It's showtime in the display kitchen as Chef Susan Ferry, who trained with Norman Van Aken at his Coral Gables restaurant, works her magic. Ferry presents eight or more entrées each night, and although every dish is a sure bet, frequent guests call attention to the peppercorn-crusted grouper, the ginger coconut-crusted mahi-mahi, and the pan-seared duck breast. End your meal on a sweet note with key lime napoleon with tropical fruits and berries. There's also a fine selection of wines and a choice of microbrewery beers. Adjoining the intimate Marquesa Hotel, the dining room is relaxed and elegant.
Reviewed by metca from Newberg, Oregon on 3/20/07
We winter in Key West and my niece was visiting so we wanted something special...And did we ever get just that...Our caps off to the chef and staff!! Top your dinner off with a desert!! You'll be glad you did!!!
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