The Florida Keys Restaurants

Seafood rules on the Keys, which are full of chef-owned restaurants with not-too-fancy food. Things get more exotic once you reach Key West. Restaurants serve cuisine that reflects the proximity of the Bahamas and Caribbean. 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 the quiet, intimate dining type, avoid such overly exuberant scenes by eating early or choosing a restaurant where the bar is not the main focus.