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Anguilla's Freshest Seafood
In an all-white, open-air dining room that spills out onto the sand overlooking Meads Bay, on Anguilla’s west end, Jacala serves just 35 guests a night. Chef Alain Laurent’s French-inspired menu includes dishes such as fennel-spiked conch chowder, snapper meunière, and steak tartare that the chef will prepare tableside
on request.

(264) 498-5888. This appeared in the November/December 2012 issue.
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