Louie’s Backyard
Still going strong after more than 50 years, both the setting and the creative island menu help make Louie’s one of Key West’s most cherished, romantic, and quintessential—not to mention pricey—upper-end restaurants. Set in a big ol’ 19th-century clapboard house right on the Atlantic, the restaurant’s interior is elegant, but ambience-wise, it’s all about the great outdoors, with three levels and a beachside bar. For the full-blown fine-dining experience, longtime chef Doug Shook’s creative menu (Florida meets the Caribbean, then they tour the world together) includes highlights such as silky splendid Bahamian conch chowder with Bird Pepper hot sauce, and grilled, root beer glazed Berkshire pork chop with bourbon sweet potato mash and caramelized cipollini onions. To keep your tab down, come for lunch, weekend brunch, or world-cuisine tapas on the “Upper Deck,” with the likes of flaming ouzo shrimp, Moroccan-spiced grilled quail, and duck confit pizza. Tip: Reservations are only taken by phone and they are very hard to get. Either call way in advance, hope that your hotel concierge has some pull, or find a seat at the casual oceanfront bar or upstairs café.
Still going strong after more than 50 years, both the setting and the creative island menu help make Louie’s one of Key West’s most cherished, romantic, and quintessential—not to mention pricey—upper-end restaurants. Set in a big ol’ 19th-century clapboard house right on the Atlantic, the restaurant’s interior is elegant, but ambience-wise, it’s all about the great outdoors, with three levels and a beachside bar. For the full-blown fine-dining experience, longtime chef Doug Shook’s creative menu (Florida meets the Caribbean, then they tour the world together) includes highlights such as silky splendid Bahamian conch chowder with Bird Pepper hot sauce, and grilled, root beer glazed Berkshire pork chop with bourbon sweet potato mash and caramelized cipollini onions. To keep your tab down, come for lunch, weekend brunch, or world-cuisine tapas on the “Upper Deck,” with the likes of flaming ouzo shrimp, Moroccan-spiced grilled quail, and duck confit pizza. Tip: Reservations are only taken by phone and they are very hard to get. Either call way in advance, hope that your hotel concierge has some pull, or find a seat at the casual oceanfront bar or upstairs café.
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