Winston Bennett is back in control at Asolare, the restaurant overlooking Cruz Bay harbor that he started 14 years ago.
Over the years, the place has had good moments and bad ones, often related to whomever was doing the chef duties.Evan Neal-Pishko has been overseeing the kitchen since last October. He's keeping to Asolare's traditional approach, Asian Fusion featuring local ingredients.
The menu includes Local Conch Chowder ($12) and House Cured Salmon Dumplings ($14) appetizers. Entrees feature Dijon-Panko Encrusted Rack of Lamb ($47) and Sesame Seared Tuna($38).
Part of Bennett's reworking of Asolare is a new web site and new photographs taken by Kathryn Wagner. Looks good enough to eat.