Comments (0) Best Seafood Restaurant - 2008
Ke'e Grill
A decent plate of seafood in South Florida is getting to be as rare as an overfished bluefin: seems all our local undersea wealth gets shipped north. Eastern urban elites may rave over some chef-of-the-moment's prep of "shrimp six ways," but we Floridians know there's nothing our luscious homegrown Gulf shellfish needs beyond a squirt of lemon and nine or ten tablespoons of butter. Same goes for our snapper and grouper: No need to dress up these starlets in anything but their own glistening skins, pan-fried crisp. Ke'e Grill understands that any sauce or preparation is only as good as the animal you start with, and what they start with is good indeed — from Floridian sea life like the Palm Beach snapper in a light, fragrant preparation of tomatoes and artichokes, to imported filet of Dover sole with a spoonful of citrus beurre blanc, and south African lobster tails naked except for a cup of drawn butter. Owners Jim and Debbie Taube have been cooking and serving seafood long enough to have long since forsworn any froufrou in their menu — the glitz is reserved for the service and décor in this beautiful room overlooking a tropical garden and the haute couture of their clientele.
