Another day in Paradise. Up at leisure and off to breakfast. Rob has chosen Blue Heaven from a number of top recommendations. Breakfast joints in the Key seem to serve up the classics with each place adding its own quirky touch.
Blue Heaven combines funk and kitsch to the max. Almost to the point of a red flag. Rooster, cat and every piece of crap in between graces the property. Our wait is to be 30 minutes at 10 am. I walk around the large outdoor patio area and grow alarmed by the fountains, and cutesy signage and rusted out antiques. And then the second red flag: gift shop. Does not bode well for the food.
I return to a group of mismatched veranda chairs where Rob waits and a kitty snoozes on a pile of newspapers. We are called shortly (total wait 15 minutes) to an indoor table. The restaurant proper is less adorned than the patio and features barn wood walls, cement floors and painted post and beam construction. Cheery with friendly staff.
I order shrimp and grits… ’cause we in the South and ’cause they are tasty gulf shrimp. The dish comes with several plump shrimp in a white wine sauce over nicely seasoned, buttery grits and some fresh green onion for a little bite. My plate was accented with fruit which I normally despise for it’s unripeness but at Blue Heaven it was nicely ripe and appreciated. Breakfast with the roosters at Blue Heaven comes with a choice of excellent warm, homemade banana bread or toast. What kind of choice is that? Who chooses toast? I wanna know!
Hot and humid weather sees us sitting around the pool with Shocktops and cocktails. Another day chilling in paradise. I feel like a steak and seafood place for dinner and a little research brings us to a place around the corner from our inn, on Duval, The Blackfin. Reviews and the menu look promising.
We walk over for an early res. The Blackfin is small and neat and has a patio courtyard where we elect to be seated. Our waiter, originally from the Champagne region in France is charming. Decent baguette and butter arrives as our bottle of delicious, crisp Tavel rose is poured. Apps are ordered.
The calamari was …well boring. The walnuts which are an unusual twist added nothing to the mix. This dish would be better served if the calamari was grilled. A little char would have made the difference.
We both ordered fish for mains. Rob had sautèed grouper with lime avocado tartar sauce accompanied by island couscous. The couscous was a revelation. Bright and lightly sweet. His fish was expertly fried.
The night is young and we decide to head across the street to Martin’s to see if we can get a real daiquiri. You would think in the land of Hemingway this would not be hard, but we are on Duval street where cocktail culture has not yet arrived and getting as drunk as you can for as cheap as you can is the mission of the masses. We sit at the bar and Rob schools the bartender on a real daiquiri. He makes us a pretty decent one. We settle in for the evening here and meet some fun Americans…two republican ladies with whom we have some interesting political conversation and a guy from Chicago who wants to talk hockey and I eagerly oblige. A great Hawks fan who convinces me to cheer for the Cubs if I’m looking for a baseball team to cheer for.
Back to the inn after a great night of seafood and interesting conversion. And a newly minted Cubs fan is born.