Word: mussel
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...City Road; 441-297-0444) on St. David's Island, east of the airport (most places you'd want to go to are west). Dennis wears a brown paper bag for a chef's hat and serves food on plastic plates, but he makes a killer fish chowder, curried mussel stew and shark hash...
...from Cebu (Filipinos make an art out of roasting whole animals on spits). Try the rich, fiery-hot Bicol Express from southern Luzon (a pork and vegetable dish with coconut and chili). And don't miss the Filipino-fusion creations, such as pasta sauces in flavors such as mussel adobo and creamy shiitake pesto. If you can manage it, wash it all down with thick, creamy tsokolate, a Spanish-style hot chocolate blended with peanuts and whipped to a heady froth. But be prepared to swap those afternoon sightseeing plans for another great Spanish import: a siesta...
...reproductions allow viewers to navigate easily across large paintings like Hieronymus Bosch's Garden of Earthly Delights, moving from the serene portrait of Adam and Eve in paradise to Earth's naked bodies coupling inside a mussel shell or munching oversize pieces of fruit, or Hell's kissing pigs disguised as nuns, with an ease that - given the work's size and intricacy - would be denied a visitor standing before the actual 7-by-13-ft. (220 by 390 cm) triptych...
...gorgeous beachfront idyll, and gazing open-mouthed at the endless Pacific's whitecaps and whale plumes. A recent renovation and a new chef have met with critical acclaim. As you sit in Jonah's elegant interior, dining on the likes of king prawns in burnt butter or snapper with mussel bouillabaisse, you'll be in a perfect position to understand why. For reservations, call...
...gorgeous beachfront idyll, and gazing open-mouthed at the endless Pacific's whitecaps and whale plumes. A recent renovation and a new chef have met with critical acclaim. As you sit in Jonah's elegant interior, dining on the likes of king prawns in burnt butter or snapper with mussel bouillabaisse, you'll be in a perfect position to understand why. For reservations, call...