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Thread: Chef's Table

  1. #11
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    We were going to try Chef's Table this coming Sept. however they are closed Sept 3rd-25th. Long vacation I guess. Oh well maybe next time.

  2. #12
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    Chef's table

    Hi all,

    Leaving on Saturday for our annual two weeks to paradise. Ahhh...
    Anyway, am thinking of checking out chef's table. Have heard (from TWO utterly unreliable sources) that it is a culinary masterpiece second to none, and alternatively, that it is overpriced, had terrible service, and just "passable" food.

    I'm a bit of a "foodie" and have never really be "wowed" by any restaurant in Aruba (though I have been quite pleased with a number of them). Any thoughts on Chef's table?

    At the same time, any recommendations for high-end dining? my family likes french, seafood (of course), but not steakhouse, etc (wife does not eat red meat).

    many thanks!!

    SL1

  3. #13
    Senior Member ~Amy~®'s Avatar
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    Quote Originally Posted by smokelaw1 View Post
    Hi all,

    Leaving on Saturday for our annual two weeks to paradise. Ahhh...
    Anyway, am thinking of checking out chef's table. Have heard (from TWO utterly unreliable sources) that it is a culinary masterpiece second to none, and alternatively, that it is overpriced, had terrible service, and just "passable" food.

    I'm a bit of a "foodie" and have never really be "wowed" by any restaurant in Aruba (though I have been quite pleased with a number of them). Any thoughts on Chef's table?

    At the same time, any recommendations for high-end dining? my family likes french, seafood (of course), but not steakhouse, etc (wife does not eat red meat).

    many thanks!!

    SL1
    Been to Chefs Tables many times and have always enjoyed the food there. It's probably in "our top ten" for Aruba restaurants.

    Our favorite high-end restaurant in Aruba is the Screaming Eagle.

    We have also been very pleased with Papillon (French) which is fairly new - we dined there twice in Sept.
    ~Amy~® - 35th trip to Aruba: New Years Eve 2017/2018 -- Zihuatanejo, MX: March 2018 -- Ireland: June/July 2018 -- 36th trip to Aruba: Sept. 2018




  4. #14
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    Amy,

    Thank you for you r quick and thoughtful response. This forum (which I am quite new at) actually has introduced me to Screaming Eagle. Looks delicious, I think I might like the menu better than Chef's table! I am a Duck FANATIC, so I'll be deciding which of the three restaurants will be our "fancy" meal out. We tend to go pretty casual in Aruba. Also, this is our first year back with our daughter (she is 19 months), as last year we went to hawaii instead, and we can't WAIT to get back to our favorite island.
    My parents will be joining us for the secod week...perhaps I can take them to Papillon.

    Thanks again!

  5. #15
    Senior Member Arubalisa's Avatar
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    Ditto to what Amy stated. We did not have a chance to try Papillion though. You may wish to check out Windows on Aruba.

    Below is from my trip report in June

    "Our other new favorite on the island is the Screaming Eagle http://www.screaming-eagle.net/. Arriving at the Tamarijn later in the afternoon, we figured our chances of being able to get a reservation for an ala carte restaurant on our night of arrival were “slim and none”. At the suggestion of a friend who has similar tastes as dh and I; we decided to try this restaurant. Bully picked us up as we had prearranged, at 8:15 p.m. and as soon as we walked in, we knew we had made the right choice. We were extremely pleased and look forward to returning. The ambiance is very contemporary. Because of the heat, dh is a little hesitant to dine outside at night during the summer, unless like at Passions, you are out in the open wind. Seeing the ambiance of their patio was, next time I definitely would like to sit outside.

    There were seemingly endless choices on their menu so after much perusing; we were finally ready to order. Dh, the daring epicurean in the bunch, chose the “Carte Blanche”, described as the chef’s daily changing 3 course surprise menu. This night for an appetizer it included Lobster cappuccino- lobster bisque with frothed milk served in glass goblet accompanied by crab claws and tuna tartare on a bed of sea weed salad garnished with hard boiled quail eggs. This was followed by an entrée of duck breast and seared duck liver served over sauerkraut mashed potatoes. His dessert was served similarly to his appetizer, a slice of lemon pie accompanied with lemon sorbet and a goblet of a chocolate mousse.

    Dd and I ate a bit more “plainly”. Dd had the lobster bisque while I had the Alaskan snow crab meat and claws on salad ‘a la grecque’ with light tzaziki dressing. For a salad we shared their “traditional” Caesar. Our entrees consisted of my grilled sea scallops served with hollandaise sauce, sautéed herb artichokes and sun dried tomato risotto and dd’s beef tips “stroganoff”, which were grilled tenderloin beef tips, pommes lyonnaise and sugar snaps. Both were absolutely delicious. After all of that food, only because it included chocolate, dd still had room for dessert. It was a “trilogy” of chocolate mousse consisting of layers of dark, white and milk chocolate mousse with summer berries ice cream.

    Windows on Aruba http://www.windowsonaruba.com/
    Upon arriving and having a reservation we thought it a bit odd that we were asked to have a seat at the bar while our table was readied. There were plenty of open tables. After about 10 minutes we were led to our window side table. That was what the wait for and it was worth it. We had a table overlooking the Divi Link’s island green as well the swimming pool. The entire restaurant is very elegant with beautiful floor to ceiling windows, large elaborate armed chairs and granite topped tables with linen tablecloths or linen runners.

    Our dinner consisted of Tuna and teriyaki...Tuna tataki with seaweed, curry mayonnaise and teriyaki sauce as well as two orders of Scallops and mango...Grilled scallop, gratinated scallop and pan fried scallop with sea weed salad and mango papaya chutney. Entrees were two orders of Sea bass and risotto...Atlantic sea bass fillet, jumbo shrimp, spinach risotto and white wine sauce with flying fish caviar and Tenderloin and beans...US black Angus tenderloin, mashed potato, spring vegetables and a port sauce. Everything was delicious and beautiful arranged. I don’t remember what dessert consisted of, but I am sure dh and dd had something chocolate.

    Chef’s Table http://www.chefstablesaruba.com/. We loved everything we ate here and this restaurant was another hit with us. It was nice that we were given the choice of eating outside in the courtyard or inside in the air conditioning. Again, being summertime and seeing that the courtyard was a bit “close”, even though we were offered a fan for our table, we chose inside dining.

    Appetizers consisted of Shrimp Tempura– three jumbo shrimp fried tempura style and served with a sweet & sour sauce, “A pair of tuna”- yellow fin tuna tartar and tuna "tataki" style served with wasabi mayonnaise & teriyaki sauce and goat cheese- goat cheese & honey served warm with a small salad and apple honey mustard dressing. Dd and I split the Apple & Blue cheese salad- fresh salad topped with blue cheese crumbles, fresh apple and walnuts served with a apple, honey mustard dressing and dh had the home smoked Carpaccio salad - home smoked beef served on a fresh salad with Parmesan cheese, bacon bits, pine nuts and pesto dressing. For dinner we had Grouper Napoli- fillet of grouper topped with fresh tomato, buffalo mozzarella and basil pesto, served with a tomato sauce, grouper cheese crust and white wine sauce- grouper filet topped with herb cheese & parmesan from the oven served with potato mash and fresh vegetables and a Mediterranean style fish pot- with grouper, shrimp, calamari & mussels prepared with fresh garlic, green herbs and tomato sauce.

    Desserts here at the Chefs Table are very unique. They are a number of “tapas” selections. We chose five of them: Ponche Aruba- with white chocolate chunks, Hazelnut-chocolate mousse - with frangelico, Banana split- home made ice cream with banana, chocolate & whipped cream, Coffee Amaretto ice cream, and Dame blanche- vanilla ice with chocolate sauce & whipped cream.

  6. #16
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    We just returned from Aruba last night. We did try Papillon on Saturday. We went for the early bird special at 29.95 ea (incl a glass of wine) I'd love to go back for a very special dinner. The menu is fantastic, so are the prices, but service and taste excellent. Tom had steak and I the grouper. We had quiche as an appetizer. Dessert for him was ice cream with melon. Mine was a demitasse of coffee with two bites of cake. (two one inch squares)
    crosby

  7. #17
    Senior Member Terry Joz's Avatar
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    Benn to Chef's table a few times, loved it each time we were there.

  8. #18
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    Thanks everyone! We are going to make reservationsa t Chef's Table and Screaming Eagles thanks to the great advice here.

    We went to Windows on Aruba, and had wonderful food. I don't say a "wonderful meal" because the service was so atrocious that we almost left. It actually seemed intentional! My wife and I were at a table and those around us were served, helped, and talked to, and we were ignored, with empty glasses, plates...truly terrible. We are really easy customers (both have worked in service when younger, friendly and happy diners...) We said something as we left, and were ignored. So many people have such good experiences there....I'm just not sure I could give them another chance.

  9. #19
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    Chef's Table is one of our favorite restaurants on the island. We never visit Aruba without eating at the Chef's Table at least once but mostly twice.

    If you like Duck you should try Windows on Aruba - their Duck is awesome!

  10. #20
    Senior Member NealNearNorth's Avatar
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    Talking Chef's Table

    Quote Originally Posted by smokelaw1 View Post
    Hi all,
    Any thoughts on Chef's table?
    SL1
    I am a foodie (to say the least), and by coincidence, dined at CHEF'S TABLE last night.

    Upon first appearance, it was cute and enchanting, and very "Dutch Caribbean". We ate in the outside courtyard.

    Service was smiley, efficient and professional. I didn't find it slow at all.

    I started with the "Pair Of Tuna", two pieces of ruby red yellowfin encrusted in black pepper, with a tuna taretarre, with a wasabi mayo, wasabi, and teriyaki for dipping, over a salad. While yellowfin never has the buttery quality that Ahi does (which is why I went with it as an app instead of a main), it was tasty, super fresh, not sinewy, and had excellent color, with an artful presentation.

    Warm rolls were served with a garlicky olive butter and a sun-dried tomato butter.

    My entree was grouper, which was encrusted with almonds and herbs. It was served over julienned veggies and tasty homemade mash, and again, beautifully plated. I worried when I saw no sauce, but the grouper was perfectly tender, and needed no cover-up, especially with the herbal flavor component.

    My two companions both had the "surf and turf", with a 4 oz tuna steak and a 4 oz tenderloin. The meat was cooked perfectly, with a nice hint of charcoal. As one had rice and the other mashed potato, they had completely different veggie medleys, which was nice.

    After dinner we moved to the bar area, and carried on with the amiable bartender for quite some time. The chef-owner came over, as did the hostess, to make sure everything was just right.

    Their house-made sangria was delicious, served with a tiny cocktail fork for eating the booze-soaked fruit at the end.

    When we split the check (after several cocktails), it was $53 each including a generous gratuity. Many of the mains are large enough that an appetizer isn't even needed. With less drinks, one could easily bring the price down. So, we felt the dining experience was excellent, the plating and taste excellent, and the price completely in line (or cheaper) than the other fine dining venues. I would indeed endorse this restaurant choice!

    One last thought: For all the times I previewed a restaurant's menu online, only to find a completely different menu when I arrived, the menu I saw online for Chef's Table was exactly what was brought to the table, with the exception of the nightly specials, of course. Here it is:

    http://www.chefstablesaruba.com/menu/

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