Fresh Local Seafood: From the Docks to Your Plate
Why 'fresh catch' actually means something in Key Largo.
In a lot of places, "fresh catch" is a menu flourish. In Key Largo, it's just how things work. We sit in the middle of some of the best fishing water in the country, and that proximity is the whole reason our seafood tastes the way it does.
Short trip, big difference
The closer fish gets to the plate in time, the better it tastes — firmer, sweeter, cleaner. Local sourcing means our seafood spends less time in transit and more time being what it should be: the freshest thing on the table.
What to look for by season
- Snapper & grouper. Keys staples, at their best blackened or grilled Keyribbean-style.
- Local shrimp. Sweet, versatile and a regular in our starters and mains.
- Stone crab, in season. When it's running, it's worth building a meal around.
Ask about the chef's feature
When something exceptional comes in off the boats, chef-owner Robert DiGiorgio puts it on as a feature. Those specials are the surest way to eat the best of what the water gave us that day — so ask your server what just came in.
Fresh, local and cooked with the bay in view. Reserve a table and taste the difference the short trip makes.
Ready to catch the sunset with us? Bayside Grille & Sunset Bar is on Florida Bay at MM99.5 — Keyribbean dinner upstairs, live music at the Sunset Bar and the most photographed sunset in Key Largo. Arrive by car or by boat. Reserve a table or call (305) 451-3380.
