The Florida Keys boast some of the most iconic eateries and bars in the world.
Creative culinary minds elevate local seafood to new levels and celebrate contemporary fusion, Cuban, Caribbean, Asian, French and other international influences. Our chain of islands is one of the world’s top food and drink destinations.
In addition to the eats, the skilled professionals who define our local hospitality industry do much more than mix unique cocktails and serve delicious meals. These men and women are also our ambassadors, social directors, travel advisors and unlicensed — but often effective — therapists.
To celebrate our unique culinary culture, Keys Weekly brings you this bi-weekly feature to highlight the food, libations and local personalities that define our “must-try” destinations across the Florida Keys. Whether you’re a first-time tourist or fifth-generation local, be sure to indulge in something new or revisit a familiar favorite. And above all, support the local owners and employees who are vital to our Keys communities.
Castaways in Marathon
At Castaways in Marathon, Chef Bo Hammett’s tuna nachos is a play on the classic appetizer using sushi, with fresh tuna, avocado, honey sriracha sauce, homemade pico de gallo and a base of wontons. “And Guy Fieri loved it,” said Hammett, explaining that Castaways was on a recent episode of Fieri’s television show “Diners, Drive-ins and Dives” on the Food Network. “Our tuna nachos is our most popular appetizer,” said Hammett.
Dotty Cunningham at Hogfish Bar & Grill, Stock Island
Dotty Cunningham has been a familiar face at Bobby Mongelli’s Key West and Stock Island restaurants for the past 25 years. She started at the now-infamous PT’s Late Night on Caroline Street, and moved to the Hogfish Bar & Grill about 17 years ago, shortly after it opened on Stock Island. “I love meeting customers from all over the world, as well as seeing my regulars from PT’s follow me over to the Hogfish. Plus it’s nice to be in the open air and just steps from the water.” Dotty’s favorite dish? The stuffed hogfish, of course.
C&C in Key Largo Drink
Jill and Mike Atwell, co-owners of Key Largo’s C&C Wood Fired Eats, started their restaurant originally for their love of wine. They found this rosé on a wine-tasting trip in Oregon: Elk Cove Vineyards 2020 Willamette Valley Estate Pinot Noir Rosé. “Seriously, we are always in rosé season in Florida. This is a great food wine that pairs well with everything.” The restaurant is featuring this label because they only get a few cases at a time. Come quick to try it — after the summer, it’ll be gone.
For more, visit our Keys Table Magazines online at keysweekly.com/table/. Our Florida Keys Table Magazines are published nine times a year in the Upper Keys, Marathon and Key West. For more information email: Stephanie@keysweekly.com.
