Opened in the 1950s, Porky’s is one of the longest continuously operating restaurants in the Keys. Today, it’s famous for its smoked pork (Cuban or North Carolina style), ribs, beef brisket, chicken, chicken wings, turkey and smoked fish. The latter goes into the fish dip, which is one of the most popular appetizers.
Chef Raymond, who has been with the restaurant for 27 years, starts the smokers daily. Early in the morning the meats start simmering for BBQ samplers or fall-off-the-bone pork spare ribs. In the high season the restaurant smokes 1,000 pounds of pork per week.
Not everyone likes BBQ, and a lot of people now are looking for smaller, lighter and healthier meal options. Porky’s offers seven salads and seven soups. There is a variety of ahi tuna salads, spicy shrimp or conch salads.
Since the local catch is delivered daily, one can find Key West pink shrimp, mahi-mahi and mutton snapper. Try the snapper beer battered and served with French fries and coleslaw. By the way, the house coleslaw recipe has been perfected over years; the local honey and celery seeds make it special.
Porky’s owners Magda Jedrzejewska and Sean Johnson are partners in business and life. They are at the restaurant 24/7 and take off only for an occasional trip to the mainland to keep themselves current with “foodie” trends.
Sean’s favorite is the fresh sushi, served from 3 p.m. to close on weekdays and all day long on the weekends. Magda loves the breakfast and has a spinach and feta omelet or eggs with avocado every morning. For those who wake up with a sweet tooth, try the French toast with Key lime pie filling topped with piña colada maple syrup, also made in-house.
Porky’s is open for breakfast, lunch and dinner. Porky’s has a laid-back Caribbean or “old Keys”atmosphere, complemented by its waterfront location and tiki construction. There’s live music every night from 6 to 9 p.m. The restaurant is pet-friendly and since it also boasts a marina, diners are welcome to arrive by boat and tie up.