HOTDISH!
n B E S T I N K E Y W E S T Saluté on the Beach
P
ossibly the most beautiful beach location in town, Higgs Beach is an island classic. Volleyball players
jumping in the white sand, waves leisurely rolling onto the beach, a gentle breeze with swaying palms . . . it’s Key West at its best. And Richard Hatch (from Blue Heaven fame) and crew have made it even more delightful with Saluté restaurant. Manager Rodney McClean tells us it’s their Caribbean/Mediter- ranean selections that compliment so perfectly the beach lifestyle. Allan and I started with the Fresh
Peach/Mango Soup, though hardly a tra- ditional “soup” — it blew both of us away (airy as a cloud and as smooth as velvet but refreshingly fruity, $7). Not like anything you’ve had before, it’s an appetizer that could easily be a dessert. You’ll love it! Our server Marcus then brought a
Caprese Salad (Ripe Beefsteak Tomatoes,
Fresh Basil, a Balsamic Glaze and tender slices of Fresh Mozzarella, $9). Te tastes were fresh and the Mozzarella surpris- ingly light... perfect for a warm day when you don’t want to eat heavy. And the rich red, white and green colors of the dish echoed the Italian flag. Rodney then delivered an Antipasto
Plate, piled high with parchment-thin Prosciutto, rolls of sliced Salami, Roasted Garlic Cloves (so delicious they almost caramelized), snappy Pepper- oncini, Marinated Black Olives and Sweet Cherry Peppers, all under a Balsamic/Olive Oil drizzle. At $11, there’s enough for two to enjoy... and it captured the bounty of a sun-drenched Tuscan garden. Rodney suggested we try the Scallops
Chablis ($24) which featured jumbo silver-dollar-size, 1.5-inch thick Scallops carefully seared on top and bottom, served with tender Fettuccine, Sautéed Mushrooms, Tomatoes, Shallots and Parsley in a Garlic Lemon Butter Sauce. Te Scallops were magical... so buttery and tender, they melt in your mouth. And the savory Garlic in the sauce also
had a zesty tang from the Lemon Juice. Another ideal dish for a hot summer day... not too heavy and packed with fresh flavors! Te next dish was the Saluté classic
Lasagna... Allan’s favorite. Hearty and traditional, it features a made-fresh-daily Marinara Sauce and all the layers of Cheesy, Beefy Pasta goodness ($19). It was so satisfying and simple... so packed with love that goes into each bite... it typified that robust Italian style that leaves you feeling completely satiated. Tis is an ideal dish for two to share! Marcus then brought us
the finale... the Key Lime Pie from Blue Heaven’s award- winning kitchen. It’s gotta be 6 inches tall with Baked Merengue on top, covering a rich, tart, creamy real Key Lime Pie on a Graham Cracker Crust ($9). I hear Adam Richman from the Food Network (Man vs. Food) was just down here trying this Key Lime Pie — with rave reviews!
www.konklife.com 9 Saluté is open daily for lunch (11:30
a.m. -4:30 p.m.) and dinner (5-9:3 p.m.). Full bar offers variety of specialty drinks to please every style. Happy hours are from 4-6 p.m. daily with drink and bar food specials. It’s perfect for sunning, swimming and lounging on Higgs Beach... and then heading in for a great meal. After the sun sets, Saluté becomes
even more romantic with the beautiful Atlantic Ocean at night. Stop in. It’s off the beaten track of Duval Street — and that’s a real asset here. Forget chain food or the noise and crowds. Come to Saluté and experience hand- crafted dishes that so perfectly fit island life... all in a serene oceanfront setting. I highly recommend it — and give a
J T
T H O M P S O N
JT@DesignKW.com
big salute to Saluté! e
INFO (305) 292-1117
KEY WEST DINING FAVS in KONK Life
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