Story & Photos by Rudy Waldner
A double Bloody Mary and a shrimp pizza: What could be better? The combination is pure paradise, and it’s no surprise that it’s a breakfast favorite for travelers and locals dining at No Name Pub, a historic eatery/drinkery near Old Pine Key, Florida.
Our waitress recommended two items: first, the shrimp pizza with garlic, and, second, a “royal-pub-style” shrimp pizza, but with the crust flattened into an additional two inches of surface area. Both suggestions turned out to be brilliant.
No Name Pub, which started as a general store and bait shop in 1931, will soon be celebrating its 100th anniversary. Among its many transitions, the pivotal moment came in 1960 when two Italian cooks brought in their pizza recipe, still used today.
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Rumor has it they wrote the recipe on the kitchen wall for reference. Of course, we couldn’t resist investigating—I wanted to snap a photo. But every attempt was met with one of several explanations: “It’s in a restricted area.” “The recipe is secret.” “It’s covered up.” And finally, “It doesn’t exist anymore.” Regardless, the pizza was fantastic.
Our main reason for visiting Big Pine Key was the Key Deer, the smallest subspecies of white-tailed deer. These tiny creatures are endangered and roam freely across the islands. With the speed limit at 25 m.p.h. near our lodging, and even slower at night, the local drivers take extra care to avoid accidents with these wandering bucks and does.
The No Name Pub’s tagline—”A Nice Place if You Can Find It”—couldn’t be more accurate. We passed the pub twice and even walked by it once before finally spotting it, thanks to a group of deer lounging in front of what looked like a yellow house.
Following our waitress’s advice, we ordered the Key Shrimp pizza and double Bloody Marys, which came topped with two or three jumbo shrimp as a delightful edible garnish. The pizza featured a firm crust, spinach, tomato, fresh shrimp, ricotta, and, of course, garlic. I won’t say how many slices I devoured, but let’s just say it was more than a few.
For a true test of a pizza place, I always go with a “plain” pizza—just tomato sauce and cheese. I’m glad I did. The sauce wasn’t sweetened, the cheese pulled perfectly, and the crust was crisp and substantial. Every bite was the kind of magic only a great pizza can offer. I’m still salivating as I type away.
Next time you’re passing through the Florida Keys, stop by the No Name Pub for a pizza and a Bloody Mary or two. You won’t regret it.
Rudy Waldner is a restaurant consultant, food writer, world traveler and the author of “Marketing from the Trenches: Your Guide to Retail Success.” Visit his website to learn more about him at rudywaldner.com.
