happy n ew ye ar · ing perfectly-seared sea scallops with a roasted red bell pepper sauce,...

Happy New Year!

2KONK Life Restaurant Guide • www.konklife.com • JANUARY 2019

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BY TERRY SCHMIDAKONK LIFE FOOD EDITOR

The award-winning One Du-val at the Pier House Resort & Spa, (located appropriately enough at One Duval St.,) is one of the greatest culi-nary treasures of Old Town Key West.

That fact however hasn’t stopped Executive Chef Maria Manso from constantly looking for ways to im-prove the waterfront restaurant’s already impressive menu of Carib-bean- and sometimes Asian-inspired offerings from the land and sea.

Recently Manso, who has been up-dating the menu at One Duval since 2013, unveiled a cornucopia of new food items reflecting both the inclina-tions of the eatery’s diners – as well as her own personal tastes.

The Havana-born Manso began her career cooking alongside her mother for her large Cuban family in Miami. Manso has lived - and cooked - all over the country and world, in-cluding stints in California, New Or-leans and Miami, as well as Italy and Spain, where she served as a private chef.

All that experience has enabled this globe-trotting chef to bring a culinary sensibility like no other to the kitchen of one of the largest and best-known hotels in the Southernmost City.

Among the scintillating starters Manso has added to the menu are the tantalizing Pan Seared Scallops, pair-

ing perfectly-seared sea scallops with a roasted red bell pepper sauce, aru-gula, and basil oil.

“The scallops come in on the day boat,” Manso said. “They’re extremely fresh.”

Another popular new starter is the Fried Lobster Ravioli, with the mouth-watering fresh local lobster nestled inside panko-crusted ravioli, in a creamy sun dried tomato sauce.

“That’s one where you can see an Asian influence,” Manso said. “It’s subtle, but it’s there.”

For inventive and delicious main dishes, One Duval can’t be beat.

In addition to delicious staples such as Spiny Lobster, Key West Yellow Tail, and a selection of juicy steaks, new additions include a heav-enly, bone-in Guava & Molasses Glazed Pork Chop, featuring a grilled 12-ounce slab of top-quality meat, served with chipotle mashed pota-toes, asparagus, and baby carrots.

Seafood lovers will also want to sample the Plantain Crusted Ahi Tuna, which shows off both Manso’s Cuban roots, and the Asian influenc-es she picked up working in San Fran-cisco restaurants.

It’s served atop chilled sesame udon noodles, with braised baby leek bok choy, and toasted nori, with a soy vinaigrette.

“I grew up eating plantain chips, not potato chips,” Manso said with a smile. “And the udon noodles are hand-pulled

A new menu – and waterfront dining at the local-friendly One Duval at the Pier House Resort & Spa

Plantain Crusted Ahi Tuna is served atop chilled sesame udon noo-dles, with braised baby leek bok choy, and toasted nori, with a soy vinaigrette. Photo by Larry Blackburn

The Pan Seared Scallops, with roasted red bell pepper sauce, arugula, and basil oil, are a feast for the eyes, as well as the taste buds! Photo by Larry Blackburn


The bone-in Guava & Molasses Glazed Pork Chop features a grilled 12-ounce slab of top-quality meat, served with chipotle mashed pota-toes, asparagus, and baby carrots. Photo by Larry Blackburn

Fans of local seafood will want to dive right in to the Pan Seared Black Grouper & Blue Crab, served with a creamy sherry wine sauce, aspara-gus, and in-house mashed potatoes. Photo by Larry Blackburn

Fried Lobster Ravioli is a popular new starter, with mouth-watering fresh local lobster nestled inside panko-crusted ravioli, in a creamy sun dried tomato sauce. Photo by Larry Blackburn

in Japan. We import them directly.”But the highlight of the new menu

may well be the Pan Seared Black Grouper & Blue Crab. This stupen-dous meal, fit for a Queen or King, is a sure winner with uber fresh local grou-per matched perfectly with blue crab, creamy sherry wine sauce, and aspar-agus, with in-house mashed potatoes.

If all those new menu items weren’t enough, from 5 to 7 p.m. Monday through Friday, locals can enjoy a full-sized appetizer or dessert and entree for just $24, while gazing out at the Gulf of Mexico – indoors or outside. The special menu meal also includes free parking.

As sweet a deal as it is, it’s the food that makes the restaurant, and there is plenty to enjoy at One Duval.

“Where else can you get food of this caliber, on the beach, in Key West?” Manso asked. “We’re all very proud of the upscale but casual dining experi-ence we offer here. And I’m glad that we can offer it to locals at such great prices. Come see for yourself.”One Duval is located at the rear of the Pier House, at the north end of Duval Street. Lunch and dinner are served. Parking is available and credit cards

are accepted.For reservations or more information,

call 305-295-3255or visit https://www.pierhouse.com/dining/one-duval.aspx or https://www.opentable.com/one-du-

val-pier-house-resort-and-spa

[email protected]

PUBLISHER Guy deBoer

WRITERTerry Schmida

PHOTOGRAPHER Larry Blackburn

DESIGNNand Kishore Pandey

KONK Life Restaurant Guide is published monthly by KONK Communications Network in Key West, Florida. Editorial materials may

not be reproduced without written permission from the network.

Guy deBoer – Publisher(305) 296-1630

[email protected]

www.konklife.comJANUARY 2019


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1 Antonia’s B615 Duval St., Key West(305) 294-6565www.antoniaskeywest.com

2 Bagatelle B115 Duval St., Key West(305) 296-6609www.bagatellekeywest.com

3 Banana Cafe B1215 Duval St., Key West(305) 294-7227www.bananacafekw.com

5 Blue Macaw804 Whitehead St., Key Westwww.bluemacawkeywest.com

33 The Cafe Key West509 Southard St., Key West(305) 296-5515www.theCafekw.com

10 D.J.’s Clam Shack P629 Duval St., Key West(305) 294-0102www.djsclamshack.com

39 First Flight Island Restaurant and Brewery

301 Whitehead St., Key West(305) 293-8484www.firstflightbrewery.com

11 Frita’s Cuban Burger Cafe B D P

425 Southard St., Key West(305) 509-7075www.fritascubanburgers.com

40 Hard Rock Cafe B D P313 Duval St., Key West(305) 293-0230www.hardrock.com

14 Harpoon Harry’s B832 Caroline St., Key West(305) 294-8744www.harpoonharryskeywest.com

38 Hot Tin Roof BZero Duval, Key West(305) 296-7701www.oceankey.com

16 Irish Kevins211 Duval St., Key West(305) 292-1262www.irishkevins.com

17 Joe’s Chicken Shack D722 Duval St., Key West(305) 296-0148

18 Jose’s Latin Food B D P1101 Truman Ave., Key West(305) 741-7818www.joseskeywest.com

20 Little Pearl Fish House Wine Bar

632 Olivia St., Key West(305) 204-4762www.littlepearlkeywest.com

9 Mangoes700 Duval St., Key West(305) 294-8002www.mangoeskeywest.com

22 Martin’s917 Duval St., Key West(305) 295-0111www.martinskeywest.com

8 Mrs. Mac’s Kitchen B99336 Overseas Hwy, Key LargoMM 99.4, US Hwy. 1(305) 451-3722

Mrs. Mac’s Kitchen II99020 Overseas Hwy, Key Largo(305) 451-MACS (6227)www.mrsmacskitchen.com

4 Milagro31044 Ave A, Big Pine Key, Fl.33043(305) 305-440-3534

6 Moondog Cafe823 Whitehead StreetContact: BartekEmail: [email protected]@comcast.net

23 Nine One Five915 Duval St., Key West(305) 296-0669www.915duval.com

26 One Duval at the Pier House

1 Duval St., Key West(305) 295-3398www.pierhouse.com

28 Point5 Upstairs at Nine One Five

915 Duval St., Key West(305) 296-0669www.915duval.com

24 Smokin Tuna Saloon D P4 Charles St., Key West(305) 517-6350www.smokintunakw.com

37 Southernmost Beach Cafe B1405 Duval St., Key West(305) 295-6550www.southernmostbeachresort.com

30 Spencer’s by the Sea1435 Simonton St., Key West(305) 296-5000www.reachresort.com

32 Sun-Sun1500 Reynolds St., Key West(305) 296-3535www.casamarinaresort.com

35 Thirsty Mermaid521 Fleming St., Key West(305) 204-4828www.thirstymermaidkeywest.com

34 Willy T’s Restaurant P & Bar

525 Duval Str., Key West(305) 294-7674www.williets.com

B – BreakfastD – DeliveryP – Pet Friendly

KONK LIFE RESTAURANT GUIDESee map on following page for locations


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99336 Overseas Hwy.or

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KONK LIFE RESTAURANT GUIDE — RESTAURANT LOCATION MAP


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BEGINING AT 5PM. RESERVATIONS RECOMMENDED.

DINE OUTSIDE OR INSIDE IN AC COMFORT.

waterfront d in ingat the p i er house

SALADS & SOUPS

Pier House Garden Verse 8crisp field greens, heirloom baby tomatoes, cucumbers, shredded carrots

Caesar 8crisp hearts of romaine, grated parmesan cheese, Cuban bread croutons, lemon anchovy dressing

Roasted Beet & Goat Cheese Salad 10 oven roasted beets, goat cheese, arugula, balsamic reduction and candied pecans

Caprese Salad 12fresh mozzarella, crispy prosciutto, jubilee tomatoes, fresh basil, extra virgin olive oil

Creamy Conch Chowder 8 served with a hint of sherry

Island Pumpkin Soup 7 coconut and curry

STARTERS*Tune Poke 14ahi tuna salad, avocado, nori, sesame seeds, ginger soy vinaigrette, crispy wontons, wasabi mayo

*Pan Seared Scallops 15pan seared sea scallops, roasted red bell pepper sauce, arugula and basil oil

Fried Lobster Ravioli 14panko crusted lobster ravioli, creamy sun-dried tomato sauce

*Crab Cake 15lump crab cake, arugula and avocado salad, key lime mustard sauce

ENTREES

Beef Tenderloin 32 with Lobster Tail 58truffle fingerling potatoes, grilled asparagus, crispy onions, wild mushroom burgundy sauce

*12 oz. New York Strip 34 with Lobster Tail 60port wine demi, truffle mash, grilled asparagus

*Guava & Molasses Glazed Pork Chop 25grilled bone-in 12oz pork chop, chipotle mashed potatoes, asparagus and baby carrots

Spiny Lobster 387 oz grilled Caribbean lobster tail, Cuban style yellow rice, key lime butter sauce

Key West Yellow Tail 27pan seared yellow tail snapper, scallion potato cake, sautéed garlic spinach, citrus reduction

Pan Seared Black Grouper & Blue Crab 34local black grouper with mashed potatoes, blue crab and sun-dried tomato cream sauce and asparagus

*Plantain Crusted Ahi Tuna 27chilled sesame udon noodles, braised baby bok choy, toasted nori, soy vinaigrette

*Seafood Linguini 32Key West pink shrimp, warm water lobster, scallops, white wine cream sauce

Chicken Piccata 24pan seared chicken breast, saffron rice, asparagus, lemon caper sauce

one duval street | 305.296.4600 | p i erhouse.com |

SIDESMash 4 Cuban Yellow Rice 4

Sauteed Spinach 4 Grilled Asparagus 4 Lobster Mac & Cheese 14

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TERRY’S PICKY PALATE

Dinner for breakfast at the Blue Macaw on Whitehead StreetBY TERRY SCHMIDAKONK LIFE STAFF WRITER

This was an unusual – but deli-cious – culinary adventure.

The last time I wrote a food review at the Blue Macaw, located in a quaint and rambling Bahama Village Conch house at 804 Whitehead St., I sampled a variety of appetizers and small plates. This time around, Kitchen Manager Frank Monticello wanted me to try the restaurant’s signature dish: Jerk Rum Glazed Chicken, grilled with plantains and braised kale. There was just one catch. For logistical reasons I’d be do-ing it at 9 a.m.

Not a problem!As anyone who knows me will tell

you, I’m happy to eat just about any kind of quality food, anywhere and anytime. Great food is great food, af-ter all.

Eagerly, I set off to enjoy my out of the ordinary breakfast treat.

Of course, Blue Macaw is an out of the ordinary restaurant anyway, at-tracting an eclectic mix of locals and tourists. With its blend of great live music, outstanding island-flavored food, music and décor, and choice of indoor or outdoor drinking and din-ing, the place is an island treasure.

In addition to the full liquor bar, there’s even a build-your-own Bloody Mary bar, which takes up an entire wall. Here, customers can choose from literally thousands of possible combi-nations of vegetables, sauces, and gar-nishes. The roof patio is a great place to kick back and thank your lucky stars that you’re in Key West.

I sat down underneath an old air-plane wing and prepared for my feast.

From the first bite I was sold. I

decided then that if loving dinner for breakfast was wrong, then I don’t want to be right!

The perfectly cooked chicken was juicy on the inside, and coated with a delightful sauce on the outside, with just the right amount of allspice, scotch bonnet peppers, and whatever secret ingredients Monticello uses to work his magic.

My sides included a flavorful sweet potato mash with brown sug-ar, and plantains cooked just like I like them, until they’re nearly cara-melized. Even the pilaf, served with chopped tomato and red onion, could not have been better.

“It’s one of our best-selling dishes,” my server Ina Masterson told me. “I like it a lot myself.”

Of course, the Blue Macaw has plenty to choose from on its actual breakfast menu. And the fresh local seafood and other fabulous food on the extensive lunch and dinner menus can’t be beat.

Fly, don’t walk, on down to the Blue Macaw, and enjoy the ambiance of this true island bar and restaurant today!

The Blue Macaw Island Eats & Bar is open from 8 a.m. to 11 p.m. daily. Credit cards are accepted. Free park-

ing is available, off Terry Lane.For more information,

call 305-440-3196, email [email protected]

or visithttp://www.bluemacawkeywest.com/

[email protected]

Blue Macaw server Ina Masterson offers up the eatery’s signature Jerk Chicken dinner entree.


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BEGINING AT 5PM. RESERVATIONS RECOMMENDED.

DINE OUTSIDE OR INSIDE IN AC COMFORT.

waterfront d in ingat the p i er house

SALADS & SOUPS

Pier House Garden Verse 8crisp field greens, heirloom baby tomatoes, cucumbers, shredded carrots

Caesar 8crisp hearts of romaine, grated parmesan cheese, Cuban bread croutons, lemon anchovy dressing

Roasted Beet & Goat Cheese Salad 10 oven roasted beets, goat cheese, arugula, balsamic reduction and candied pecans

Caprese Salad 12fresh mozzarella, crispy prosciutto, jubilee tomatoes, fresh basil, extra virgin olive oil

Creamy Conch Chowder 8 served with a hint of sherry

Island Pumpkin Soup 7 coconut and curry

STARTERS*Tune Poke 14ahi tuna salad, avocado, nori, sesame seeds, ginger soy vinaigrette, crispy wontons, wasabi mayo

*Pan Seared Scallops 15pan seared sea scallops, roasted red bell pepper sauce, arugula and basil oil

Fried Lobster Ravioli 14panko crusted lobster ravioli, creamy sun-dried tomato sauce

*Crab Cake 15lump crab cake, arugula and avocado salad, key lime mustard sauce

ENTREES

Beef Tenderloin 32 with Lobster Tail 58truffle fingerling potatoes, grilled asparagus, crispy onions, wild mushroom burgundy sauce

*12 oz. New York Strip 34 with Lobster Tail 60port wine demi, truffle mash, grilled asparagus

*Guava & Molasses Glazed Pork Chop 25grilled bone-in 12oz pork chop, chipotle mashed potatoes, asparagus and baby carrots

Spiny Lobster 387 oz grilled Caribbean lobster tail, Cuban style yellow rice, key lime butter sauce

Key West Yellow Tail 27pan seared yellow tail snapper, scallion potato cake, sautéed garlic spinach, citrus reduction

Pan Seared Black Grouper & Blue Crab 34local black grouper with mashed potatoes, blue crab and sun-dried tomato cream sauce and asparagus

*Plantain Crusted Ahi Tuna 27chilled sesame udon noodles, braised baby bok choy, toasted nori, soy vinaigrette

*Seafood Linguini 32Key West pink shrimp, warm water lobster, scallops, white wine cream sauce

Chicken Piccata 24pan seared chicken breast, saffron rice, asparagus, lemon caper sauce

one duval street | 305.296.4600 | p i erhouse.com |

SIDESMash 4 Cuban Yellow Rice 4

Sauteed Spinach 4 Grilled Asparagus 4 Lobster Mac & Cheese 14

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F I R S TWood Grilled Octopus Applewood Bacon Polenta | Sun dried Tomato Vinaigrette 14Sea Salt & Maple Pork Belly Tomato Rosemary Jam | Brioche 12Jumbo Shrimp Cocktail Spicy Cocktail Sauce | Lime 12Milagro Meatballs Roasted Tomato Salsa | Queso Fresco 10Crisp Fried Calamari Lemon Jalapeño Aioli 11Wood Grilled Pesto Shrimp “Macaroni” and Cheese Cavatelli | Parmigiano-Reggiano 14

S O U P A N D S A L A DClassic French Onion Aged Gruyere | Sherry 9“Tortilla” All Natural Chicken | Chile Lime Broth | Crisp Corn Tortillas 9Milagro Spring Mix | Baby Heirloom Tomatoes | Honey Chipotle Vinaigrette 10Traditional Caesar Garlic Croutons | Asiago Cheese 11Iceberg Wedge Applewood Bacon | Crumbled Blue Cheese | Buttermilk Dressing 11

P I Z Z ANeapolitan Buffalo Mozzarella | Roma Tomato | Basil 13El Milagro Housemade Chorizo | Oaxaca Cheese | Roasted Pablano 15Grace Aged Gruyere | Caramelized Onion | Shiitake Mushrooms 14Carnevale Prosciutto | Italian Sausage | Capicola Ham 16

M E X I C A NBlue Corn Enchiladas Blue Corn Tortillas | Oaxaca Cheese | Red or Green Chile ** 21Burrito Flour Tortilla | Smoked Pinto Beans | Oaxaca Cheese | Red or Green Chile **

** Slow Braised Short Ribs or All Natural Chicken20

Beef Shank Pozole White Hominy | Pasilla Chile broth | Avocado | Cabbage 19Tacos White Corn Tortillas | Heirloom Tomato Pico de Gallo | Tomatillo

- Choice of: Slow Braised Short Ribs | All Natural Chicken | Al Pastor | Fish20

E N T R É ERosemary Roasted Prime Rib Buttermilk Mashed Potatoes | Au Jus | Horseradish Cream 30Seared Local Snapper Ricotta Gnocchi | Lemon Basil Cream 28Wood Grilled Tenderloin of beef Yukon Gold Potato Gratin | Rioja Demi 32Wood Grilled Chicken Breast Smoked Onion Mashed Potatoes | Lemon Thyme Butter 25Niman Ranch Pork Chop Mustard Rub | Maple Sweet Potatoes | Bourbon Demi 28Brick Oven Salmon Roasted Fingerling Potatoes | Sun Dried Tomato Butter 27Seared Shrimp & Scallop Fettucine White Wine Alfredo | Asiago 30*** Daily Feature | Your server will inform you of today’s special dish Mkt

S I D EAsparagus | Roasted Fingerling Potatoes | Ricotta Gnocchi | Buttermilk Mashed Potatoes | Maple Sweet | Potatoes | Baby Carrots | 5

Hours: Monday-Friday 11:30am-9pm, Saturday-Sunday 4pm-9pm. 31044 Ave A, Big Pine Key, Fl.33043

Reservations accepted 305 440 3534

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ServingBreakfast, Lunch & Dinner

1405 Duval Street, Key West // 305.295.6550southernmostbeachresort.com #somolife

BREAKFASTEye OpenersSOMO Bloody MaryHanger one vodka and blue cheese stuffed olives

Cucumber Bloody MaryEffen cucumber vodka and pickle

Double MimosaA double pour of house champagneand fresh squeezed orange juice

BeginningsServed with house potatoes and choice of toast

Key West BenedictPoached eggs, shrimp, asparagus, citrus hollandaise, house potatoes

Three Little Pigs OmeletBacon, smoked ham, sausage, and cheddar cheese

Fresh StartsButtermilk PancakesChoice of banana, blueberry, strawberry or chocolate chip. add pure Vermont maple syrup

Southernmost ToastChallah bread battered in toasted coconut, smothered in bananas foster sauce, topped with maple sugar

Reuben CubanPulled pork, corned beer, swiss cheese, pickled, mustard

Hemingway BurgerCaper india relish, apple, lettuce, tomato

Fish ‘n ChipsHousemade battered grouper, caribbean coleslaw, fries

DINNERStartersGrouper Cheek TacosJicama slaw, sriracha hoisin glaze, crispy wonton shells

Coconut ShrimpTempura breaded shrimp, rolled in coconut, then fried golden brown. Served with a pineapple dipping sauce

Ahi Tuna Stuffed AvocadoCream cheese, siracha aioli, sweet soy glaze

SaladsGrilled CaesarRomaine, parmesan, prosciutto

West Coast SaladCandied pecans, arugula, asian pear, blue cheese, orange sesame vinaigrette, wonton crisp

EntreesKey West Lighthouse Yellowtail crab and artichoke stuffed, roasted tomato, blistered caper sauce

Specialty BreakfastsCuban BenedictPoached eggs, roast pork, ham, pickle, grain mustard hollandaise on toasted Cuban bread with house potato gratin

Avocado Toast TrioWhole grain toast, avocado mousse, one sunny side egg, grilled tomato, crispy bacon, fresh fruit

LUNCHGreen BitesSOMO Market SaladSeasonal fresh fruit, toasted almonds, mixed greens, mushrooms,blue cheese, balsamic vinaigrette

Beach Cafe CaesarRomaine lettuce, croutons, parmesan cheese and our key lime caesar dressing

Small BitesSOMO WingsChoice of house parmesan, jerk or buffalo

Conch FrittersBahamian conch, red and green bell peppers, housemade sweet and spicy chilli relish

Hummus PlatterCucumber, banana pepper, feta, onion, carrots and olives

SandwichesYour choice of house made pasta salad or french fries

Blackened Catch BLT wrapLocal fresh catch, crisp bacon, lettuce, tomato, key lime aioli

For parties of six or more, a customary 18% gratuity will be added to the check.*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Please inform your server of any food allergies prior to ordering. $1 surcharge will be added for all to go orders

MENU SAMPLING

BEACH BAR

TUNA STUFFED AVOCADO

KONKLIFE

Food and BeverageDinner Only

20% off

Drunken ScallopsDuck fat, pale ale, shallots, bacon,lobster mash, baby carrots

Grilled LobsterMango beurre blanc, yucca hash, asparagus

Fresh CatchChef selected seasonal vegetables and rice

• Macadamia crusted, mango salsa• Blackened, key lime beurre blanc• Grilled, mango beurre blanc• Coconut curry, roasted pineapple• Meniure, parsley, lemon

BREAKFAST // 7:00 am – 11:00 amLUNCH // 11:00 am – 5:00 pmDINNER // 5:00 pm – 9:30 pm

Menu items subject to change. Please visit our website for full menu

Ask your server for the perfect wine pairing for your selection

CRAB BENEDICT

sbr konk life 9.5x10.33 SEPT2018 ad FINAL.indd 1 9/20/18 5:21 PM

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happy n ew ye ar · ing perfectly-seared sea scallops with a roasted red bell pepper sauce,...

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