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
They seated Eddie and I at a table that afforded great views of the stylish pool. We were waited on hand and foot during our entire dining experience. Eddie and I both ordered specialty cocktails from Kitchen 218’s creative bar menu, comprised of hand-crafted, pure genius cocktails. And we should know because we tried three of them! My Porn Star Martini was beautiful. 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. The martini was made of passionfruit and vanilla vodka. It was so cool! Eddie’s favorite was the refreshing 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. Kitchen 218’s chowder was a great specimen. I have eaten my fair share of chowder’s, but this dish was very pleasing, both spicy and bold in flavor. Fresh jalapeño slices on top made a nice addition as it turned up the heat a bit. The chowder was swirled with yummy fennel cream and there was plenty of meaty conch 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. Prepared to medium, my premium cut of beef tenderloin came with grilled onions and mushrooms, potatoes, veggies, and a rich red wine sauce. The vegetable mixture of broccoli, carrots, radishes, asparagus, onions, and haricot vert were all cut with precision. Eddie wanted a side salad so the waiter offered to fix him a Caesar salad, even though it was not listed on their menu. How nice was that?
Freebies on the House
I, like probably all of you, love free things. When something free 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 perfect evening, Eddie and I took a dessert back to go with us. He chose the Chocolate Fantasy because it traveled well. It did not last long because he ate it almost as soon as we returned to the hotel. The hand-rolled incredibly decadent chocolate balls were referred to as “powder cream truffles”. The richness was almost sinful, but the size was small so it was not overpowering. They were delightful! For the non-dessert diners, Kitchen 218 offered specialty coffee drinks that sounded enticing.
I would not change a single thing at Kitchen 218. Our night was as near perfection as they come and it was a dinner that we will remember for years to come. Eddie and I both thank the restaurant/hotel group for hosting us and for the impeccable food, service, and extraordinary experience.
My Rating Scale 1 (lowest) to 10 (highest)= 10
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