TERRY’S PICKY PALATE / Seafood on the beach at the Southernmost Beach Cafe
BY TERRY SCHMIDA
KONK LIFE FOOD EDITOR
As regular readers of this column are aware, I was born in a chilly, land-locked area where a fish dinner usually meant Capt. Highliner’s breaded Pollock sticks.
One year, during our family’s winter vacation, we headed south to escape a January cold snap and my Dad just kept driving until he ran out of road. We had accidentally discovered Key West, a magical town with incredible seafood.
I’ll never forget our first meal here . . . Key West pink shrimp, conch chowder, and Florida lobster, overlooking the ocean. I was hooked.
To the envy of my childhood friends, our family relocated here permanently 24 years ago. The novelty of growing bananas, pineapples, and mangoes in my backyard was miraculous, but it was the chance to feast on the day’s fresh catch at a waterfront restaurant that really made living here a foodie’s paradise. Even today my family members and I consider this ritual to be one of life’s great pleasures.
I savored those treasured memories recently during a visit to the Southernmost Beach Cafe, located on the Atlantic Ocean, at 1405 Duval St.
This time my visit was at the invitation of Executive Chef Matt Slattery, who has revamped the afternoon menu to include some of his latest creations. Specifically, the chef wanted my opinion on the Tuna Stuffed Avocado.
Declining a cocktail from the restaurant’s full liquor bar, I opted for sparkling water, so as not to confuse the flavors I was set to enjoy.
Tuna Poke is all the rage these days and many local eateries have been hard at work creating their own versions of this simple sashimi-style treat. Key West is blessed to have several varieties of tuna swimming just offshore, so the quality and freshness here are top quality. It’s one of my favorites, and I’m always on the lookout for new ways to enjoy it.
Slattery’s preparation is one of the best I’ve ever tasted. The delicate fresh fish is lovingly loaded into a buttery smooth Hass avocado half, and topped with cream cheese and a sweet soy glaze. In keeping with the Asian theme, it’s then served on a mound of rice, with ribbons of peppery fresh ginger on the side.
There’s even a few puddles of Sriracha Aioli on the plate for the benefit of those who enjoy a little heat. A seaweed salad is the crowning touch to this inventive offering. I enjoyed this dish from the very fist bite, and I’ve since returned to sample it again. It’s billed as a small plate, but is satisfying enough to serve as a light lunch.
With numerous new seafood additions to the menus, and that gorgeous ocean view, this “closest dining room to Cuba” is well worth a visit.
Try it yourself today!
The Southernmost Beach Cafe is open for breakfast, lunch, and dinner from 7 a.m. to 9:30 p.m. daily. Happy Hour, featuring discounted drinks and selected dishes, takes place from 4 to 6 p.m. Sunday through Thursday. Credit cards are accepted, and a locals’ discount is offered.
To make a reservation, or for more information on booking an event, call 305-295-6550 or visit www.southernmostbeachcafe.com
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