TERRY’S PICKY PALATE /Clams, steak, tuna and a Bloody Mary at the Blue Macaw Island Eats & Bar

BY TERRY SCHMIDA

By now, everyone in town has heard of the Blue Macaw, at 804 Whitehead St.

It’s become well-known for its build-your-own Bloody Mary bar, laid-back atmosphere, and great live music.

Under the direction of Chef David Zingg, however, it’s also becoming popular for its great food.

On the day of my visit Zingg pulled out all the stops for me, serving up a sampling of dishes that will soon be a part of the eatery’s forthcoming Happy Hour menu. These were smaller portions, without sides, but all can currently be ordered from the lunch or dinner menu as entrees.

First up were the “Drunken Shells,” a generous portion of pasta clams cooked in a garlic and beer broth and topped with chopped tomato and onion, and coriander. These were delicious, and the grilled ciabatta bread provided on the side was useful in scooping up all that saucy goodness.

“Simplicity itself,” Zingg said of the clams. “We’re going to be varying from different types of clams and mussels, depending on what’s available.”

Next, Zing brought out the Blackened Ahi Tuna with apple and carrot slaw and squid ink Terriyaki.

This was another winner, and a delightful departure from the usual presentation you see around Key West.

“A lot of places make it with sesame seeds, but we wanted to do something a little different,” Zing said. “The crispiness of the apples with the carrot and the flavors of the tuna come together perfectly.”

Last, but certainly not least, was a New York Strip with roasted pineapple chutney. The steak was perfectly cooked to a medium rare, and went very well with the chutney.

“Again, very simple,” Zingg said. “There’s just five ingredients in the whole dish, but it comes together wonderfully.”

He was right, and I thoroughly enjoyed all three.

To drink he recommended – what else? A build-your-own Bloody Mary, with all sorts of pickled vegetables, bacon, and a grilled shrimp, in an Old Bay-rimmed glass.

This was a rewarding dining experience that I can honestly recommend to all.

Fly on in to the Blue Macaw and get eating . . . . and building a Bloody Mary!