Sparsely decorated with fish and bird art and filled with tables covered with butcher paper, this restaurant is not much to look at. But when it comes to the food, Barracuda Grill delivers. The sophisticated, eclectic menu capitalizes on local seafood (take a test drive with the mangrove snapper), but gives equal treatment to aged Angus beef, rack of lamb, and braised-pork shank. Smaller entrées such as mini-mahi and baby steak appeal to light appetites. Favorite main courses include Francesca's spicy voodoo stew with scallops, shrimp, and vegetables in a tomato-saffron stock; a 22-ounce cowboy rib eye; and sashimi of yellowfin tuna accompanied by wasabi and tamari. For dessert, slices of oh-so-rich key lime cheesecake fly out of the kitchen. The well-thought-out wine list is heavily Californian. Call ahead, as the owners often close during the off-season.
Reviewed by Roselle_Anderson from Manhattan on 7/18/07
Despite a previous poster's comment about the service, we decided to try the Barracuda grill because of the rave reviews about the food.
We found that the service was excellent. Very professional and friendly, and we didn't lack anything we needed. We appreciated the quiet efficiency in which they did a thoroughly good job. Actually, it was the best we encountered in the Keys. We returned four more times during the course of our stay, had different servers, and found that the service was consistently outstanding.
The food was excellent. The atmosphere could be enhanced, but was pleasant.
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