Restaurants Overview

Seafood rules on the Keys -- no surprise there -- and your biggest decision of the day might well be "grilled, fried, or blackened?" But just when you think you can't bear the thought of another plate of grouper or mahimahi, you stumble upon a little Japanese restaurant with tasty sushi, or a place that serves barbecued ribs and chicken right off the smoker. The Keys are full of smallish, chef-owned restaurants with good, not-fancy food (bonus points for ice-cold beer and sunset views). Things get more exotic once you reach Key West, where you can pretty much find anything you want (except maybe a bargain). Pricier restaurants serve tantalizing fusion cuisine that reflects the Keys' proximity to Cuba and other Caribbean islands. Florida citrus, seafood, and tropical fruits figure prominently -- and those fruits definitely show up on the beverage side of the menu! Florida lobster should be local and fresh from August to March and stone crabs from mid-October to mid-May. Also keep an eye out for authentic key lime pie. The real McCoy has yellow custard in a graham-cracker crust and tastes tart as hell. (If it's green, just say "no.") And don't you dare leave the islands without sampling conch, be it in a fritter or seviche-style. Restaurants may close for a two- to four-week vacation during the slow season -- between mid-September and mid-November.