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" ALL I REMEMBER from the last time I visited Grand Cayman two decades ago is that there were dozens of banks and billions of beach gnats. Aside from scuba diving and turtle watching, there was nothing to see or do. The food was inedible. So the announcement that Eric Ripert, chef and co-owner of the best seafood restaurant in the world, New York&amp;#039;s Le Bernardin, had opened Blue at the new Ritz-Carlton on Grand Cayman&amp;#039;s Seven Mile Beach came as a surprise. It&amp;#039;s a shadowy, shimmering dining room overlooking the blue-green sea, and on a recent visit I found the food amazingly good and pretty close in style to what I love about Le Bernardin: fine, clean flavors based on the best seafood available.  As much as possible, the fish is bought from local fishermen, and the freshness shows in Ripert&amp;#039;s signature yellowfin tuna with foie gras on a toasted baguette and in tropically inflected dishes like swordfish with shrimp-fried basmati rice in a coconut-curry broth; baked snapper served with a sour-and-spicy broth, plantains, and avocado (pictured); and striped bass cooked in white wine with cockles.  Grand Cayman itself is quickly being cramped with new hotels and condos, but the beach here is still pristine and uncrowded, and you can still watch the turtles and haul your funny money to the banks. I&amp;#039;m not sure what happened to the gnats. 345-943-9000; ritzcarlton.com. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/restaurants/a533/esq0906food-122-2/>