Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Key West Recommendations


steveindenver

Recommended Posts

steveindenver Contributor

I am traveling to Key West in April and wondering if anyone has any recommendations for where to eat? I'll bring some food with me for the hotel for snacking (cheese, rice crackers, nuts, peanut butter), but for daily lunches or dinner, just wondering if anyone has recommendations? The few postings I found on this topic were quite old. I appreciate your help!

  • 1 year later...

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Bella001 Explorer

I am traveling to Key West in April and wondering if anyone has any recommendations for where to eat? I'll bring some food with me for the hotel for snacking (cheese, rice crackers, nuts, peanut butter), but for daily lunches or dinner, just wondering if anyone has recommendations? The few postings I found on this topic were quite old. I appreciate your help!

We are going in May and I was wondering the same thing! Please let me know what you find after you get back. We are renting a house w/ a kitchen. Good luck!!

Lisa Mentor

Google Key West Restaurants...but do it quickly. Google will shut down at will tomorrow in protest (watch your news tonight) B)

Cathey Apprentice

Try - TripAdvisor.com they have a few restaurants listed with reviews. Also on the way down there is a Public's food store in Marathon and just before Islamorada. Let us know how your trip goes. We are going later this year for a week.

  • 2 weeks later...
Duhlina Apprentice

Key West is our favorite vacation destination on the planet! We LOVE it there. That being said, I haven't visited since I've been diagnosed but in all honesty I don't think you'll have ANY problems. There are SO many good restaurants and so much seafood available. I know the next time we go I don't even feel the need to research beforehand where I can eat.

For happy hour to go Alonzo's A & B Open Original Shared Link which is right on the water. During happy hour the appetizer list and drinks are 1/2 price. We also LOVE the Schooner Wharf Bar Open Original Shared Link The last time we went our favorite place was Mangia-Mangia. They make their own pasta, but I just looked at their menu and there are plenty of gluten free options available too Open Original Shared Link

You can also go to the Eaton Street Fish Market and order whatever you want out of the case and they will prepare it for you. Last time we were there I got several stone crab claws and pink shrimp and took it back to our room and stuffed my face. Open Original Shared Link

If you're looking for a place to stay I can't recommend the Key West Bed & Breakfast highly enough. We won't consider staying anywhere else. My husband has stayed there at least a dozen times over the years. Open Original Shared Link

Hope that helps!

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,744
    • Most Online (within 30 mins)
      7,748

    jude T
    Newest Member
    jude T
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.