Alexander Hotel Restaurant

Alexander Hotel Restaurant Review

This potentially fine eatery is all over the place, from cuisine to decor. The kitchen's one-from-column-A approach tries to accommodate all tastes, running from conch fritters in fruit chutney to Parmesan-crusted chicken in chardonnay sauce to salmon Oscar (hollandaise and crabmeat). Save for handsome portraits of Brackers in traditional island scenes, the space likewise lacks identity, resembling a sterile conference room gussied up with burgundy chairs, wainscoting, and potted plants. Service is smiling, however, and the chef Errol Buckner promises to infuse more individual (and local) flair into the menu.