Welcome to Eduardo’s Table hosted by Mexican Underground

A journey through mutliple seafood plates from the surrounding Key West Waters
Call (312)428-0834

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About Us

A Place to Embark Upon a Culinary Journey

First and foremost, Eduardo’s Table is an experience.  Come for the extraordinary cuisine, but leave feeling you’ve touched upon something truly magical.  Eduardo not only applies his incredible talent to the freshest ingredients, he also presents each plate to you personally after having prepared it just a few yards away.

You also get to experience ocean-to-table dining in a town known for its fresh seafood.  The seafood that’s expertly served up by Eduardo (with the help of his father if you’re fortunate enough to be in town at the right moment) comes from the market not 20 feet from where you sit.  Eduardo’s Table is located at Eaton Seafood Market, which buys directly from local fishermen and divers right off the boat each evening.  You may literally be eating catch of the day from that very same day!

“After hours at the restaurant” came to be because during the day, the market is busy with customers, fish deliveries, and the general hustle of a busy seafood market that also features a storefront retail space.  Once the market closes doors for the day and seafood sellers go home…it’s time for Eduardo to begin his magic.

A Few Words About Eduardo


In the 90s at Chicago’s Spruce, Eduardo was a member of the opening team led by Chef and co-owner Keith Luce, White House Sous Chef during the Clinton Administration.  He also Worked for Phil Stefani at Tavern on Rush as part of the opening team there.  Those are only some of the stops on his culinary evolution that’s taken him all over the country and of course down to Mexico.

The cooking techniques he learned along the way, combined with his unique approach to creative ingredients and impeccable service have culminated in the experience that is: Eduardo’s Table.

In addition to masterminding Eduardo’s Table, Eduardo is perfecting the recipes for three new hot sauces he plans to launch with Mexican Underground.

Tonight’s Plates

A chef’s tasting of eight courses

  • Key West Pink Shrimp
    Sauteed to perfection and finished with a Catalonian Romesco sauce.
  • Stone Crab
    Oven fried Cappellini pasta with Pico de Gallo and pesto sauces.
  • Lobster Array
    Rich lobster bisque garnished with succulent chilled lobster salad.
  • Vegetarian Offering
    Oaxacan veggie quesadilla with guacamole
  • Seared Diver Scallop
    Brushed with smoked eggplant caviar and bacon lardon.
  • Mussels
    Poached in a curry, cardamom, and coconut broth over rice noodles.
  • Fresh Key West “Catch of the Day”
    Served with Mojo de Ajo and Pico de Gallo sauces, sauteed vegetables, vegetarian rice and beans, supported by a duo of organic tortillas.

Finish with one of the following

Celebration of the Senses

$85.00 plus tax and gratuities

Preparation of menu items may vary with seasonal influence.

~There is a single dinner service per evening that begins promptly at 7:45pm

~ Call for reservations 312.428.0834 ~

~ Available 7 days a week ~

Free Parking Available

Wine Selection

  • Coming soon
    Coming soon

Contact us

Eduardo’s Table

801 Eaton Street
Key West, FL 33040 United States

(312) 428-0834



Get in touch

Email from Eduardo’s table website

Website by Lake View Studios