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Key West: Food on Dry Land
April 28th, 2009 | Stephen Bailey
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I didn't know anything about this place except that local bar and restaurant staffers love it here. I was in the mood for a burger. You have a choice of a few sizes, I went small with a 4 oz'er. On the side was out of this amazing cole slaw.
It was unintentionally lucky that I order such a small lunch. The waitress described a dessert of pure evil. A fudge brownie ala mode with hot fudge sauce and topped with a strawberry cut to look like a crown. To me it looked more like devil horns. By the time I was done, I was tucked neatly into a smooth chocolate coma.
When all was said and done, the check was presented on a mousetrap.
Places like Pepe's, B.O.'s Fish Wagon, Blue Heaven and even the newer Key West Munchies are examples of the difference between kitsch and flair. Kitsch is made from accumulating memories, personal and meaningful. You can tell just by looking, these things mean something. Flair on the other hand is designed, fabricated, feng shuied to look like kitsch, but rarely ever feels as real.
These places have authentic kitsch, down-to-earth staffs and an ease to them that make me wonder why anyone would hit the cold chain restaurants in town?
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Stephen Bailey | Comments Off
Key West: Food on Dry Land
(via Facebook, MySpace, Digg, email and more)
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