Islamorada restaurant Kaiyo Grill logo. Located in the heart of the Florida Keys.


Nestled in downtown Islamorada

in the Heart of the Florida Keys.

Chef's Choice - Recipes 

Feel Like a Chef!


Your friends and family will want to know your secret. Shhh. You don't have to tell them you got your new recipe from the Islamorada restaurant where the food is being hailed as " insanely delicious". Just smile and serve dessert.

At Kaiyo Grill, we'll keep sharing recipes, and you keep your secrets. We won't tell.

Now, get in the kitchen and create culinary wonder.

At Kaiyo Grill, an Islamorada restaurant we feature recipe for you to try at home.








All I could say after

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At Kaiyo Grill, an Islamorada restaurant we feature recipe for you to try at home.






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At Kaiyo Grill, an Islamorada restaurant we feature recipe for you to try at home.







Loaded Focaccia Bread
This is a crowd pleaser! Perfect as an appetizer for casual get-togethers or as a fancier bread with dinner. 

1 lb. 2 oz. white
bread flour

1 T dried basil

1/2 tsp sugar

2 tsp dry yeast

2 tsp salt
1 1/4 cups lukewarm water

2 T olive oil


14 oz. cherry tomatoes

1 T olive oil

8 oz. diced pancetta

4 T fresh chopped basil 


Place the flour,dried basil, sugar yeast, and salt in a bowl. Combine the water and olive oil and mix with the dry ingredients to form soft dough. Turn dough out on to a lightly floured counter and kneed for 10 minutes or until the dough bounces back when pressed with your finger. Place the dough in a lightly oiled bowl and cover with plastic wrap. Leave bowl in a warm place for 1 hour. While dough is rising preheat oven to 275 degrees. Place the tomatoes on a baking sheet sprinkle with olive oil and salt n pepper to taste. Bake in over for 20 to 30 min until tomatoes are soft. When tomatoes are done increase oven to 435 degrees.

Remove the dough from the bowl, and gently knead again briefly. Shape into a rectangular shape and place on a
lightly olive oil rubbed baking sheet. Turn the dough over to oil both sides. Make rough indentations, using your fingers in the dough. Top with tomatoes, Pancetta, salt and pepper to taste. Leave bread out for 10 minute to rise. Bake for 15 to 20 minutes, or until golden brown. Drizzle with olive oil and top with fresh basil.
Serve warm.

Rack of Lamb
An elegeant presentation that is of medium difficulty but worth the effort! 

1 rack of lamb, frenched *(about 1 1/2 pounds)
3/4 tsp salt

1/2 tsp freshly ground black pepper

1 T vegetable oil

2 T whole grain mustard

2 tsp minced garlic
1/4 cup seasoned panko bread crumbs
1 spring of fresh rosemary

1 T grated Parmesan 


Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding. 

Preheat the oven to 450 degrees F.

Using the back of a spoon spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner. In a small mixing bowl combine the panko breadcrumbs, chopped fresh rosemary and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture
evenly all over the lamb, pressing so that the crumbs adhere to the meat.  

Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve. 

Finish lamb with a Chimichurri sauce. 
Serves 4-6 


Chimichurri Sauce
Chimichuri sauce originated in Argentina. It is widely used in Mexico, Uruguay and Colombia as topping for grilled meats. It's mintyand savory flavors are a nice finish for the lamb.

1/2 cup fresh mint, packed
1 clove garlic pressed or finely minced
1 small shallot
1/2 cup fresh parsley
1/4 cup champagne vinegar
1/4 cup olive oil
1/4 tsp salt
1/4 tsp of garlic pepper seasoning
1/2 lime, juiced


Prepare while lamb is roasting. Blend all ingredients together in food processor, emulsifying oil at the end.
Drizzle over meat.

Lobster Mashed Potatoes

These are too good. We mean it. Make've been warned!
At Kaiyo Grill Chef Matt pairs these with this signature dish, Drunken Scallops.  Come on in and try it.


4 medium to large Yukon potatoes, peeled and cut into chunks

2 bay leaves

1 pound lobster meat
2 T grape seed oil

1 tablespoon unsalted
butter (to sauté lobster) plus 1/2 pound butter, for the potatoes

Salt and freshly ground white pepper

3 ounces soft, herbed cheese

1/4 cup chopped fresh chives

(Chef recommends using boursin cheese for the potatoes)


Boil the potatoes with the bay leaves until the potatoes are tender. While the potatoes are ooking, sauté lobster meat in oil and butter until it is no longer translucent, and set aside. Drain the potatoes well and discard the bay leaves, then mash the potatoes. Using a potato masher, add in ½ pound of butter and salt and white pepper. Fold the lobster meat into the potatoes along with the herbed cheese. 

Serve and wait for blissful praise.




Visit our recipe archives for more great recipes from the kitchen at our Islamorada restaurant!


If you're here in the FL Keys enjoying an Islamorada vacation or will visit soon; please explore our Menus and our Wine List to read about what's cooking at our Islamorada restaurant, Kaiyo Grill.