What sets Salt + Ash apart is its genuine farm-to-table approach. Ford's Farm, the chef's six-acre passion project in Homestead's Redlands area, was established just last year and sits about 90 minutes from Duck Key. In a dining landscape where "locally sourced" claims often fall short, Ford helps grow the goods himself, spending many mornings harvesting ingredients that will appear on plates that evening. This is why when Salt + Ash invited New Times to try the dishes firsthand, we took it upon ourselves to give you an exclusive first taste.
A seafood tower that was generally unimpressive for the Florida Keys, but the sauces took it up a notch
Photo by Olee Fowler
From Cacio e Pepe Cheese Puffs to Seafood Towers
The cacio e pepe cheese puffs arrived first — light, airy bites topped with shredded parmesan and that balance cheese puff comfort with an almost biscuit-like texture, served with bread and butter pickles that served as a nice counterbalance to the richness of the dish. The Key West pink shrimp followed, sliced and wrapped in what appears to be rice crackers, topped with charred shishito peppers, and finished with a sambal emulsion and bright lemon.A seafood plateau combines lavender-smoked oysters, Key West shrimp, coconut tuna ceviche, marinated clams, and ghee old bay crackers across two tiers. While seafood towers have become standard luxury restaurant fare nowadays, this one differentiates itself through house-made sauces — particularly the bright, herbaceous dilly green sauce that outshines traditional sauces.
The charred maitake pizza demonstrates the "ash" part of the restaurant's name with its intensely blistered crust and perfectly charred mushrooms.
Photo by Olee Fowler
From Soil to Plate
Ford Farm tomatoes showcase the benefits of true local sourcing — bright, flavorful heirlooms served with stracciatella, Asian pear, za'atar, scattered herbs, and basil oil with grilled bread. The sun gold variety delivers sunshine-sweet notes, while the "Indigenous Everglades" tomatoes — tiny raindrop-shaped morsels that Ford describes as a "flavor bomb" —offer freshness that only comes from hyperlocality and minimal travel time.The poached Florida wahoo crudo had a flavor profile that almost reminded us of a Greek salad, with charred cucumber vinaigrette, farm-fresh cucumbers, beans, pickled farm tomatoes, and herbs building layers of flavor atop exceptionally fresh fish. The yuzu buttermilk dressing provides the tangy richness that ties everything together with subtle dill undertones. It was certainly the most unexpected dish of the night.
A charred maitake pizza demonstrates the "ash" part of the restaurant's name with its intensely blistered crust and perfectly charred mushrooms. The bubbled edges maintain structural integrity while offering just the right amount of chew, with garlicky undertones and surprising citrus notes cutting through the mushrooms' earthiness.
The butternut squash agnolotti showcases chef Ford's sophisticated approach to comfort food.
Photo by Olee Fowler
Steak Frites, Charred Cauliflower, and a Florida Key Lime Ending
The butternut squash agnolotti captures that elusive balance between salty and sweet, with orange jam, brown butter, crispy sage, charred maitake, and aged parmesan, showcasing Ford's sophisticated approach to comfort food. The olive oil-poached swordfish is served with white bean puree, Sicilian olives, charred peppers, and fennel pollen; while well-executed, it stands as the least memorable dish of the night among an otherwise stellar lineup.The steak frites deliver koji-marinated picanha cooked to textbook medium-rare perfection. Though modest in size, each bite offers rich, decadent flavor that satisfies any carnivore-fueled cravings. Herb shoestrings and creamy cognac peppercorn sauce complete the classic presentation.
The whole charred cauliflower arrives marinated in chili oil, with deep caramelization giving way to a tender interior. Tahini cashew puree, sesame chili crisp, furikake, and farm-sourced herbs complete what multiple diners declared the best cauliflower they'd ever encountered—a crowd favorite that elevates a humble vegetable to star status.
Jerk-charred carrots provide a welcome contrast, with pickled farm tomatoes and spiced yogurt cutting through the natural sweetness. Herbs add complexity to what could have been an afterthought side dish.
A Key lime tart crowned with impressively tall, fluffy meringue closes the meal alongside a perfectly executed chocolate lava cake, offering sweet punctuation to the progression of fire-influenced flavors.
A Welcome Addition to the Middle Florida Keys Dining Scene
The attention to detail extends beyond the food. Jeremy's niece crafts much of the restaurant's pottery, giving plates and bowls a charming family touch that enhances the dining experience."We're really proud to show you a little bit of what we're doing at the farm," Ford told our group during our visit. This pride translates to the plate. While the Florida Keys have long been celebrated for their natural beauty more than their culinary prowess, Salt + Ash bridges that gap, bringing the area fine dining to a destination that deserves it.
What Ford has created is that rare find—a restaurant with fine-dining technical distinction that still embraces the laid-back Keys spirit, where fine dining ambition meets unpretentious island hospitality.
Salt + Ash. 61 Hawks Cay Blvd., Duck Key, at Hawk's Cay Resort; 305-289-2999; hawkscay.com.
