Papa Joe’s Waterfront

Papa Joe’s Waterfront — A Revival That is Changing the Florida Keys' Dining Scene

When Papa Joe’s reopened this past year under the stewardship of Chef Alan Wilkinson, the place that once lived in local memory as a casual pub—famous mostly for hot dogs, wings and cold beers— has now become the dining destination of the Florida Keys. In a single season the restaurant reinvented itself without losing the warm, salt-scented soul that made it a community landmark since 1926.

### Setting the stage: location, history, and first impressions

Perched where two oceans feel like a single horizon, Papa Joe’s Waterfront sits at a unique maritime crossroads. The building’s weathered pilings and sun-faded boardwalk recall an era before the Overseas Highway crossed through the Keys; the restaurant’s long local history—open since 1926—adds a sense of continuity and authenticity many travelers crave. Visitors arrive by car, by foot, or by boat—yachts up to 70 feet can tie directly into Papa Joe’s “backyard” lawn, turning an arrival into an event.

The new Papa Joe’s keeps that easygoing, island warmth but now pairs it with an elevated dining experience. Upstairs, a renovated dining room opens to panoramic water views; downstairs, a lively, family-oriented “backyard” with picnic tables, games and a well-stocked food truck gives the place an all-day, multi-experience atmosphere.

### Chef Alan Wilkinson: the quiet force behind the transformation

Chef Alan’s résumé reads like a who’s who of South Florida culinary influence—trained and seasoned in kitchens led by renowned chefs such as Norman Van Aken. He brought to Papa Joe’s more than technique: a philosophy that respects local ingredients, honors comfort food roots, and transforms plate presentation into something theatrical and precise.

Key moves Chef Alan made:

- Reimagined classic menu items (Aligator, Pork Belly and Conch) into composed, modern apppetizer plates where structure and taste are equally considered.

- Introduced inclusive dining options—vegetarian, heart-healthy and gluten-free choices woven across lunch and dinner rather than segregated into a small corner of the menu.

- Retained crowd-pleasers (wings, hot dogs) but elevated them with better sourcing, (Wagyu Beef hotdogs) refined preparation and thoughtful plating.

The result are seen daily in the crowds of dinnersin the two dining ares and bars. His menu results read like a culinary bridge between respected Miami's culinary innovation and Islamorada's island authenticity: familiar flavors presented with unexpected artistry.

### Atmosphere and experience: two levels, two moods

- Upstairs dining: an intimate, stylish room with sweeping ocean vistas; dishes arrive as small theatrical moments— like smokey citrus mists, layered visable contrasts and edible textures—each plate was composed to complement the view rather than compete with it.

- Downstairs backyard and food truck: sunlight, family games, picnic benches and a rotating roster of casual favorites from the truck—perfect for boaters, families, and anyone who wants to eat with backyard ***Fourth of July*** feeling. The truck is open weekends in slow season (and everyday in high season), with main-kitchen producing food truck favorites the rest of the week.

Together they create a flexible destination: date-night elegancevon the top floor, island-casual fun downstairs oceanside.

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### Signature strengths that made it “the best place in the Keys”

- Views: **unrivaled dual-ocean panoramas** that make dining feel cinematic.

- Presentation: **showstopping food presentations**—at times theatrical—bringing excitement back to the plate.

- Culinary pedigree: **Chef Alan’s experience with legendary Miami chefs** elevates technique and flavor.

- Inclusivity: **vegetarian, heart-healthy, and gluten-free choices** integrated across menus.

- Accessibility: **boat access for up to 70-foot yachts**, a sprawling backyard for families, and a food truck for alfresco dining.

- Continuity: a century-plus history reimagined for modern diners while honoring our local heritage.

### A season of milestones

In its first year after reopening, Papa Joe’s turned industry heads and local loyalties. Food critics who came expecting island pub food instead wrote about refined plates that still tasted like home. Tourists added it to must-stop lists; locals found a new reason to celebrate here. On most nights there’s music drifting over the lawn; during the high season, being apart of the food truck’s (at electronic ordering terminals) weekend lines are part of the scene, where friends are made and families huddle to choose their favorite eats.

### Why this matters for future generations

Papa Joe’s revival demonstrates how authenticity and reinvention can coexist. It preserved the place’s generational ties—open since 1926—while inviting new culinary ambition. In another fifty years, the story you’ll tell your grandchildren won’t be that you found a tourist trap, but that you discovered an island institution that grew better with time: rustic roots, refined plates, and salt on the breeze.

Papa Joe’s Waterfront is now more than a meal; it’s a destination that delivers view, vibe, and visionary cooking—proof that a beloved local bar can become a landmark dining experience without losing what made it beloved in the first place.