Café Marquesa
One of Key West’s best boutique hotels also houses one of its finest restaurants, a single-room, yellow-sponge-painted 50-seater with large mahogany mirrors on one side, and on the other, large windows out onto the tranquil surrounding streets (oh, and at the far end, check out that whimsical trompe-l’oeil painted kitchen surrounding the actual kitchen pass-through window). Chef Susan Ferry lightens her menu with plenty of international influences and ingredients, and as you might expect, she’s also big on both local sourcing and seasonality. A recent menu included the classic local pink shrimp grilled and paired with Florida lobster tail and baby bok choy in a Thai butter sauce; other specialties include filet of black Angus beef wrapped in savory prosciutto and macadamia-crusted yellowtail snapper. Nice veggie platter, too.
One of Key West’s best boutique hotels also houses one of its finest restaurants, a single-room, yellow-sponge-painted 50-seater with large mahogany mirrors on one side, and on the other, large windows out onto the tranquil surrounding streets (oh, and at the far end, check out that whimsical trompe-l’oeil painted kitchen surrounding the actual kitchen pass-through window). Chef Susan Ferry lightens her menu with plenty of international influences and ingredients, and as you might expect, she’s also big on both local sourcing and seasonality. A recent menu included the classic local pink shrimp grilled and paired with Florida lobster tail and baby bok choy in a Thai butter sauce; other specialties include filet of black Angus beef wrapped in savory prosciutto and macadamia-crusted yellowtail snapper. Nice veggie platter, too.
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