Old Key West has been one of my favorite resorts on property ever since I discovered it. It has such a warm, welcoming, small town feeling. Not the least of which is due to the familial embrace of Olivia’s Cafe, the resort’s only table service restaurant.
If you’ve never been, here’s the deal: the walls of the eatery (and the foyer leading into the eatery) are completely and totally covered with candid photos of the families who call the DVC villas home. Inside, it even feels like a local diner–that one you go to every Sunday after church, where they bring you your beverage of choice before you’ve even removed your coat. You know what I mean.
Today, I’m going to share food and photos from a few different recent visits. Let’s start with breakfast:
First up, the Breakfast Cuban, which is a favorite of Dan’s. The grilled cuban roll is loaded with eggs, pork loin, ham, swiss and tomato and it’s … pretty much a meat-lovers breakfast sandwich turned up to 10.
The real treat on any plate at Olivia’s is the breakfast potatoes. They’re, like, simultaneously crispy and creamy. They’re warmly spiced and a little cheesy and all delicious.
I’ve also ordered the Banana Bread French Toast. I’m a big lover of French toast. This one comes with banana-rum sauce and coconut cream. And of course, I ordered it with ham (it felt authentic). It was good, for sure, but not mind-blowing. It’s probably the least exciting thing I’ve eaten at Olivia’s.
I also love Olivia’s for dinner. First thing’s first: The pineapple-coconut bread. With butter. I don’t think it’s the same bread from Ohana, but it’s close very similar. And either way, it’s damn good. Buttery and creamy and sweet. And I totally love that it’s served on a well-loved cutting board. So very homey.
During one visit, my companion and I split a bowl of delicious chili–full of crunchy fresh produce and velvety sour cream–as well as an order of the totally addictive conch fritters. These are slightly chewy deep-fried magic, and I especially love the “key lime” mustard dipping sauce. They’re the perfect bar food. We also ordered an Olivia’s House Salad, which is topped with orange segments, avocado and a citrusy vinaigrette. Mmmm …
On another evening visit, my companion and I ordered the pan-seared sea scallops with creamy polenta, asparagus and a prosciutto crisp. We shared the entree, and the kitchen was so kind: They split it onto two plates for us! Cute!
After dinner, of course, comes dessert. On one of these trips, I ordered the no sugar added lemon pound cake with seasonal berries. Which is a really odd choice, if you ask me. Not sure what I was thinking, but the cake was moist and the whipped cream had a great texture.
But, of course, the main reason to go to Olivia’s is the Key Lime Tart. The thick, sweet crust, filled with a rich, thick tart and tangy lime filling … ugh. It’s pretty much one of my favorite desserts ever. I dream about the thick, almost crisp graham cracker crust. It has the perfect ratio of crust to filling. And the bruleed meringue adds just the right about of light, creamy deliciousness to the party.
The first time I came to Olivia’s I wasn’t staying at OKW … I came for the food. I heard it was worth the trip. And I fell in love with the resort and its atompsphere. I come back again and again for the hometown feeling and the hometown cooking. I’m giving it a big thumbs up. My only complaint? They’re not open for lunch!
Have you ever dined at Olivia’s? Let us know in the comments!