Cuisine:

• French
• Caribbean
• Ribs
• Sea food
• Others

Martinique Description:
Martinique's name is the legacy of its founding chef-owner, Hubert Sandot, of French and Caribbean heritage, who established the restaurant in1994. The current owner is Cristiano Raffignone, of Italian descent but reared in Paris. Chef Eric LaBouchere works in a more traditional French and New American style with Caribbean accents. The kitchen is adept with fish preparations, such as salmon with olive gremolata, basil oil and roasted red pepper oil. Specific preparations vary from season to season, but you'll likely find in cooler months braised fork-tender lamb shanks and a version of steak Diane with a sauce of exotic mushrooms and thick red wine demi-glace. The décor is defined by bright paint, Italian wall sconces and well-worn wood. A sizable terrace enclosed with a wood fence can be a charming and romantic haven on a balmy night. Wines are all reasonably priced.


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