Once the stone crab season began Oct. 15, the savory claws started starring on the menus of top Keys restaurants — triggering a virtual stampede of savvy seafood aficionados. That's because the claws contain sweet and scrumptious meat that’s among the Keys’ most popular (and deservedly famous) delicacies.
Fans of fine food can enjoy multicourse prix fixe meals at a number of Key West and Islamorada restaurants Sept. 15 to Oct. 15, during WineDine festivities designed to showcase indigenous Florida Keys cuisine and the talents of local chefs. Featured restaurants range from casual waterfront spots to trendy bistros and award-winning gourmet emporiums.
Key West's dining options range from a vintage trolley pizzeria with a wood-fired brick oven to a lovely eatery on a secluded island with spectacular views of the Gulf of Mexico. The city is well known for its over-the-top fresh seafood and delicious island-influenced cuisine — as well as stellar eateries showcasing cuisines from around the world.
Early August marks the start of the Florida Keys’ annual commercial lobster season -- so it's time to savor the sweet, clawless local lobsters in restaurants ranging from waterside seafood shacks to gourmet emporiums. Some foodies even design their own “lobster quest" to sample chefs’ crustacean creations at a variety of eateries from Key Largo to Key West.
Meet the celebrated chef behind some of the Florida Keys' most innovative cuisine: Andy Niedenthal, who has appeared on America's top food television shows, been praised by culinary icon Julia Child, and even cooked for a former president. Now he's the executive chef at Islamorada's Islander Resort, A Guy Harvey Outpost.
Florida Keys diners feast on local fish, shrimp, lobster and stone crab — often flavored with tropical fruits and spiced with influences from the island chain's rich melting-pot history. As well as fueling many local eateries’ success, this simply delicious cuisine has inspired culinary experiences from festivals to classes.
Diners can benefit the ocean environment by ordering lionfish at Keys restaurants, helping to decrease the invasive species' population and minimize its negative impacts. Delicate and delicious, the light white meat of the lionfish tastes much like snapper.
If you want to be mistaken for a Florida Keys resident — or at least a savvy regular visitor — don’t ever say “kontch.” The widely-used word “conch” is pronounced “konk" on the island chain that's proudly known as the Conch Republic.
What’s even better than sampling an amazing Key West meal prepared by a world-class chef? Sampling dishes prepared by more than 50 of the island’s culinary all-stars at the mouthwatering Taste of Key West.
When counting blessings in Key West, the list usually includes the year-round warm climate, genuinely caring community, “One Human Family” philosophy that promotes equality for all, lively arts and entertainment calendar, and beautiful natural surroundings -- but the Thanksgiving season provides a reason for some extra reflection and gratitude.