Culinary joy (and value) at Andy’s Restaurant in Anguilla
They say there’s no such thing as a free lunch.
But in Anguilla, there’s one that costs only $8. And on this famously pricey isle, that’s almost the same thing.
Every Wednesday Andy’s Restaurant, a mainstay in the island’s capital, The Valley, runs this delicious dining deal, offering a choice of two hearty main courses as well as a drink for less than the price of a cocktail at one of Anguilla’s fancy resorts.
On the day I visited, hungry patrons could choose between barbecue fish bits or honeyed chicken, served with sides of either seasoned rice or pasta. Business had been brisk all day, and even at 3 p.m., there were still four tables of late lunchers, lingering under rafters strung with colorful Caribbean flags.
But happy customers are nothing new for Anderson “Andy” Gumbs, owner of the eight-year-old eatery. Like many local chefs he began his career at Malliouhana; then trained in Long Island, New York; and eventually landed a plum position as the head chef of Cerulean, Anguilla’s famous luxury villa. But after a few years Gumbs decided to do his own thing, establishing Andy’s on a family-owned plot of land on Lower Airport Road that was perfectly placed to take advantage of small town’s trade. Andy’s has since become known not just for its reasonable prices (there’s a daily $5 breakfast special, too) but also for serving flavorful pan-Caribbean cuisine in a relaxed garden setting. The chicken salad crowned with onion rings is a bestseller, and the creamy garlic whole lobster we chose was tasty, satisfying and a real bargain at just $22.
“I’ve always loved to cook,” says Gumbs. “And I just want people to feel good when they leave here; to be happy and to feel like they want to come back.”
Rest assured, chef; we will be.
Andy’s is open daily from 8 a.m. for breakfast lunch and dinner. For more information, go to