What 'Keyribbean' Really Means
The Florida Keys meet the Caribbean on one plate — here's the philosophy behind it.
You'll see the word all over our menu, our walls and our cocktails: Keyribbean. It's not a marketing invention so much as a description of a place. Key Largo sits at the northern tip of the Florida Keys, close enough to the Caribbean that the two cuisines have always borrowed from each other. Keyribbean is what happens when you lean into that overlap on purpose.
Keys ingredients, Caribbean soul
Start with what the water gives us — fresh local fish, shrimp, stone crab in season — then layer in the flavors of the islands: citrus, coconut, allspice, scotch bonnet, mango, rum. Chef-owner Robert DiGiorgio built the menu around that dialogue, balancing bright and fiery, sweet and smoky.
Not just seafood
Keyribbean also means range. Alongside the fresh catch you'll find Certified Angus Beef, so a table can share a blackened snapper and a perfectly seared steak without compromise. It's fusion that never forgets it's still supposed to taste like the Keys.
Built on the freshest thing available
- Local first. When the boats come in with something special, it goes on as a chef's feature.
- House-made spice. Our blackening and jerk seasonings are mixed in-house, not out of a jar.
- A menu that moves. Seasons and catch change, so the menu does too.
The best way to understand Keyribbean is to taste it with the bay in front of you. Come hungry, ask your server what came off the boat today, and let us surprise you.
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.
