Van Aken Returns To Key West With Split Personality

James Beard Award winner Norman Van Aken, who started his career in Key West, returns there with the two-story Tavern N Town

By Derek Gale, Senior Associate Editor -- HOTELS Magazine, 11/1/2007

James Beard Award winner Norman Van Aken, who started his career in Key West, returns there with the two-story Tavern N Town “hyphenated restaurant” at the Beachside Resort & Conference Center. The new concept features a dual identity: Tavern offers an open kitchen and a relaxed, comfortable atmosphere for small plates (tapas and sushi delivered to the table as it is prepared) while Town caters to guests seeking a culinary adventure in a fine-dining setting. In addition, a 25-seat private dining area and wine room is available for events and tastings.

On the menu at Tavern: Yuca stuffed crispy shrimp with habanero tartar salsa and Nicaraguan beet salad; pan-cooked Key West yellowtail on garlicky mashed potatoes with hearts of palm slaw, tiny tomatoes and citrus butter; and bone-in Chicago-style rib steak with onion rings and Bearnaise.

On the menu at Town: Paella of sweet corn, black truffle and wild mushrooms; black grouper in a Japanese Konbu broth with lemongrass infusion, shiitake mushrooms and grilled pineapple; and grilled duck “steak au poivre” with a calabaza, fennel confit and ancho-guava jam.

Crab crisps and pearled shrimp

BLT

Crab cakes Beachside Tavern Chef Norman Van Aken