Harry's Continental Kitchen on Longboat Key

A Longboat Key institution and a mini gourmet empire, Harry’s offers fine globally inspired cuisine in its charming dining room, and also catering services, plus a corner store, deli and wine shop. Located on the corner of Gulf of Mexico Drive and St. Judes Drive, Harry's serves wonderfully fresh and beautifully prepared food — what they call “coastal cuisine” — in a white-on-white dining room and pleasant outdoor patio, serving popular favourites such as their famous Crab Cakes, Chunky Gazpacho, Shrimp-Cargot, Florida Gulf of Mexico Grouper pan seared with tropical risotto and mango gastrique, Roast Duck with wild berry sauce, in addition to their decadent dessert and specialty coffee list including Banana Cream Pie, Chocolate Mousse Cake, Vanilla Crème Brûlée  and popular Key Lime Pie. The bar knows its way around a dry martini, and there are a handful of good wines by the glass, as well as a more extensive list by the bottle. Harry’s incredible creations are available at Harry and his wife Lynn's award-winning restaurant, as well as Harry’s Gourmet Deli & Wine Store which offers gourmet food to-go and through Harry’s Coastal Catering. Delighting diners on Longboat Key for years, Harry's continues to attract a dedicated clientele with a spoonful of love and splash of panache. 

Harry's Bloody Mary

Iced Tea

Warm homemade scones and banana bread

Harry's German Apple Pancake

Ahi Tuna Stack

Grilled Reuben with corned beef, sauerkraut and Russian dressing

Seafood Omelette with crabmeat and shrimps

harryskitchen.com

Harry’s Fish Tacos
Serves 2
Recipe courtesy of Chef Harry Christensen 

Cajun seasoning 
6 oz of local red grouper
Colby Jack Cheese, shredded
Six-inch flour tortillas
Shredded napa cabbage and sliced red pepper, mixed together

Pico de Gallo:
3 tomatoes, diced
1 Anaheim pepper, diced
1 red onion, diced
1 lime, squeezed
Salt to taste

Baja Sauce:
8 oz sour cream
8 oz mayonnaise
1 tbsp minced chipotle with Adobo sauce
1 lime, juiced
2 oz cilantro, chopped
Salt and pepper to taste


Combine each of the ingredients together for the Pico de Gallo and Baja Sauce in two separate bowls, add salt to taste, and set aside. Heat a non-stick skillet on high heat. Dust the grouper with seasoning and sear on all sides until cooked through. Warm tortillas in oven or on grill. To assemble the tacos, place the Colby Jack cheese on each tortilla, top with grouper, then garnish with with Pico de Gallo, cabbage pepper mix and Baja sauce. Serve straight away with a cold beer.