It’s not difficult to write enough good things about Heaven’s Best Restaurant.
We had a wonderful dinner there. We never had the opportunity to stay there, because we’ve had our own home in Dominica as long as the restaurant and guest house has been there, but if you surf to www.heavensbestguesthouse.com you’ll see a very, very attractive full-service resort run by Heskeith & Evelyn Clarke. He’s the chef.
They must have learned a lot from their son, a graduate of Johnson & Wales, the renowned institute for the hospitality, who is now a hotel chain’s executive.
I started with the Octopus Salad blended in soybean oil, vinegar, scallops, onion and herbs appetizer. It was so tasty! For entrées Ruth had the Chicken Sensation Chicken and Italian sausage simmered in onion, scallion, garlic, parsley and nutmeg – served over pasta and I stayed with my favored seafood, having the Fish tip and Shrimp Mire Poix. Somehow we found room for desserts, having the warm homemade Apple crisp & Ice Cream, and Rumalade Sundae, respectively. I’ve cut & pasted these food descriptions form the website on purpose – to illustrate the high degree of menu choice.
It’s not hard to find Heaven’s Best in Savanne-Paille. Pass through Portsmouth heading towards the Cabrits & Fort Shirley, and take the right turn shortly after passing the Purple Turtle. Now you’re 2 miles away. Pass Douglas Bay and ascend a narrow road to where you see signage directing you towards Capuchin on the left and the Northern Link Road on the right. Take the left fork and go around about two bends and it’s on your left.
A reviewer must be evenhanded so I have to make a critique of some sort. It isn’t easy. But we wondered why the restaurant isn’t facing the bay. And although the prices aren’t excessive, we wonder about the addition of 10% for service, when it’s the owner serving.
But that won’t keep us from returning. We recommend you try it. For reservations, call 445-6677 or 277-3952.
