The local food of the USVI is Caribbean cooking shaped by West African, Danish, and American influences. It's not flashy, but at its best it's deeply satisfying. The further you get from the tourist strips, the more likely you are to find it.
Local dishes. Fungi (pronounced FOON-ji) is the unofficial dish of the islands — a cornmeal polenta-like porridge, often served with saltfish. Pate (pah-TAY) are fried pastry pockets stuffed with spiced meat, saltfish, or vegetable fillings, sold by vendors and at local bakeries. Conch appears in fritters, chowder, or simply raw in salads. Pot fish — whatever the catch of the day is, cooked in broth — is standard in local spots. Johnny cakes are fried dough, served sweet or savory.
Rum. St. Croix is home to Cruzan Rum, the most established distillery in the USVI. The Cruzan distillery offers tours and tastings in Estate Diamond. Rum is unavoidable at bars across the islands; the local cocktail of choice is a rum punch. Keel-hauler cocktails and painkillers (strong rum, coconut, pineapple, orange juice) spill over from the British Virgin Islands bar culture just across the water.
Eating out. St. Thomas has the widest restaurant range, from fine dining in the hills above Charlotte Amalie to simple local spots near the waterfront market. St. Croix's Christiansted has developed a genuine dining scene with locally-sourced food at reasonable prices. St. John's Cruz Bay has plenty of options but prices run high given the island's remoteness. Look for local lunch spots — called "home-cooking restaurants" or simply "hot food" — for the most authentic and affordable meals.
Events. The Taste of St. Croix is held annually in spring and bills itself as the Caribbean's largest culinary event, with over 60 restaurants, chefs, and local farmers participating. The Virgin Islands Food and Wine Experience, also held in spring, brings in guest chefs from across the Caribbean and US.