Shake, shake, shake: Classic yet contemporary cuisine and cocktails at the HMF Sidecar Speakeasy at the iconic Casa Marina
BY TERRY SCHMIDA
KONK LIFE FOOD EDITOR
Key West has always embraced the old and the new to produce a dynamic hybrid.
It’s this artful embrace of both which inspires the creativity of many local artists, playwrights – and chefs/bartenders. For the past year it has also been the driving force behind the inspired cuisine and cocktails at HMF Sidecar, the delightful speakeasy named for Henry Morrison Flagler at the Casa Marina Key West, A Waldorf Astoria Resort, 1500 Reynolds St.
This unique spot offers a drinking and dining experience built around Chef Alex Beaumont’s designed-for-sharing menu, and head “Mixologist” Maxwell Dean’s classic yet contemporary cocktails.
“We like to think of it as a great hidden spot in Key West for locals to discover, as well as for our tourist friends,” said Marketing Manager Maureen Holden.
Mixologist Dean, has elevated craft cocktails in town to the next level.“We’re trying to offer something new; to update some of the classics, using the finest spirits and ‘from-scratch’ house ingredients,” he said. “We try to stay on top of new trends to offer our diners, like the growth in the number of small batch gins.”
Interestingly, Chef Beaumont’s fantastic menu aims to accomplish the same standards in the kitchen: There is true local “pink gold” in the Key West Smoked Jumbo Pink Shrimp Cocktail. And thick and fresh “rustic Bloody Mary gazpacho” dipping soup.
Smoked fish dip has been brought up to the status of a Smoked Local Catch Plate, marrying a mound of chilled Mahi goodness (Tabasco optional) with chili pineapple chutney, and fleur de sel served with plenty of grilled pita jerk croutons.
Mouth-watering lobster Chorizo Flatbread is topped with heaps of local crawfish, marinated artichoke, sun-dried tomato, truffle oil, arugula, and basil.
Chef Beaumont has been at the helm of this area’s Waldorf Astoria food and beverage operations, both at the Casa Marina, and sister resort The Reach, for some time now and has succeeded admirably in revamping offerings at each of the luxury brand’s dining establishments here. He is currently developing the new menu for Four Marlins, an oceanfront dining experience that will open this December as The Reach re-emerges from a major renovation and brand conversion from Waldorf Astoria to Curio Collection by Hilton. Originally from the Quebec City area, early stints at the storied Chateau Frontenac hotel instilled a passion for French cooking which has remained, ever-evolving – and now with an island twist – that’s remained to this day.
“I come by it honestly,” Chef shrugged. “Good food is what I grew up with.”
Dean is relatively new to mixology, having relocated to the Southernmost City right out of college. His obvious dedication to his craft and impressive creativity however, have bolted him to a place of pride alongside Chef’s kitchen.
For the whisky lover, he suggests new creations like The Manhattan that Never Sleeps, infused with bitters, and vermouth, flavored with orange, clove, and espresso. “A mind blowing after-dinner treat.”
“It’s unusual, yet unmistakably a Manhattan,” Dean said.
Gin aficionados will surely want to soak up Dean’s Clover Club, a classic gin cocktail, a blend that’s rich, fresh, and exotically botanical, with lemon, raspberry syrup, and Scottish gin, topped with a heady foam made silky with a special secret technique.
The crowd at HMF can be as eclectic as the menus, with daily happy hour from 6 to 8 p.m. being a particularly popular time of day. There’s live music from 8 to 10:30 p.m. Wednesdays and Thursdays. Locals are given a 15 percent discount on their entire bill.
So, treat yourself to an exceptional experience today, and come explore HMF Sidecar Speakeasy!
HMF Sidecar is open from 6 p.m. to midnight, daily. Credit cards are accepted, and valet parking is available.
For more information, call 305-296-3535.
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