US Airways - May 2013 - (Page 61)

From that vantage point she surveys the current dining mix. “It hits all the notes when it comes to culinary desires,” she says. “It really has something for everyone. You still have a few little Cuban places. Now we’ve got a few gastropubs, which we didn’t have until recently. We’re getting more into tapas. You have the family-style seafood houses, smaller neighborhood restaurants. We’re moving toward more multifaceted, multicultural dining.” The evidence is all around. Helping kick off the resurgence of its Bahama Village neighborhood, as well as the Key West tapas boom, was Santiago’s Bodega, a stylishly homey restaurant opened by four guys from Kansas City just before the devastating hurricane seasons of 2004–2005. The eclectic tapas menu wanders from Spain to Greece to Italy to Latin America, the Middle East, and wherever else the kitchen cares to take it. A few blocks away is one of those newly acquired gastropubs. 2 Cents is the creation of Portland transplant Chris Otten and partner Chris Shultz, who established what Otten says is the kind of “easy, fun, accessible” spot that was “what we wanted when we go out to eat.” The restaurant’s nondescript facade reveals nothing of the quirky, captivating space within. A spacious patio spreads out beneath an enormous banyan tree, its woody tendrils spilling down from almost impossible heights. Off to one side is the tiny indoor bar and dining room, the creation of Chicago designer Ian Bennett, who added such whimsical touches as chandeliers made of silver balls, old hubcaps, and lanterns. Otten’s menu is similarly distinctive, segueing from bacon-wrapped Key West pink shrimp to duck confit nachos to Vietnamese crepe with pork belly and herbs. For a low-key Sunday brunch, you can’t do better than ethereal beignets with coffee-cream dipping sauce and the hearty “Kentucky Hot Brown,” an appetite-busting combo of grilled turkey breast, fried green tomato, bacon, and toasted egg bread under a velvet blanket of cheddar cheese sauce. The artisan pizza craze that’s swept the mainland may have found its ultimate Key West expression in Onlywood, where pizzaiolo Alessandro Piazzo and partner Davide Cremascoli pull thincrusted, judiciously topped, classically Neapolitan pies out of a wood-fired imported Italian oven that Opposite page: dining and drinking at Blue Heaven This page: Vietnamese crepe with shrimp and pork belly at 2 Cents, ubiquitous fowl, and B.O.’s Fish Wagon charm usairwaysmag.com may 2013 61 http://www.usairwaysmag.com

Table of Contents for the Digital Edition of US Airways - May 2013

US Airways - May 2013
Table of Contents
CEO Letter
From the Editor
Did You Know?
Making It Happen
Hot Spots: Best Full-Service Hotels
Hub Crawl: Chicago O'Hare International Airport
Wine & Dine: Virginia Wines
Great Tastes: Old Town Tortilla Factory
Diversions: Anheuser-Busch
Great Escapes: Santa Monica's Fairmont Miramar
Great Escapes: Aruba
Golf: Colonial Williamsburg's Golden Horseshoe
Adventure: Heli-Hiking in British Columbia
Great Escapes: Granada Hotel & Bistro
Adventure: Glasgow, Scotland
Adventure: Dipsea Trail
Great Escapes: Iberostar Hotels and Resorts
Gear Up: Gardening
Travel Feature: Hungry in Key West
US Airways: Painting the Past
Chefs Tell: Smith & Wollensky and Robin's
Must Read: Here Is Where
Great Dates
Puzzles
Readers Resource Index
Your US Airways Guide
Video Entertainment
Audio Entertainment
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
US Airways Fleet/Customs & Immigration
Passenger Info/Contact US Airways
US Airways MarketPlace®
Giving: Miles for Good
Window or Aisle?

US Airways - May 2013

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