South Of The Seven Restaurant
South Of The Seven restaurant is a welcoming atmosphere where the locals go for consistently great food and often changing options.
South Of The Seven Restaurant is located off the beaten path of Key West. Just up the road (US1) at mile marker 17, right at the legendary blinking light on Sugarloaf Key. This Lower Florida Keys restaurant is very easy to find but will require a car or UBER to take you there if staying in Key West. This is a higher end restaurant open on Tuesday through Saturday closed on Sundays and Mondays. They have limited outdoor seating and a nice, relatively open and very welcoming air conditioned atmosphere inside. There is also a very nice bar with additional seating. The creativity of the interior design is a tropical shabby chic artsy vibe with a nod to the scenery of the Lower Keys Flats Fishing. One of the greatest features of this particular location is the gorgeous water view through the large windows that dominate the space.
Call ahead to ensure availability. A great place for couples, groups, date night and special occasions.
Pricing
$ $ $ $ $
Service
10/10
Atmosphere
9/10
The Food
9/10
17075 Overseas Hwy, Sugarloaf Shores, FL
South Of The Seven Cuisine
South Of The Seven offers a varied cuisine. As Chef Paul says, it is stuff he likes to cook and eat himself. So, you will see great cuts of meat, including a Tomahawk steak as well as local seafood. It is a mix of Greek, Asian, and Creole flair; a true fusion of tastes.
South Of The Seven - Review
South Of The Seven Restaurant has a diverse menu that changes with the season and product availability.
Chef Paul and Kris sent out a sample of potato and scallion soup and a sample of gumbo as well for us to try. The gumbo was very good, but we both really enjoyed the potato soup which was a special.
To start, my husband ordered the duck wings. Because he does not enjoy spicy things, they brought them out with the sauce on the side which we very much appreciated. The sauce was really delicious, both sweet and spicy. The wings were slightly dry but very tasty, and the sauce certainly amped up the flavor.
In the past we have had the duck burger which was amazing, and we hope they bring it back eventually. It had everything that you could want on a burger, and it was prepared perfectly, and while it was juicy it was not greasy.
Entrees are served with a house salad, or you can upgrade to a caesar salad. We both went with the house salad, mine with blue cheese dressing and Steven’s with ranch. Both were delicious.
This time my husband and I both went with steaks. While we still did not try the tomahawk, Steven did order a ribeye and I got the filet smothered in blue cheese. Both steaks were ordered medium and most importantly, they were also served medium, along with mashed potatoes and roasted carrots, onions and green beans. The ribeye came with a side of horseradish and the filet with pan roasted gravy. Both steaks were very good quality and we enjoyed them a lot. Honestly, they did not need the gravy or the horseradish as they were amazing on their own. The potatoes were the perfect compliment. I loved the roasted veggies and ate nothing mine and my husband’s as he is not a cooked veggie kind of eater.
For dessert, Chef Paul suggested the cobbler and the pecan pie. Both were great suggestions. I am a sucker for fruit desserts so I absolutely loved the peach cobbler. It was just sweet enough, and the melting ice cream added a richness to it. The pecan pie was really decadent with the addition of chocolate, coconut and ice cream. A great option and a nice departure from the typical pecan pie.
Service was wonderful, and presentation of all of the dishes was quite nice. It is offseason for us now, so the restaurant was not as busy as usual. It made the dining experience more pleasant as it can get a bit loud with the acoustics when there is a full house.
About The Food
Appetizers
Lots of options here. Chef Paul has some things that remain on the menu, but he often changes things out, so what is posted here now may be gone on the next visit.
French Onion Soup features onions that they let caramelize for hours!
Chicken and Sausage Gumbo is very popular here. Many of my friends come to this restaurant specifically for the gumbo which is rich and dark and served over rice.
Tuna Poke marinated sushi grade yellowfin with Avacado, scallions and sesame rice.
Buffalo Snapper Collars – basically a fish version of a buffalo wing…Yum!
Artichoke and Spinach Spread – the rich and creamy dip is served with house made toast and is a favorite appetizer of mine.
Asian Spicy Pork Lettuce Wraps, perfect for the low carb dieters looking for something tasty.
Spicy Duck Wings – These are fried and served with a sweet chili sauce and ranch dressing. A tasty upgrade to the traditional buffalo wing.
Asian Bao Buns Sliders, with a choice of pork belly or shredded duck.
Beneli – a Greek pizza with a vegetarian and a meat option.
Entrées
Again, depending on what is available and popular, things on the menu change on occasion. But you can count of quality cuts of meat that Chef Paul fights to get to make sure that the restaurant is serving the best of what is available and fresh local seafood to always be a part of the menu here.
Golden Tilefish with Blue Crab – tilefish oil s fish that you should try if you never have. It is a deep water fish and very tasty.
Swordfish with lemon caper sauce is locally caught and served with mashed potatoes and veggies.
Noodle Bowl – your choice of vegetarian, shrimp, or pork belly.
Shrimp and Lobster Cannelloni – house made pasta filled with garlic and cheese and served with a vodka sauce and spinach.
Shrimp Curry with Jasmine Rice – also available with just veggies and no shrimp if you prefer.
Pecan Crusted Chicken – chicken is stuffed with blue cheese and bacon and served with a creole sauce mashed potatoes and veggies.
Mushroom Ravioli – a mix of mushrooms served with a goat cheese cream sauce.
Whole Mangrove Snapper fried Thai style and served with a chili sauce on a bed of jasmine rice.
Meatloaf made with ground short robs, brisket, chuck chorizo and poblano peppers, served with gravy, mashed potatoes and roasted veggies.
Stuffed Pork Chop with cheese, spinach and sausage, served with mashed potatoes and roasted veggies.
Ribeye – see review above!
Filet Mignon with Blue Cheese – See review above!
Kan Kan Chop – brined, roasted and fried served with a Korean BBQ glaze, kimchi, jasmine rice, lettuce, pickled veggies, and bao buns. This plate was a show stopper to see!
Tomahawk – Another show stopped to see. It is 55-60 ounces of bone in beef!
Desserts
Besides a slew of dessert martinis such as Espresso, Chocolate Espresso, Tiramisu and Pistachio, there are a few house made desserts as well.
Chocolate Bourbon Pecan Pie – this twist on a classic incorporates bittersweet chocolate and coconut, and is then topped with a scoop of rich vanilla ice cream.
Drunkin’ Rum Cake – a buttery cake soaked in a butter rum sauce and topped with fresh whipped cream.
Southern Peach Cobbler – sweet peaches backed in a buttery dough, served warm with a scoop of vanilla ice cream.
Six Layer Chocolate Fudge Cake – chocolate decadence on a plate here people!
Fun Notes
I got a chance to explore Chef Paul’s kitchen. He was kind enough to give me a tour of this massive hotel style kitchen. It went on for miles and was spotless!
Owners Chef Paul Kapsalis and Kris Kubik have been in the restaurant business for many years even before opening South of the Seven. They truly enjoy sharing the food experience with their diners.
South of the Seven is a reference to being located in the Lower Florida Keys, South of the Seven Mile Bridge.
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