Key West Table by Keys Weekly Newspapers

KEY WEST FOOD, FUSION & FL AVOR OF THE FLORIDA KE YS

Fork

it over

IS THE KNIFE BEING CUT FROM THE LINEUP?

Savor the season LOCAL CHEFSâ&#x20AC;&#x2122; FAVORITE FALL COMFORT FOODS

& E N I W ESE EH MADE CAH MATC EN AV IN HE

CHEERS TO 2021! FESTIVE DRINKS FOR A NEW YEAR

TROPICAL LIVING IN THE FLORIDA KEYS | KEYS WEEKLY

WANT TO KNOW WHERE KEY WEST LOCALS EAT? 1 305-293-404t ee r t S t n o r F 0 1 8 6 Stock Island, FL

2020 KEY WEST PEOPLEâ&#x20AC;&#x2122;S CHOICE AWARDS

BEST LUNCH BEST OVERALL BUSINESS 2020 HOGFISH BAR & GRILL BEST PIZZA ROOSTICA WOOD-FIRE PIZZERIA 6810 FRONT STREET STOCK ISLAND

305-293-4041

WWW.HOGFISHBAR.COM 5620 MACDONALD AVE KEY WEST

305-296-4999

WWW.ROOSTICA.COM

WELCOME TO OUR TABLE OPEN DAILY

Brunch 8a -2p Happy Hour 5:30p - 7p Dinner 5:30p - 9:30p

50% OFF

BOTTLES OF WINE 530 Simonton Street | 305.293.8181

FREE ENTRÉE ON YOUR BIRTHDAY IS BACK!! Disclaimer: Must dine with us on your actual birthday and show valid ID

Daily Happy Hour 5-7 pm FREE Covered Parking Nightly Live Music

Enjoy your choice of over 25 different wines by the glass

Limited Seating Available Reservations Recommended

For Reservations, Call 305.296.8100 Reserve Online at OpenTable.com

4 KEY WEST Table WINTER 2020/2021 | Key West & Lower Keys

Please, pull up a chair, make yourself comfortable, and dig in. The flavors of fall in the Florida Keys await. We’ve changed things up a bit with this, our inaugural issue of Key West Table, because, well, the world has changed. In addition to our typically delicious seasonal dining guide, we wanted to invite readers near and far in this time of trouble, to a warm gathering — at least on paper. Key West doesn’t handle distance well. Certainly, we’re more than 100 miles from mainland Florida and are closer to Cuba than a Walmart. And that space is fine with us. We do love our independence down here at the end of the road. But the distance between people — elbow thumps instead of hugs, Zoom happy hours replacing the real thing, and virtual rather than real-life events — has been tough on our islands and close-knit communities everywhere. So please, join us at our Key West Table, a celebration of mouth-watering selections from scores of island establishments that satisfy, delight and surprise no matter how many times their guests return. This issue features a few of our favorite chefs and their favorite fall soups, stews and comfort food, as well as a cheat sheet for pairing wines and cheeses, the ultimate in comforting fare. We also bring you a dining directory of the latest hotspots and familiar, tucked-away treasures, plus a preview of perfect drinks to start off the holiday season, however that will look this year. There’s a place set for you at our Key West Table. Please enjoy! Mandy Miles

Published by Keys Weekly Newspapers MMXX 5450 MacDonald Ave, No.5 Key West, FL 33040 305.453.6928 keysweekly.com

WHERE TO GO Dining directory with QR codes for easy access

PLAYS WELL Guidelines to wineand-cheese pairings

FALL FLAVORS Florida Keys chefsâ&#x20AC;&#x2122; favorite fall comfort foods

LOCATED AT THE STOCK ISLAND YACHT CLUB & MARINA

WHAT THE FORK? Does fork-only eating cut it with etiquette experts?

RAISE A GLASS...

SUNDAY BRUNCH 10 AM-2 PM

Share the spirits of the season

TROPICAL LIVING | Keysweekly.com 5

Daily: 11am-8pm Happy Hour: 4-6pm

Breakfast:

Daily, 8-11:30am

sunday brunc2hp:m

ov 15, 8dabomttstartsd n omless small plates an Unlimite arys | $55 mimosas & bloody m

Dinner:

pm Friday-neSruSenrvdicae:ySt, ar6tin-g10 Nov 16 Nightly Din

Friday-SUNDAY: noon-10pm Happy Hour: 5-7pm Live Music: 6-9pm

DRAFT BEER, WINE, STRAIGHT pour well cocktails, and $10 food specials

DRAFT BEER, WINE, STRAIGHT pour well cocktails, & $10 food specials

PERRYKEYWEST.COM • 305.296.1717 7001 Shrimp RD. • Key West, FL 33040

Key West Table has provided QR codes for various restaurants. No need to download a code-reading app. Just hover your smartphone camera over the code, which links directly to a restaurant’s website or social media pages.

A & B LOBSTER HOUSE 700 Front St. 305.294.5880 aandblobsterhouse.com

BAGATELLE 115 Duval St. 305.296.6609 bagatellekeywest.com

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AMBROSIA SUSHI RESTAURANT 1401 Simonton St. | 305.293.0304 ambrosiasushi.com

THE BARREL HOUSE BBQ & BREWS 7011 Shrimp Road 305.296.1717 barrelhousekw.com

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430 DUVAL RESTAURANT AND BAR 430 Duval St. 305.296.2991 laconchakeywest.com

AMIGOS TORTILLA BAR 425 Greene St. 305.292.2009 amigostortillabar.com

BENIHANA 3591 S. Roosevelt Blvd. 305.294.6400 benihana.com

AND COFFEE 1104 Key Plaza 305.900.9000

AZUR 415 Grinnell St. 305.292.2987 azurkeywest.com

22 & CO. 504 Angela St. | 305.394.7244 22andco.com

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8 KEY WEST Table WINTER 2020/2021 | Key West & Lower Keys

BERLIN’S CIGAR & COCKTAIL 700 Front St., Suite 101 305.294.5880 berlinskeywest.com

Green Pineapple CafĂŠâ&#x20AC;&#x2122;s Balinese breakfast pudding is an exotic and delightful bowl full of forbidden black rice, banana, tamari coconut, curried cashews and coconut milk. LENA PERKINS/Contributed

Plays well with others It’s hard to go wrong when you’ve got a glass of wine in one hand and cheese in the other. Try these basic guidelines to wine and cheese pairings. • Pair wines and cheeses of equal intensity • If one of the flavor profiles dominates the other, the taste experience will not be favorable. • Soft cheese pairs well with sparkling wine or white wine that’s light on oak flavor. • Sharp cheese or aged cheese—six months or older—are best served with full-bodied wine to compliment the bold flavors. • At the end of the day these are just suggestions, quite frankly there’s no right or wrong when it comes to cheese and wine in our book.

10 KEY WEST Table WINTER 2020/2021 | Key West & Lower Keys

CHAMPAGNE

SAUVIGNON BLANC

CHARDONNAY

The combination of rich texture and high acidity makes Chardonnay extremely cheese-friendly. Spanish Goat Cheese | Camembert | Blue | Tete de Moine

ROSÉ

This wine cannot take the funk. Pair with cheese of the clean & buttery variety. Havarti | Feta | Goat

PINOT NOIR

CABERNET SAUVIGNON

MERLOT

TROPICAL LIVING | Keysweekly.com 11

BETTER THAN SEX 926 Simonton St. 305.296.8102 betterthansexdesserts.com

CAFÉ SOLÉ 1029 Southard St. 305.294.0230 cafesole.com

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BISTRO 245 @ Margaritaville Key West Resort & Marina 245 Front St. | 305.292.4312 margaritavillekeywestresort.com

CATERED AFFAIRS 305.296.2345 cateredaffairsofkeywest.com

THE CLUB AT KEY WEST HARBOUR 6000 Peninsular Ave. 305.292.3121

THE DIRTY PIG 2200 N Roosevelt Blvd. @ the VFW 305.916.5106 thedirtypigkw.com

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BLUE HEAVEN 729 Thomas St. | 305.296.8666 blueheavenkw.com

BREEZY BUDDHA FUSION KITCHEN 1124 Key Plaza | 305.440.2848 breezybuddhafusionkitchen.com

CHICO’S CANTINA 5230 US 1, Stock Island 305.296.4714 chicoscantina.com

DJ’S CLAM SHACK 629 Duval St. | 305.294.0102 djsclamshack.com

CHICKEN WALK 3841 N. Roosevelt Blvd. @ Marriott Beachside Hotel 305.296.8100

DUETTO PIZZA AND GELATO 540 Greene St. | 305.848.4981 duettopizza.com

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12 KEY WEST Table WINTER 2020/2021 | Key West & Lower Keys

804 WHITEHEAD ST (305) 440-3196 MON-SAT 8:30AM-11PM SUN 9AM-11PM HOME OF KEY WEST’S LARGEST BLOODY MARY BAR!

SAMMIES ALL SAMMIES SERVED WITH FRIES AND A PICKLE.

FISH TACOS

Daily selection grilled, blackened or fried, vinegar slaw, guacamole, roasted tomato salsa. $16

FISH AND CHIPS

Daily selection beer battered, jalapeño tartar sauce. Served LIVE MUSIC, CRAFT BEER, TROPICAL CONCHTAILS, HAPPY HOUR, BREAKFAST DAILY with fries. $14

A SAMPLING OF OUR MENU, VISIT RAMSHEADSOUTHERNMOST.COM FOR FULL MENU STARTERS SALADS CHEF’S SELECTIONS CONCH FRITTERS

Mango habanero sauce. $10

GULF SHRIMP

Chilled shrimp, drawn butter, cocktail sauce. $12

AHI TUNA TARTARE

Wasabi guacamole, wonton chips. $14

ACE KILLER WINGS

Buffalo, BBQ, Teriyaki, or Jerk. $11

GUAVA BBQ BABY BACK RIBS

Vinegar slaw. $14

MACHO NACHOS

Corn tortilla chips, chipotle pulled pork, chihuahua and pepper jack cheeses, guacamole, sour cream, pico de gallo, black olives. $12

CRAB DIP

ADD CHICKEN $5 DAILY SELECTION FISH $7 PORTABELLO $6 SHRIMP $8

Grilled, blackened, or chimmi

SOUTHERNMOST

Mixed greens, fried avocados, peppadew peppers, Bermuda onion, heirloom tomatoes, bleu cheese crumbles. $12

ISLAND PASSION

Mixed greens, mango, papaya, cucumber, queso fresco, plantain duo, passion fruit vinaigrette. $12

STUFFED AVOCADOS

TOMATO & WATERMELON

STREET TACOS

Chipotle pork, vinegar slaw, queso fresco, chili aioli, fresh cilantro, mini corn tortillas. $11

GRILLED DIVER SCALLOPS

Arugula, blood orange vinaigrette, grilled vegetables, Mixed greens, grilled chicken, mashed potatoes. $28 egg, bacon, bleu cheese crumbles, shredded cheeses, BLACKENED tomatoes. $15 AHI TUNA Squid ink teriyaki sauce, DON CORNYCADO wasabi mashed potatoes, Mixed greens, blackened vinegar slaw. $30 shrimp, roasted corn salsa, avocado, jalapeño JERK RUM GLAZED cilantro vinaigrette. $15 CHICKEN Plantains, braised kale. $24

EATON STREET COBB

Lump crab, cream cheese, jalapeños, cheddar jack cheese with carrots, celery, baguette. $14

Mango, papaya, red onion, goat cheese, balsamic reduction, alfalfa sprouts. $10

ISLAND PLATE

Chipotle pulled pork, black beans, island orzo, grilled vegetables, corn bread. $20

SEAFOOD FRA DIAVOLO

Linguine, clams, shrimp, local catch, spicy fra diavolo marinara sauce. $28 *Gluten free pasta available

Lump crab, Maryland spices and dressing, toasted brioche. $17

FISH SANDWICH

Daily selection grilled, blackened or fried, lettuce, tomato, onion, pickles, jalapeño tartar sauce. $14

CHIMMI CHICKEN CLUB

Grilled chicken breast, guacamole, smoked bacon, white cheddar, lettuce, tomato, onion, pickles. $12

BLUE MACAW BURGER

8 oz. Angus beef burger, chipotle pulled pork, queso fresco, lettuce, tomato, onion, pickles. $13

PRESSED CUBAN SANDWICH

Sliced ham, Swiss cheese, chipotle pulled pork, creole mustard, bread and butter pickle chips. $12

SHRIMP SALAD SANDWICH

PORTOBELLO Whole large shrimp, chopped MUSHROOM RAVIOLI celery, garlic, seafood

Roasted pepper cream sauce, parmesan cheese. $16

dressing, toasted brioche. $14

SHRIMP AND GRITS

Chopped sirloin, American cheese, lettuce, tomato, mayonnaise. $14 Add grilled peppers and onions 75¢

Heirloom tomatoes, watermelon, feta cheese, arugula, aged balsamic, olive oil. $12

Shrimp, chorizo sausage, onions, peppers, tomatoes, stone ground grits. $19

GRILLED CAESAR

Marinated hangar steak, chimmichuri sauce, mashed potatoes, grilled vegetables. $27

Heart of romaine lettuce, sea salt, olive oil, croutons, Roman Caesar dressing. $11

CRAB CAKE SANDWICH

CUBAN STEAK

RT. 1 CHEESESTEAK

BEYOND BURGER

Grilled plant-based burger, avocado, red onion, goat cheese, tomato, sprouts. $14

BREAKFAST CAPTAIN CRUNCH FRENCH TOAST

SOUTHERNMOST OMELET

Marshmallow cream cheese, Potatoes, smoked bacon, toasted almonds, mixed berry Gruyere compote, real Vermont maple cheese, toast. $10 syrup. $10

HAVANA CLUB

Cuban bread, Swiss cheese, ham, Chipotle roast pork, scrambled eggs. $11

BLUE BENI

Two poached eggs on mini waffles with chipotle pulled pork and Hollandaise sauce. $12 Substitute lobster $20

Elle’s Poke on Fire at Poke in the Rear features yellowfin tuna and Atlantic salmon tossed with their original “Magma” sauce, nori and Wakame seaweed salad, with cucumber, jalapeño, tomatoes, edamame and cilantro topped with crispy fried onions.

14 KEY WEST Table WINTER 2020/2021 | Key West & Lower Keys

TUTU WHERE THE LOCALS TUTU

HAVE YOU BEEN ‘POKÉD’ YET?

HOME OF THE ONLY GLITTER COCKTAIL IN TOWN 504 ANGELA STREET 305.394.7244 IG @WE_LOVE_TUTUS FB TUTUANDCO

A MUST TRY WHEN VISITING KEY WEST

504 ANGELA STREET 561.254.6798 | IG @POKEINTHEREAR FB POKEINTHEREAR

GOD MADE THE FISH… WE JUST COOK IT RIGHT! FRENCH/CARIBBEAN CUISINE INDOOR & OUTDOOR DINING

1029 SOUTHARD STREET (on the corner of Frances) Reservations recommended 305.294.0230

Café Solé has been voted best food in the Florida Keys by Zagat Magazine. Come visit us for a taste of France that you will never forget. Shrimp and Grits

STAY IN TOUCH

@ facebook.com/CafeSoleKeyWest TROPICAL LIVING | Keysweekly.com 15

EL SIBONEY 900 Catherine St., downtown 305.296.4184 5501 5th Ave., Stock Island 305.204.4725 elsiboneyrestaurant.com

FOUR MARLINS @ The Reach Resort 1435 Simonton St. 305.296.5000 ext. 6650 reachresort.com

GREAT EVENTS CATERING 925 Truman Ave. 305.294.2252 greateventscatering.com

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FAUSTO’S FOOD PALACE 522 Fleming St. | 305.296.5663 1105 White St. | 305.294.5221 faustos.com

GREEN PINEAPPLE 1130 Duval St. | 305.509.7378 greenpineapplewellness.com GARBO’S GRILL 409 Caroline St.305.304.3004 garbosgrillkw.com SCAN FOR WEBSITE

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FIREFLY KEY WEST 223 Petronia St. 305.849.0104 fireflykeywest.com

GEIGER KEY MARINA & SMOKEHOUSE 5 Geiger Road | 305.296.3553 geigerkeymarina.com

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FIRST FLIGHT ISLAND RESTAURANT & BREWERY 301 Whitehead St. 305.293.8484 firstflightkw.com

GOLDMAN’S DELI 2796 N Roosevelt Blvd. 305.294.3354 goldmansdeli.com

HANK’S HAIR OF THE DOG SALOON 409 Caroline St. 305.509.7758 hankskeywest.com

HOGFISH BAR & GRILL 6810 Front St., Stock Island 305.293.4041 | hogfishbar.com

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16 KEY WEST Table WINTER 2020/2021 | Key West & Lower Keys

T HE

GREEN PINEAPPLE

CAFE BOUTIQUE YOGA

YOGA

CAFE

BOUTIQUE

GREEN PINEAPPLE WELLNESS CAFE Nourisments to live well in mind, body and spirit

Come in, meet the team and experience our new menu offerings 1130 Duval Street 305 509 7378 greenpineapplewellness.com

TROPICAL LIVING | Keysweekly.com 17

Four Marlins at The Reach Resort serves a mouth-watering 1855 Angus steak tenderloin with a cane syrup spice rub, creole sauce over a green sofrito with grilled spiny lobster tails and asparagus.

SUN-SUN BEACH BAR & GRILL AT CASA MARINA Enjoy the views, great food and great cocktails along the largest private beach in Key West. Live music Thursday through Saturday. Looking for something a bit more intimate or celebrating a special occasion? Reserve a private table on the beach and dine under the stars with our exclusive “Toes In The Sand” dining experience.

1500 Reynolds Street Free Valet for Dining Patrons casamarinaresort.com 305 293 6217

Scan this code with your phone for Sun-Sun menus

For the safety of all guests and team members and in compliance with the City of Key West’s parameters, all dining patrons will be required to wear a mask. Social distancing must be maintained.

FLORIDA KEYS FALL FLAVORS Fall in the Florida Keys isn’t about saying a sad goodbye to summer, but rather celebrating our comfortable return to the outdoor lifestyle that lured us all here however long ago. By the first week of November, the breeze blows cooler and the relentless summertime humidity has loosened its death grip on our island chain. Come February, we’ve all fully embraced a few “chilly” days that sent our daytime temps plummeting to say, 60 degrees. We’ve perhaps exaggerated our need for a favorite sweater or the boots whose purchase we could neither justify nor resist. We don’t rake leaves — palm trees don’t shed their fronds in the fall. Our Thanksgiving and holiday meals are regularly enjoyed outside. We don’t stack firewood — our homes don’t typically have heat, much less fireplaces. And our kids never have to leave room for a coat under their Halloween costume. Things are different down here, and while our seasonal shift is more subtle, it happens nonetheless. This is the time of year we escape our air-conditioned cocoons. We start requesting outside tables at local restaurants, where chefs eagerly celebrate the flavors of fall, often lightening up a heavier northern-inspired recipe to suit our still-warm climate in Paradise. Comfort food doesn’t require cold temperatures, just a desire to be delighted, satisfied and soothed by food. Keys Weekly thanks the chefs and restaurants of the Florida Keys and Key West for keeping us well fed and soothing our souls through every season in our islands.

20 KEY WEST Table WINTER 2020/2021 | Key West & Lower Keys

Wil d t s a o r

& e c i p dr u o s n e k c i h c d te

‘FALL’ IN LOVE WITH SQUARE GROUPER’S AUTUMN WILD RICE & ROASTED CHICKEN SOUP Lynn Bell, chef and owner of both Square Grouper restaurant locations in the Florida Keys — Cudjoe Key and Islamorada — didn’t hesitate when asked about her favorite fall soup recipe. The dish even has the word “autumn” in its name. “This is honestly my favorite, so it’s an easy question: Autumn Wild Rice & Roasted Chicken Soup. It was absolutely inspired by my childhood in Vermont. Down here, though, the soup isn’t quite as thick as it may be up north. It does have some cream, but it’s not made from a roux, so it’s a bit lighter for our climate,” Bell said on a 90-degree day in mid-October in the Keys. Bell’s soup is a warm and welcoming melting pot of roasted chicken, carrots, mushrooms, onions, garlic with a satisfying crunch from the Minnesota wild rice. “For some reason they’ve always been famous for their wild rice, and it’s fantastic, with a great, nutty flavor,” Bell said, pouring a glass of Lange pinot noir from Oregon for even more of a warm glow from the inside.

CURRIED BUTTERNUT SQUASH STEW

d e i r r Cu sh a u q s t u n r e t b ut ste w

CHEF MARTHA HUBBARD TURNS THAI-INSPIRED CURRY INTO VEGAN COMFORT FOOD Thailand taught Chef Martha Hubbard more than she can fit into a single meal, but she packed a recent creation with more flavor than one could imagine. One may not immediately equate a vegan Thai stew with fall comfort food, but Hubbard makes it happen with her Curried Butternut Squash Stew, balancing each flavor as carefully as Thailand’s Buddhist population balances all things in life. “It’s really a one-pot dish that even a beginner can make,” promises Hubbard, executive chef at the Unity Table at Williams Hall. Hubbard visited Thailand for the first time in 1991 and stayed for two months. She returned in 1998 and again in 2011, always bringing back the bright flavors of an equally bright nation. Hubbard’s Curried Butternut Squash Stew is as colorful as the postcards of Thailand with layer upon layer of flavor stacking atop each other to create a hearty — and healthy — stew with a coconut milk base. Not even the staunchest carnivores will miss the meat.

22 KEY WEST Table WINTER 2020/2021 | Key West & Lower Keys

• 1 medium Butternut squash, peeled seeded and diced in 2” squares • 1# sliced Crimini mushrooms • 1 white onion, sliced medium thickness • 3 cups chopped Kale • 2 stalks of lemongrass, finely chopped • 2 cups vegetable broth • 1/4 cup Fresh lime juice • 5 fresh Thai chilies or 2 Serrano chilies, sliced thin • 2 cans unsweetened coconut milk • 1 Tbsp Thai Fish sauce • 1 cup Thai basil leaves or 1/2 cup basil • Sprigs of cilantro for garnish Sauté onions, mushrooms and lemongrass together until mushrooms start releasing their liquid. Add butternut squash and vegetable broth. Bring to a simmer cover and cook for 15-20 minutes. The squash should be just tender. Add the Kale and cook uncovered for 10 minutes. Give it a gentle stir so all the Kale is incorporated. Lastly add the coconut milk,herbs and chilies. Let it simmer low for 5 minutes and finish with lime juice ,fish sauce and chilies. Start with a small amount of chilies,adjust to your taste! CHERRY TOMATO GARNISH • 1 pint assorted colored cherry tomatoes. 1/2’d • 1 Tbsp chopped fine cilantro stems. • 1 Tbsp chopped fine lemongrass, • Juice of 1 lime • Salt to taste Mix all ingredients together and let sit room temp 20 minutes before serving

TOPPED WITH LOCAL SHRIMP, GRITS GET A STARRING ROLE AT HOGFISH BAR & GRILL

& s t p i r m i G r h s l a a loc

Grits, the stone-ground Southern breakfast staple, have officially graduated to the dinner table in restaurants across the country. At the Hogfish Bar & Grill, they’re tucked as a creamy, cheesy base under fresh local shrimp, sausage, vegetables and perhaps a golden filet of fried hogfish. Shrimp-and-grits and grunts-and-grits have been familiar fare for generations in the Florida Keys, but Bobby Mongelli, owner of the Hogfish Bar & Grill, the Fish Camp at Geiger Key Marina and Roostica, stepped things up several notches after discovering the award-winning Delta Grind grits company. The company sources the corn for its grits, cornmeal and polenta from family-owned farms, then mills and grinds it, all in Mississippi. The company and its owner, Julia Tatum, have been featured in “Southern Living” and other national publications due to their commitment to quality and support of local farmers. “These are fantastic grits,” Mongelli said. “They’re being featured in restaurants all over the country.” At Hogfish Bar & Grill on Stock Island, they’re mixed with cheese and served creamy and piping hot in a deep bowl, then topped with grilled and seasoned onions, peppers, Andouille sausage and Stock Island shrimp. Triangles of perfectly crumbly cornbread perch on the edge of the bowl. Add a hogfish filet for four bucks (so worth it). “This is the definition of fall comfort food in the Florida Keys,” Mongelli said.”It really doesn’t get much better when made with the freshest local Stock Island shrimp and topped with a piece of hogfish.” TROPICAL LIVING | Keysweekly.com 23

START YOUR DAY...

WINNER TRIPADVISOR 2020 TRAVELERS’ CHOICE AWARD

We are honored to be ranked among the TOP 10% OF RESTAURANTS WORLDWIDE. A special thank you to our suppliers, our staff and most of all, each and every one of our valued customers. Thank you — Maura & Danny Hughes

AND END YOUR DAY

512 FRONT STREET

WITH A KEY WEST ICON

BUBBAS 2020 | KEY WEST PEOPLE’S CHOICE AWARDS

WINNER OF BEST HAPPY HOUR, BEST BLOODY MARY AND BEST FAMILY OWNED BUSINESS. WWW.TWOFRIENDS.COM | 305.296.3124 BREAKFAST • LUNCH • DINNER • KARAOKE • DAILY LIVE MUSIC

DUCK CASSOULET

k c u D o ul e t s s a c

CHEF DAVE FUHRMAN & GREAT EVENTS CATER TO EVERY TASTE AND OCCASION “You just keep throwing things into the pot.” That’s how Chef Dave Fuhrman describes the duck cassoulet he makes every fall and winter, when the Florida Keys temperature finally drops below 80 degrees. Despite its layers of flavor and house-filling aroma, Fuhrman promises it’s easy enough for anyone to make. OK, nearly anyone. “Cassoulet is a very traditional, slow-cooked French stew made of meat, sausage, white beans and whatever else you want to add. You can use whatever meat you prefer, and I use Guinness for the base. I also add a little allspice or Chinese Five Spice for flavor and aroma,” Fuhrman said. Nowadays, as chef and owner of Great Events Catering, Fuhrman typically makes duck cassoulet with garlic sausage, white beans, a can of Guinness and anything else he can “throw into the pot.” Fuhrman has owned Great Events Catering for the past eight years, and during the coronavirus pandemic found himself “sort of reinventing what we were doing.” He created a Gourmet to Go service that enabled clients to pick up hot, cooked meals — three courses for $30. He also renewed his passion as a private chef, cooking for people in their own homes during the pandemic quarantine. “With things moving to a more ‘micro’ sort of style with this pandemic, and people quarantining in small groups, we decided to really get into the private chef service, and it’s been fantastic. Our whole approach is to come up with a perfect plan for whatever size and style event they envision. We want everything to be perfect and better than they’d ever expect.” 26 KEY WEST Table WINTER 2020/2021 | Key West & Lower Keys

• • • • • • •

6 duck legs 1 lb garlic sausage 2 onions 4 cloves of mashed marlic 1 can Guinness beer 2 qts chicken stock 24 oz canned northern white beans

• • • • • •

1 Tbsp fennel pollen 1 Tbsp thyme 6 bay leaves 1 tsp salt 1 Tbsp white pepper 1 Tbsp Chinese 5 Spice

In a large pot, render duck legs till golden brown. Remove and place in the oven at 300 degrees for 2 hours. With remaining fat in the pot, add onions, garlic and sausage, sweat till soft, add Guinness, reduce by 1/2. Add spices, chicken broth and beans. Place in the oven at 300 degrees for 1½ hours. Once ducks are cooked, add to bean-and-sausage mixture. Cook for another 30 minutes.

ROASTED BUTTERNUT SQUASH POSOLE

t u n r e t t u b d Roaste po sol e h s a u q s

• • • • • • • • • • • •

GREEN PINEAPPLE CAFE’S CHEF LAYLA BARR CHANNELS HER CHILDHOOD WITH MEXICAN POSOLE Chef Layla Barr for years has been a fixture in several Key West kitchens, but she’s found a home as chef at the cafe at Green Pineapple Cafe, 1130 Duval St., which is part of the Green Pineapple Wellness Center. It also houses a yoga studio and lifestyle boutique. Barr has a talent for making wholesome food that keeps nonwholesome eaters coming back for more. She came to Key West in the late ‘90s and has worked at A&B Lobster House and Alonzo’s, Banana Cafe, 2 Cents and Lost Kitchen Supper Club. She also earned a master’s degree in integrative nutrition and holistic health counseling. Changing locations is nothing new to Barr, who spent most of her childhood moving around California with her “hippie parents.” “So I grew up eating a lot of Mexican and Mexican-inspired food.” Her go-to comfort food, especially when the weather turns relatively chilly, was and still is, posole, or pozole, a traditional Mexican stew made with chicken, corn, hominy and roasted chilies. “It’s still my favorite fall comfort food, but now I make a vegetarian version with roasted butternut squash and chickpeas instead of chicken,” Barr said.

1 yellow onion - diced small 4 cloves garlic - chopped fine 4 T olive oil 1 medium Butternut squash chopped into 1-inch pieces 1 15 oz. can organic chickpeas 1 15 oz. can white or yellow hominy 4 poblano chiles & 2 serrano chiles 1 cup organic corn, fresh or frozen 1/2 bunch cilantro 1 Tsp ground cumin & 1 Tsp ground coriander 2 tsp kosher salt & 1/4 tsp ground cayenne 5 C vegetable broth & avocado, lime, cilantro for garnish.

Preheat oven to 350. Toss chopped squash in bowl with 2 T olive oil, 1/2 tsp coriander & cumin & 1 tsp salt. Roast on sheet pan for 20 min, until caramelized, but firm. Place poblano chiles on sheet pan & roast until wilted. Remove chiles from oven. Peel & deseed poblanos. Chop into 1-inch pieces. Set squash and poblano chiles aside. Place diced onions and chopped garlic in stock pot with 2 T olive oil. Season with salt. Saute on low until translucent. Add remaining spices & stir. Add chickpeas with bean water, corn & hominy, stir with onions & spices. Add reserved squash and poblano. Add vegetable broth. Simmer 20 minutes. Thinly slice Serrano chiles, and finely chop cilantro, stems and leaves. Add to soup and simmer another 10 minutes. Season to taste with salt and pepper. Serve with sliced avocado, fresh cilantro and lime.

SUBS & SWEETS ORDER AT 305.304.1470 OR COME SEE US AT 218 WHITEHEAD STREET, UNIT 1! (NEXT TO THE MEL FISHER MUSEUM) CHECK OUT OUR DAILY CUPCAKE SPECIALS

SHOP NOW EAT LATER OPEN TUESDAY-SUNDAY PRIVATE EVENING & BRUNCH PARTIES AVAILABLE BY RESERVATION VINTAGE | EXCELLENT CONDITION | PRE-LOVED & NEW WOMENâ&#x20AC;&#x2122;S CLOTHING | ACCESSORIES | HOME DECOR FOLLOW US ON INSTAGRAM @KIRBYSCLOSETKW 28 KEY WEST Table WINTER 2020/2021 | Key West & Lower Keys

218 WHITEHEAD STREET #4 | KEY WEST | 305.847.9977 PAID PARKING GARAGE NEXT TO MARGARITAVILLE RESORT

My New Joint Lounge LOCATED ABOVE

The Square Grouper Bar and Grill

LIVE MUSIC - DINNER HAPPY HOUR 4:20 - 6:30

RAW BAR

SWEET TREATS

SO MUCH MORE...

OPEN 4:20 - 11 PM TUESDAY THRU SATURDAY • OPEN ON MONDAYS JANUARY THROUGH APRIL MM 22.5 OCEANSIDE, CUDJOE KEY, FL • FLORIDA KEYS

MYNEWJOINT420LOUNGE.COM Ranked #1 Restaurant in the Florida Keys on

WINNER BEST SEAFOOD and nominated for: Best Restaurant, Best Lunch, Best Bar, Best Bartender, Best Martini, Best Margarita, Best Dessert, Best Beer Selection and Best Key Lime Pie

$10 BLUE PLATE SPECIAL LUNCH | COCKTAILS FRESH LOCAL SEAFOOD | DAILY SPECIALS

305-745-8880 • LUNCH 11-2:30 • DINNER 5-10 OPEN TUESDAY - SATURDAY OPEN MONDAYS FEBRUARY THRU MARCH

HOT TIN ROOF 0 Duval St. | 305.296.7701 oceankey.com

KEY PLAZA CREPERIE 1105 Key Plaza | 305.517.6023 keyplazacreperie.com

LATITUDES Ferry from 245 Front St. 305.292.5300 sunsetkeycottages.com

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JOSE’S LATIN FOOD 1101 Truman Ave. | 305.741.7818 joseskeywest.com

KENNEDY CAFÉ 924/A Kennedy Dr. 305.809.9000 kennedycafekeywest.com

KEYS COFFEE COMPANY 505 Southard St. | 305.906.1205 keyscoffee.co

LA GRIGNOTE 1211 Duval St. | 305.916.5445 lagrignotecafe.com

KEY WEST FOOD & WINE FESTIVAL 800.474.4319 keywestfoodandwinefestival.com

LA TRATTORIA 3593 S. Roosevelt Blvd., Oceanside | 305.295.6789 524 Duval St., downtown 305.296.1075 | latrattoria.us

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KERMIT’S CAFÉ KITCHEN 200 Elizabeth St. 305.906.0325 keylimeshop.com/cafe

KIM’S KUBAN 2302 N. Roosevelt Blvd. 305.296.2878 kimskubankeywest.com

LITTLE WHITEHOUSE SUBS 218 Whitehead St. | 305.304.1470 littlewhitehousesubsfl.com

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30 KEY WEST Table WINTER 2020/2021 | Key West & Lower Keys

305.433.2020

FREE

DELIVERY 15% LOCALS DISCOUNT (WITH LOCAL ID)

700 FRONT STREET AT THE HISTORIC KEY WEST SEAPORT

KEY WEST

WAHLBURGERS GOES 11 AM TO 11 PM

DINE IN | CURBSIDE PICKUP | 305.433.2020

Roosticaâ&#x20AC;&#x2122;s shrimp alfredo features the best of Italy and Key West, with fresh grilled Key West pink shrimp atop fettuccine in a decadent homemade alfredo sauce. NICK DOLL/Contributed

LL’S TEST KITCHEN 6000 Peninsular Ave. 305.292.3121 ext. 3 spottswood.com/lltestkitchen

MATT’S STOCK ISLAND KITCHEN & BAR 7001 Shrimp Road 305.294.3939 mattsstockisland.com

OFF THE HOOK BAR & GRILL 920 Caroline St. | 305.741.7980 offthehookkeywest.com

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MANGOES 700 Duval St. 305.294.8002 mangoeskeywest.com

MY NEW JOINT 22858 Overseas Hwy., MM 22.5, Cudjoe Key, Oceanside | 305.745.8880 mynewjoint420lounge.com

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MARTIN’S 917 Duval St. | 305.295.0111 martinskeywest.com

NINE ONE FIVE 915 Duval St. 305.296.0669 915duval.com

MARY ELLEN’S BAR & RESTAURANT 420 Appelrouth Lane 305.294.7750 maryellensbar.com

OASIS 1019 White St. 305.922.2177 oasiskeywest.com

OLD TOWN BAKERY 930 Eaton St. | 305.396.7450 oldtownbakerykeywest.com

OLD TOWN MEXICAN CAFÉ 609 Duval St. | 305.296.7500 oldtownmexicancafe.com

ONE DUVAL One Duval St. @ Pier House Resort 305.295.3255 pierhouse.com

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34 KEY WEST Table WINTER 2020/2021 | Key West & Lower Keys

enjoy lifeâ&#x20AC;&#x2122;s simple pleasures as well as delicacies from our seas

115 Duval Street 305 296 6609 brunch 9a to 4p, dinner 5-10p happy hour 4-6p, bar open til midnight breakfast happy hour 9a to 11:30a featuring drink specials and tapas breakfast

WHAT THE FORK? 36 KEY WEST Table WINTER 2020/2021 | Key West & Lower Keys

DOES FORK-ONLY EATING CUT IT WITH ETIQUETTE EXPERTS? Your filet mignon may indeed be “tender enough to eat with a fork,” but that doesn’t mean it’s the right thing to do. And your fancy French toast from that downtown bistro very likely is soft enough to bend to the will of a fork, but, according to etiquette experts, even that doesn’t mean you should abandon your knife and dig in with the side of your fork. There’s an etiquette (or lack thereof) discussion taking place online that’s disturbing some parents, advice columnists and those who still use a knife and fork — as God and Emily Post apparently intended. The evolution of utensils and their associated table manners have been discussed for centuries, with entire books written on the subject, but the decline in knife usage has only joined the discussion in the past decade or so. Knives are no longer as ubiquitous as their five-tined counterpart, the fork. In fact, a report in the UK Daily Mail showed that forks outsold knives two-to-one in the past decade or so. (Yes, the British department store chain Debenhams actually studied this, although many readers have dismissed the publicity it received as a marketing stunt.) Does Debenams’ inventory sales shift mean people are losing more forks than knives to the garbage disposal? Probably not. Experts think it’s more likely due to the change in our mealtime habits and the popularity of meatless meals, pre-cut pizzas, fast food and dishes such as pasta and salads that need not be cut with a knife. The Daily Mail noted the knife’s sharp decline back in a 2009 article by Beth Hale, who wrote, “The knife and fork are increasingly going their separate ways as more and more diners opt for single-handed eating. “Etiquette authority Debrett’s still considers a knife and fork essential parts of the place setting. The publication’s etiquette adviser, Jo Bryant, said, ‘‘We do eat more fast food, more rice and pasta dishes, where knives are not needed. But people are often trying to use their fork as a knife when they shouldn’t. That’s when table manners decline. Good table manners should be second nature — or should at least appear to be,’” the article states. So, don’t cut that filet with the side of your fork — no matter how tender it is.

A savory sandwich from Little Whitehouse Subs deserves an equally satisfying â&#x20AC;&#x201D; and sweet â&#x20AC;&#x201D; dessert. Joy Terwilliger bakes fresh cupcakes daily for the sub shop. But then, she has to, because they always sell out. Check the Little Whitehouse Subs Facebook page for daily cupcake selections.

POKÉ IN THE REAR 504 Angela St. | 561.254.6798 facebook.com/pokeintherea

SALTY OYSTER DOCKSIDE BAR & GRILL @ The Perry Hotel Key West 7001 Shrimp Road 305.296.1717 | perrykeywest.com

SEASIDE CAFÉ AT THE MANSION 1400 Duval St. | 305.340.8167 seasidecafekw.com

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RAMS HEAD SOUTHERNMOST 804 Whitehead St. 305.440.3196 ramsheadsouthernmost.com

SANTIAGO’S BODEGA 207 Petronia St. 305.296.7691 santiagosbodega.com

SHANNA KEY IRISH PUB 1900 Flagler Ave. 305.295.8880 shannakeyirishpub.com

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THE RAW MACHINE 1225 Duval St. | 305.240.5653 therawmachine.org

SANDY’S CAFE 1026 White St. 305.296.4747 theoriginalsandyscafe.com

SINZ BURRITOS 500 Truman Ave., Unit 1 305.916.5920 sinzburritos.com

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ROOSTICA 5620 MacDonald Ave. 305.296.4999 | roostica.com

SARABETH’S 530 Simonton St. 305.293.8181 sarabethskeywest.com

SOUTHERNMOST BEACH CAFÉ 1405 Duval St. | 305.295.6550 southernmostbeachcafe.com

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38 KEY WEST Table WINTER 2020/2021 | Key West & Lower Keys

Rams Head Southernmost offers a decadent breakfast and brunch menu featuring the Annapolis Benedict: Lump crab cake, sliced tomato, poached eggs and hollandaise on an English muffin.

Located in Key West since 1998. Meticulously crafting the finest sushi and Japanese food on the island.

BRUNCH & SUPPER SERVED DAILY

2018, 2019 & 2020 BUBBA AWARD WINNER FOR BEST PLACE TO CURE A HANGOVER 223 PETRONIA ST | KEY WEST | 305.849.0104 WWW.FIREFLYKEYWEST.COM f FIREFLY KEY WEST Dinner Sun - Sat 6pm to 10pm Lunch Mon - Sat 11:30am to 2:00pm 1401 Simonton Street, Key West Reservations recommended • 305-293-0304

Firefly is a modern, chef-driven Southern restaurant. We focus on using the best ingredients and a mixture of traditional and modern techniques to create the best possible versions of familiar dishes. Located in the heart of Bahama Village.

A KEY WEST FAMILY TRADITION IN FINE FOODS SINCE 1926

two course MENU

CELEBRATING 94 YEARS! 6 TIME WINNER OF BEST GROCERY STORE

Wednesday-Sunday 5pm - 7pm | Free Parking Select 1 Starter, 1 Entree & get 50% OFF Dessert

$24.99

SPECIAL MENU FEATURING:

Caprese Salad Creamy White Conch Chowder Key West Yellowtail 12oz New York Strip

PIER HOUSE RESORT & SPA ONE DUVAL STREET KEY WEST | FLORIDA 33040 305.295.3255 | PIERHOUSE.COM

DELIVERY AVAILABLE 522 FLEMING STREET - 1105 WHITE STREET WWW.FAUSTOS.COM TROPICAL LIVING | Keysweekly.com 41

SQUARE GROUPER BAR & GRILL 22658 Overseas Hwy. | Cudjoe Key, MM 22.5 | 305.745.8880 80460 Overseas Hwy. | Islamorada, MM 80.5 | 786.901.5678 squaregrouperbarandgrill.com

TAVERN N’ TOWN @ Marriott Beachside Hotel 3841 N. Roosevelt Blvd. 305.296.8100 tavernntown.com

TWO FRIENDS PATIO RESTAURANT 512 Front St. | 305.296.3124 twofriendskeywest.com

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SUN SUN @ the Casa Marina, a Waldorf Astoria Resort 1500 Reynolds St. | 305.296.3535 casamarinaresort.com

THAI ISLAND RESTAURANT 711 Palm Ave. | 305.296.9189 Thaiislandrestaurant.com

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TEMPT @The Saint Hotel 417 Eaton St. | 305.294.3200 sainthotels.com

THE TACO EXPRESS 101 Cross St., Stock Island 305.509.1473 facebook.com/ tacoexpresskeywest

VIRGILIO’S MARTINI BAR 524 Duval St. | 305.296.8118 latrattoria.us

THE CHAMPAGNE ROOM 500 Truman Ave. | 305.204.4958 facebook.com/ champagneroomkw

WAHLBURGERS 700 Front St. | 305.433.2020 wahlburgers.com/keywest

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TIGER BAR 500 Truman Ave. | 305.204.4958 tigerbarkw.com WINE-O BAR & LOUNGE 430 Duval St. | 305.280.0208 laconchakeywest.com SCAN FOR FACEBOOK PAGE

42 KEY WEST Table WINTER 2020/2021 | Key West & Lower Keys

The Salty Oyster Dockside Bar & Grill at The Perry Hotel offers golden, fried Key West shrimp made with crystal buttermilk and Old Bay aioli, served with seasoned fries.

BEGINNINGS Ahi Tuna Stuffed Avocado 12 cream cheese, siracha aioli, sweet soy glaze Coconut Shrimp 14 pineapple dipping sauce Crab Cake 11 grain mustard, apple cucumber relish Shrimp Fried Rice 10 seasonal peppers, snow pea, fried egg Grouper Cheek Tacos 11 jicama slaw, sriracha hoison glaze Caprese Salad 8 mozzarella, heirloom tomato, fried green tomato, balsamic reduction, basil

MAIN COURSE Buttermilk Fried Airline Chicken Breast 28 loaded mashed potatoes, collard greens and sriracha honey Drunken Scallops 34 duck fat, pale ale, shallots, bacon, lobster mash, baby carrots Fresh Catch 33 chef selected seasonal vegetables and rice macadamia crusted, mango salsa • blackened, mango beurre blanc • grilled, mango beurre blanc • coconut curry, roasted pineapple • meniure, parsley, lemon Grilled Lobster 32 mango beurre blanc, yucca hash, asparagus

LOCAL POWER HOURS Power Hour 1: 5pm to 6pm $20 entrees | 50% off well drinks Power Hour 2: 8:30pm to 9:30pm 50% off all appetizers and well drinks Must show local ID for promotion

TROPICAL LIVING | Keysweekly.com 43

INGREDIENTS 16 SERVINGS • 3 cups sugar • 1 ¾ cups unsweetened cocoa powder • 14 cups whole milk • 8 oz peppermint schnapps • 16 large marshmallows whipped cream, for garnish • peppermint candy, crushed, for garnish

RAISE A GLASS Share the spirits of the season with a few festive beverages.

44 KEY WEST Table WINTER 2020/2021 | Key West & Lower Keys

PREPARATION • Add the sugar and cocoa powder to a slow cooker and whisk to combine. • Add the milk and whisk to incorporate. Turn the heat setting to high, cover, and warm for 30-60 minutes, until steaming. Once steaming, reduce the heat setting to warm. • Add the peppermint schnapps. Whisk to combine and to ensure the sugar and cocoa powder are fully dissolved. Add the marshmallows. • Ladle into mugs and top with whipped cream and crushed peppermint candies.

INGREDIENTS 6 SERVINGS • 9 to 12 ounces apple cider • 15 to 18 ounces champagne or Prosecco • Thin apple slices, for garnish PREPARATION • Divide apple cider evenly between the two glasses. • Top each glass with champagne. • Add thin apple slices for garnish and serve immediately.

INGREDIENTS 16 SERVINGS • 14 cups hot water • ⅔ cup fresh lemon juice • ⅔ cup honey • 5 star anises • 10 black tea bags • 2 lemons, thinly sliced • 8 fl oz whiskey • lemon wedge, for garnish PREPARATION • Add the hot water, lemon juice, honey, and star anise to a slow cooker. Stir to combine. • Turn the heat to high, cover, and warm until the water begins to steam, about 30 minutes. • Add the black tea bags and let steep for about 8 minutes. Remove the tea bags and reduce the heat setting to warm. • Add the lemons and whiskey. Stir to combine. • Ladle into mugs and garnish with lemon wedges.

TROPICAL LIVING | Keysweekly.com 45

YOUR KITCHEN OUR CHEF PRIVATE IN HOME CHEF SERVICES AVAILABLE

AND THE BUBBA GOES TO... Best Key Lime Pie: Kermit’s (4x Winner 2014-16 & 2020) Best Cuban Sandwich: 5 Brothers Grocery & Sandwich Shop (6x Winner 2014-18 & 2020) Best Ethnic Food: EL Siboney (7x Winner 2014-2020) * Best Cup of Coffee: Cuban Coffee Queen (6x Winner 2014-17 & 2019, 2020) Best Breakfast: Goldman’s Deli (3x Winner 2014, 2017, 2020) Best Brunch: Hot Tin Roof (4x Winner 2017-2020) Best Lunch: Hogfish Bar & Grill (3x Winner 2014, 2018, 2020) Best Bar: Green Parrot Bar (5x Winner 2016-2020) Best Gay Bar: La Te Da (2x Winner 2016, 2020) Best Wine Bar: Vinos on Duval (6x Winner 2014, 2016-2020) Best Mojito: El Meson de Pepe (4x Winner 2014, 2018-2020) Best Beer Selection: Waterfront Brewery (4x Winner 2016, 2018-2020) Best Bartender: Erin Wagoner (2x Winner 2019, 2020) Best Waterfront Dining: Latitudes (4x Winner 2017-2020) Best Pizza: Roostica (7x Winner 2014-2020) * Best Seafood: Square Grouper (4x Winner 2015, 2017-18, 2020) Best Steak: Prime Steakhouse (6x Winner: 2015-2020) * Best Taco: Garbo’s Grill (2x Winner 2017, 2020) Best Food Truck: Garbo’s Grill (6x Winner 2015-2020) * Best Dessert: Better Than Sex (5x Winner 2016-2020) * Best Conch Fritters: Conch Republic Seafood Co. (4x Winner 2016-18, 2020) Best Bloody Mary: Two Friends Patio (4x Winner 2016-17, 2019, 2020) Best Late-Night Spot: Green Parrot Bar (5x Winner 2016-2020) * Best Margarita: Agave 308 Tequila Bar (4x Winner 2016-2020) Best Martini: Virgilio’s (5x Winner 2016-2020) * Best Place to Cure a Hangover: Firefly (3x Winner 2018-2020) Best BBQ: The Dirty Pig (2x Winner 2019-2020) Best Bar or Restaurant Restroom: Tavern N’ Town (2x Winner 2019, 2020) * Best Sushi: Ambrosia (4x Winner 2017-2020) * Best Catering Company: Catered Affairs (2x Winner 2019, 2020) * Best Organic/ Health Food: The Cafe (3x Winner 2018-2020) * Best Happy Hour: Two Friends Patio (3x Winner 2015, 2019, 2020) Best Overall Restaurant: Tavern N’ Town (3x Winner 2018, 2019, 2020) (Note: * indicates that the winner has won each year in this category.) Presented by

www.greateventscatering.com 305.294.2252 46 KEY WEST Table WINTER 2020/2021 | Key West & Lower Keys