DINNER AT EL QUENEPO - by Sandra Benvie
This was by far the best place i've eaten at in a long time. Amazing, creative , tasty , exotic food. My favorite was the Sea Monkeys from hell..delicious curry..i'm drooling as i write !!!
The owner is a very attentive, friendly lady who obviously loves what she does. The restaurant is very nicely decorated...the drinks are amazing...watch out..they are strong, as are all the drinks made in Puerto Rico.
El Quenepo - Amanda W. Pittsburgh, PA
My husband and I had one of the best meals of our lives at El Quenepo towards the end of our week-long honeymoon. We had heard amazing things from all of the local, but also knew it was a tad pricey so we "saved" the experience for the end of our trip.
El Quenepo is the epitome of fusion cooking and would be a success in any major US city. If you are more of a "meat separate from the veggie separate from the starch" person, this place isn't for you. Their dishes are creative, and combine flavors and styles. The food is not only delicious, but looks like an artistic creation. The portions are also very generous.
We began with the seafood bisque, an item often ordered between my husband and me, and without a doubt, it was one of the very best bowls we've shared. It was on the slight spicy side - something I really enjoyed.
My husband decided on one of their specials - the mofongo. We had eaten more traditional mofongo on our trip, which is made of plantains. This selection included other more creative ingredients, including pumpkin. It also didn't contain the basic meats of chicken or pork, but rather lobster. Want authentic Puerto Rican cusine? This isn't it. Want a creative, delicious, up-scale twist on a traditional dish? El Quenepo nailed that challenge.
I ordered the Jaimaican shrimp that came with curry sweet potatoes, plantains, sliced almonds and a few other tastes that were incredible, but slightly unidentifiable. My meal was very spicy, as a Jamaican dish should be, and the various tastes blended perfectly. I've ordered "Jamaican shrimp" at run-of-the-mill US restaurants and it put those dishes to absolute shame.
El Quenepo is the epitome of fusion cooking and would be a success in any major US city. If you are more of a "meat separate from the veggie separate from the starch" person, this place isn't for you. Their dishes are creative, and combine flavors and styles. The food is not only delicious, but looks like an artistic creation. The portions are also very generous.
We began with the seafood bisque, an item often ordered between my husband and me, and without a doubt, it was one of the very best bowls we've shared. It was on the slight spicy side - something I really enjoyed.
My husband decided on one of their specials - the mofongo. We had eaten more traditional mofongo on our trip, which is made of plantains. This selection included other more creative ingredients, including pumpkin. It also didn't contain the basic meats of chicken or pork, but rather lobster. Want authentic Puerto Rican cusine? This isn't it. Want a creative, delicious, up-scale twist on a traditional dish? El Quenepo nailed that challenge.
I ordered the Jaimaican shrimp that came with curry sweet potatoes, plantains, sliced almonds and a few other tastes that were incredible, but slightly unidentifiable. My meal was very spicy, as a Jamaican dish should be, and the various tastes blended perfectly. I've ordered "Jamaican shrimp" at run-of-the-mill US restaurants and it put those dishes to absolute shame.
The service was second to none. Kate, one of the co-owners (with her husband), is incredibly warm and welcoming, and goes to great lengths to ensure your visit is perfect.
El Quenep - José C. San Francisco, CA
Even after all the praise I had heard, the service and food here were a pleasant surprise.
Started out with a watermelon made with fresh watermelon juice and ahi tuna "cigar" spring rolls, both very yummy. Others had short ribs, salads and a ceviche martini.
My second course was a salmon that was cooked exactly as I ordered (medium rare), something most restaurants mess up. The mix of vegetables, trumpet mushrooms, broth and noodles was just delightful. I also tasted the chicken roulade, presented in a pyramid and quite tasty. I had a glass of the sangría, which was terrific!
We were so full that we split one dessert, the chocolate mousse. It was nice, but definitely had too much fruit. More mousse and less fruit, guys!
The service was friendly and attentive. Not pretentious, just truly helpful with a genuine smile. On a Sunday night, we found free parking easily in the lot across the street. I would love to come back here many times with friends.
Started out with a watermelon made with fresh watermelon juice and ahi tuna "cigar" spring rolls, both very yummy. Others had short ribs, salads and a ceviche martini.
My second course was a salmon that was cooked exactly as I ordered (medium rare), something most restaurants mess up. The mix of vegetables, trumpet mushrooms, broth and noodles was just delightful. I also tasted the chicken roulade, presented in a pyramid and quite tasty. I had a glass of the sangría, which was terrific!
We were so full that we split one dessert, the chocolate mousse. It was nice, but definitely had too much fruit. More mousse and less fruit, guys!
The service was friendly and attentive. Not pretentious, just truly helpful with a genuine smile. On a Sunday night, we found free parking easily in the lot across the street. I would love to come back here many times with friends.
El Quenepo Review
Elegant yet unpretentious, this newcomer was the hottest act in town during our last visit, adding fine dining and a touch of class to the Esperanza waterfront. Local fruits such as quenepos and breadfruit find their way into the lively, work-of-art nouvelle dishes that owners Scott and Kate Cole call "fun, funky island food." He plays chef while she plays consummate hostess. Kate likes to wear full-length cocktail dresses but says the dress code is "wet bikinis to wet ball gowns." Start with a grilled Caesar salad followed by sensational seafood such as mofongo stuffed with shrimp and lobster in sweet-and-spicy criollo sauce. Oenophiles will appreciate the large wine list, heaving on South American labels, and the sangria is delicious.Blog Reviews-
- http://www.concierge.com/travelguide/viequesculebra/restaurants/506678
- http://eatingarounddc.blogspot.com/2011/02/food-field-trip-vieques-el-quenepo.html
- http://www.coastalliving.com/travel/other-coasts/vieques-puerto-rico-00414000068772/page10.html
