Matt's Stock Island Kitchen & Grill

Reviews

Name: Julie Kushel 
Occupation: Wine Consultant
Lives In: Key West
Restaurant Pick: Firefly
Reviewed: Matt’s Stock Island

I decided to head over and have lunch instead of dinner. Parking was easy which is not usual when a restaurant is adjacent to a hotel. Dog friendly which was a plus, because I decided to bring my Brussels Griffon along. It was hot and humid outside, so no one was seated out there, even though you are overlooking the marina with a slight breeze, The manager offered seating at the bar or in one of the thigh tops in the bar area. I very impressed and appreciative the fact that I had my dog and was not limited to sitting outside with the heat. Major plus. Service was very good. The server was friendly and came over a few times to see how everything was. I loved the ambience. It was as if you were almost in a very big city type bar because of the cement floors, and the large open glass wine room. The fixtures on the wall were unique with wooden flare that had different fish style artwork. I Really enjoyed seeing the specials in very large lettering right over the kitchen. The dining room is very spacious, but still had an intimacy about it so you can still have a conversation. Not noisy at all. Another server, I had asked about the fish specials. I asked if they were caught daily. She said they are local and they change the fish special about 3 days. The wine list had all varietals that you can ask for which accommodates all of the food choices. The desserts were too many so I tried a local favorite.. Key lime Pie. I loved the 10 and 20-dollar summer menu that have 3 courses. Great opportunity to allow people to have a bite of everything and have a reason to come back. The server was just so sweet, and because she knew I lived in Key West, I was not prepared to see a local discount.,’ which was a perfect end to a great lunch. Truly a great experience, and my dog agrees.

Name: Randy Pekarik 
Occupation: Investigator
Lives In: Key West
Restaurant Pick: Frank's Grill
Reviewed: Matt’s Stock Island

The restaurant is located in a new hotel which is beautifully decorated. Both of the ladies liked their food. Mine was okay. Nancy and I had to order several of the items without pork belly which was part of the listed ingredients.

Name: Margit Bisztray 
Occupation: Business Owner
Lives In: Key West
Restaurant Pick: Matt's Stock Island
Reviewed: Matt’s Stock Island

We were dropped off by uber, the lobby you pass through sets the tone: Great style. It’s very industrial and modern but with local art, edgy sculpture, historic black and white photos. Very “Keys” Mix of people at the bar- the boaters, fisherman, yacht-types, colorful characters. Love the daiquiri with grapefruit juice- FRESH! We felt instantly attended to-host, server, guy pouring water (busboy, he was very attentive, too!) Server remembered us + what we ordered last time. Seafood very fresh- the mahi ceviche, king salmon preparation of the day. Salmon was medium, just right + the baked potato was dreamy, homemade “cheeze whiz” sauce to mash into it. Presentations are playful here (the seafood tower comes in a vintage tackle box for example, so it’s serious in the sense of taking quality + cooking seriously, but also playful. There’s definitely a deep-south direction to the food (equals yummy corn muffins!) and if I had any complaint it’s that there seems to be bacon or pork belly in EVERYTHING! You can ask for some things without though (as I did with the baked potato). Never felt rushed at all but they pace things well, so if you arrive hungry as we did, you don’t stay that way for too long. Linger + enjoy the cozy fire pits!

Restaurant Information