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STAYCATIONS
VACATIONS
OUR READERS LOVE TO TRAVEL
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By Rafa Carvajal
THE PERRY HOTEL
in Key West
ll of us need to take a vacation every once in a while to get some rest and break away from the stress of our daily lives. The Perry Hotel in Key West is a great destination to enjoy a relaxing staycation and delicious dining. This new 100-room boutique hotel opened its doors in May of this year on the private, brand new state-of-the-art 220slip Stock Island Marina in Key West, which is the largest deep water marina in the Florida Keys. Key West is open for business and welcoming back tourists from around the world, after having recuperated from the impact of Hurricane Irma. The Perry Hotel's design was inspired by the industrial history of Stock Island, blending smooth wood finishes with rustic metal details and paying homage to Stock Island's iconic maritime heritage. Key West's working boatyards, fishing fleets and marinas are reflected in the hotel's interior design by combining sharp, rugged elements with warm, ocean-inspired touches, which honor the history of working fishermen who sought refuge from the weather in Stock Island's Safe Harbor. The Perry's guest rooms are spacious and have private balconies and relaxing waterfront views. You can also dine at The Perry's two "boat-to-table" seafood-driven restaurants, Matt's Stock Island Kitchen and Bar and The Salty Oyster Dockside Bar and Grill. These delicious eateries offer classic Key West comfort food with innovative culinary twists.
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PHOTOS PROVIDED BY THE PERRY HOTEL
DESTINATIONS
During my stay at The Perry Hotel, I relaxed poolside by its marina, enjoyed delicious dining at both of its restaurants while sipping on yummy craft cocktails, and experienced a couple of fun adventures which included paddleboard yoga with Lazy Dog tours and a Namaste Eco Tours' snorkeling trip on a sailboat. I also ventured out for dinner at Hogfish Bar & Grill, a true locals spot in Stock Island that specializes in fresh seafood straight from the local boats, and Thirsty Mermaid, a delicious Key West eatery that features fresh local seafood, a broad selection of oysters from the East and West Coasts, and a full raw bar. Staying at The Perry Hotel allows you to take the hotel's shuttle into Key West and experience everything the City has to offer, and then return to the serenity and relaxation of a beautiful boutique hotel with excellent food and beverage offerings.
TROY TALPAS
Rafa Carvajal: Tell our readers about The Perry Hotel Key West. Troy Talpas: The Perry opened this May on the private 220-slip Stock Island Marina just minutes from downtown Key West, with an inI sat down with two key members of The Perry Hotel's staff to learn more about the hotel and its dustrial-inspired design that pays homage to the restaurants, General Manager Troy Talpas and Executive Chef Kalen Fortuna. area's fishing history, telling the story of a bygone era where shrimpers and fisherman were the only ones frequenting Stock Island. Today, it's becoming a haven for the modern traveler who's in search of a sophisticated escape that still celebrates Key West's local roots. RC: What differentiates The Perry from its competitors? TT: The Perry's marina-front location is set apart from the noise and crowds of Key West, its modern, industrial design, and food and beverage that goes far beyond that of your average hotel restaurant make our property really stand out as a trendsetter within the local community. The majorities of our excursion partners are based right out of the Stock Island Marina, so the experiences we're able to offer are very local and can be curated to suit each and every type of traveler.
PHOTOS BY RAFA CARVAJAL
RC: What are The Perry's main amenities? TT: In addition to spacious guest rooms with private balconies and waterfront views, The Perry features two seafood-driven restaurants – Matt's Stock Island Kitchen & Bar and The Salty Oyster Bar & Grill, a pool deck with two fire pits, shuttle to Old Town Key West, on-site parking, and direct marina access. Within the 42-acre Stock Island Marina Village complex, our guests also have access to two dog parks, local artist studios, additional restaurants and a soon-to-open distillery. RC: Describe The Perry's design to our readers. TT: The Perry's award-winning architecture and design represent the iconic industrial maritime heritage from which Stock Island has developed with a nod to Key West's tradition of working waterfronts, fishing fleets and marinas. The property's interior design blends sharp, rugged elements with warm, ocean-inspired touches to evoke the story of fishermen who once sought refuge in Safe Harbour. Blaire Warner of the Denver-based design firm, and Johnson Nathan Strohe designed the interior public spaces. The South Florida-based design firm, Casa Conde & Associates, designed our guest rooms.
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RC: Describe the guest rooms at The Perry. TT: The Perry features 100 guest rooms and suites with private balconies and waterfront views. Rooms feature nautically inspired artwork handmade by local artists and top-of-theline, eco-friendly in-room products. Some of our suites have balconies so spacious they can double as an event or meeting space. We also have pet-friendly rooms that feature amenities like direct outside access along with outdoor showers to make traveling and enjoying Key West with your pup easier and more enjoyable. RC: Describe The Perry in three words. TT: Industrial, intimate and destination-driven. RC: What do you think guests enjoy most about staying at The Perry? TT: The ability to experience Key West and Stock Island from an authentic, local perspective and having a tranquil escape that still offers easy access to destination attractions. Guests also always rave about the cuisine at Matt's and Salty Oyster. Our restaurants attract the local market as well. I can't tell you how many times we've heard guests say that our food is so much better than the hotel restaurants they're used to. RC: What tours does The Perry offer for guests? TT: We work with more than a dozen local excursion partners to offer everything from snorkeling, sailing and scuba diving to kayaking eco-tours, stand-up paddleboarding excursions and any kind of fishing trip your heart desires.
RC: Describe the marina to our readers and explain how comprehensive it is. TT: Stock Island Marina Village is a newly developed private marina. With 220 slips and state-of-the-art floating docks, it's the largest deep-water marina in the Florida Keys, with the ability to accommodate vessels up to 300 feet in length. All marina reservations include dockage, water, pump-out and access to amenities that offer guests an authentic Stock Island experience with all the comforts of home. Our marina guests have access to amenities that include private bathhouses, laundry facilities, an organic community garden, dog parks, a fully-equipped fitness center, a Captain's Lounge with leather seating and flat-screen TVs, and frequent complimentary shuttle service to downtown Key West.
"THE PERRY'S AWARD-WINNING ARCHITECTURE AND DESIGN REPRESENT THE ICONIC INDUSTRIAL MARITIME HERITAGE FROM WHICH STOCK ISLAND HAS DEVELOPED WITH A NOD TO KEY WEST'S TRADITION OF WORKING WATERFRONTS, FISHING FLEETS AND MARINAS." - TROY TALPAS
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PHOTOS PROVIDED BY THE PERRY HOTEL
RC: How does the marina enhance what The Perry offers guests? TT: Our marina-front location allows us to offer excursions that leave right from our docks, which is a huge benefit for guests who stay with us. Excursion partners such as Namaste Eco Tours and Sail When & If are more than just our partners, they are our friends and the crux of the local Stock Island community. When they're not out on the water, guests can walk along the marina to admire vessels ranging from the small sleeper boats that line Coconut Row to celebrity-owned mega yachts. This also offers our guests the opportunity to rub elbows with locals, many of which live aboard houseboats in our marina. This creates a true sense of community for an authentic destination-focused getaway.
KALEN FORTUNA Rafa Carvajal: Tell us about the two restaurants at The Perry: Matt's Stock Island Kitchen & Bar and Salty Oyster Dockside Bar & Grill. Kalen Fortuna: Matt's Stock Island Kitchen & Bar is our full-service restaurant located at The Perry Hotel Key West. Matt's features an awesome indoor bar and an outdoor lounge area with seating around two fire pits that overlooks our waterfront marina, as well as indoor and outdoor restaurant seating along our boat-lined waterfront. The dining room is inspired by Stock Island's fishing history with a mix of reclaimed farm wood walls, concrete and reclaimed teak wood floors and industrial metals. Matt's also features an open kitchen and raw bar. Seats in front of this open kitchen area have quickly become popular, as they give guests a chance to dine while interacting with our culinary team. The Salty Oyster Dockside Bar & Grill is a casual outdoor bar and grill with seats right along the marina. It's a great gathering place for both guests and locals – you can watch boats going in and out of the marina while enjoying great food, craft beer and cocktails. The wrap-around bar is a great spot to kick back with friends have an ice-cold draft, watch sporting events on our large TVs, or listen to live music.
PHOTOS PROVIDED BY THE PERRY HOTEL
RC: What type of cuisine can diners enjoy at each restaurant? KF: Matt's features a menu of American coastal comfort food with an emphasis on local seafood. We pull seafood right off the boats as they dock – it doesn't get fresher than that! We also have an incredible raw bar selection, including our signature Admiral Tower served out of a metal tackle box, in addition to Key West classics with a twist like our Key Lime Dusted Fried Chicken. Dishes from ceviches and crudos to smoked BBQ ribs are meant to be shared, so everyone can get a taste of the many flavors. At Salty Oyster, we're known for our fresh Peel & Eat Key West Pink Shrimp and other great waterfront bar bites. Everything we use at both restaurants is made from scratch, down to our signature "Squealer Burger," which has cheese baked right into the patty and people love it! RC: What are the three most popular dishes with diners at Matt's Stock Island Kitchen & Bar, and at Salty Oyster Dockside Bar & Grill? KF: At Matt's, I would have to say our Key Lime Dusted Fried Chicken; Crab Beignets with old bay aioli – a huge favorite among locals; and our signature Clam Chowder, which is filled with heaps of fresh clams. Matt's breakfast menu is an amazing way to start your day with favorites like our Lobster Eggs Benedict, Banana Bread Pancakes, and our ever popular Guava & Cream Cheese French Toast. At Salty Oyster, definitely "The Squealer," local Blackened Mahi Sandwich and our Peel & Eat Key West Pinks or Shrimp & Oyster Combo.
Photo by Rafa Carvajal
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RC: Why do you think diners love those dishes the most? KF: I think the guests can really taste our commitment to freshness and flavors. We want people to relax and have a gathering with friends. Our seafood arrives every morning and we are sourcing the best produce we can find. RC: What are your personal top three favorite dishes at each restaurant? Why? KF: I love The Squealer. We use a house blend of three meats, cheese and bacon, and make a crispy, griddled burger that oozes cheese when you bite into it. It's crazy good. I also really love our Fried Chicken. We do a killer buttermilk dill brine, then use a pressure fryer to get really juicy meat with a crispy outside, while ensuring the chicken stays tender and juicy. The citrus dust on top brings it to a whole new level. You also have to try our Snapper Tacos. We do a 'minuta' cut on the sapper leaving the skin and tail on. It's served with tons of cilantro, avocado, Poblano sauce and taco toppings. Grab a grilled corn tortilla and build it the way you like it.
RC: Tell us about the cocktail program at Matt's Stock Island Kitchen & Bar and your wine selection. KF: We have put a major emphasis on the beverage program at both restaurants. We have an extensive craft menu of both cocktails and beers. We offer 24 different tap beers on the property, and we are excited to be announcing our own proprietary craft beers being brewed only for us arriving this December. We have a craft cocktail menu at Matt's made with the freshest ingredients; our Key Lime Martini and Hemingway Daiquiri are a couple of examples. We have a tap wine system with high quality wines by the glass served in the most eco-friendly way. Some of our features are Chalk Hill Chardonnay, Cliff Lede Sauvignon Blanc, Farmstead Cabernet Sauvignon and Saintsbury Pinot Noir, to name a few. We have a broad wine list for bottles and a great selection of champagnes and sparkling wines from Veuve Clicquot, Laurent Perrier Rose and Moet Chandon Brut.
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PHOTOS PROVIDED BY THE PERRY HOTEL
RC: Describe Matt's Stock Island Kitchen & Bar, and Salty Oyster Dockside Bar & Grill in three words. KF: Matt's: Rustic, shared and memorable; Salty: Buzzed, bites and friends.
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Loving Las vegas!
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