There’s a classic way of doing Key West. It involves dinner at Louie’s Backyard, drinks and live music at Sloppy Joe’s, photo ops at the Southernmost Buoy, a stop at the Hemingway House, spotting Key West chickens and sunset at Mallory Square. And, of course, plenty of Key lime pie, conch fritters and margaritas.But a younger, hipper Key West is emerging, thanks to a few longtime locals turned entrepreneurs and restaurateurs who are shaping the culture of the island and swiftly solidifying new classics.Chris Shultz, originally from Minneapolis, moved to Key West in 1999 after college in Boston and a stint in Los Angeles. In 2003, he co-authored the book Quit Your Job & Move to Key West. A cult classic still sold in gift shops today (now in its eighth edition), it’s a comedic take on the magnetic draw of this bohemian, anything-goes island mixed with a dose of practical advice that’s tempted many a daydreaming tourist.
