Doris and I recently had the pleasure of visiting the Dragon & Rooster on Duval Street. We were joined by Mike Guzzi and Bella of Key West Spice, and the timing could not have been better. We were there to meet with Scott Taylor, the owner, in preparation for upcoming segments of “Who’s at the Chef’s Table with Chef Dan.” Our time spent at this vibrant new spot was truly memorable, offering a fresh, flavorful perspective on Asian cuisine right in the heart of the southernmost city.

We were warmly greeted by Jordan and quickly seated in the intimate, 30-seat modern bistro. Upon being seated, we were served hot tea, a tradition deeply rooted in Asian culinary history and wellness. It aids digestion, cleanses the palate, and prevents the stomach from absorbing too much fat or tannins, ensuring the body is prepared to receive food optimally—a thoughtful detail that set the perfect tone for our meal.

We ordered drinks to start. Doris had the Lucky Lychee, a blend of sake, lychee, and a hint of ginger served over rocks. It was so outstanding that she enjoyed two. I opted for the Yin and Yang, the most popular non-alcoholic beverage on the menu. This blend of fresh dragon fruit and lychee was remarkably refreshing; it was so good I remarked that I could drink it by the gallon.

For her meal, Doris ordered a shareable Asian Pear Salad, featuring fresh greens in a sesame garlic dressing—a delightful vegan dish. I did not get to taste it, but Doris cleaned the plate and declared it her new favorite at the restaurant. While speaking with Scott, I asked for his personal recommendation, and he pointed me toward the “Rooster Rice” with charred chicken, snow peas, bell pepper, mushrooms, and pineapple. It was a spectacular call—a dish packed with flavor from every direction and an incredible sense of freshness in every bite. Michael joined me in that choice, and he agreed it was a fantastic selection. Meanwhile, Bella was equally impressed, as she could not get enough of the tender chicken.

FOMO: To conclude our visit, we dove into dessert and thoroughly enjoyed the Pineapple Ginger Crème Brûlée, caramelized with candied pineapple and ginger. It was an interesting, vibrant twist on an old classic that provided the perfect finish to our experience.

A New Chapter in Key West Dining

January 2026 marked the grand opening of Dragon & Rooster, occupying the corner of Angela and Duval Streets. Owner Scott Taylor, a staple of the Key West culinary scene since opening Kaya Island Eats in 2011, took a unique approach to this new venture. In a departure from his usual operations, Taylor collaborated with executive chef Chris Gaskill, a Marathon High School graduate. Bringing a fresh perspective and a hands-on approach to every dish, Taylor ensures that almost everything on the menu is prepared in-house, blending creative ideas with Gaskill’s long-standing experience to deliver a flawless dining experience.

The bistro features a menu that elevates staples like pho, fried rice, and ramen with a unique twist and visual pop. Beyond the meat-centric dishes, the menu is remarkably inclusive, offering a wide array of vegan and vegetarian options that do not compromise on complexity or flavor. From the “Dragon Rice” with shrimp and pork belly to the artistic “yin-yang rice”—featuring jasmine white rice and Chinese forbidden black rice, topped with fried fish and a Thai herb sauce—the menu is designed to excite the senses. For those who want to test their heat tolerance, the special “Dragon Section” offers a perfect challenge for spice lovers.

If you are looking for an exceptional Asian-inspired meal while exploring the streets of Key West, Dragon & Rooster is a destination that captures both heart and flavor. We look forward to returning to explore more of the menu and sharing the full story on our upcoming video feature.

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