Kitchen 218 is an upscale restaurant at the luxurious boutique Beach House Hotel on the island of Providenciales, Turks and Caicos. Their beach-chic decor is incredibly stylish and sophisticated. From the moment we arrived via the free shuttle from their sister property (Alexandra Resort), my husband and I felt welcome and wanted.
The Amazing Drinks at Kitchen 218
My husband, Eddie, and I were shown to a table and waited on hand and foot during our entire dining experience. We both ordered specialty cocktails from Kitchen 218’s very creative bar menu comprised of hand-crafted, pure genius cocktails. And we should know; because we tried three of them. The porn star martini that I chose was beautiful and I could not wait to share it via Snapchat. Our waiter had to tell me the proper way to drink it which was to sip the champagne side and then chase it with the sweet martini made of passion fruit and vanilla vodka. It was so cool! Eddie’s favorite was the cucumber martini.
The Fabulous Menu at Kitchen 218
I started my evening with a bowl of Conch Chowder. Turks and Caicos is known for all things related to their local conch fish, and Kitchen 218’s chowder was a great specimen. I have eaten my fair share of chowder’s but this was so pleasing and both spicy and bold in flavor. Fresh jalapeño slices on top turned up the heat a bit, which was a great addition. The chowder was swirled with fennel cream and there was plenty of conch in the bowl so that every bite was sheer perfection.
For dinner, we selected the Mahi-Mahi and the Beef Tenderloin entrees. Eddie’s Mahi-Mahi was drizzled with ginger white cream and served with greens and a vegetable tart. It was off the charts delicious! His blackened fish was paired with a flavorful mango salsa. My premium cut of beef was prepared medium with grilled onions and a rich red wine sauce. Plump and juicy mushrooms accompanied the steak as well as sides of potatoes and vegetables. Bonus: the vegetables were all cut with precision and included broccoli, carrots, radishes, asparagus, haricot vert, and onions. A special note: Eddie wanted a side salad and they offered to fix him a caesar salad even though it was not listed on the menu.
I, like probably all of you, love free things and when one comes from the Chef, it makes the customers feel special and appreciated. Kitchen 218’s Chef sent tasting spoons of a beef and mushroom mixture, served alongside two types of bread with an olive oil and balsamic vinegar mix. It was divine! This was one time I was thankful that my husband did not eat beef so that I could have them both.
All Good Things Must Come to an End
To finish off our evening, we took a dessert back to the room. Eddie chose the Chocolate Fantasy because it traveled well. This dessert is referred to as “powder cream truffles”, all hand rolled, and incredibly decadent. The richness was almost sinful, but the size was small so it was not overpowering. The truffles were delightful and I recommend trying them. If you are not a dessert fan, Kitchen 218 has specialty coffee drink recipes that sounded enticing.
I cannot think of a single thing that would or could improve Kitchen 218. Our night was as near perfection as they come and a dinner that we will remember for years to come. Eddie and I both want to thank the restaurant for hosting us and giving us impeccable food, service, and an extraordinary experience.
My Rating Scale 1 (lowest) to 10 (highest)= 10
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