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* indicates my choices for Best of Key West - Chef James
Key West Dining ‘A’ to ‘J’
Key West Dining ‘K’ to ‘W’
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Duval Beach Club (Casual Key West)
1405 Duval Street, Key West, Florida
Phone: (305) 295-6550
REVIEW:
So, you just drove 4 hours from Miami or flew 6 hours from Salt Lake City, you’re exhausted and you’ve finally settled into your accommodations and realize it’s time for your first meal of your Key West vacation; probably a late lunch or early dinner. It’s an island and you’re surrounded by water so the most natural thing is to want to eat good food on or near the beach. A good choice would be the Duval Beach Club where the Atlantic Ocean surrounds you and between that and the marguerita in your hand you can’t help but relax and get into a Keys frame of mind.
I must say that the environment here is the highlight of the experience and to that extent it’s worth the effort. There’s something special about eating a meal and sipping a tropical drink looking out upon the vastness of an ocean with sandy beach in the foreground. I said “good” food earlier and that’s the best general description. It’s not fancy; it’s not fine dining at the Duval Beach Club. It is tasty and the menu is full and varied from the basic burger to mahi and grouper served any way you like it. I was not enamored with the breakfast having had a dry omelet, hard toast but a flavorful red skin potato side instead of same old hash browns. Lunch was a highlight with a bountiful spinach salad merging mango, walnuts, croutons and a special dressing blend topped with 2 baked fish fillets.
I can only address dinner as to be determined. I have had the tuna steak with a delicious blend of mixed veggies, but it didn’t stand out as a meal representing a must go back. I have heard that there is a new chef now with plans to upgrade the dinner menu and raise the level of quality, choices and presentation. I know the chef and the potential for success is high and it will be nice to see the plans come to fruition making South Beach Key West a possible culinary must. I’ll let you know!
Doug Heyman for the Food Reference Website
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