"Throughout the Caribbean, you have to look hard to find restaurants serving the West Indian fare that islanders have eaten for centuries. It’s often more pasta, less mofongo. On St. Croix, the largest of the U.S. Virgin Islands, chef Digby Stridiron, the modern poster boy of the Caribbean kitchen, is changing that. A native Crucian, the ultra-chill Stridiron asserts the glories of the region’s foodways at his newly opened Braata. This intimate spot in Frederiksted, where soca music bounces in the breeze, champions the culinary influence of African slaves and the native Taíno people through a menu rich with fish caught in nearby waters and produce grown on the island’s many sloping fields."