Tag: Islamorada

Ziggie and Mad Dog’s steakhouse—Islamorada

Ziggie and Mad Dog’s steakhouse—Islamorada

If you think that a steakhouse called Ziggy and Mad Dogs is not likely to be of interest, you may be partly wrong. According to the history on the menu, the restaurant was founded in 1952 as Ziggy’a Conch by Ziggy Stocki. And in 2005, Jim Mandich, who had played for the Miami Dolphins as “Mad Dog” Mandich purchased the restaurant. He and his partner Randy Kassewitz refurbished it and opened it as a steakhouse called “Ziggy and Mad Dog’s.”

While basically a steakhouse, the menu does include chicken, pork chops, veal chop and some seafood and pasta. The outside of the restaurant maintains the informality of the original, although the inside is somewhat more formal. But with ESPN playing on TVs in every room, it has a bit of a sports bar atmosphere about it, rather than the décor you might associate with charges approaching $200 for two (with tax before tip).

tables

Every few minutes a drop of water would fall on my head, probably from a leaking air conditioner in the ceiling, which I didn’t find endearing. The waiters are pleasant and knowledgeable, but as steakhouses go, we’ve had better for the same price range.

Our two salads: the Mad Dog Wedge and Mixed Baby Green with Goat Cheese (each $12) were good enough but not much better than you might find at Applebee’s. They also bore little resemblance to the photos on their website.

ribeye

Our Cowboy Ribeye ($40) had a crisp burnt crust and served with Bearnaise ($4 extra) was properly served medium rare. But with the crust obscuring the contours, it was difficult to delineate the bone to cut around it. However, the meat we found was juicy and tender.

medallions

The Smothered Medallions ($36) were easier to work with and more tender, as it was a filet mignon with caramelized onions, au poivre sauce and stilton bleu cheese. It was probably the better choice.

onion ringsIn our mind the Garlic Salted Onion Rings ($8) were the best thing on the menu. They were crunchy and dry to the touch and not a bit greasy. We were very impressed.

Our two scoops of gelato brought the bill to $189 before tip including two drinks and two glasses of wine.

Overall, this is a pleasant enough place, but we wouldn’t repeat the experience. There are so many better restaurants in the mid Keys to try.

 

Pierre’s: elegant dining in the Florida Keys

Pierre’s: elegant dining in the Florida Keys

Pierre’s, in Islamorada, is one of the most elegant restaurants in the Keys. Where informality usually reigns, Pierre’s features a more formal atmosphere with excellent French fusion cuisine and highly trained staff.

place settingPierre’s is situated in an old plantation-style house, with a lounge on the first floor and an elegant oak-paneled restaurant on the second floor. An elevator is available just behind the desk where you check in. On warm(er) evening you can also dine on the veranda, where you can also watch the lovely sunsets.

The dinner menu features vegetarian dishes, seafood, beef, chicken and lamb dishes as well as appetizers that include soup, salads, caviar, crudos, ceviche, charcuterie and a cheese board. While not inexpensive, dinner at Pierre’s will probably be the bets dinner you will have on the Florida Keys.

cheese platter

We started by sharing the cheese platter, which included s triple crème, a bleu cheese, and several harder cheeses, unfortunately not identified, fig mostarda, nuts, grapes and crostini. It was plenty for two, and a few bites for four, but everything was a rich and thoughtful selection.

grouper

For entrees, one of us chose the Local Catch Meuniere with Crab. The local catch was grouper, apparently only four hours out of the ocean, served with roasted fingerling potatoes, beurre noisette, haricots verts, Pierre’s garden parsley salad with pickled shallots, bell pepper rings and Meyer Lemon olive oil, and topped with crab. The fish was moist and tender with just a hint of acid from the Meyer lemon.

lobster curry

For our other entrée we ordered the Florida Lobster Curry, served, amusingly, in a coconut shell, over forbidden black rice and braised baby bok choy, all served with a Thai coconut curry sauce. This was certainly one of the most imaginative presentations we’ve ever seen, and the lobster was perfectly cooked without being in any way tough.

For desserts we ordered a traditional chocolate tart, which was chocolatey rich on an excellent crust, and a white chocolate cheesecake, which was both lighter and more flavorful the typical cheesecakes and definitely worth your attention.

Overall, our experience at Pierre’s was outstanding. The waiter and servers were courteous and knew what they were doing. Our only criticism was a long wait for the check.

Beware, however of their dark, unlit black spiral staircase, and take the elevator instead. It is really hard to see the steps. Be sure to ask if you can’t spot the elevator.

dining room

M.E.A.T. – An outstanding burger place in Islamorada

M.E.A.T. – An outstanding burger place in Islamorada

M.E.A.T. Eatery and Taproom has restaurants in Islamorada and Boca Raton. They both features single and double burgers, as well as pulled pork, blackened fish, hot dogs, chicken sandwiches and variations like the Cow and Pig Burger. Their hamburgers are called the Nancy Pants, and come in single and doubly variations. And on top of that, all of their delicious fries are cooked in duck fat!

Their taproom features a dozen or more beers on draft, and many more by the bottle. They also offer wines by the glass and bottle.

wings

Among their Fun Foods, suitable for starters are their unusual Chicken Wings: House Smoked and topped with a Honey Chipotle BBQ and Bleu Cheese Crumbles. They were featured on Diners, Dives and Drive-ins, and winner of the Best Sauce in the South Florida Wingfest. They wings are, grilled, not fried and the idea of saucing them and adding bleu cheese crumbles is a great one that I may steal for my own kitchen. You get eight pieces for $13.95. I think we finished six of them! They were really terrific, and fortunately they offer wet-dry wipes and napkins alongside.

We, of course, had to try the Nancy Pant Burger: 5 oz Angus Burger served with Cheese, Lettuce, Tomato & House Fries. One of us got the single and one of us the double. They were juicy and perfectly cooked, and unlike most such sandwiches, they didn’t fall apart in your hand (that much). These are truly great burgers, they were named to the Top 101 Burgers in America several years running.

condimentsIncidentally, the burgers come with several unique condiments: a specialty mango-chipotle ketchup and a caraway/vinegar mustard. The mayo is unchanged and classical ketchup is also provided.

The whole M.E.A.T. experience is fast and courteous, and completely unlike fast food emporia. You can pick up a menu from the bucket when you come in, and sit at any table or at the bar. When you decide what to order, you go to the counter and place it. They give you a receipt and a card to leave on your table so they know where to bring the food. They’ll deliver your drinks and food as soon as they are ready, or in two steps if you order wings as a starter.  Then, you pay on the way out. The food and service are terrific, and we’ll go every time we are in the area. Our bill, with two drinks was only $52, about one third of our Chef Michael’s bill. What a great place!

facade

 

 

 

Chef Michael’s in Islamorada

Chef Michael’s in Islamorada

If you look at lists of the top restaurants in the Florida Keys, Chef Michael’s always comes out near the top. Their sign features the hogfish, a local mild-tasting fish that can be prepared any number of ways. And they do.

outsideDespite the unprepossessing façade, Chef Michael’s is a fine restaurant with excellent food and a knowledgeable staff. Since our hotel was close by, we walked over about 5:45 only to find the place already very busy. They were able to get us one table, but take our advice, and make a reservation. People come from all over the Keys to eat there.

Their menu includes seafood as well as meat and poultry. Interestingly, while the actual fish they serve change daily, they offer the same preparations:

  • Pontchartrain – lightly blackened then topped with crawfish & shrimp in a piquant Creole cream
  • Ambassador —sautéed w/ crabmeat, shiitake’s, capers & key lime butter
  • Adriatic — grilled, then napped w/ our olive oil & herb concoction
  • Juliette — seared w/ shrimp, scallops, chardonnay butter & toasted almonds
  • Mixed Nuts —pistachio, cashew & macadamiacrusted, served w/ our “nearly famous” mango sauce 

as well as Grilled, Sauteed, Fried or Blackened.

For appetizers, we chose the Conch and Crawfish Fritters and the Bahamian Conch Chowder. The chowder was rich, spicy and filling, but we ate every bit. The conch fritters were excellent: mildly spicy and crispy and a remoulade dipping sauce.

Since hogfish was on the menu that night, we ordered Hogfish Pontchartrain, and while it looked at first like a small portion, it was incredibly delicious and very filling, especially with the crawfish and shrimp on top. The Creole cream went well with the fish and with the accompanying rice.

hogfish

We also ordered the Seafood Pasta, Shrimp, Scallops & Lobster, Oven Roasted Tomato & Basil Cream, which was a huge portion that might feed two or three people. But every bit of it was delightful, and way above what you normally get in seafood pasta dishes.   

pasta

Chef Michael’s is the kind of place where the waiters are really knowledgeable and happy to help you choose your food and wine. Our waiter also made it a point to stop by several times to make sure that we were pleased with everything. We were.

We have to admit we skipped desserts, but they appear to be house-made, and the Salted Caramel Cheesecake Brûlée and the Chocolate Toffee Mousse Cake both sounded terrific.

Chef Michael’s is not to be missed if you are visiting Islamorada, or the Keys in general.