The Islands brings Caribbean flavors to Fishermen’s Village 

A new Caribbean-inspired dining option arrived at Fishermen’s Village, where The Islands restaurant officially opened Feb. 5 following weeks of preparation and hiring. 

Owner Kurt Brown said the goal is to deliver memorable dining experiences paired with attentive service. In the weeks leading up to opening day, Brown hired 110 employees to staff the 6,000-square-foot restaurant, which offers seating for 185 guests indoors and outdoors overlooking the Peace River. 

The Islands features a broad menu centered on fresh fish, meats, poultry and vegetarian dishes prepared with Caribbean influences. Brown said the restaurant’s identity is rooted in original recipes developed by Chef David McCleery, who works alongside Sous Chef John Dazzo to create dishes designed to appeal to a wide range of tastes. 

The menu includes Wagyu beef, pork and poultry, including duck, along with an extensive selection of seafood, such as lobster, scallops, salmon, crab, halibut and triple tail. Sushi, vegetarian offerings and a full bar program featuring cocktails, spirits, beer and wine round out the dining experience. 

One of the restaurant’s signature offerings is a 32-ounce bone-in Wagyu tomahawk steak designed to serve four. Prepared tableside, the dish is presented in what Brown described as a “fire-filled show” and is served with whipped potatoes and roasted vegetables. The entree is priced at $175. 

The menu also offers a range of lighter fare. Options include salads and soups, an Island Burger, duck tacos, fish tacos made with halibut, red snapper or triple tail, a Cuban panini, a fig and walnut salad and several salmon preparations. 

Among the featured entrees is Scottish salmon with cilantro butter, served with pineapple tendril salad, smoked trout roe, whipped potatoes and roasted vegetables. Another standout is the cashew- and Marcona almond-encrusted halibut, paired with scallion-infused rice pilaf, roasted vegetables and pomegranate beurre blanc. 

Appetizers include charred jerk chicken wings, Bahamian conch fritters and poke bowls that allow diners to choose from a variety of proteins, toppings and sauces. Vegetarian dishes include a composed salad with black lentils, chickpeas, red beans, cucumber, pear and avocado, finished with habanero shallot vinaigrette, cilantro and chopped Marcona almonds. 

Many menu items are priced in the $20 range, with numerous small-plate options available. The sushi menu is extensive, positioning The Islands as a potential destination for diners seeking high-quality sushi alongside Caribbean-inspired fare. 

Brown said this is the first restaurant he has owned, though he brings more than 35 years of experience in restaurant management. His background includes serving as general manager of the former Scotty’s Brewhouse at Fishermen’s Village, Carmelo’s Ortigia Cucina and managing a large restaurant in his home state of Indiana for 25 years.  

After taking over the former Pier restaurant space, Brown oversaw a complete renovation, transforming it into an open, airy dining room with expansive views of the Peace River. The layout allows guests to take in sunsets, boat traffic and marine life from both indoor and outdoor seating areas. 

The Islands is open 11 a.m. to 9 p.m. daily.