Lime Cafe

Lime is a sour fruit, a necessary ingredient for rum punch. Lime is a color, somewhere between green and yellow, but a little closer to yellow.

‘Liming,’ however, in Caribbean lingo, means to hang out, chill, share food, drinks, stories and laughs. A whole lot of liming tends to take place on a sunny Sunday afternoon, and most likely a beach and salt water will play into the equation.

At Pinney’s Beach off the Main Island Road in Nevis, there is no doubt which restaurant is Lime. It defines liming six days a week.

Randy Jeffers loves fresh herbs, and this comes across in the tasty dishes he serves. A pan-grilled grouper with fresh tarragon and lemon sauce, garnished with baby lettuce, thinly sliced plantains (fried crispy, surprise!), beets and goat cheese is a real hit.

Randy took up cooking while visiting a friend in San Francisco and experimenting with recipes in her kitchen. She advised him about blending flavors and ingredients, but Randy’s a natural, and he knows well how to work a menu.

Lunch starts with a drink (a blistering cold Carib beer) and nachos topped with melted Parmesan cheese’a teaser to get the taste buds rolling. After that, consider the lobster wrap, chunks of fresh lobster with a creamy lemon basil sauce, wrapped in a pesto flour tortilla. Add fries. Baby back ribs with his original ginger barbecue sauce fall off the bone; try the jerk spiced wings with cucumber salad and mint raita.

Day beds and dining tables on the deck are hung with sheer white fabric, great for lounging in semi-privacy. But all seating faces the sea, which is why you are here in the first place.

  • Lime has a no-frills thatched roof beach bar with coconut trunk seats planted in the sand close to the shore. It’s a perfect setting for liming.
  • If you miss sunset and the ‘green flash,’ you can always order one from the bar at Lime. Drink up, then describe what you see.
  • Local chef Janice Ryan, formerly from Montpelier kitchens, cooks at night so check out her special offerings.
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