Extra Virgin Bistro

If I could give extra stars I would! This place was flat out amazing! By far the best food on the island. All the food we ordered was cooked perfectly and literally melted in your mouth. We ordered the salmon, short rib, lump crab and shrimp paparadelle, and the 14oz rib eye. They were even accommodating to add lobster to the steak to make it a true surf and turf. Truly an amazing meal. Great cocktails and wine. The service was impeccable as well. We walked there, got lost, thought we were going to be late for our reservation but the house manager literally came and picked us up! I would definitely recommend this restaurant for anyone looking to have a nice dinner on the island.

We had a large party and experienced awesome service and food. Many chose the pappardelle and loved it. The beef eaters raved about the short ribs. The desserts were definitely worth saving a little room for as well. The ambiance was perfect and it was an enjoyable night.

Good portions and above average food. The ribs wee very good. Service was a little slow, but probably just island time.

Our first dinner out was to Extra Virgin after hearing that it was the new restaurant of the former Zozo’s chef. They did not disappoint. The atmosphere was lovely, despite a less-​than-​ideal downtown location. There isn’t much of a view. It sits across the street from a ballpark and between the police station and the roundabout. There is no view to speak of. The best thing about the location is that it’s right next to a parking lot, so that’s convenient.
Fortunately the food more than makes up for the location. We ordered the mussels to start and they were hands-​down the best mussels I’ve ever eaten. The broth was thick and creamy and I wanted to pretty much drink it after we’d made short work of the mussels themselves.
I ordered the pappardelle which was splendid– perfectly tender and an enormous portion. My fiancé ordered the ribeye and said it was the best meal of the entire trip. I tasted it and I would have to agree. The potato gratin was particularly tasty.
The staff was friendly and professional, offered great info about the menu and were overall just very pleasant. We’ll definitely be back.

Last night was our first time at Extra Virgin. The restaurant is so cute and the food is delicious! So happy we tried it.

We chose Extra Virgin Bistro for our last night on STJ and we were glad we did. The previous restaurant had an open dining room looking out onto the street. EVB is now surrounded by thick plant growth and discreet shades hanging here and there making the rooms more intimate. If I could recommend one dish (it will be very hard) I suggest the ricotta with roasted corn relish. Don’t think you’ve had good ricotta until you’ve spread some of this deliciousness on a crispy baguette. Ridiculously good. The fried calamari strips (not rings, which were a nice change) were presented on a potato purée that was the perfect accompaniment. On to the entrée… shrimp and lump crab papardelle. No, not ho hum papardelle. The most velvety, fresh and perfectly cooked papardelle I dare say I’ve ever eaten. We could tell it was cut minutes before it was cooked. The lump crab was big succulent pieces that hung onto the ribbons of pasta. I can’t type anymore for the drool :) You will not be disappointed. Ask for Matt. He was efficient, knowledgeable and very friendly. See you again Matt and keep up the great work!

Best meal I have had in the Caribbean (with Zozo’s close behind). And all this from a Massachusetts transplanted chef-​owner. Delicious homemade pastas. Wonderful, dinosaur sized Braised Short Rib.

Outstanding! Short Ribs were amazing! A little pricey for sure, but sometimes we like to splurge a little, OK in this case a lot! For (4) people — only 3 entrees, drinks and the Apple Crisp dessert) $ 230! But we were all very satisfied and then some!

Last night on St John. So we picked ExtraVirgin as the spot. Read through some of the reviews and talked to a local who had some good things to say about his time here. Ordered a «Strawberry Fields» handcrafted cocktail because — The Beatles — and which has the essential ingredients of a Negroni but with some additions. Very nice.
The bread brought to the table was also nicely done — had orange zest and orange juice mixed into the batter and these gave it a hint of sweetness that was clear but not at all overpowering. Great idea.
One of our appetizers consisted of Smoked pork and garlic sausage with peppers and a mustardy aeoli sauce. Solid.
A second appetizer consisted of Duck confit and Sweet Potato — that was Delicious! Would have loved that as an entrée actually.
My wife and I split two mains — the Short Ribs with sweet carrots and garlic mashed potatoes — that was AMAZING. The meat literally fell of the bone and melted in the mouth. And the portion was HUGE. It was easily enough for two people.
We also had the Shrimp and Crab Papperdelle which was also nicely done. Not the absolute home run that the short ribs were but still very very nice.
Our waiter was prompt knowledgeable courteous and affable. Excellent work on his part. The atmosphere was also very nice. They are disadvantaged by not having any stunning views as other places in Cruz Bay — but they made the most of it. Great spot would
Absolutely go here again!

I would say 3.5 stars, but any chef could have a tough night.
Starters began with the garlic sausage made on-​site, which was really good. Contrary to the sausage, the tuna carpaccio was fair, inconsistent thickness of slices made it seem more like a crudo at times with very mild flavor.
The spinach salad was really good prior to entrees where the homemade pappardelle was the winning dish. The grilled wahoo, was over cooked & dry but had good flavor served with haricot betts perfectly done. Unfortunately, the risotto was inedible, way overcooked that stayed glued to the plate.
We’ll try again, hoping to hit a better night.
Friends had said really good when it all comes together.

Amazing food great service. The beef short ribs are to die for. The only negative was the 4x up charge on wine. I’m used you double but $ 58 for a $ 16 retail is a little rude. Love the food just could have been 5 stars if I didn’t feel taken on the wine.

ABSOLUTELY!!! Goodbye Morgans Mango. I used to go there frequently but I will never return. Extra Virgin is now my favorite restaurant on the island and I go frequently. Our reservation ran a few minutes late however once the table was available there were «6» people setting it to get us seated immediately. WELL DONE !!! The staff was knowledgeable and the food was outstanding.

Had the mahi. Amazing. This is up from the oh so famous (but shitty food) Woody’s. Make the small treck up the hill and it right beside the police (lol yeah right) station. Great food and options. Service at bar (we always eat at the bar) was stellar.

All hype, bad food. The double cut pork chop (laughable) tasted like a pre-​cooked, pre-​brined pork chop — and it was undercooked. The lobster mushroom fettuccine was an appetizer sized portion floating in what appeared to be beef broth — very unappetizing. Disappointing to say the least. Cannot find much good to say — overpriced for poor quality food and rude staff. Will not be back.

A really wonderful restaurant on par with restaurants in the Meat Packing district of NYC. Super attentive professional service without being overbearing. For such a small island they have very good ingredients that really differentiates this restaurant from all the others. Our appetizers were perfect and flavorful. We were told that the menu may change daily according to what is available. The chef must really have his game on to create such culinary perfection.

I loved Extra Virgin Bistro but my wife, who is a vegan, didn’t have as good of an experience. Until the restaurant adds more veggie options on the menu, vegetarians might consider eating somewhere else. For example, there were no vegetarian entrees and most of the appetizers contained meat. For meat eaters like me, however, this restaurant is a dream.
I had the the beef short ribs (mashed potatoes, tarragon carrots, crispy onions,
cabernet demi-​glacé) and loved the dish and the tuna tartare for an app. Both dishes were amazing.
The ambiance of the restaurant is nice as is the case with most St John restaurants, but the view outside faces a street with a baseball field across the way, so if you’re looking for a nice tropical view of the sea, you might want to go somewhere else.
Overall a great restaurant though and a good addition to Cruz Bay.

St. John has truly scored on this new Restautant!!! From the service, menu selection and even dessert this bistro knows what and how to serve their customers!!! Whether a party of one or a wedding party they aim to please! The small plates are enough to have two as a meal and the big played big enough to share!!! If you can make it to dessert… You will NOT be let down either! With an excellent wine list and full bar there is something here for everyone to be pleased! Come try this new location before it gets old!!! #travel #foodie #FOJ

Amazing food busy place and all staff is in lock step with one another. I have been to a ton of places and amazed at the team work on top of quality food

Wow. Excellent and different menu. Great atmosphere, food and Servive. Matt was outstanding. Knows the menu well and was a wonderful server. Will def return.

We had a chance to visit this restaurant after they just opened 2 weeks ago. They quickly fixed our error (we made reservations at the wrong place) and found us a great table.
First atmosphere: great vibe, great décor. It was a happening place in the middle of the town, but with nice plantings to screen out the busy street.
Bread was a nice Portugal sweet bread with honey butter. Not my taste but others at the table loved it.
Food was exceptional! We had the pork chop, beef ribs, and mussels. Main dishes were prepared perfectly, veggies were prepared perfectly.
Wine selection was good, not great, but VERY reasonably priced.
Service was very attentive, nice, willing to do what it takes to make you happy.
The ONLY mark against them: food prep time was slow; however, they kept us feed with 3 or 4 bread baskets and some generous wine pours. So we sure didn’t get too upset.
We can’t wait to get back!