Best Restaurants in Islamorada
- The Anonymous Hungry Hippopotamus
- Apr 3
- 3 min read
With its proximity to the water, seafood is a staple in the Florida Keys, and the island of Islamorada is no exception. With that in mind, my very first meal on the island was at Islamorada Fish Company.
Islamorada Fish Company
Islamorada Fish Company
Yes, Islamorada Fish Company is a chain owned by Bass Pro Shops, and I typically don't write about or enjoy chain restaurants. This location in Islamorada is the original however, and is set apart from the others due to its locally caught and freshly prepared seafood.
Moreover, while the copycats are located in or near large retail stores, this location is located directly on the Florida Bay. It features dockside dining, beach access and a lively, open-air patio where you can enjoy your meal.
I ordered the catch of the day, fish sandwich made with grouper, caught that morning in the adjacent waters.
The sandwich was simple, made with a fluffy, buttered and grilled bun and sautéed onions. It was the tender, moist, flakey, flavorful grouper that made it special. Options for preparation ranged from fried to blackened. I chose a simple grilled preparation to allow the flavor and texture of this delicate fish to come through.
Midway Bakery
Midway Cafe
Another spot for a tasty bite in Islamorada is Midway Cafe and Bakery, open daily from 7 am to 2 pm.
I suggest stopping in for breakfast, but arrive early because that is when the lines begin. Midway is part cafe, coffee shop, bakery, and retail store and is wholly "Keyrrific," as their website states.
Green Eggs Sandwich
I ordered the green eggs breakfast sandwich made with two eggs over medium, smashed avocado, fresh spinach, caramelized onions and Swiss cheese on an English muffin. It was worth the wait in line.
Pierre's
Pierre's Entrance
While Islamorada Fish Company and Midway provide a quick, casual meal experience, this next restaurant, Pierre's is a little different. Condé Nast has described this upscale restaurant as a place where "locally sourced seafood gets an international makeover." I agree.
Pierre's Bar
Before I get to the food, might I suggest coming in ahead of your reservation (yes, you'll need one) to have a drink at their cozy bar?
Alternatively, you can take your drink outside and lounge in one of the beach chairs located on the sand, around the fire pits.
Patio Seating
If you can tolerate the Keys heat and humidity, it's possible to continue the outdoor experience during dinner and dine on their charming, second story, wrap around porch, come patio.
Patio View
From here, you also get to enjoy views of the palm lined beach.
If the heat is too much for you, you can also opt to enjoy your meal inside Pierre's air conditioned, dining room with its elegant and distinctive Moroccan decor.
Bread Service
Pierre's has a choice of a la carte selections or you can try the tasting menu and get a small sample of their menu highlights.
Everything is locally sourced and/or made in house including this creamy, truffle butter I slathered on their freshly baked rolls.
Salmon Samosa
The tasting menu began with salmon stuffed inside a deep fried, spring roll wrapper.
Yellowfin Tuna Tartare
The first appetizer was a yellowfin tuna tartare made with lychee, jalapeño, sesame, cucumber and avocado and was topped with crispy shrimp chips.
Salad
The second appetizer was a salad dressed in green goddess dressing and made from locally grown butter lettuce, fresh Costa Rican hearts of palm, Valencia oranges, candied pistachios, and shaved radish. The placement inside thinly shaved cucumber was a nice touch.
Escargot
The most decadent of the appetizers was the escargot vol-au-vent made in the classic French style with garlic and butter sautéed escargot, served inside a hollow pastry shell.
Cobia
The first of the two entrees was the cobia, a prized fish found in the local waters. The buttery fish, with a firm texture, was pan roasted and served with smashed potatoes, basil pesto, and heirloom cherry tomatoes.
Lamb Tagine
The main event was the lamb tagine.
The hickory grilled, marinated lamb loin was served with slow braised neck, ratatouille cous cous, and zucchini tzatziki.
The grilled, warm, flat bread served along with the tagine and tzatziki was the perfect accompaniment.
Key Lime Pie
Dinner concluded with Key lime pie served with berry compote and graham cracker crumble. This dessert was so appropriate given Pierre's location in the Florida Keys.
In fact, Key lime pie, perhaps more than any other food, is associated with the Keys, which is why I went on a quest to find the best Key lime pie in the region during my visit. More on that to come later in this series. Up next, is my visit to Key Largo.
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