Key West food is unpretentious and salt-kissed — the cooking of a fishing island that happens to draw the world to its bars. Eat with your hands and follow the boats.
Conch, the island staple
Conch fritters, cracked conch and conch chowder appear on every menu; the locals are even nicknamed Conchs. The best fritters are crisp outside and tender within, served with a squeeze of lime and a dab of key-lime mustard.
Pink gold and the daily catch
Key West pink shrimp are sweet and firm — order them peel-and-eat, still warm. Hogfish, snapper and grouper come straight off the boats; the fish houses on Stock Island, just before you reach town, serve them at half the price and twice the freshness of Duval Street.
The pie
No visit is complete without authentic key-lime pie: pale yellow, never green, sharp and creamy on a graham crust. Order a slice, dipped in chocolate and frozen on a stick if you want the local's version, and eat it watching the sunset.
