SoGo’s Restaurant

A true excursion to a new place really cannot be considered complete unless there is at least one local meal.  Thus, I was still determined to get some more local fare while in Cruz Bay, St John, US Virgin Islands.  Earlier in the afternoon my wife and I had eaten at Uncle Joe’s World Famous BBQ but that to us was just a snack.  Post-Uncle Joe’s we had did a quick walking tour of Cruz Bay but we were still hungry and decided to get dinner in Cruz Bay before heading back to St Thomas on the ferry.  Looking at the restaurant options we knew we wanted local fare so our selections were limited.  We ended up deciding on SoGo’s Restaurant in part due to their opening hours but also because it seemed home-ier.

Standing by Sogo's Restaurant sign and menu

We got to SoGo’s shortly after they had opened for dinner.  It was almost 5:00pm the Tuesday after Christmas had been observed (December 27, 2012) so not surprisingly the place was empty when we got there.  One thing my mom always told me was to be wary of places which seemed too empty as that could be a sign that the food may not be as fresh.  However, my wife and I were unfazed and quickly made our selections for dinner – steam conch with onion butter sauce and the stew curry goat.  All entrees were served with veggies (zucchini and carrots), plantain, rice and beans, mashed potato, and fungi.  Although the term “fungi” may have one thinking of mushrooms and other fungus, in the Virgin Islands (and the Caribbean in general), fungi (pronounce “foon-gee”) refers to a food that is comprised of cornmeal mixed with okra – nothing whatsoever to do with any sort of fungus!  As the pictures below show, the portions of steam conch and stew goat were generous and complemented by good-sized portions of the supplemental vegetables, rice, mashed potatoes and fungi.  I only wish we could have another piece or two of plantain since they were so yummy . . .

Steam conch with onion butter sauce

Stew curry goat

For those who haven’t had steam conch before, I would highly recommend having some if you ever get the chance.  SoGo’s made the conch absolutely perfectly so it was still soft, and yet just firm enough without seeming too crunchy.  Perhaps it’s personal preference but I don’t think conch should be so well done that it becomes similar to calimari.  Similarly, the stew curry goat was also very well made such that the meat would easily slide off the bones.  And yes, some of the chunks of goat meat still had the bones in it.  This is the normal serving style in the islands so it was not unexpected for me.  I’m just making note of it for those that haven’t had such dishes before so folks won’t be surprised when they come across it.  I once took a buddy of mine to a Caribbean restaurant and he was shocked when he came across meat pieces with the bones still intact.  All of the accompanying sides were great and I appreciated the presentation of the mashed potatoes and fungi in little ice cream like balls.  The rice and beans in particular were some of the best that I had had while in the VI.

My wife and I had a lovely leisurely early dinner.  All of the food tasted great and had lots of flavor.  There was also no doubt that the ingredients were fresh.  Next time I’m in St John, I’ll be looking forward to yet another meal at SoGo’s Restaurant.

SoGo's Restaurant outside dining area

SoGo’s Restaurant
King Street
Route 105
St John, VI 00830
340-779-4404

SoGo's Restaurant menu

February 24, 2012 | Categories: Dinner, Restaurants | Tags: conch, cornmeal, Cruz Bay, fungi, goat, okra, onion butter sauce, plantain, red beans and rice, St John, steam conch, stew curry goat, US Virgin Islands | Leave a comment