1 minute read
Eat & Drink Eat & Drink
through the big pillars and follow the Danish brick wall up to the bar for orderi ng. Enjoy all your favorites, at casual tables in a terraced, outdoor courtyard - Nachos, Salads, Quesadillas, Burritos, Enchiladas, Tacos and Tostadas. Enjoy “Two’fer Tuesday” with 2 Tacos for $5, and 2 Beers for $5. End then there’s “Thursday Night Tacos,” 2 Tacos for $3, dine in only. Located on Company Street in Apothecary Hall and open Monday - Saturday, 11 am - 9 pm, Thursday 11 am10 pm, closed Sundays.
The Mill Boardwalk Bar and Brick Oven Pizza – 340-643-MILL
Very simply put, exceptional harbor views, friendly service, the best Pizza on the island, and more! This open-air, waterfront pizzeria is best described with these notes—Local wood- fired, custom-built brick oven; fresh dough made inhouse daily. Charred and chewy crust. Cosa nostra cheese. Open kitchen. Gluten free “anti” pizza
11am – 10pm (subject to change). Facebook, Trip Advisor, Instagram.
Nate’s Boathouse – 340-692-6283 of Wahoo, Tuna, or Mahi-Mahi—we specialize in the fresh seafood brought to our dock every day. Creative dinner options incorporate an eclectic blend of world cuisines along with a unique, affordable wine list. Drink specials from the most complete bar on the island. Open 7 days, 8am – 9pm, ½ -Price Happy Hour, 4–6pm. FB, IG. www.stxboathouse.com
SHUPE’S on the Boardwalk –340-773-3400
Looking for something affordable and quick? Look no further! Shupe’s on the Boardwalk offers casual waterfront dining, featuring fresh, hand-ground burgers, hand-cut fries, chicken wings, veggie burgers, chicken sandwiches, soft-serve ice cream, and more. All meals served in an easy-travel paper bag. Of course, a full bar at your disposal as well! The best spot on the Boardwalk for burgers and beer! Open Monday –Saturday, 11am – 10pm; Sunday, 11am – 9pm. FB, IG.
Stones Throw Restaurant & Bar –340-771-8476
Located in Pan Am Pavilion, at Strand Street in Christiansted, we are open for dinner Tuesday thru Saturday, from 5-10pm, and would love to share our