|By Garrett Killian (BonaireTalker - Post #20) on Thursday, September 24, 2009 - 2:22 pm:|
Question for everyone: Who do you think has the best calamari? I am partial to Casablanca.
|By lisa z (Experienced BonaireTalker - Post #260) on Thursday, September 24, 2009 - 2:55 pm:|
Ardsley Pizzeria in Ardsley, New York.... Oh my God, it's delicious there.
|By Pauline Kayes (Experienced BonaireTalker - Post #204) on Thursday, September 24, 2009 - 3:24 pm:|
It Rains Fishes! Tender, crispy with a great garlic aioli--one appetizer portion is dinner enough for me!
|By MONTY FORBESS (Experienced BonaireTalker - Post #183) on Thursday, September 24, 2009 - 3:51 pm:|
use to be Capricio's..but alas..not to be anymore
|By michael gaynor (Supreme BonaireTalker - Post #3875) on Thursday, September 24, 2009 - 4:27 pm:|
Donna & Giorios...order the appetizer as the main couse..save room for desert.
|By Jeff Stine (Experienced BonaireTalker - Post #281) on Friday, September 25, 2009 - 8:32 pm:|
I have had good at City Cafe and It Rains Fishes.
|By Ann Phelan - www.bonairecaribbean.com (Supreme BonaireTalker - Post #3892) on Saturday, September 26, 2009 - 10:32 am:|
I die for Wil's Grill's calamari salad..
|By Jerry (BonaireTalk Deity - Post #21944) on Saturday, September 26, 2009 - 10:37 am:|
"use to be Capricio's..but alas..not to be anymore"????
|By Elizabeth Barna (BonaireTalker - Post #95) on Thursday, October 1, 2009 - 7:04 pm:|
Will's Grill and Cactus Blue have the best on the island.
|By JOBY (BonaireTalker - Post #85) on Thursday, October 1, 2009 - 9:57 pm:|
I have not yet found anywhere that does good calamari CONSISTENTLY. Cactus blue gets closest most often
|By Patrick Matthew White (BonaireTalker - Post #86) on Thursday, October 1, 2009 - 11:42 pm:|
Easy to make! Dredge cleaned calamari rings in white unbleached wheat flour, salt and pepper. Bring light olive oil to smoking point. Flash fry for about 30 sec. Drain and serve hot with a splash of lemon or lime juice. Mine is the best on island that I have had. Grilled on skewers in a basic greek dressing is my favorite. If young squid are used; no more than one minute on each side over a hot grill. I wish that my Bonaire kitchen could be open more often but I have to keep my day job in Denver.
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