In an old waterfront storehouse, the restored Carriage House specializes in beef and seafood. It retains an 18th-century warehouse look with two rows of bare brick arches, spruced up with hanging baskets of greenery. You can dine on the terrace outdoors by the harbor side. The chef specializes in prime rib (priced according to size), which is cut to order and served British style, with creamed horseradish. Other specialties include English lamb chops with rosemary, and -- our favorite -- tasty versions of Bermuda rockfish, black grouper, and snapper. Especially well-prepared dishes are oven-roasted Barbary duck breast and pan-fried steak Diane flambéed at your table with cognac. Ingredients are imported, but chefs somehow manage to conceal that fact. A different soup is offered every day. At lunch, there's a large selection of hamburgers, as well as sandwich platters, Bermuda fish chowder, pastas, soups, and oysters. The dessert choices are always excellent.

Most prices are at the lower end of the price scale below, except for high-priced Bermudian lobster.