Welcome Back !!
Stopped in for breakfast May 20 2007. The NEWLY reopened Green Turtle is hitting on all cylinders. The place was spotless and welcoming. The small dining room, cap. 63, is very comfortable, even at the hightop tables along the wall full of nostalgic fishing photos.
The namesake breakfast offers the most flavorful bacon and sausage links available.
If you don't have room for the huge sticky buns, do like we did and take one to go. It's just fine microwaved later.
Downside: service was very friendly, but a bit slow, but what the heck, we're in the Keys.
We will definitely be back and look forward to it.
   [20 May 2007 19:51:04]

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     ­Mike   Gatoryates at Bellsouth dot net

Excellent Food & Friendly Service
How wonderfully easy it was to include Sid & Roxie's in my plan to have fish for breakfast, lunch, and dinner while in the Keys.

The "Fish & Eggs" breakfast was tremendous--a beautiful piece of fresh, local snapper lightly grilled (on the griddle) and served with eggs (you pick the style) and marvelous potatoes.

As others have said, the service did seem somewhat slow, but they more than made up for it by delivering fresh, hot plates and attending to our tableside needs for beverages, extra napkins, etc.

I can't wait to drive down again and try out the lunch menu!    [18 Aug 2007 22:46:02]

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     ­Anne   

Weird place
The room is designed around a huge U-shaped bar with two large plasma TVs. There's virtually nowhere to sit where you would not be facing those screens. Like a sports bar, not a restaurant. Food was OK but half of it was served cold. The cold chicken was returned for reheating; result - very hot plate, now warm chicken and thoroughly burnt green beans. Espresso and Cappucino were cold - and returned. Service started out reasonably but as the place filled up, it became a bit frantic. I wouldn't go there again.    [31 Jan 2008 08:30:45]

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Recommended Dishes: tuna tartare appetizer

     ­Don Canty, Ossining, NY   doncant at verizon dot net

Green Turtle Inn gets it right twice in one day
After two days of refreshing myself with the sweet balmy breezes and turquoise waters of the Keys, my uncle suggested a breakfast stop at the Green Turtle Inn. Having sampled several of the “interesting” eateries along the highway, I was certainly ready for offerings of a bit higher caliber than simply seafood from a fryer.

The Green Turtle came through with flying colors. I selected the fish and egg offering, asking that the fish be sautéed and the eggs scrambled wet, along with an accompanying biscuit. The snapper that arrived with my perfectly scrambled eggs was moist and delicate, golden brown and sweetly fresh. The eggs were creamy hot and just done the way I requested. The accompanying hash browns boasted crispy outsides and tender inners, and not the least bit greasy or over salted. All was completed with a moist, flavorful biscuit that would please any biscuit lover. Commenting to my uncle, who was also delighted with his breakfast, I said I would be back this evening with a friend to see if they could pull off dinner as well as this breakfast.

As a side note, I was very impressed with the manager of the restaurant. She wandered from table to table, making sure everyone was enjoying themselves and their breakfast. I noticed that she was politely engaging and eager to speak about the Turtle’s history and future much as someone proud to show their own garden.

I eagerly returned for dinner and was immediately engaged by the hostess who sat us at a very nice table in the main room. The restaurant is tastefully decorated in a classy but unpretentious style that accommodates both business casual and jeans. The room forms a u-shape around the beautiful bar area allowing ample room for patrons and staff to move about. I particularly enjoyed the raised roof in the center offering a surrounding view of the tropical sky. The open kitchen caught my eye. The kitchen staff was busy and things were hopping. The creatively arranged entrees coming from the kitchen were whetting my appetite as we picked up our menus.

As I scanned the well-selected seafood selections, something caught my eye that might be an interesting test of the kitchen -- hangar steak with garlic frites should do nicely. So many patrons will be overloading the kitchen with seafood, and there the lone order of hangar steak will be hanging out like the forgotten thorn on a dozen roses. I placed my order, medium rare and to start with their Caesar Salad.

The salad came out in quick order and nicely presented. Not overly dressed and well balanced. A touch of fresh ground pepper and I was on my way.

Our server returned smartly with our entrees and I was delighted to observe the presentation of my steak. The steak had been cut into quarters and creatively stacked upon the cubed garlic frites that had been molded into a round about an inch high. Upon the steak were slivers of crisp onion that added a gothic spire texture to the top. Very creative work. Even though I could have spent more time admiring this presentation, the longing to taste my steak overtook my senses. As I cut into the meat, I could tell this was going to be very tender. It had been perfectly grilled and the marinade brought forward the flavor of this particular cut of meat very gently. The garlic frites were also nicely finished with just enough garlic to be present and not overpowering.

I can’t wait to visit the Turtle again and highly recommend this one to all.    [25 Mar 2008 14:17:24]

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Recommended Dishes: Hangar Steak and frites, Any of the fish

     ­Agent 45