The Flaming Buoy Filet Co is a new american fine-dining restaurant in Old Town, Key West.
Editorially verified August 21, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: Yellowtail snapper with banana salsa
Tip: Happy hour runs 16:00 to 18:00 and the room is tiny; Tuesday is the dark night, so plan around it.
Address: 424 Eaton Street, Key West, FL 33040
Latitudes seats you on Sunset Key's beach after a short ferry from Key West, plating snapper and lobster bisque with the Gulf horizon as the back wall.
Order: Red snapper at a sand-side table before sunset
Tip: The launch leaves from the Opal Key Resort marina at 245 Front Street and your reservation time is the departure time; book the crossing, not just the table.
Little Pearl runs a four-course local-seafood tasting menu from a corner cottage on Olivia Street in Key West, with a deep cellar and three set seatings.
Order: The four-course chef's tasting built on the local catch
Tip: Seatings run at 17:00, 19:00 and 21:00 six days a week; the wine pairing leans on the half-bottle cellar and is worth it.
Cafe Marquesa is the Marquesa Hotel's 50-seat dining room in Key West, where chef Travis Lee crisps yellowtail snapper and plates oysters nightly.
Order: Crispy yellowtail snapper with shoestring potatoes
Tip: The room seats around fifty and fills with hotel guests first, so reserve ahead for the 19:00 to 20:00 window.
Nine One Five serves its fusion tasting plates from an 1850s Victorian porch on upper Duval, one of Key West's most polished dinner-and-wine evenings.
Order: The bacon-wrapped dates and cedar plank salmon
Tip: The house dates to around 1850 and the porch seats go first; the upstairs lounge takes walk-ins with the full menu.
Cafe Sole pairs French technique with Keys fish in a quiet Key West garden room, a husband-and-wife kitchen open since 1995 for hogfish and duck a l'orange.
Order: Hogfish, then the duck a l'orange if you are sharing
Tip: The garden tables under the trellis are the seats to ask for; the whole restaurant holidays through September.
Latitudes seats you on Sunset Key's beach after a short ferry from Key West, plating snapper and lobster bisque with the Gulf horizon as the back wall.
Order: Red snapper at a sand-side table before sunset
Tip: The launch leaves from the Opal Key Resort marina at 245 Front Street and your reservation time is the departure time; book the crossing, not just the table.
Little Pearl runs a four-course local-seafood tasting menu from a corner cottage on Olivia Street in Key West, with a deep cellar and three set seatings.
Order: The four-course chef's tasting built on the local catch
Tip: Seatings run at 17:00, 19:00 and 21:00 six days a week; the wine pairing leans on the half-bottle cellar and is worth it.
Cafe Marquesa is the Marquesa Hotel's 50-seat dining room in Key West, where chef Travis Lee crisps yellowtail snapper and plates oysters nightly.
Order: Crispy yellowtail snapper with shoestring potatoes
Tip: The room seats around fifty and fills with hotel guests first, so reserve ahead for the 19:00 to 20:00 window.
Louie's Backyard stacks oceanfront decks above the Atlantic at Waddell Avenue in Key West, serving island fare with the Afterdeck bar right on the water.
Order: Conch fritters on the Afterdeck, then the daily catch upstairs
Tip: The Afterdeck pours until late even when the dining room is booked out; Louie's takes its holiday in September.
