My last Anguilla post of the season. Although I seem to discuss Jacala often on various social media sites including this blog, it occurred to me that I never actually wrote a post about it. Its only arguably Anguilla’s best. While Hibernia may be the best overall experience, Ember the most well rounded destination, Jacala has the best food. I can see many island regulars nodding in approval while reading this, while some shaking profusely. Dont worry latter group, I got you covered too, albeit with a thin layer of sugar.
Owners Jacques and Alain go way back. Before opening Jacala 10 years ago, they worked at a famed restaurant at the nearby Malliouhana resort helmed by a Michelin crowned chef for 20 years. For the past 10 years they created quite the following that can be felt pretty much on every visit (air kisses galore). The name is a combination of their first names, though if you ask me it sounds like the act of a cat going haywire. As in “Remember when Mittens went all Jacala on us for no reason?”
On paper, these are my favorite kind of owners. The fully present ones. They oversee every aspect of the operation the entire time they are there. Shmoozing with a customer for 30 minutes is not fully present. While Alain is busy in the kitchen, Jacques is running the front, taking every order, and even has time to prepare Martha Stewart’s favorite steak tartare, table side. He will also tell you if you order items that dont exactly mesh. Its a level of service you just dont see very often.
Some island regulars however, will argue that the title of the post should come at the very least with an asterisk. Lets just say Jacques can be a bit gruff sometimes, and may not always handle stress well. Its not quite Soup Nazi territory but its important to come a little prepared as cultural and language differences can lead to uncomfortable situations. You may need to assess and possibly adjust. Perhaps refrain from asking too many questions, request alterations, and interrupt when he tells you the specials. If your idea of service is an overly friendly chap who will invite you to his daughter’s Bat Mizvah before your evening is over, you may want to skip this one. But if you are after some top notch grub, you came to the right price.
Simply put, every single dish we’ve had at Jacala ever was outstanding. That creates all sorts of challenges when you order, choosing between the proven and the new. Its hard to pass on the magnificently fresh, and expertly crafted Tuna Tartare for example. Or the stupendously moist and flavorful chicken breast rolled around lobster, chicken mousse, and served over lobster sauce. The latter has been pretty much on the menu since day one.
Then you have the specials like the Lobster Risotto, far from your typical risotto. Chunks of sweet lobster, green onion, and just the right amount of heat. Previously we enjoyed the Calamari Risotto as well. Lobster dishes in general shine, including the salad, and especially the Bisque. I already mentioned the steak tartare that I vowed to get last time, but, see previous paragraph. It will need to wait another year (at least). And dont discount desserts here either, like the Papaya Panna Cotta. Sometimes fruits in Panna Cottas overwhelm but Papaya isnt acidy enough and compliments beautifully. The wine list obviously french leaning (as is the rest of the island).
Jacala fits my taste like a favorite pair of shoes that you can only wear once or twice a week. Otherwise you risk losing its efficiency or they become stinky.
It’s becoming increasingly difficult to write posts like this considering everything that’s going on in the world today. Fires in Australia, mayhem in Iran, Hong Kong, impeachment, and this dude is writing about some beach in Anguilla. But this is a place worth writing about. And as I get older and wiser its becoming more and more clear that in this fragile world, a beach and even looking at pictures of a beach (which I dont do enough) has crazy healing powers. Numerous recent studies 
Rendezvous Bay (special shutout to the person who invented copy and paste) simply put is the perfect beach. Just like most such beaches, you may not find it at its best behavior when you first see it. The winds can get too strong, and sometimes it may feel deserted for a reason. When we first saw it four years ago we werent impressed. But after spending a week at what looks like its best side, we understood. It’s one of the most walkable, most swimmable, and most perfect size beaches we’ve seen. But most of all, its almost empty! From my vantage point, best seat in the theater, one person walking by every 20 minutes. It’s one of the best sheer beauty to people ratio in the Caribbean.
One of the cool things about this bay is the lack of hotels. You got CuisinArt in the west as the lone major resort, and a few boutique hotels. One of which is the reason for the post. 
Spaghetti alle Vongole at Trattoria Tramonto
Tuna Tartare at Jacala
I’ve come to realize that I’m not much of a beach reader these days. The heat, the glare, the turquoise water, way too many distractions out there. But what’s my excuse at home? Dont know. But at the beach I prefer long walks, listening to music, and sometimes just aimless staring while getting lost in random thoughts. Albert Einstein got much of his ideas from aimless wandering. I’m getting there. The best I came up with in 6 days is “What the heck is a Post Malone”, and “How do you spell Rendezvous, anyway”. Silent Zs just seem so annoyingly wasteful, especially these days for some New Yorkers (Verrazzano is missing a Z in all 96 road signs and business names).
Its that time of the year. The time we look back, reflect, and look forward. The time we argue about the spelling of Hanukkah, and wonder how impeachment works exactly. The time we look back at the wonderful things we ate during the year all over the world. The time to call your mom, and watch vacation pictures. In that order. Yes, call you mom, and buy her something meaningful this time. A puppy, a food tour, a trip to Anguilla. Something that will change her life.
Eating With Ziggy 