Located at the Paradise Point Marina, the little restaurant has painted scenes of West Indian bays and forests on its walls and greenery beyond its windows. In the kitchen, St. Vincent native Louis Bynoe cooks up island magic with a skilled blend of the region's African, Indian, Chinese, French, English and Spanish heritage. We encompass everything because that's what Caribbean cuisine does. It's quite diverse.
Most dishes are meals in themselves.
The ones we sampled made liberal use of vegetables, herbs, peppers and spices without being overly hot. That's what Bynoe was assuring diners during our visit. He emerged from the kitchen to take orders, answer questions, make recommendations and return to cook. At the Breadfruit, menu tips come straight from the chef, and preparation adheres to an island style of leisurely inspiration. Curried goat is a favorite, but peleau is a very good place to start, with your choice of beef, chicken, seafood or vegetable base.