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Seafood rules in the Keys, which is full of chef-owned restaurants with not-too-fancy food. Many restaurants serve cuisine that reflects the proximity of the Bahamas and Caribbean (you’ll see the term "Floribbean" on many menus). Tropical fruits figure prominently—especially on the beverage side of the menu. Florida spiny lobster should be local and fresh from August to March, and stone crabs from mid-October to mid-May. And don't dare leave the islands without sampling conch, be it in a fritter or in ceviche. Keep an eye out for authentic key lime pie—yellow custard in a graham-cracker crust. If it's green, just say "no." Note: Particularly in Key West and particularly during spring break, the more affordable and casual restaurants can get loud and downright rowdy, with young visitors often more interested in drinking than eating. Live music contributes to the decibel levels. If you're more of the quiet, intimate-dining type, avoid such overly exuberant scenes by eating early or choosing a restaurant where the bar isn’t the main focus.
Colorful abstract mosaics and inviting, upholstered banquettes almost steal the show, but the food is equally interesting. The menu, a fusion of East and West, offers sushi rolls that combine local ingredients with traditional Japanese tastes. A wood grill is used to prepare such dishes as grilled catch of the day and hardwood-grilled rack of lamb. Wine and sake choices are abundant, and the manager is a wine connoisseur, so take advantage.
