Key Largo Restaurants
We’ve compiled the best of the best in Key Largo - browse our top choices for Restaurants during your stay.
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We’ve compiled the best of the best in Key Largo - browse our top choices for Restaurants during your stay.
Nestled on the third floor of the main building of Baker's Cay Resort, this waterfront spot offers panoramic views of the Gulf and a creative menu of Creole-Caribbean-inspired dishes. Start off with a round of craft cocktails (the Dark Rum Sazerac is a popular one), and then head to a table on the multilevel balcony for a dinner of Keys pink shrimp and lobster pasta or local mahimahi with miso-honey glaze. The white-chocolate bread pudding with rum sauce for dessert will leave you swooning.
Authentic southern Italian cuisine, with freshly made Neapolitan (Naples-style) pizza, pastas, and desserts is the focus here. A nicely landscaped garden with a cute Fiat decked out in the colors of the Italian flag should alert you to founders Tony and Isis Wright's obsession with detail. All the ingredients are imported from Italy, including the tomato sauce and olive oil, and master pizzaiolo Leopoldo Figlioli churns out pies with chewy crusts that are nicely blistered from the brick oven.
This is the spot you might imagine when you think of dining by the water in the Keys. The Caribbean-influenced menu includes things like lobster and shrimp cakes, fried whole fish (the presentation is a photo op), and catch of the day served with fried plantains and rice and beans. You can't go wrong with the fish sandwich, grilled, blackened, or fried, and key lime anything for dessert.
The views are nice at this waterfront restaurant, but the food is what gets your attention. Burgers, fish tacos, and seafood baskets are lunch faves. Dinner is about seafood and steaks, any way you like them. Try the smoked-fish dip, served with Armenian heart-shape lavash crackers. Look for the big signs on U.S. 1 that direct you where to turn—it's worth finding.
Calories be damned—the conch fritters here are heaven on a plate. Come early for dinner (Jack's closes by 6:30, when the mosquitos start biting), and come hungry; the free-form fritters are large and loaded with flavor. The crab cakes, made from local blue crabs, earn hallelujahs, too. The conch salad is as good as any you'll find in the Bahamas. This weathered, circa-1950 restaurant floats on two roadside barges in an old fishing community. Regulars include motorcyclists, families, boaters, and the upscale crowd from nearby Ocean Reef Club, including Kathie Lee Gifford, who all come not only for the food but to admire tropical birds in the nearby mangroves and the occasional crocodile and to jam with the bands playing each weekend afternoon. It's about a half-hour drive from Key Largo, so you may want to plan a visit for your drive in or out.
If you're looking for comfort food—like melt-in-your-mouth key lime biscuits the size of a salad plate or old-fashioned hot cakes with sausage or bacon—try this refreshing throwback for a hearty breakfast. At lunch, Harriette's shines in the burger department, and all the soups—from garlic tomato to chili—are homemade.
Owned by former NFL coach Jimmy Johnson, this waterfront establishment offers three experiences: the best sports bar in the Upper Keys, an all-glass dining room with a waterfront deck, and an enormous outdoor tiki bar with entertainment seven nights a week. There's even a pool and cabanas where (for a fee) you can spend the day sunning. Don't miss the tuna nachos—as delicious as they are artfully presented.
This family-owned restaurant in a Victorian-style home tucked into the trees is worth seeking out. Seven varieties of Benedict, including conch, are brunch favorites, while lunch and dinner menus highlight local seafood like lionfish (when available) and yellowtail snapper. Interesting fact: the restaurant's "loo" was voted "best of" for local restaurants. The veranda is ideal for winter dining, but indoors the seating is tighter.
This waterfront café serves locally sourced seafood, soups, and salads in a casual setting—specifically, the back of Key Largo Fisheries. Order at the counter, find a picnic table on the covered patio, and watch the boats come in as your food is prepared. A source for fresh seafood including lobster, stone crabs and shrimp, this eatery has been a favorite in the area since 1972.
Locals pack the counters and booths at this tiny eatery, where license plates decorate the walls, to dine on everything from blackened prime rib to crab cakes. Every night is themed, including Meatloaf Monday, Italian Wednesday, and Seafood Sensation (offered Friday and Saturday). There are also tasty Angus beef burgers, sandwiches, a famous chili, and key lime freeze (a tangy concoction somewhere between a shake and a float). In season, ask about the hogfish special du jour.
Occupying a 1930s conch house with outdoor seating right alongside U.S. 1 under the sea-grape trees, this local favorite is all about the fish: yellowtail snapper, tuna, and mahimahi. Choose your favorite, then choose your preparation, such as the Hemingway, with a Parmesan crust, crabmeat, and key lime butter. A handful of vegan and vegetarian options also make this a good bet for those with dietary restrictions.
In a lively waterfront setting, Snappers has live music, Sunday brunch (including a build-your-own Bloody Mary bar), killer rum drinks, and seating alongside the fishing dock. The crab cakes are famous, as is the Bahamian cocktail sauce that accompanies them. Catch of the day might include yellowtail snapper or seared yellowfin tuna steak with mojo aioli; the options change every day. Don't miss the raw bar or wahoo ceviche.
If it's a clear night and you can snag a reservation, this restaurant will treat you to a sherbet-hued sunset over Florida Bay. Try the key lime seafood, a happy combo of sautéed shrimp, lobster, and crabmeat swimming in a tangy sauce spiked with Tabasco served over penne or rice. Vegetarian and gluten-free options are available. To beat the crowds, stop in for lunch, which offers the same great food, minus the hassle.
Restaurants not on the water have to produce the highest-quality food to survive in the Keys. Try fish Matecumbe style—baked with tomatoes, capers, olive oil, and lemon juice—or the buttery pan-sautéed preparation. The side dishes can be bland: boiled red potatoes, a hunk of corn on the cob, or black beans and rice.
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