South Florida and Keys
Posted 02 September 2002 - 01:17 PM
I don't know anything about sake, but the sake list was extensive and the restaurant offers sake-fish pairings that we may try another time.
On our way to Key West, where we spent two days in the middle of our visit, we stopped at the Islamorada Fish Market for excellent grilled mahi-mahi sandwiches that were served with a small mound of spiced french fries. Good!
In Key West, we stayed at Heron House, more like a small hotel than a B & B, on Simonton Street, in the heart of the historic district, but away from the tacky madness of Duval Street. We booked a couple of days in advance through Expedia for slightly less than the rack rate. If we had known how lovely this hotel is we probably would have stayed for two nights rather than one.
The high point of our Key West trip-let was a visit to the Little White House, where President Truman used to take long working vacations. I'm old enough to remember Truman, so this was a lot of fun for me. The Little White House is on the grounds of the former naval station (now condos.)
We had dinner at Blue Heaven, a rather self-conscious "Bahamian" place.
You sit in the courtyard under an almond tree with canvas above and standing fans to push the humid air around a little. Somehow, even for an air-conditioning lover like me, it's ok in Key West.
We had rum punches (not as good as in Trinidad or Tobago or Dominica.)
Alan had Caribbean barbecued shrimpt with jerk seasoning that he wasn't sure about at first, but came to like better with each taste. I had Florida lobster tail with an expertly made citrus beurre blanc. Both plates were
loaded with sides -- corn off the cob, fresh string beans, a rather solid, heavy and unsweet cornbread that Alan liked better than I did. His plate also had black beans and plaintains.
The Florida lobster tail (spiny lobster) was coarser and less sweet than the best Maine lobster, but the beurre blanc added some refinement to the dish.
Alan drank Kalik, "beer of the Bahamas," a pilsener that comes with a slice of lime, which he eschewed. He says it was perfect with seafood.
Of course, no visit to my father is complete without a stop at Tom's Ribs, on Federal Highway in Boca Raton. We tend to have the baby back ribs. The ribs are smoky, the sauce is tomatoey and mildly sweet. Sides like collards, coleslaw and black peas are fine examples of their kind. We love this place.
Posted 22 September 2002 - 09:33 PM
Babybacks, cole slaw, sweet potato, garlic bread.. sweet tea.. yum yum yum
Posted 09 October 2002 - 06:31 PM
As for Spiney lobster tails there are a few things to keep in mind. Most are frozen and are tough and not too sweet. Even fresh ones are tough if over cooked. However, good fresh grilled "bugs" when not over cooked are as sweet and suculent as any Maine lobster tail I have ever eaten.
Posted 14 November 2002 - 11:29 AM
Jack's BBQ - Fort Lauderdale
Tom Jenkins - Fort Lauderdale
They both have big follwings with Tom Jenkins being more established. I believe that Jack is a relative (and former employee) of the owner of Tom Jenkins. He went out on his own earlier this year.
Posted 24 November 2002 - 11:16 AM
Scruby's - still my favorite.
We have a place that just opened here in NJ now called Famous Daves and I think they are from the mid-west and they are pretty good. I don't get the baby backs however.
Posted 25 November 2002 - 05:44 AM
Posted 01 December 2002 - 01:30 PM
Posted 01 December 2002 - 02:55 PM
Also, as said above, when in KW get into the Cuban food, if nothing more than a Cuban sandwich. I've tried to get the recipe for the way they do pork for twenty years without success. It's a closely guarded secret.
On the way back up, or down, the keys check out Monty's Seafood for dinner. It's somewhere around Big Pine on the right headed toward KW.