1. Salt & Ash
    Photograph: Michael Pisarri | Salt & Ash
  2. Scallop crudo at Salt & Ash
    Photograph: Virginia Gil for Time Out | Scallop crudo at Salt & Ash
  3. Salt & Ash
    Photograph: Michael Pisarri | Jerk charred carrots at Salt & Ash
  4. Salt & Ash
    Photograph: Michael Pisarri | Salt & Ash
  5. Steak frites at Salt & Ash
    Photograph: Michael Pisarri | Steak frites at Salt & Ash
  6. Salt & Ash
    Photograph: Virginia Gil for Time Out | Szechuan cured wahoo crudo at Salt & Ash

Review

Salt & Ash

5 out of 5 stars
  • Restaurants | American creative
  • price 3 of 4
  • Recommended
Virginia Gil
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Time Out says

I can count the number of memorable dinners I’ve had in the Florida Keys on one hand —and I’d still have a couple of fingers left over. This barefoot, come-as-you-are part of the country trades on simplicity and local ingredients rather than awards and culinary precision. That was true until Jeremy Ford arrived. Salt & Ash is the Top Chef winner’s first Florida Keys restaurant, and he’s keeping it every bit as sophisticated as his Michelin-starred South Beach spot, Stubborn Seed. The Florida native excels at combining local flavors with expert technique, bringing out the essence of each ingredient in unexpected ways.

The vibe: Cool and sleek—not very “Keys,” and that’s a good thing. Once you’re tired of your flip-flops and board shorts, Salt & Ash is the perfect excuse to put on a real pair of pants and closed-toed shoes. The octagonal atrium, capiz shell chandelier and whitewashed wood beams serve as elevated nods to its beachy setting.

The food: Salt & Ash’s menu is farm-driven and seafood-focused, but you can take your meal in a number of directions. The striking, wood-fired oven is the centerpiece, doling out crispy, creative pizzas (clam pie, anyone?) and other flame-kissed dishes. But don’t skip the crudos—Ford does the raw-fish-citrus combinations better than most. Stubborn Seed’s signature cacio e pepe puffs made it to the Salt & Ash menu too. Rejoice.

The drink: Sip on of-the-moment twists on classics, like a clarified colada made with Havana Club or an Oaxacan mai tai spiced with bell pepper syrup. They also do a classic martini supremely well.

Time Out tip: Book early! As Ford pointed out during our visit, the Keys don’t have a slow season, so a weekday table can be just as tough to score as a Saturday night reservation.

Details

Address
Hawks Cay Resort & Marina
61 Hawks Cay Blvd
Duck Key
33050
Opening hours:
Sun–Thu 5–9:30pm; Fri, Sat 5–10pm
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