Walter Hinds tests his new menu
The former Tage space has been transformed into the new home for chef Walter Hinds, former chef at the still closed Stone Terrace. Hinds Restaurant is testing out its menu and it’s definitely high-end dining. Here’s a peak at the new Hinds Restaurant menu.
It all sounds pretty tasty and creative - the kind of stuff you’d hope he would bring to the table himself and explain all the different parts to you, Iron Chef-like. But it takes a confident chef to open a restaurant on St. John in this economy with a $42 steak and a $49 lobster tail on the menu. And the restaurant is “cash only” to boot, at least right now.
The menu is salivating reading. Pretend dinner’s on us, and have fun looking at it, here.
August 14th, 2008 03:05
WOW!! that looks fabulous!!
I am off to St John this morning!! I will have a look!!
August 14th, 2008 06:39
Lucky Lynn!!!
August 14th, 2008 06:49
I, too, admire the pluck it takes to open a high-end restaurant at the same time that others (including the one he worked at) are closing or closed.
I wish him the best of luck with the new venture and hope he doesn’t mind if I use this forum to ponder this - when will someone open a new restaurant (that’s not a truck parked on the side of some road) that will be geared towards the people that live on St. John? Locals and part-timers like me don’t ‘do’ places with menus like this. Dinner for two with drinks will easily run $150.00 or more.
August 14th, 2008 07:24
you guys are too generous to pick up that tab! it’s going to be a doozey! I see some carry over items from Stone Terrace but at much higher prices. Interesting.
August 14th, 2008 07:29
PS - the name of the place is Hinds? Hmm…not loving that!
August 14th, 2008 07:39
Wow! Crazy prices! NY Sirloin $42??? Come on! Pricing himself out of business if you ask me! Good luck!
August 14th, 2008 08:42
I had a version of the scallop dish at Stone Terrace in February and it really was very, very good.
August 14th, 2008 08:56
Who opens a restaurant with those kind of prices without having all of their eggs (food pun intended) in order like the ability to take credit cards.
Good luck Hinds.
Hate to be a pessimist, but has anybody started a close date pool.
Have to agree with Shoeless??? Joe Jackson.
August 14th, 2008 12:57
Those are pretty steep prices, but in the same general range as Zozos, I guess. I’d like to see his wine list. Cash only is tough at that price point–I know we never carry that kind of cash on us. He’d better get his credit card processing system hooked up soon.
August 14th, 2008 14:50
Best of luck to Mr. Hinds and his staff. I’ll certainly do my part, even if it means stopping at the ATM on the way. It ain’t easy to do anything in the VI and getting the place open is an accomplishment in its own right. Congrats again on the new place and best wishes!
That being said, and based on my own self-appointment as oddsmaker, I hereby establish the over/under at May 2009.
August 14th, 2008 17:19
i am looking forward to eating at your new restaurant. i wish you all the best! it is not easy getting a business started in stj so you should be commended on your venture. it takes time to get everything in place. don’t get discouraged….. you will do fine. same some duck for me!
joan hayes
island blues
August 14th, 2008 18:41
Where’s the rack of lamb? We kept coming back to Stone Terrace for that one entree. Will it make it to the menu in the future?
August 15th, 2008 04:13
To Joe Jackson’s pont -
There must be some unwritten rule that all of the restaurants on St John must have essentially identical menus.
August 21st, 2008 17:32
Went to Hind’s a couple of nights ago. Very very good food. The braised Lamb belly & scallops were terrific. rack of lamb was on the menu.
October 10th, 2008 10:39
Just showed Walter the menu for his place on this site and the phone number is incorrect. If you need to make reservations call him at 340.775.9951
October 23rd, 2008 09:34
We ate at Hinds last week, Awesome food and service. He lowered his prices and he now takes credit cards, MC & Visa. One of St.John best….