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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