Newly renamed, and with a hotshot young chef from Toronto at the helm, the Somerset’s signature restaurant has gotten a thrilling reboot. The cooly elegant interior now has a warmer, more welcoming palette, but our favorite place to dine is still the stone terrace facing the croquet lawn. With balmy breezes rustling the trees, big-flavored cocktails, and food that is often sensational, Pavilion may be poised to become the go-to fine-dining restaurant on Provo. Presiding over a menu that fuses “local ingredients with a global palate,” Chef Justin Currie brings a culinary tradition of artisanal self-sustainability-he smokes his own fish (over coconut shells), fashions homemade tostones out of smashed plantains, and even makes his own curry powder and garam masala; next up is house-made guanciale. Chef Currie’s whole red snapper is a tour de force, an Asian/island fusion topped with julienned root vegetables sauteed in a sweet and salty soy/ginger/molasses sauce. Sample Chef Currie’s shrimp and grits at breakfast, prepared with corn and Old Bay seasoning. Expect interesting takes on local seafood, including Caicos lobster (in season from August to April). The bar is a good place to rub elbows with the local movers and shakers. Reservations are recommended.
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