At the restaurants of ‘Tween Waters Island Resort & Spa, I’ve been watching what’s old become new and what’s new turn back to old. Let me explain.
It began two years ago, when the then-new Food & Beverage Manager Laurent Bosc identified a need to freshen things up – both in the kitchen and dining rooms.
His aspirations came to fruition last summer with the hiring of Greg Nelson, a longtime culinary fixture around these islands.
“Because I knew the islands so well, I knew exactly what people here want – locals and visitors,” Chef Nelson said. He is enjoying the flexibility of designing food for three different venues at ‘Tween Waters.
Crow’s Nest Beach Bar & Grille
His first task-at-hand was to redesign the dinner menu at the Crow’s Nest, to go along with the dining room’s new coastal, nautical vibe.
“My vision was to offer a family-oriented menu with only fresh, mostly local ingredients,” said the chef. “Only dishes we make from scratch. We don’t buy pre-made ingredients. And mostly seafood, because that’s what people want on these islands.”
Besides shrimp, mussels, calamari, grouper, crab cakes, and salmon on the seafood-heavy menu, Chef Nelson rounded things out with chicken wings, salads, grilled veggies, baby back ribs and one of his favorites: The Ultimate BLTAE. He adds avocado, a fried egg and a smear of habanero mayo to the traditional BLT formula, served on sourdough bread.
Oasis Pool Bar & Grille
Chef Nelson also oversees operations at this ultra-casual, al fresco venue, which serves lunch (until sunset) and fruity specialty cocktails. From burgers to Caribbean Jerk Chicken Salad, the menu offers meals made for families and swimwear. The Tween Beans sells coffees, cookies, and ice cream at the other end of the pool.
Old Captiva House
Old Captiva House, the resort’s finer dining venue also underwent a renaissance, beginning late 2016, when management pulled the tablecloths and high-end pricing in favor of a more relaxed attitude. Last year, it also subtracted the “old” from Old Captiva House and added sushi, which my family raves about.
With upcoming décor changes, the “old” has returned “to keep our historic, 1930s roots alive,” said Mr. Bosc.
Chef Nelson’s new breakfast and dinner menus debuted last month. On my most recent dinner there, I ordered a triple-tail seafood special that was out of this world. And you’ve gotta try the duck spring roll! Now, I can’t wait to get my tastebuds around the Artichoke Chorizo Benedict for breakfast.
A total overhaul of the resort’s main kitchen is also slated for this year, putting the final touches to a fresh, new experience at this legendary historic resort.