When Blue Heaven opened no one expected it would draw a crowd. Converted from a former brothel, it was off the beaten path, had feral chickens, no parking, and no air conditioning. Today, with its Rooster Graveyard, eclectic artwork, and meandering garden, it is Key West’s most popular eatery. People wait hours for a table on a brick floor under a canopy of trees. Named after the owners, Richard’s Very Good Pancakes (made with beer, delicious with blueberries, bananas, or pecans), and Suanne’s Favorite Omelet (mushroom, cheese, onion) still grace the menu. And for dinner, the world-favorite Barbeque shrimp, pan-sautéed yellowtail with citrus beurre blanc, and New York strip with cabernet demi glace are permanent originals. The food is easy to praise—flavorful, fresh, and prepared with top ingredients—but what makes Blue Heaven special is its intangible chemistry. Every major magazine has hailed it. The Wine Spectator bestowed its Award of Excellence. Yet Blue Heaven remains a free spirit. Which is what makes it so loveable.