Acclaimed celebrity chef and popular television personality Richard Blais welcomed community members to his newest food endeavor, a summertime pop-up restaurant called Four Flamingos, A Richard Blais Key West Kitchen, at the Hyatt Centric Key West Resort & Spa.
The waterfront sea-to-table concept pays homage to the original Four Flamingos in Orlando, offering a modern dining experience that celebrates the saltwater bounty of the southernmost city.
In a nod to its dockside location on the surrounding coastal waters, sustainability will be a focus of the restaurant with fresh, seasonal ingredients derived through partnerships with local purveyors and fishermen.
“At Four Flamingos in Key West, I want to offer our guests a chef-forward menu that provides not only a memorable and innovative island experience, but is reflective of the Hyatt Centric brand,” said Blais. “Every bite will be curated with our guest in mind, for locals and tourists alike, to be savored as they soak in the incredible view of Key West’s sparkling waters.”
The menu will showcase a bone-in swordfish chop, crusted in preserved black key lime and garlic butter, as well as a bacon-wrapped beef filet served with a brown butter bearnaise. An on-site oyster-shucking station features baked and raw varieties. In addition, a newly crafted mixology program offers guests a unique tableside tasting.
“We are thrilled to partner with such an exceptional culinary talent like Richard Blais and provide an immersive dining and drinking experience never before seen on the island,” said Jessica Cain, general manager of Hyatt Centric Key West Resort & Spa. “I look forward to having our guests be able to experience his creativity and vision for Four Flamingos as it comes alive.”
Blais is widely recognized as the first winner of Bravo’s “Top Chef All-Stars” and current co-host of the cooking competition, “Next Level Chef.” More information is at richardblais.net.
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