The
first iteration of Blanchards opened in 1994, when the owners arrived from
Vermont and built a restaurant in Meads Bay. The original building as well as
several replacements were destroyed by hurricanes over the years, but the
owners and staff continue to rebuild. Blanchards occupies an open-air cottage
that showcases an airy white candlelit room with tile floors, ceiling fans, open
teal shutters on the huge windows, and colorful artwork. (The couple’s son creates the artwork, some of which we admired,
but the asking prices were “too rich for our blood”!) Fine china,
crystal, and white linens adorn the tables at this restaurant, and the effect
is pleasant. A small bar area that also houses two tiny tables and a sofa for
lounging precedes the dining space; the dining area covers two levels, with the
smaller rear level offering the best view of the sand and water.
Blanchards serves Caribbean fare that uses colorful
presentations and varied ingredients. As a starter, we shared the lobster/fish
cakes, which came two to an ordered and served on some greens with a dipping
sauce. As our main courses, we ordered the citrus chicken scaloppini (served
with mashed potatoes and spinach and covered with an orange/lime/lemon sauce)
and the jerk chicken (spicy chicken [also available with a shrimp alternative]
served with grilled bananas, mashed sweet potatoes, and cranberry chutney). For
dessert, we shared the exceptional cracked coconut. Really too rich for one
person to consume herself, this dessert contains a semi-sweet chocolate shell
covered in toasted flaked coconut that is split in half and served with one
half of the shell facing up (filled with creamy coconut ice cream that contains
a divot of Kahlua or Baileys or some other liqueur), and the other (unfilled)
half facing down. The chocolate shell is the approximate size and shape of a
real coconut.
Although we did not order it, the Caribbean sampler, which
arrives on a 3-tiered metal serving tray, looks impressive! It contains samples
of three different main dishes: mahi mahi, crayfish, and jerk chicken. A
3-course pre-fixe menu is available, which initially seemed like a good value
because it contained some of the dishes that we planned to order anyway, but
then we realized that there was an upcharge for some of those very same items
that we planned to order, such as the lobster cake starter and the coconut
dessert, negating the cost savings. (After seeing the coconut dessert, we can
understand the upcharge, but we cannot say the same for the seafood cake
appetizer, which seemed somewhat ordinary and was not packed with protein).
Smith was our primary waiter, and he was not as professional
or formal as we would have liked. For example, Smith compelled us to shake his
hand as an introduction, which is a strange gesture to make in a restaurant
before patrons are about to dine using their hands to consume bread/rolls, and so
on (the handshake negates any recent hand-washing).
Our meal at Blanchards
was our second-most expensive dinner on Anguilla, but we enjoyed it because of
the lively atmosphere of the restaurant and the adorable cottage that houses it.
We thought that the cracked coconut dessert was outstanding in terms of presentation,
originality, and of course, taste. (In fact, the owners have appeared on the
national US TV program “The Today Show” to showcase their unusual dessert.)
Don’t miss an opportunity to order it!
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