the Rhino Riders scoping out the island from the water while enjoy the thrill and had an absolute blast. He’s really into that kind of adventure.
Since there were four Cruise ships docked today we decided to stay local for lunch and headed over to D’s Beach Bar. We bumped into Linda (a.k.a. Jazz Girl) and also met Bette, one of the admins from the SXM or Bust, along with a few of their friends who were also having lunch. We had a nice chat with Linda before everyone broke off to enjoy their meals.
I went for the Asian chop salad with edamame, wonton chips, and a side of bang-bang sauce and ginger sesame vinegar. It was packed with flavor, and I appreciated that the lettuce wasn’t chopped too finely—I’m not a fan of super chopped salads. I added shrimp, which had a nice blackened spice to them.
David opted for the Panko-crusted fish sandwicho, with spicy remoulade sauce on the side and fries.
After lunch, we headed back to Beachside, where we ran into a few other guests at the pool: WildBill and his wife Pat, as well as Luda and Jim (a.k.a. Snuba).
Pineapple Pete’s has been a staple in SXM since 2003. We first met Pierre that October, not long after he opened, and we were immediately struck by his warm personality and the hearty, reasonably priced meals. After tonight, Pineapple Pete’s is definitely back on our must-visit list. Pierre greeted us with open arms, and despite the long gaps between our visits, he was the first to welcome us by name—truly a reflection of his welcoming nature and the personal touch that keeps us coming back.
Ronnie Santana was playing some nice mellow music. We got a table outside, which was perfect to feel the breeze. We were one of the last tables of the restaurant was packed. Service was very good, our server has been with Pierre for 15 years.
We kicked off with crab Rangoon, stuffed with crab, scallions, and cream cheese, and served with a zesty Thai sauce. David went for his usual—lamb shank, which comes with two tender shanks that practically fall off the bone, garlic mashed potatoes, and a salad. He’s a creature of habit when it comes to this dish. I opted for the lobster Thermidor, with a rich, decadent sauce, onions, and mushrooms stuffed into a 2 lb lobster covered with melted cheese. It was delicious down to the last bite.
Though we were full, I couldn’t resist dessert. The pineapple cheesecake with a coconut crust on mango sauce was light, almost mousse-like, and the perfect end to a fantastic meal. No service charge.[color:#3333FF][/color]
I stopped by Pineapple Pete in August for a drink one night and to meet some friends and then another night for appetizers with another friend. Very decent food and service and Pierre is always on top of things. It is not gourmet but very good and is often overlooked. I am glad I went back after a few years.
Last time we were there a few years back I tried the Lamb Shank and found it very salty. But that could be my taste buds as we very seldom use salt at home.
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