Conch salad, at its best, is an artform. Watching the Bahamian dish’s colorful ingredients—it’s generally made with limes, peppers, red tomatoes and oranges and its namesake mollusk— mingling before your eyes can be nearly as enjoyable as eating it. (OK, not really, but it is a sight to behold). Keith Reed is the master art of conch salad as entertainment, serving his variation on the dish up in hollowed pineapple shells with conch fritters on top.
When he’s not stealing the show from the other vendors at Miami events like the Jazz in the Gardens music festival, you can find Reed serving his conch salad, fritters, steamed garlic crabs and fried whole crabs from his food truck on 27th Ave In Opa Locka near Miami-Dade College and the famed Club Lexx. He’s also available for parties, so next time you’re in the area and fiending for that quality conch salad you just can’t get outside of the Bahamas—or Florida—look him up.