Situated in Key Biscayne is Lightkeepers, an oceanfront restaurant and bar that brings the island’s history to life. The Lightkeeper pays homage to the stalwart “Guardian of the light,” who watched over ships along the Florida Coast.
Diners will indulge in modern coastal fare that reflects the story of the light keeper and the Florida Coast. Executive Chef Raul Pozo born and raised in Miami, FL, discovered his passion for cooking while exploring the beautiful fishing waters off the Florida coast. His previous restaurants have been awarded numerous accolades including AAA 4 Diamond Award and The Golden Spoon Award. His progressive take on food, pushes the envelope daily, surprising and enticing diners every day.
The menu consists largely of fresh seafood sourced from the southern waters of Florida and the fertile soils of Florida Keys. The raw bar is the hero in this establishment with items such as fresh east and west coast oysters, Key West shrimp, Alaskan king crab and yellowfin tuna on offer. From the land, enjoy a selection of grilled and roasted meats like an Australian rack of lamb, Palmetto Creek pork or Lake Meadows chicken. The beef is sourced locally from Fort McCoy ranch and offers options like Churrasco, 8oz filet mignon and a 14 oz New York strip.
To compliment the extensive menu, beverages from the cask, local draft and spirits are carefully curated to provide diners the best pairings with every dish.
Stiltsville Fish Bar
Encapsulating a relaxed and casual eatery, Stiltsville Fish Bar is located in the heart of the Sunset Harbor neighborhood. The restaurant continues to draw in locals by boasting its fresh quality seafood. Key West inspired drinks and a glistening view of the harbor.
Executive Chef Jeff McInnis grew up on fishing boats, which makes him all too familiar with a fresh catch. At Stiltsville Fish Bar, McInnis brings to the table the knowledge and experience of providing guests the best of South Florida’s fresh catch. In a sea-themed environment, diners will revel in small delicious snacks like smoked fish dip, local blue crab cakes and crispy coconut shrimp. The larger plates include items like the surf n’ turf burger with butter poached lobster, grilled beef, black garlic and horseradish remoulade. A lunch plate may include a surf and turf basket or bay leaf and citrus crusted fried chicken.
The wine menu includes 3 sections. Grapes influenced by higher land, where winter is cold and summer is a lightbulb of vineyards shows a selection of champagnes, clean-cut white wines, rosé’s and reds. Grapes influenced by the sea, where the air is salt-lick and the soil is rich with seashells boasts textured whites, dark rosé’s and low-tide reds. The small section is grapes influenced by the captain’s cellar, where only the vintages are poured and includes the finer pour like chateaus for special occasions.