HOT DISH S
ome of you may remember this column from the 1990s. I’m delighted to be
back covering the KW culinary scene. Tis will remain an ap- proachable account of where to discover the most memorable munchables on the island! Tirty-one years ago, Phillip and Antonia Berto opened Anto- nia’s, and it became a legend. Now owned by Christopher Rounds and Patrick Hegarty, some of the original crew (like our server Kevin) is still there serving authentic Southern Italian de- lights. Kevin’s aged well, just like the warm, wel- coming wooden envi- rons he works in. Tiffany’s still here, too, greeting with a smile. Christopher, who is just as robust and refined as the meals he devises, makes you at home. Alan and I started with Asparagi
al Forno (Baby White and Green Asparagus topped with Parmesan, Taleggio and Shaved Black Truf- fles, $10). Slightly crisp, the as- paragus is blanketed with a rich, complex set of flavors, accentuated with white truffle oil. Soufflé al Caprino (Warm Goat
Cheese Soufflé on Seared Aspara- gus, Baby Greens, Carrots, Belgian Endive and a Tomato Vinaigrette, $12). Te goat cheese is unbeliev- ably light and airy, contrasting tex- tures perfectly with the seared veggies. Ideal for two. Christopher brought over his
famous Gnocchi al Capo Cuoco (Potato Gnocci doing the back- stroke in Gorgonzola cream, $21). Tese tiny Gnocchi are surpris- ingly light — a good thing, since the uber-rich gorgonzola cream is a big taste anchor. Good for two. Insalata d’Autunno (Organic Arugula, Smoked Prosciutto,
Toasted Walnuts, Grapes and Shaved Pecorino Romano drizzled with a Caramelized Pear Balsamic Vinaigrette, $12). Light, fresh ingredients are a dramatic counterpoint to the paper-thin slivers of savory prosciutto. An- other mouth-pleaser! Samples of entrées: Fettuccine
al Profumo di Tartufo (Fetticcine, Asparagus, Shiitake and Button Mushrooms, Truffle Oil and Sliv- ered Parmesan, $20) was a work of complimented tastes, satisfying in the way only Italian creations can. Te truffle oil makes the tastes more teasingly complex. Zuppa di Pesce
J T
T H O M P S O N
JT@DesignKW.com
(Florida Lobster, Little- neck Clams, Shrimp, Scallops, Squid Rings an Fresh Fish sim- mered in a Spicy Tomato Broth, $30).
Seafood lovers will salivate over this combination. Te spicy broth will snap your tastebuds to atten- tion. For dessert, a generous wedge
of Amaretto Coconut Cream Pie ($8.50) chock full of shaved co- conut but unexpectedly cloud-like. Alan got to take the last of that home with him. Lucky guy! Te standout was the Pana
Cotta (Italian Vanilla Cream topped with Strawberry Cream Sauce, $8.50). Wish I could de- scribe this treat to you. You’ll just have to revel in its symphony of flavors yourself. It’s a show stop- per, and you’ll see why. Love memorable Italian cuisine and unmatched hospitality? Expe- rience Antonia’s. Lunch 11:30- 2:30 p.m. Monday-Friday; dinner 6 p.m. nightly. Christopher and his crew will wine, dine and im- press you. l JT Tompson
Antonia’s, 615 Duval St., (305) 294-6565
KONK Life 23 The Larry and Jenna Show
9 p.m. Wednesdays at Hog’s Breath Upstairs, 400 Front St. Entertainment variety show of Key West popular culture. Broadcasts live! Watch online at
www.konkbroadcasting.com
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24