Traditionally, the VI visitor population decreases substantially during September and early October. It’s the time of year when cruise ship numbers plunge to 20 percent of high-season dockage. As a result, several restaurants and bars elect to shut down for multiple weeks of R & R.
Happily for those who opt to visit the island during September’s peaceful off-season, The SeaGrape is one of several St. Thomas restaurants remaining fully operational to serve residents and vacationers.
Speaking of residents, although The SeaGrape opened just six months ago, the enchanting eatery already has earned an enviable reputation for service and satisfaction. That’s right! In short order, The SeaGrape has garnered an impressive base of repeat customers.
Although it’s one of the newest operations on St. Thomas, the history of The SeaGrape’s iconic location dates back centuries. In the 1800s, downtown Charlotte Amalie was a sea of thick-walled warehouses storing barrels of island-made rum ready for export.
Fast forward to 2017; the building that is now home to The SeaGrape was one of many storied structures substantially damaged by Hurricanes Irma and Maria.
Last year, visionary Virgin Islands entrepreneur Paul Lockhart and his wife, Kennisha Prince, entered the scene as new owners. While simultaneously raising their two youngsters, the duo began transforming the boarded-up building into a unique dining-out experience with a spacious “Secret Garden” ambiance. Today, soft, creative lighting, an elevated bar, and lounge-style seating add to the inviting decor.
Heading the front-of-house team is Jay Dexter. Said the affable General Manager, “Everyone calls me Dexter.” With a warm smile, he added, “I’ve been known as Dexter since back in middle school days.”
At The SeaGrape, Chef Shaquille Ralph and his staff prepare American cuisine with Virgin Islands flair featuring many locally sourced ingredients.
Appetizers on the menu include fungi bites served over veggies with a creole dipping sauce, as well as grilled octopus, and other tasty options. Soups and salads include “All Hail Caesar Salad” made with local butter bread croutons.
A pasta favorite, “Irie Ragu” features Fettuccini in tomato sauce with fresh veggies and an international spice mix.
Entrees range from pan-seared salmon, to Angus flank steak, baby back ribs, and much more.
The SeaGrape also serves luscious desserts, inventive cocktails, and mimosa flights.
Don’t miss The SeaGrape coffee made with Baileys Irish cream, and a frozen sweet cream disc topped with nutmeg.
The SeaGrape is open Tuesday through Saturday for Happy Hour and dinner — as well as festive Sunday brunch.
For more information, follow on Facebook or call 340-715-5928.
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