High above Washington, D.C., Croix offers a transportive taste of the Caribbean, one that is firmly rooted in the island of St. Croix. The kitchen bypasses generalized tropical flavors for a more specific homage to Crucian traditions. This focus provides a culinary journey into the island's heritage, celebrating ingredients and techniques that tell a story of its diverse cultural history. The result is a thoughtful exploration of a particular place, presented with polish on a city rooftop with commanding views. The offerings are grounded in flavors foundational to the U.S. Virgin Islands. The culinary team has become known for its rendition of callaloo, the national dish, presented with fungi, a traditional cornmeal dumpling. Other creations have included a saltfish mille-feuille using flaky johnny cake wafers and breadfruit prepared as gnocchi. Preparations are built around key ingredients like cassava, pigeon peas, and Scotch bonnet peppers, which connect the cooking directly to its island heritage. The selection can span from classic preparations to more modern interpretations, such as thin cassava discs known as casabes topped with goat pepperpot. The bar follows a similar dedication to Caribbean botanicals. At the Botanic Bar, a backlit wall displays glass vessels of herbs and spices like fever grass, sorrel, and pimento leaf infusing in-house. These infusions form the foundation of an extensive list of cocktails and non-alcoholic options. The setting is divided between a sophisticated indoor dining room, decorated with lush greens and warm wood accents, and the Croix Veranda. This open-air terrace has its own bars and often features live DJs, allowing for different atmospheres, from a focused dinner to a more relaxed evening outdoors.
