I flew from NYC to the Virgin Islands just to eat at this floating taco bar

Thanks to the talented, tortilla-loving likes of Greenpoint's Taqueria Ramirez (and their sister spot Carnitas Ramirez in the East Village), Jackson Height's Birria-Landia, Bushwick's Taqueria Al Pastor, the Los Tacos No. 1 crew and more, New York's taco scene has risen in formidability over the last decade or so. After years of second-rate status to San Diego, San Antonio, Santa Fe and the like, New York is nowadays awash in acclaimed fish tacos, deep-fried flautas and consommé-dipped fold-us. But what we're missing is floating tacos.

That is, tacos that you can enjoy while wading in the middle of the ocean, Yeti full of rum punch being sent your way by pool float. Such are the immaculate vibes you'll find at Lime Out, a floating taco restaurant located in the U.S. Virgin Islands. And when yours truly heard that the team was debuting a St. Thomas sister to their viral St. John flagship this November, I knew I had to hightail down to the Caribbean to see exactly how the island's own taco scene was shaking up.

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Set directly in St. Thomas's Lindbergh Bay, the new Lime Out location is — like its sibling, which was birthed in St. John's Coral Bay by lifelong friends Richard Baranowski, Dylan Buchalter and Dane Tarr in 2019 and quickly gained global attention, being named one of TIME magazine’s World’s Greatest Places — accessible only by boat, which means that you have to endure a scenic sail through turquoise-blue waters to get to the eatery. (Visitors can arrive via their own vessel, whether humble dinghy or splashy yacht, or take a local water shuttle from the island’s Havensight and Crown Bay piers, like the fittingly named Taco Taxi.) But that citrus-bright, solar-powered cottage can be seen from the shore; the new digs are larger than its predecessor at 850-square feet but maintain the same breezy island energy as the original.

The tropical novelty of it all would alone be worth a visit even if the tacos themselves sucked. (There's a lot that sunny rays and substantial rum can make up for.) But, thankfully, they don't: Overseen by Puerto Rican chef Amaro Rivera, the seafaring spread includes ceviche tacos livened up with fresh citrus, crunchy jicama, zippy jalapeño and chili garlic passionfruit dressing; a surf-and-turf number topping short rib and blackened shrimp with pickled onion and salty feta; and a site-specific special, the "Bless Up" taco, a tasty island tribute of jerk chicken, pickled cabbage and cilantro relish. 

You can enjoy said tacos at the swim-up bar, but it's obviously far more fun to dine and drink at one of the restaurant's neon-green floating "tables." A server will set your sips and snacks — relayed in reusable cups and biodegradable containers, because we're leaving the ocean better than we found it, people — onto a large lily-pad float and gently shuffleboard-shove your order over to you. Is there a chance that the waiter will have to do this several times due to waves and wind messing with their aim? Yes. Is there a chance that your tacos will get slightly seasoned with saltwater along the way? Also yes. Will you care? Not with stunning beach views in sight and a strong grapefruit margarita in hand, you won't.  

Naturally, you're going to want to be comfortable in and on the water if you're hanging at Lime Out — you'll be at a considerable depth and also need a bit of balance to navigate those floats (especially if, like me, you'll be oh-so-ungracefully plopping yourself over the side of a powerboat onto your seat), so go easy on the Tamarind Bomb shots if you're not a strong swimmer. And speaking of alcohol, don't let the boozy good times let you forget to reapply your sunscreen throughout your visit (the venue is low on shade), or else you too will be returning to JFK as boiled-red as a crustacean. 

All in all, Lime Out is well worth a boat ride over (or, if you're like me, a flight down) a colorful and contagious celebration of St. Thomas's lifelong locals, its vibrant food scene, its staggering natural beauty and its warm island hospitality. Jump on in — the water, and the tacos, are fine. 

How to spend 48 hours in St. Thomas:

Where to stay:

For my taco-fueled stopover, I spent two lovely days at The Hideaway at Hull Bay, an estate-style lodging tucked on the island's North Side with an array of group-friendly villas and beachy bungalows that can sleep a total of 36 people. I stayed in a sweet cottage studio, equipped with a plush queen bed, a living room and kitchenette area, and a secluded hammock made for midafternoon naps. 

Literal steps from the public but tranquil Hull Bay Beach (all beaches in the U.S. Virgin Islands are public, BTW), the lush property includes an outdoor pool, a beachfront restaurant, a covered pavilion with chill-out seating areas and a full-fledged farm growing native fruits and tropical herbs. The latter is a favorite of brides and grooms — the place is definitely a wedding favorite — but guests are also welcome to wander among the greenery. 

What to do:

You're on an island, so the bulk of your time will and should be spent either on or near the water. If you want to upgrade your busy schedule of playing mermaids and spotting turtles, set up a charter with See & Ski powerboat rentals, which will personalize your itinerary based on your preferences. (For example, I'm more of an island-hopping, cay-chilling, beach bar-going type of cruiser, but if it's lobster-spearing and fish-reeling you're after, they do all of that, too.) 

Rates depend on your destination and duration aboard — half a day (8:30am to noon or 1pm to 4:30pm) spent jetting around the UVI will cost you $695 plus fuel. 

Where to drink:

If you want a slightly more elevated drinking experience than the bevy of sunburnt beach bars and potent party spots, head over to Cuvèe, a stylish restaurant and wine bar in the heart of Frenchtown. The wine list is long and carefully curated, but if vino isn't your thing, cocktails are festively fun: The gin-and-lychee "Peacock" comes adorned with a plume, and the "Passionfruit Spritz" gets spiced up with a Tajin rim. Get a dozen oysters and the pan-seared foie gras and linger — remember, you're on island time now.