This one was a no-brainer for Our Protagonist; some of the best, tasty entrees and side dishes from Gateway's dinner menu all lined up in attractive copper kettles in an all-you-can-eat buffet! The price is ridiculous, too, as three people can eat for around 25 bucks. Rather than give you a listing of every dish that was sampled (because every dish WAS sampled), here are the memorable moments. A plate of naan baked in the tandoori oven is brought to your table, and salad and a few condiments (the very liquidy tamarind chutney, more sauce than chutney, and creamy raita) were on a side table next to the Lineup. From this Our Protagonist highly recommends the tandoori chicken, perhaps a bit dry, but excellently spiced. Today's Masala was mushroom; nice. This was probably the best of the vegetarian offerings, but the Aloo was tasty, too. Clearly there is a rotation of treatments and the main ingredients, but these two would most likely be best bets in any form. Chicken Tikka Masala is one of the things to look for on the dinner menu, so if it shows up on the buffet line, you won't be disappointed. The best was saved for last, though, the Fish Korma. This sauce of yogurt and cashew paste is simply incredible; fish could only hope to be so well dressed. The dessert of the day was a surprising carrot pudding. Our Protagonist's dining partner was very impressed with this, and this led to the desire to explore more desserts, namely, the homemade mango ice cream. It had been made in a small terrine, evidently, as it was sliced in small rectangular blocks. It's best trait is that it actually tasted like mango, and not too syrupy-sweet with unnecessary added sugar. The perfect ender! Definitely try to find your way in here for lunch. The best part? Since it's buffet, you don't have to worry about the service slowing you down! Just get your check as soon as you sit down and then enjoy the flavors.
Gateway to India
1960 Hillview St
Sarasota, FL 34239
941-364-4777
Friday, December 16, 2011
Monday, October 31, 2011
Voocaray (Gulf Gate) [CLOSED]
Fried Green Tomatoes
Okra Bites
Jambalaya (shrimp, andouille, chicken, cajun spices)
Crawfish Creole (tomato, garlic, mushroom, creole seasoning)
Voocaray Beans and Rice (shrimp, fried eggplant)
Chocolate Beignets
Beignet Bread Pudding (blackberry brandy caramel sauce)
Amongst the charming collection of shops along Gulf Gate and Gateway sits Voocaray, one of the very few Cajun/Creole eateries in Sarasota. Being just two doors down from Our Protagonist's friends at Transatlantic Sausage Company (and Bakery!) made it a nice twofer for the evening. In fact, the Bakery supplies the Po-Boy New Orleans-style baguettes. However, there were more pressing menu choices to be made on this particular evening.
When in Rome (or the South), one must do as the locals do, which here means order the Fried Green Tomatoes. This turned out to be an excellent axiom to follow, as Our Protagonist experienced what he would define as the Best Fried Green Tomatoes, Ever. It was half Mother Nature, half technique; they had a perfectly thin breading, and the tomatoes were simply delicious to start with. The Okra bites were nearly equally addictive, and the remoulade made for a good, tangy dipping sauce. The Jambalaya very hot from the steaming chicken, and wasn't so much of a stew as a nicely-moist one-pot; a perfectly acceptable version of the classic. The Crawfish Creole, which was the recommendation from the server, was hearty, featuring a great, chunky vegetable sauce. It was, indeed, refreshing, to not be subjected to weighty sauces that usually plague Cajun and Creole dishes. Our Protagonist's dining partners had Red beans with Shrimp, and with Fried Eggplant, respectively. The eggplant version looked almost other-worldly with long, thin cacti leaves of sliced eggplant sprouting up and out of the beans and rice. A cute presentation, and since none of the other dishes had been subjected to this treatment this was simply fun rather than an annoying running joke. The Chocolate Beignets were long cylinders, an unexpected direction in the shape from the Cafe du Monde version. Think more like churros and you would be close. To close the deal, the Beignet Bread Pudding was satisfyingly soft, and the blackberry brandy caramel had nice tang. Our Protagonist only hopes that the mostly empty dining room isn't a bad omen for the future; it would be a pity for this to be overlooked in the sea of far-too-average dining choices that run the length of Tamiami Trail.
Voocaray Cajun Cuisine and Bar
6566 Gateway Ave
Sarasota, FL 34231
941-926-2266
Okra Bites
Jambalaya (shrimp, andouille, chicken, cajun spices)
Crawfish Creole (tomato, garlic, mushroom, creole seasoning)
Voocaray Beans and Rice (shrimp, fried eggplant)
Chocolate Beignets
Beignet Bread Pudding (blackberry brandy caramel sauce)
Amongst the charming collection of shops along Gulf Gate and Gateway sits Voocaray, one of the very few Cajun/Creole eateries in Sarasota. Being just two doors down from Our Protagonist's friends at Transatlantic Sausage Company (and Bakery!) made it a nice twofer for the evening. In fact, the Bakery supplies the Po-Boy New Orleans-style baguettes. However, there were more pressing menu choices to be made on this particular evening.
When in Rome (or the South), one must do as the locals do, which here means order the Fried Green Tomatoes. This turned out to be an excellent axiom to follow, as Our Protagonist experienced what he would define as the Best Fried Green Tomatoes, Ever. It was half Mother Nature, half technique; they had a perfectly thin breading, and the tomatoes were simply delicious to start with. The Okra bites were nearly equally addictive, and the remoulade made for a good, tangy dipping sauce. The Jambalaya very hot from the steaming chicken, and wasn't so much of a stew as a nicely-moist one-pot; a perfectly acceptable version of the classic. The Crawfish Creole, which was the recommendation from the server, was hearty, featuring a great, chunky vegetable sauce. It was, indeed, refreshing, to not be subjected to weighty sauces that usually plague Cajun and Creole dishes. Our Protagonist's dining partners had Red beans with Shrimp, and with Fried Eggplant, respectively. The eggplant version looked almost other-worldly with long, thin cacti leaves of sliced eggplant sprouting up and out of the beans and rice. A cute presentation, and since none of the other dishes had been subjected to this treatment this was simply fun rather than an annoying running joke. The Chocolate Beignets were long cylinders, an unexpected direction in the shape from the Cafe du Monde version. Think more like churros and you would be close. To close the deal, the Beignet Bread Pudding was satisfyingly soft, and the blackberry brandy caramel had nice tang. Our Protagonist only hopes that the mostly empty dining room isn't a bad omen for the future; it would be a pity for this to be overlooked in the sea of far-too-average dining choices that run the length of Tamiami Trail.
Voocaray Cajun Cuisine and Bar
6566 Gateway Ave
Sarasota, FL 34231
Thursday, October 27, 2011
Ortygia (Bradenton)
Antipasto Ultimo: Torta di Carciofi, Torta Rustica, Portobello Ripieno, Peperone Ripieno, Pate di Pollo con Pistachio, Pate delle due Sicilie, Bruschetta con Caponata
Farsumagru
Amberjack Special
Dessert Sampler: Lemon Parfait, Chocolate Pate, Citrus Baklava
In preparation for this rare jaunt to Bradenton and Ortygia Restaurant, Our Protagonist poured over the online menu, made a strategy, and then browbeat his dining companions (four all told, this time) to go along with his selections for maximum menu coverage. Hence, the Antipasto Ultimo; an extensive but so-worth-the-price sampler of the best antipasti that Ortygia has to offer. The Torta di Carciofi was described as "Artichoke, Caramelized Onions, and a 'touch of sweetness.'" The other torte consisted of ricotta with provolone and Reggiano Parmesan on a layer of prosciutto. To be honest they both had a wonderful "touch of sweetness"; the edge went slightly to the Artichoke version, because those caramelized onions just had such a wonderful flavor, but that's only if one really has to choose. Get both and stage your own debate. The Portobello Ripieno featured a portobello stuffed with sweet Italian sausage, Gorgonzola, spinach, and marsala. Yes, it was as good as it sounds. It's "ripieno-ed" companion was a sweet red pepper stuffed with provolone, Reggiano, tomato, pine nuts, red currants; the ingredients list alone is making Our Protagonist hungry again. It was a push which was better; it simply comes down to if you're more of a pepper person or mushroom. Then came the two pates (did we mention we're still only on the appetizer?); the first, chicken, basil, caramelized garlic done "country style" with pistachios was very tasty. But here Our Protagonist will happily plant his flag; the "Two Sicilies" pate, a "Classic Monzu mushroom pate" with capers, olives and dry marsala was not just a dramatic chestnut brown, but the fascinating earth tones of the dish made one sorry there wasn't more. The final antipasto offering was the Bruschetta con Caponata, which featured sweet and sour eggplant, a Mediterranean vegetable medley, salted capers, celery, and olives, and was served with Italian pesto crisps. Wow. On second, no, third thought, don't make any decisions; just order this for table and slowly work through the myriad flavors. This is experiential food which you can't find other places; this is why one diets; so they can not feel guilty about indulging in such wonderful pleasures as this kind of meal.
Our Protagonist went with the Farsumagru as his main course upon recommendation from Gaetano, the chef/owner. Sirloin stuffed with prosciutto, provolone, sweet sausage, egg, asparagus, and pancetta, and braised in red wine and tomato was yet another hearty combination of flavors. One could quickly become addicted to this style of cooking! The Amberjack special of the evening, which some of the dining companions chose featured caramelized fennel as the accompaniment, which is one of Gaetano's specialties in terms of treatment. One should always try to find something with fennel to get the full sense of the Chef's talents. For dessert, since everyone was in a sampling mood, naturally, the dessert sampler was chosen. Everything was just as it should be; the Lemon Parfait was perfectly light, the Pate was perfectly rich in its chocolaty-ness, and the Citrus Baklava was a yet another eye-opening flavor combination and "riff" on the Mediterranean staple. Our Protagonist is exhausted just going back over all of these foods, but would not be sorry to see any of them on his plate again. And some just might be obsession-worthy, even.
Ortygia Resturant
Farsumagru
Amberjack Special
Dessert Sampler: Lemon Parfait, Chocolate Pate, Citrus Baklava
In preparation for this rare jaunt to Bradenton and Ortygia Restaurant, Our Protagonist poured over the online menu, made a strategy, and then browbeat his dining companions (four all told, this time) to go along with his selections for maximum menu coverage. Hence, the Antipasto Ultimo; an extensive but so-worth-the-price sampler of the best antipasti that Ortygia has to offer. The Torta di Carciofi was described as "Artichoke, Caramelized Onions, and a 'touch of sweetness.'" The other torte consisted of ricotta with provolone and Reggiano Parmesan on a layer of prosciutto. To be honest they both had a wonderful "touch of sweetness"; the edge went slightly to the Artichoke version, because those caramelized onions just had such a wonderful flavor, but that's only if one really has to choose. Get both and stage your own debate. The Portobello Ripieno featured a portobello stuffed with sweet Italian sausage, Gorgonzola, spinach, and marsala. Yes, it was as good as it sounds. It's "ripieno-ed" companion was a sweet red pepper stuffed with provolone, Reggiano, tomato, pine nuts, red currants; the ingredients list alone is making Our Protagonist hungry again. It was a push which was better; it simply comes down to if you're more of a pepper person or mushroom. Then came the two pates (did we mention we're still only on the appetizer?); the first, chicken, basil, caramelized garlic done "country style" with pistachios was very tasty. But here Our Protagonist will happily plant his flag; the "Two Sicilies" pate, a "Classic Monzu mushroom pate" with capers, olives and dry marsala was not just a dramatic chestnut brown, but the fascinating earth tones of the dish made one sorry there wasn't more. The final antipasto offering was the Bruschetta con Caponata, which featured sweet and sour eggplant, a Mediterranean vegetable medley, salted capers, celery, and olives, and was served with Italian pesto crisps. Wow. On second, no, third thought, don't make any decisions; just order this for table and slowly work through the myriad flavors. This is experiential food which you can't find other places; this is why one diets; so they can not feel guilty about indulging in such wonderful pleasures as this kind of meal.
Our Protagonist went with the Farsumagru as his main course upon recommendation from Gaetano, the chef/owner. Sirloin stuffed with prosciutto, provolone, sweet sausage, egg, asparagus, and pancetta, and braised in red wine and tomato was yet another hearty combination of flavors. One could quickly become addicted to this style of cooking! The Amberjack special of the evening, which some of the dining companions chose featured caramelized fennel as the accompaniment, which is one of Gaetano's specialties in terms of treatment. One should always try to find something with fennel to get the full sense of the Chef's talents. For dessert, since everyone was in a sampling mood, naturally, the dessert sampler was chosen. Everything was just as it should be; the Lemon Parfait was perfectly light, the Pate was perfectly rich in its chocolaty-ness, and the Citrus Baklava was a yet another eye-opening flavor combination and "riff" on the Mediterranean staple. Our Protagonist is exhausted just going back over all of these foods, but would not be sorry to see any of them on his plate again. And some just might be obsession-worthy, even.
Ortygia Resturant
1418 13th Street West
Bradenton, FL 34205-7239
941-741-8646
Bradenton, FL 34205-7239
Wednesday, October 26, 2011
Euphemia Haye
Brown Walnut Bread
Snails Leslie
Pistachio crusted Red Snapper with lime-jalapeno buerre blanc
creamed spinach
Duck Breast in Framboise Sauce with Stella Artois Fennel
Peanut Butter Mousse Pie
Chocolate Ganache Cake
Pecan Pie a la mode (Buttered Pecan Ice Cream)
Euphemia Haye, having the reputation of "Best Restaurant on Longboat Key", is a a place in which Our Protagonist expected to see the da rigeur items of a classic American restaurant. What was nice is there were a some nods to French cooking as well that amped up the expectations, especially when they arrived at table. The Snails Leslie was such a dish; the snails melded in with rich sauce of garlic and mushrooms quite nicely; the earth tones all complementing one another, and yet remaining just individual enough for one to savor their favorite taste of the trio. Even the sauce was poured out and consumed. The accompaniment of an unnamed brown walnut bread had just the right amount of sweetness to take the edge off the garlicky sauce, and quickly became an addiction all to itself. The Snapper had a good flavor; the tang of lime and jalapeno's zing nicely offsetting the pistachio crunch and the succulent fish. Creamed spinach was fine; here was your neon-sign reminder that this is an "American" establishment, but it was nothing particularly remarkable. The Duck Breast foisted onto Our Protagonist's plate by one of the dining companions was very tender, and the Framboise sauce was remarkable. Then came the sojourn upstairs to the Loft to gander at all of the desserts. The Peanut Butter Mousse Pie, for its mile-highness, was surprisingly light. The Chocolate Ganache Cake was as dense and intense as the peanut butter was light, and Our Protagonist's choice, the Pecan Pie, was an extremely favorable rendition of an old favorite, laced with just a touch of bourbon without being overdone. The accompaniment of buttered pecan ice cream requested by Our Protagonist, naturally, gilded the lily, but one only lives once. But then one hopes to live again, if for nothing else but to visit the Loft once more...
Euphemia Haye
5540 Gulf of Mexico Drive
Longboat Key, FL 34228
941-383-3633
Snails Leslie
Pistachio crusted Red Snapper with lime-jalapeno buerre blanc
creamed spinach
Duck Breast in Framboise Sauce with Stella Artois Fennel
Peanut Butter Mousse Pie
Chocolate Ganache Cake
Pecan Pie a la mode (Buttered Pecan Ice Cream)
Euphemia Haye, having the reputation of "Best Restaurant on Longboat Key", is a a place in which Our Protagonist expected to see the da rigeur items of a classic American restaurant. What was nice is there were a some nods to French cooking as well that amped up the expectations, especially when they arrived at table. The Snails Leslie was such a dish; the snails melded in with rich sauce of garlic and mushrooms quite nicely; the earth tones all complementing one another, and yet remaining just individual enough for one to savor their favorite taste of the trio. Even the sauce was poured out and consumed. The accompaniment of an unnamed brown walnut bread had just the right amount of sweetness to take the edge off the garlicky sauce, and quickly became an addiction all to itself. The Snapper had a good flavor; the tang of lime and jalapeno's zing nicely offsetting the pistachio crunch and the succulent fish. Creamed spinach was fine; here was your neon-sign reminder that this is an "American" establishment, but it was nothing particularly remarkable. The Duck Breast foisted onto Our Protagonist's plate by one of the dining companions was very tender, and the Framboise sauce was remarkable. Then came the sojourn upstairs to the Loft to gander at all of the desserts. The Peanut Butter Mousse Pie, for its mile-highness, was surprisingly light. The Chocolate Ganache Cake was as dense and intense as the peanut butter was light, and Our Protagonist's choice, the Pecan Pie, was an extremely favorable rendition of an old favorite, laced with just a touch of bourbon without being overdone. The accompaniment of buttered pecan ice cream requested by Our Protagonist, naturally, gilded the lily, but one only lives once. But then one hopes to live again, if for nothing else but to visit the Loft once more...
Euphemia Haye
5540 Gulf of Mexico Drive
Longboat Key, FL 34228
Saturday, October 22, 2011
Lucia's Italian Grill
Shrimp campagna
Mussels fra diavolo
Cheese Pizza
Creme Brulee Cheesecake
Lucia was a place Our Protagonist was hardly aware of, but after finding out it was in the rich culinary Hillview district, he was very much game to give it a try. The Shrimp Campagna, shrimp sauteed with garlic, prosciutto, and diced tomatoes served over white Tuscan beans, could have been a meal unto itself; the marriage of flavors was outstanding and promised a very lovely evening. After the last 'fra diavolo' debacle at Caragiulo's Our Protagonist was both filled with trepidation as well as a desire to wipe the memory from his mind. His fears were immediately allayed, as the mussels were quite nicely 'diavolo' for a change, thank you very much. The red sauce was both spicy and zesty; just plain great tasting. His dining partners enjoyed their cheese pizza; the crust was a major improvement on the burnt travesty that was the previous experience at Primo. Then came time for dessert; after getting a recommendation from the server for a chocolate cake that had been shipped in from Texas(!), she admitted that the best thing that she, herself, made, was the Creme Brulee Cheesecake. Our Protagonist will go with the local over the mail ordered anytime there's a viable choice, and this was truly a watershed moment; the cheesecake actually tasted like a true creme Anglaise. You could even see the vanilla beans. It seemed inconceivable that the server had tried to encourage the table to order a different dessert, especially considering that it was her own creation. After raving about it for a time both at the table and then to the server, directly, she poured salt on the wound by refusing to give out the recipe, claiming "family secret" status. The horrible tease! Our Protagonist still is fuming about this final insult, but at the same time is plotting how and when he will get back to have this magnificent creation again. Where was that email address for Bon Appetit's RSVP column...?
Lucia's Italian Grill
1812 South Osprey Ave
Sarasota, FL 34239
941-954-5400
Mussels fra diavolo
Cheese Pizza
Creme Brulee Cheesecake
Lucia was a place Our Protagonist was hardly aware of, but after finding out it was in the rich culinary Hillview district, he was very much game to give it a try. The Shrimp Campagna, shrimp sauteed with garlic, prosciutto, and diced tomatoes served over white Tuscan beans, could have been a meal unto itself; the marriage of flavors was outstanding and promised a very lovely evening. After the last 'fra diavolo' debacle at Caragiulo's Our Protagonist was both filled with trepidation as well as a desire to wipe the memory from his mind. His fears were immediately allayed, as the mussels were quite nicely 'diavolo' for a change, thank you very much. The red sauce was both spicy and zesty; just plain great tasting. His dining partners enjoyed their cheese pizza; the crust was a major improvement on the burnt travesty that was the previous experience at Primo. Then came time for dessert; after getting a recommendation from the server for a chocolate cake that had been shipped in from Texas(!), she admitted that the best thing that she, herself, made, was the Creme Brulee Cheesecake. Our Protagonist will go with the local over the mail ordered anytime there's a viable choice, and this was truly a watershed moment; the cheesecake actually tasted like a true creme Anglaise. You could even see the vanilla beans. It seemed inconceivable that the server had tried to encourage the table to order a different dessert, especially considering that it was her own creation. After raving about it for a time both at the table and then to the server, directly, she poured salt on the wound by refusing to give out the recipe, claiming "family secret" status. The horrible tease! Our Protagonist still is fuming about this final insult, but at the same time is plotting how and when he will get back to have this magnificent creation again. Where was that email address for Bon Appetit's RSVP column...?
Lucia's Italian Grill
1812 South Osprey Ave
Sarasota, FL 34239
Thursday, October 20, 2011
Savory Street
Quiche wih red peppers, broccoli, and mushrooms, side of fruit
Creative Crater: France (eggs with ham, brie, and bacon)
Savory Street, located in the quaint Citrus Square, had been beckoning Our Protagonist for some time, and on this particular morning, he had time to answer that call along with a dining companion for breakfast. The draw, here, is that all the bakery goods are made in-house, something that is on the rise, but still not too common an occurrence. The special that morning, the Quiche with Red Peppers, Broccoli, and Mushrooms, needed to be sampled to verify the claims to baking excellence. Sad to say, Our Protagonist found it fine, average really, in terms of the crust. Or, what was that term he heard first to describe Key Lime Pie in one establishment? Oh, yes, "Serviceable." The filling, too, screamed nonchalance, not at all the breakfast aspired to by these noble ingredients. One must note that each into themselves have mild flavors, so spices should have been added to the mix to boost the zestiness. The Creative Crater, eaten by the dining partner, was very cute; sort of an artisan baker's take on toad-in-the-hole. Of course, one can't go wrong with ham, brie, and bacon, and the bread did get a good nod from the partaker. The best thing going for Savory Street is that they have lovely presentation; the fruit accompaniment was arranged lovingly on the plates, almost to the point of making one feel guilty for disturbing the sculpture. Now if only their dishes can rise to the level of their presentation, we'll really have something here.
The Savory Street
411 N Orange Avenue
Sarasota, FL 34236
941-312-4027
Creative Crater: France (eggs with ham, brie, and bacon)
Savory Street, located in the quaint Citrus Square, had been beckoning Our Protagonist for some time, and on this particular morning, he had time to answer that call along with a dining companion for breakfast. The draw, here, is that all the bakery goods are made in-house, something that is on the rise, but still not too common an occurrence. The special that morning, the Quiche with Red Peppers, Broccoli, and Mushrooms, needed to be sampled to verify the claims to baking excellence. Sad to say, Our Protagonist found it fine, average really, in terms of the crust. Or, what was that term he heard first to describe Key Lime Pie in one establishment? Oh, yes, "Serviceable." The filling, too, screamed nonchalance, not at all the breakfast aspired to by these noble ingredients. One must note that each into themselves have mild flavors, so spices should have been added to the mix to boost the zestiness. The Creative Crater, eaten by the dining partner, was very cute; sort of an artisan baker's take on toad-in-the-hole. Of course, one can't go wrong with ham, brie, and bacon, and the bread did get a good nod from the partaker. The best thing going for Savory Street is that they have lovely presentation; the fruit accompaniment was arranged lovingly on the plates, almost to the point of making one feel guilty for disturbing the sculpture. Now if only their dishes can rise to the level of their presentation, we'll really have something here.
The Savory Street
411 N Orange Avenue
Sarasota, FL 34236
Sunday, October 9, 2011
Selva Grill Return
Triologia
Mirin Roasted Sea Bass
Skirt Steak over Sweet Plantains, beet relish, chimichurri
Tres Leches Cake
Our Protagonist looked forward to his Selva Grill repeat; a not all-too-common experience, sadly. Not wanting to completely diverge from his pleasant experience previously, he requested another round of the Triologia Ceviche, with one exception; since only the white fish came with the wonderful aji amarillo, he swapped out the portion of tuna in ginger and got a double portion of white fish and then the single of the Maya Shrimp. The white fish ceviche is so good they really should offer it by itself on the menu, which is a remarkable statement coming from someone who isn't exactly an aficionado of white fish. So the Triologia was more like a Duologia, but one can't go wrong with this sampler. Here's hoping the management will explore other sampling pairs and trios in the future...
On to the entrees; in honor of his mother, Our Protagonist opted for her go-to dish, the Sea Bass (which also held the seafood theme). The main attraction, though was that corn custard flan accompaniment as well as the bok choy and a desire to see where the chef would go with his black bean sauce. It was all remembered fondly; it only ended too quickly with the good company that was shared, but that is hardly the fault of the restaurant. Speaking of the company, his dining companion went with the Skirt Steak again, which is interesting in that this was a different, not to mention far more attractive partner than last time, which would be fully acknowledged by the previous dining companion. Or at least should be. At any rate the Skirt Steak worked its magic similarly, and a plantain was stolen along the way to savor. Our Protagonist craves to learn how to make these at home; they come out such a nice red-orange color and taste just perfect in their caramelized softness.
For dessert, they turned to an old classic that IS something our Protagonist makes at home, the Tres Leches cake. Not unlike Key Lime Pie in terms of ubiquitousness, Tres Leches now finds its way on nearly every Latin restaurant's menu, with differing levels of execution. [As a sidebar; don't ever order another Key Lime Pie again if you haven't found your absolute to-die-for favorite. Just get a pint of Ciao Bella Key Lime Graham Gelato, and then you will have discovered that missing slice of heaven. Don't care for the graham swirl? Then get a pint of GaGa Key Lime SherBetter; equally valid, just not Key Lime "Pie", exactly. End sidebar.] How was this execution, you ask? Not quite as good as Our Protagonist's version, spiked with rompope, a Mexican eggnog liqueur, but it was close. That will have to constitute as high praise in this instance, and the Gentle Reader will have to accept it as such. As a passing note, Our Protagonist did miss the extent of the "art" to which the plates had been painted with their sauces, previously. This, sadly, seems to have been toned down a bit, but really was one of the experiential joys of Selva Grill. I hope the management will not leave this aspect behind, because the smells and tastes really deserve the beauty that was put into the presentation, previously; it really does all go together. Otherwise, Olé, Selva!
Selva Grill
1345 Main Street
Sarasota, FL 34236
941-362-4427
Mirin Roasted Sea Bass
Skirt Steak over Sweet Plantains, beet relish, chimichurri
Tres Leches Cake
Our Protagonist looked forward to his Selva Grill repeat; a not all-too-common experience, sadly. Not wanting to completely diverge from his pleasant experience previously, he requested another round of the Triologia Ceviche, with one exception; since only the white fish came with the wonderful aji amarillo, he swapped out the portion of tuna in ginger and got a double portion of white fish and then the single of the Maya Shrimp. The white fish ceviche is so good they really should offer it by itself on the menu, which is a remarkable statement coming from someone who isn't exactly an aficionado of white fish. So the Triologia was more like a Duologia, but one can't go wrong with this sampler. Here's hoping the management will explore other sampling pairs and trios in the future...
On to the entrees; in honor of his mother, Our Protagonist opted for her go-to dish, the Sea Bass (which also held the seafood theme). The main attraction, though was that corn custard flan accompaniment as well as the bok choy and a desire to see where the chef would go with his black bean sauce. It was all remembered fondly; it only ended too quickly with the good company that was shared, but that is hardly the fault of the restaurant. Speaking of the company, his dining companion went with the Skirt Steak again, which is interesting in that this was a different, not to mention far more attractive partner than last time, which would be fully acknowledged by the previous dining companion. Or at least should be. At any rate the Skirt Steak worked its magic similarly, and a plantain was stolen along the way to savor. Our Protagonist craves to learn how to make these at home; they come out such a nice red-orange color and taste just perfect in their caramelized softness.
For dessert, they turned to an old classic that IS something our Protagonist makes at home, the Tres Leches cake. Not unlike Key Lime Pie in terms of ubiquitousness, Tres Leches now finds its way on nearly every Latin restaurant's menu, with differing levels of execution. [As a sidebar; don't ever order another Key Lime Pie again if you haven't found your absolute to-die-for favorite. Just get a pint of Ciao Bella Key Lime Graham Gelato, and then you will have discovered that missing slice of heaven. Don't care for the graham swirl? Then get a pint of GaGa Key Lime SherBetter; equally valid, just not Key Lime "Pie", exactly. End sidebar.] How was this execution, you ask? Not quite as good as Our Protagonist's version, spiked with rompope, a Mexican eggnog liqueur, but it was close. That will have to constitute as high praise in this instance, and the Gentle Reader will have to accept it as such. As a passing note, Our Protagonist did miss the extent of the "art" to which the plates had been painted with their sauces, previously. This, sadly, seems to have been toned down a bit, but really was one of the experiential joys of Selva Grill. I hope the management will not leave this aspect behind, because the smells and tastes really deserve the beauty that was put into the presentation, previously; it really does all go together. Otherwise, Olé, Selva!
Selva Grill
1345 Main Street
Sarasota, FL 34236
941-362-4427
Saturday, October 8, 2011
Primo Return
Artichokes Casanova
Pasta Sophia Lauren
Pineapple Pizza
Sometimes one must accept the inevitable; that there are so many restaurants one would like to visit for the first time, however, circumstances beyond one's control will, all too often, lead one right back to a place they would rather never have visited to begin with. Such is Our Protagonist's relationship with Italian food, and having had so many issues with Americano, it still is far and away above what is served at Primo. Alas, it was dinner, and Our Protagonist made the best of the situation. The Artichokes Casanova weren't bad; a little on the oily side, but roasted artichoke hearts baked with cheese is a simple enough dish and tasted just fine. Pasta "Sophia Lauren" started with such promise, meaning that it would have been perfect in a sun-dried tomato-cream sauce, a pink sauce of some sort. However, it was a just straight cream sauce with the sun-dried tomatoes merely in the sauce along with the crabmeat and asparagus. The cappellini was a nice tender touch, and one can't go wrong with crabmeat and asparagus, but, once again, this dish proved just not at all exciting. Our Protagonist probably could have thrown this together on his stove in about 30 minutes of just staring into his refrigerator; this is not the criterion for a meal to eat out. His dining companion went for the Pineapple Pizza; unfortunately, the crust had been charred beyond all recognition, and the only flavor one got was charcoal. So much for the wood fired oven; if you burn your food, all the fancy gadgetry in the world means nothing. Dessert was even forgone to, instead, drown our sorrows at World of Beer. Perhaps Our Protagonist should have just reviewed that instead? It certainly brought on a much improved mood...
Primo Ristorante
Pasta Sophia Lauren
Pineapple Pizza
Sometimes one must accept the inevitable; that there are so many restaurants one would like to visit for the first time, however, circumstances beyond one's control will, all too often, lead one right back to a place they would rather never have visited to begin with. Such is Our Protagonist's relationship with Italian food, and having had so many issues with Americano, it still is far and away above what is served at Primo. Alas, it was dinner, and Our Protagonist made the best of the situation. The Artichokes Casanova weren't bad; a little on the oily side, but roasted artichoke hearts baked with cheese is a simple enough dish and tasted just fine. Pasta "Sophia Lauren" started with such promise, meaning that it would have been perfect in a sun-dried tomato-cream sauce, a pink sauce of some sort. However, it was a just straight cream sauce with the sun-dried tomatoes merely in the sauce along with the crabmeat and asparagus. The cappellini was a nice tender touch, and one can't go wrong with crabmeat and asparagus, but, once again, this dish proved just not at all exciting. Our Protagonist probably could have thrown this together on his stove in about 30 minutes of just staring into his refrigerator; this is not the criterion for a meal to eat out. His dining companion went for the Pineapple Pizza; unfortunately, the crust had been charred beyond all recognition, and the only flavor one got was charcoal. So much for the wood fired oven; if you burn your food, all the fancy gadgetry in the world means nothing. Dessert was even forgone to, instead, drown our sorrows at World of Beer. Perhaps Our Protagonist should have just reviewed that instead? It certainly brought on a much improved mood...
Primo Ristorante
8076 N Tamiami Trl
Sarasota, FL 34243
941-359-3690
Sarasota, FL 34243
Wednesday, October 5, 2011
Pastry Art
Black Bean Soup
Spicy Chicken Panini (roasted red pepper, caramelized onions, chipotle olive oil mayonnaise, rosemary roll)
Molten Chocolate Cake
This was yet another location Our Protagonist had walked by again and again on his daily routine, his eye on the pastry counter nearest the window. Being within spitting distance of C'est la Vie and their heavenly pastries is quite gutsy, but this place was clearly standing on its own and deserved to be sampled. Soup and sandwich seemed the way to begin, the Black Bean Soup being tasty in the way black beans can't help but be tasty. This begs the question about the food in so many restaurants; is it the assembly, or merely the ingredients? If it is the ingredients, then one's own powers of industry is all that stands in the way of having the same food at home! But we digress; the soup was good, not memorable or earth-shattering in any way. The sandwich, with all of those lovely ingredients listed above, had a great taste of the caramelized onions and the red peppers, but the chipotle olive oil mayonnaise failed to deliver all that the name promised. An all-too-common occurrence in restaurants these days, really; why name your specialty condiment if it's not going to be the star of the show, or at least get a Best Supporting Actor nod? Our Protagonist says, go back to the lab and amp this stuff up and really earn that name! The rosemary in the bread was a nice combination with the chicken; simplicity itself sometimes overcomes the best of culinary intentions.
After eying all of those desserts in the counter over the past year, Our Protagonist thought to get a sampling; however, he was directed by the man behind the counter to go with the Molten Chocolate Cake; an interesting choice in light of all of those pastries. The cake, microwaved to get the center going again, was fine; again, nothing earth-shattering here, which seemed all the more stunning an indictment of the pastries, which is, after all, in the very name of the establishment. Our Protagonist has almost given up the idea of a true event occurring when ordering lunch where the fare is soup and sandwich, but, then again, he has fond memories of soups and sandwiches from other restaurants in other cities, or the lunch at Station 400, for example. Or C'est la Vie, for that matter. The hope, here, was to really go over the top with the dessert, which simply didn't happen. It's merely another coffee and eats and sweets shop to avoid ending up at Starbuck's.
Pastry Art
1512 Main Street
Sarasota, FL 34236
941-955-7545
Spicy Chicken Panini (roasted red pepper, caramelized onions, chipotle olive oil mayonnaise, rosemary roll)
Molten Chocolate Cake
This was yet another location Our Protagonist had walked by again and again on his daily routine, his eye on the pastry counter nearest the window. Being within spitting distance of C'est la Vie and their heavenly pastries is quite gutsy, but this place was clearly standing on its own and deserved to be sampled. Soup and sandwich seemed the way to begin, the Black Bean Soup being tasty in the way black beans can't help but be tasty. This begs the question about the food in so many restaurants; is it the assembly, or merely the ingredients? If it is the ingredients, then one's own powers of industry is all that stands in the way of having the same food at home! But we digress; the soup was good, not memorable or earth-shattering in any way. The sandwich, with all of those lovely ingredients listed above, had a great taste of the caramelized onions and the red peppers, but the chipotle olive oil mayonnaise failed to deliver all that the name promised. An all-too-common occurrence in restaurants these days, really; why name your specialty condiment if it's not going to be the star of the show, or at least get a Best Supporting Actor nod? Our Protagonist says, go back to the lab and amp this stuff up and really earn that name! The rosemary in the bread was a nice combination with the chicken; simplicity itself sometimes overcomes the best of culinary intentions.
After eying all of those desserts in the counter over the past year, Our Protagonist thought to get a sampling; however, he was directed by the man behind the counter to go with the Molten Chocolate Cake; an interesting choice in light of all of those pastries. The cake, microwaved to get the center going again, was fine; again, nothing earth-shattering here, which seemed all the more stunning an indictment of the pastries, which is, after all, in the very name of the establishment. Our Protagonist has almost given up the idea of a true event occurring when ordering lunch where the fare is soup and sandwich, but, then again, he has fond memories of soups and sandwiches from other restaurants in other cities, or the lunch at Station 400, for example. Or C'est la Vie, for that matter. The hope, here, was to really go over the top with the dessert, which simply didn't happen. It's merely another coffee and eats and sweets shop to avoid ending up at Starbuck's.
Pastry Art
1512 Main Street
Sarasota, FL 34236
Tuesday, October 4, 2011
Drunken Poet dinner
Som-Tum (Green Papaya Salad)
Tom Yum Goong--Traditional Thai soup with shrimp and mushrooms in a spicy lemon grass broth.
Chicken Pad Thai
Khanom Thuay (Thai "cup" cake)
Our Protagonist had walked by this particular restaurant almost every day, peering in, noting the daily "Sexy Man Roll" special, that, oddly enough, never changed (which begs the question, shouldn't it just be a regular menu item?)...Finally, he broke down and finally dined by himself. The most important question was, was the Papaya Salad indeed a "green" papaya salad; the answer was a definitive yes. This sealed the deal, as this happens to be one of Our Protagonist's favorite Thai dishes. Looking at the other offerings, he actually avoided any of the typical coconut milk soups or curries, and went with the Tom Yum Goong, a spicy little number in a lemon grass broth. Our Protagonist asked for both dishes to be "authentically" spicy, and was even brought chili paste to bolster the spice level. Both disappeared very quickly, the soup being a nice introduction to the dish, and the salad a lovely and well-executed version of an old favorite. Chicken Pad Thai, that dish that everyone ordered but Our Protagonist when dining Thai-fashion, again, pulled his attention away from the coconut curries, wanting, instead, to go someplace different. This, too, was a tasty little dish, and Our Protagonist marveled at the interesting noodles so different than our typical, everyday pasta. For dessert, he went with something described as a cup cake, but it turns out that this is merely what the dish is made in; essentially a rice and coconut milk pudding baked in a cup in a hot water bath, the texture was not at all what he expected. Later, upon researching the dish and how it was made, it became quite clear, and the thick, sweet, liquid-y pudding made a nice ending to the meal, especially in light of it being the only coconut dish consumed on this particular outing. When it comes to Thai food, man cannot live on coconut alone...
Drunken Poet Cafe
1572 Main Street
Sarasota, FL 34236
941-955-8404
Tom Yum Goong--Traditional Thai soup with shrimp and mushrooms in a spicy lemon grass broth.
Chicken Pad Thai
Khanom Thuay (Thai "cup" cake)
Our Protagonist had walked by this particular restaurant almost every day, peering in, noting the daily "Sexy Man Roll" special, that, oddly enough, never changed (which begs the question, shouldn't it just be a regular menu item?)...Finally, he broke down and finally dined by himself. The most important question was, was the Papaya Salad indeed a "green" papaya salad; the answer was a definitive yes. This sealed the deal, as this happens to be one of Our Protagonist's favorite Thai dishes. Looking at the other offerings, he actually avoided any of the typical coconut milk soups or curries, and went with the Tom Yum Goong, a spicy little number in a lemon grass broth. Our Protagonist asked for both dishes to be "authentically" spicy, and was even brought chili paste to bolster the spice level. Both disappeared very quickly, the soup being a nice introduction to the dish, and the salad a lovely and well-executed version of an old favorite. Chicken Pad Thai, that dish that everyone ordered but Our Protagonist when dining Thai-fashion, again, pulled his attention away from the coconut curries, wanting, instead, to go someplace different. This, too, was a tasty little dish, and Our Protagonist marveled at the interesting noodles so different than our typical, everyday pasta. For dessert, he went with something described as a cup cake, but it turns out that this is merely what the dish is made in; essentially a rice and coconut milk pudding baked in a cup in a hot water bath, the texture was not at all what he expected. Later, upon researching the dish and how it was made, it became quite clear, and the thick, sweet, liquid-y pudding made a nice ending to the meal, especially in light of it being the only coconut dish consumed on this particular outing. When it comes to Thai food, man cannot live on coconut alone...
Drunken Poet Cafe
1572 Main Street
Sarasota, FL 34236
941-955-8404
Saturday, September 10, 2011
Gateway to India
Chili Paneer
Chicken Tikka Masala
Lachha Paratha
Mango Chutney
Tamarind Chutney
Hot Indian Pickle
Raita
Ras Malai
Our Protagonist had heard many great things about Gateway to India, so he ventured to find out for himself, with the assistance of two dining partners, regulars, as it were. The appetizer of Chili Paneer, stir-fried Indian cottage cheese flavored with ginger and garlic, and tossed with both sweet and chili peppers was a very interesting first course, from both a texture and flavor standpoint; they were a standout of the meal. The Chicken Tikka Masala, a boneless chicken marinated and cooked in a tandoor oven and sauteed with a tomato-based sauce was extremely flavorful, if a bit creamy by the end. Our Protagonist still looks back fondly on the great spices in this dish. The Lachha Paratha, layered and grilled whole wheat bread had some interesting dipping sauces to go with, most notably the Mango Chutney. Tamarind Chutney, on the other hand, which was also the accompaniment for the Paneer, was more of a liquid sauce than a chutney, so it didn't add any texture to the simple crispy bread. Hot Indian Pickle, described as "assorted vegetables picked in a traditional Indian way, flavored by special herbs and exotic oils," was also a fun dish as there were several kinds of veggies in the little ramekin. Raita, made from grated cucumber and salty yogurt provided a nice contrast from some of the spicier dishes. On to the desserts; the Ras Malai, delicate patties of shaped Indian cottage cheese, soaked in thick saffron flavored milk, was the perfect exotic end to this cuisine Our Protagonist has barely scratched the surface of. The food was quite lovely all around, but the service, well, was quite lacking. If one isn't in a hurry and can get something from the bar quickly to take the "edge" off, then a great time will be assured. Just keep drinking the wine as the servers make mistakes, and you'll become much more forgiving. Too bad they forgot to even bring Our Protagonist his wine, and then charged him, anyway.
Gateway to India
1960 Hillview St
Sarasota, FL 34239
941-364-4777
Chicken Tikka Masala
Lachha Paratha
Mango Chutney
Tamarind Chutney
Hot Indian Pickle
Raita
Ras Malai
Our Protagonist had heard many great things about Gateway to India, so he ventured to find out for himself, with the assistance of two dining partners, regulars, as it were. The appetizer of Chili Paneer, stir-fried Indian cottage cheese flavored with ginger and garlic, and tossed with both sweet and chili peppers was a very interesting first course, from both a texture and flavor standpoint; they were a standout of the meal. The Chicken Tikka Masala, a boneless chicken marinated and cooked in a tandoor oven and sauteed with a tomato-based sauce was extremely flavorful, if a bit creamy by the end. Our Protagonist still looks back fondly on the great spices in this dish. The Lachha Paratha, layered and grilled whole wheat bread had some interesting dipping sauces to go with, most notably the Mango Chutney. Tamarind Chutney, on the other hand, which was also the accompaniment for the Paneer, was more of a liquid sauce than a chutney, so it didn't add any texture to the simple crispy bread. Hot Indian Pickle, described as "assorted vegetables picked in a traditional Indian way, flavored by special herbs and exotic oils," was also a fun dish as there were several kinds of veggies in the little ramekin. Raita, made from grated cucumber and salty yogurt provided a nice contrast from some of the spicier dishes. On to the desserts; the Ras Malai, delicate patties of shaped Indian cottage cheese, soaked in thick saffron flavored milk, was the perfect exotic end to this cuisine Our Protagonist has barely scratched the surface of. The food was quite lovely all around, but the service, well, was quite lacking. If one isn't in a hurry and can get something from the bar quickly to take the "edge" off, then a great time will be assured. Just keep drinking the wine as the servers make mistakes, and you'll become much more forgiving. Too bad they forgot to even bring Our Protagonist his wine, and then charged him, anyway.
Gateway to India
1960 Hillview St
Sarasota, FL 34239
941-364-4777
Thursday, September 8, 2011
Primo Dinner
Creamy Tomato Basil Soup
Seafood Risotto
Zuppa inglese
Come to Italy! The large billboards have tried to entice Our Protagonist out of his usual downtown scene and up Tamiami Trail to the home of bottled salad dressing. Through a series of machinations, Our Protagonist found himself eating alone at a table for two on this particular occasion. The Creamy Tomato Basil Soup, the soup of the day, was excellent. Rich tomato flavor, creamy texture, good basil and spices profile. He passed on bottle of salad dressing unceremoniously brought to the table, as following a creamy soup, Our Protagonist had no desire for creamy salad dressing, with or without Carlucci's name on it. Bring the balsamic vinegar, please! The Seafood Risotto, raved about by his server, was boring; rice in a simple butter "sauce" with seafood; honestly, what's the point? Just saute the seafood and leave off all the rice. But, wait, couldn't that just be done at home? Yes, it can. Does one need to spend close to $20 to eat this in a restaurant? Our Protagonist says, resoundingly, "no." Fortunately, the Zuppa inglese was a nice exploration of smooth and creamy textures, and served as a rebound to a quickly spiraling meal. An Italian take on an English style trifle, it was also a welcome change from the ubiquitous and wholly overdone Tiramisu.
Primo Ristorante
Seafood Risotto
Zuppa inglese
Come to Italy! The large billboards have tried to entice Our Protagonist out of his usual downtown scene and up Tamiami Trail to the home of bottled salad dressing. Through a series of machinations, Our Protagonist found himself eating alone at a table for two on this particular occasion. The Creamy Tomato Basil Soup, the soup of the day, was excellent. Rich tomato flavor, creamy texture, good basil and spices profile. He passed on bottle of salad dressing unceremoniously brought to the table, as following a creamy soup, Our Protagonist had no desire for creamy salad dressing, with or without Carlucci's name on it. Bring the balsamic vinegar, please! The Seafood Risotto, raved about by his server, was boring; rice in a simple butter "sauce" with seafood; honestly, what's the point? Just saute the seafood and leave off all the rice. But, wait, couldn't that just be done at home? Yes, it can. Does one need to spend close to $20 to eat this in a restaurant? Our Protagonist says, resoundingly, "no." Fortunately, the Zuppa inglese was a nice exploration of smooth and creamy textures, and served as a rebound to a quickly spiraling meal. An Italian take on an English style trifle, it was also a welcome change from the ubiquitous and wholly overdone Tiramisu.
Primo Ristorante
8076 N Tamiami Trl
Sarasota, FL 34243
941-359-3690
Sarasota, FL 34243
Wednesday, September 7, 2011
First Street Chop House Dinner
Veal "Awesome" Bucco
Grilled Pear Salad
Lobster Gemelli
Rice Pilaf
Jack Daniel's Chocolate Cake
Chocolate Raspberry Bread Pudding
Our Protagonist has, indeed, made many trips to this restaurant; he admits to having a soft spot for it, and appreciates that it has a menu that can actually be sampled over several visits, rather than the myriad choices at, say, Sangria, where one would simply have to move in for awhile to get a handle on things. Today, he ventured into some unknown parts of the meal, but also visited some old favorites. He had been hounded by servers to get the "Awesome" Bucco. Unfortunately, the Veal was not as awesome as name suggests; it was quite average, really. If only it tasted like the veal equivalent to Moroccan Lamb Mechoui...The Grilled Pear Salad was a "redo" from the lunch where he was still suffering from burned taste buds. It featured nicely crisp pears, lightly seared, so it was true to its name sake (without needing to add hyperbolic adjectives, such as "awesome"). The Lobster Gemelli is, and continues to be, the best riff on mac and cheese Our Protagonist has ever tasted. Case closed. Which was good, because the rice pilaf was, well, pretty much just rice. The gemelli, however, redeems most sins culinary; it is that good. On to dessert, which was "something old, something new." The Jack Daniel's Chocaolate Cake is for icing lovers, especially considering it's the icing that gets the whiskey spike. However, Chocolate Raspberry Bread Pudding cannot be beat; surprisingly light for a bread pudding and featuring a beautifully executed sauce, this is one of the best renderings of what could be considered an overdone restaurant offering.
First Street Chop House
Grilled Pear Salad
Lobster Gemelli
Rice Pilaf
Jack Daniel's Chocolate Cake
Chocolate Raspberry Bread Pudding
Our Protagonist has, indeed, made many trips to this restaurant; he admits to having a soft spot for it, and appreciates that it has a menu that can actually be sampled over several visits, rather than the myriad choices at, say, Sangria, where one would simply have to move in for awhile to get a handle on things. Today, he ventured into some unknown parts of the meal, but also visited some old favorites. He had been hounded by servers to get the "Awesome" Bucco. Unfortunately, the Veal was not as awesome as name suggests; it was quite average, really. If only it tasted like the veal equivalent to Moroccan Lamb Mechoui...The Grilled Pear Salad was a "redo" from the lunch where he was still suffering from burned taste buds. It featured nicely crisp pears, lightly seared, so it was true to its name sake (without needing to add hyperbolic adjectives, such as "awesome"). The Lobster Gemelli is, and continues to be, the best riff on mac and cheese Our Protagonist has ever tasted. Case closed. Which was good, because the rice pilaf was, well, pretty much just rice. The gemelli, however, redeems most sins culinary; it is that good. On to dessert, which was "something old, something new." The Jack Daniel's Chocaolate Cake is for icing lovers, especially considering it's the icing that gets the whiskey spike. However, Chocolate Raspberry Bread Pudding cannot be beat; surprisingly light for a bread pudding and featuring a beautifully executed sauce, this is one of the best renderings of what could be considered an overdone restaurant offering.
First Street Chop House
1296 1st Street
Sarasota, FL 34236
941-554-4375
Sarasota, FL 34236
Thursday, September 1, 2011
Square 1 Burger
Rise & Shine Burger
Green Chile Cheeseburger
Peanut Butter Pie
The new Square 1 Burger that suddenly popped up on Tamiami Trail caught Our Protagonist's eye on one of his drives around town, and gourmet burger locales have to be sampled to see just what they're offering. Two different burgers were sampled courtesy of the dining partner; Our Protagonist went with the southwestern selection of the Green Chile Cheeseburger, while his partner went with the brunch-inspired Rise & Shine. Unfortunately, the fire-roasted poblano sauce just wasn't the inspired taste he was imagining. The jalapenos brought the heat, of course, but you can get grilled jalapenos at Whataburger...The Rise & Shine was the nice choice; one can't go wrong with the addition of egg (see the Croque Monsieur/Madame comparison), and something magical happens with the combination of the three proteins of beef, bacon, and egg. So, is it the burger itself? Well, it was executed just fine in both instances, and some imagination is definitely happening, but was it much better than Patrick's? Not at all, in Our Protagonist's opinion. The Peanut Butter Pie, though, was memorable; it was a dessert special of the day, and the silky peanut butter mousse was quite lovely. A good burger, yes. Just don't expect an outstanding burger.
Square 1 Burger & Bar
1737 South Tamiami Trl
Sarasota, FL 34239
941-870-8111
Green Chile Cheeseburger
Peanut Butter Pie
The new Square 1 Burger that suddenly popped up on Tamiami Trail caught Our Protagonist's eye on one of his drives around town, and gourmet burger locales have to be sampled to see just what they're offering. Two different burgers were sampled courtesy of the dining partner; Our Protagonist went with the southwestern selection of the Green Chile Cheeseburger, while his partner went with the brunch-inspired Rise & Shine. Unfortunately, the fire-roasted poblano sauce just wasn't the inspired taste he was imagining. The jalapenos brought the heat, of course, but you can get grilled jalapenos at Whataburger...The Rise & Shine was the nice choice; one can't go wrong with the addition of egg (see the Croque Monsieur/Madame comparison), and something magical happens with the combination of the three proteins of beef, bacon, and egg. So, is it the burger itself? Well, it was executed just fine in both instances, and some imagination is definitely happening, but was it much better than Patrick's? Not at all, in Our Protagonist's opinion. The Peanut Butter Pie, though, was memorable; it was a dessert special of the day, and the silky peanut butter mousse was quite lovely. A good burger, yes. Just don't expect an outstanding burger.
Square 1 Burger & Bar
1737 South Tamiami Trl
Sarasota, FL 34239
941-870-8111
Wednesday, August 31, 2011
Nancy's BBQ
Pulled Pork Sandwich
Brunswick Stew
Derby Pie--Pecan, Chocolate, Bourbon
Red Velvet Cupcake
Our Protagonist had been kicking himself for some time about letting the Panini Press close before ever darkening their door, so he promised himself to not let the same occurrence happen again with the new incarnation that he watched metamorphose before him, Nancy's BBQ. At last the day arrived when they opened, and he was able to pull in some assistance to get a good bead on the lunch scene. There are actually s surprising amount of selections on the menu, which caused Our Protagonist to hold up the line as he second, third, and fourth-guessed his choices. The recommendation that "Pulled Pork built the house" sealed the deal, and he went with the sandwich. For the price, the meal was an incredible deal; a sandwich, generously topped with pulled pork and two giant sides for $6.95. As for the main ingredient, the pulled pork nice and tender, still juicy; something you might not appreciate until you're served lousy barbecue. Brunswick stew, a new experience, was basically a vegetable-and-potato soup with meat. This could easily have been a meal unto itself; and it could be, for $5.95 for a pint off the Sides Menu. The Derby Pie was an excellent take on pecan, Kentucky-fied, as it were, with the bourbon, but the addition of chocolate also proved noteworthy. The pie even developed a nice crisp outer shell on top which added to the entire texture-and-flavor profile. The Red Velvet Cupcake? Our Protagonist can't speak to that as he was told by his dining partner to "Get your own!" Even the salads looked good, here. And then there's that "Real Banana Pudding" calling Our Protagonist back; if it's served hot, he will definitely come a-runnin'.
Nancy's BBQ
301 S Pineapple Ave
Sarasota, FL 34236
941-955-3400
Brunswick Stew
Derby Pie--Pecan, Chocolate, Bourbon
Red Velvet Cupcake
Our Protagonist had been kicking himself for some time about letting the Panini Press close before ever darkening their door, so he promised himself to not let the same occurrence happen again with the new incarnation that he watched metamorphose before him, Nancy's BBQ. At last the day arrived when they opened, and he was able to pull in some assistance to get a good bead on the lunch scene. There are actually s surprising amount of selections on the menu, which caused Our Protagonist to hold up the line as he second, third, and fourth-guessed his choices. The recommendation that "Pulled Pork built the house" sealed the deal, and he went with the sandwich. For the price, the meal was an incredible deal; a sandwich, generously topped with pulled pork and two giant sides for $6.95. As for the main ingredient, the pulled pork nice and tender, still juicy; something you might not appreciate until you're served lousy barbecue. Brunswick stew, a new experience, was basically a vegetable-and-potato soup with meat. This could easily have been a meal unto itself; and it could be, for $5.95 for a pint off the Sides Menu. The Derby Pie was an excellent take on pecan, Kentucky-fied, as it were, with the bourbon, but the addition of chocolate also proved noteworthy. The pie even developed a nice crisp outer shell on top which added to the entire texture-and-flavor profile. The Red Velvet Cupcake? Our Protagonist can't speak to that as he was told by his dining partner to "Get your own!" Even the salads looked good, here. And then there's that "Real Banana Pudding" calling Our Protagonist back; if it's served hot, he will definitely come a-runnin'.
Nancy's BBQ
301 S Pineapple Ave
Sarasota, FL 34236
941-955-3400
Tuesday, August 30, 2011
Caragiulo's Third Lunch
Pasta Arrabbiata with scallops, shrimp, and whitefish
Our Protagonist, staying true to usual form, went with the recommended special of the day, the Pasta Arrabbiata. While the seafood that was included was tasty, of course that was the responsibility of the fish, not the chef! The sauce, unfortunately, which under the direct supervision of the chef, was not very "arrabbiata"; while this shouldn't necessarily be reaching "Thai spicy" levels, you expect it to have at least a little kick. Our Protagonist even recalls this particular dish as being the hottest he has ever eaten, all cuisines considered. Of course, that rendition simply tasted like burning on top of more burning, so that wasn't particularly enjoyable, either, but this was, frankly, boring. Perhaps it was toned down for the local palate? Then don't serve it at all, rather than serve a watered-down version of a classic dish, Our Protagonist opines!
Caragiulo's
Our Protagonist, staying true to usual form, went with the recommended special of the day, the Pasta Arrabbiata. While the seafood that was included was tasty, of course that was the responsibility of the fish, not the chef! The sauce, unfortunately, which under the direct supervision of the chef, was not very "arrabbiata"; while this shouldn't necessarily be reaching "Thai spicy" levels, you expect it to have at least a little kick. Our Protagonist even recalls this particular dish as being the hottest he has ever eaten, all cuisines considered. Of course, that rendition simply tasted like burning on top of more burning, so that wasn't particularly enjoyable, either, but this was, frankly, boring. Perhaps it was toned down for the local palate? Then don't serve it at all, rather than serve a watered-down version of a classic dish, Our Protagonist opines!
Caragiulo's
69 South Palm Avenue
Sarasota, FL 34236
941-951-0866
Sarasota, FL 34236
Monday, August 29, 2011
Sangria
Tomate pan y queso: Tomato, manchego & basil on garlic rubbed bread and balsamic reduction
Tabla de quesos: manchego, fontina, and brie with fresh fruit
Pato con peras: braised duck confit with mushrooms, pears, and port wine sauce
Pollo in cerveza: beer marinated chicken wings with garlic sauce
Pincho de pollo al mojo picon: chicken brochettes served with caramelized onions and cumin-garlic aioli
Crema catalana
Our Protagonist had help from two dining partners on this occasion, allowing for more than the usual sampling and less than usual guilt, afterwards. One of those mysterious but wonderful Iberian dishes are the versions of garlic-rubbed bread. Having grown up with Italian style garlic bread with a big roasted clove on each piece, it is a wonder to Our Protagonist how much garlic flavor really is imbued to the bread from the mere act of rubbing. Combining this with an excellent balsamic reduction, fresh tomatoes and basil, and the never-fail Manchego cheese, and we have a winner. The "Table of cheeses" speaks for itself. Manchego joined with Fontina and Brie; how much better can it get? That Duck confit? Excellent; one really not need elaborate. The Pincho de pollo? It was fine, but was not the Duck; the Duck was simply that good as to wipe everything else out, memory-wise. It certainly had a presence-demanding aioli, though, and contrasted nicely with the caramelized onions. The beer marinated chicken wings were also good; slightly different than norm with their tangy garlic sauce, so a nice change of pace from your typical sports bar Buffalo-style offering. The Crema catalana was a nice finish; smooth and creamy, but still light. But was it the Duck, you're asking? No, just make sure to not skip the Duck and your evening's happiness will be assured; no such guarantee on anything else. Except, well, anything that includes Manchego cheese...
Sangria
1532 Main Street
Sarasota, FL 34236
941-955-8272
Tabla de quesos: manchego, fontina, and brie with fresh fruit
Pato con peras: braised duck confit with mushrooms, pears, and port wine sauce
Pollo in cerveza: beer marinated chicken wings with garlic sauce
Pincho de pollo al mojo picon: chicken brochettes served with caramelized onions and cumin-garlic aioli
Crema catalana
Our Protagonist had help from two dining partners on this occasion, allowing for more than the usual sampling and less than usual guilt, afterwards. One of those mysterious but wonderful Iberian dishes are the versions of garlic-rubbed bread. Having grown up with Italian style garlic bread with a big roasted clove on each piece, it is a wonder to Our Protagonist how much garlic flavor really is imbued to the bread from the mere act of rubbing. Combining this with an excellent balsamic reduction, fresh tomatoes and basil, and the never-fail Manchego cheese, and we have a winner. The "Table of cheeses" speaks for itself. Manchego joined with Fontina and Brie; how much better can it get? That Duck confit? Excellent; one really not need elaborate. The Pincho de pollo? It was fine, but was not the Duck; the Duck was simply that good as to wipe everything else out, memory-wise. It certainly had a presence-demanding aioli, though, and contrasted nicely with the caramelized onions. The beer marinated chicken wings were also good; slightly different than norm with their tangy garlic sauce, so a nice change of pace from your typical sports bar Buffalo-style offering. The Crema catalana was a nice finish; smooth and creamy, but still light. But was it the Duck, you're asking? No, just make sure to not skip the Duck and your evening's happiness will be assured; no such guarantee on anything else. Except, well, anything that includes Manchego cheese...
Sangria
1532 Main Street
Sarasota, FL 34236
Sunday, August 28, 2011
Michael's On East
Epicurean Adventure: Naples
L'uovo e Formaggio Due Modi: Chilled Grilled Asparagus with Black Pepper Pecoino Zabaglione, Crispy House-Made Guanciale, Crostini and Arugula
Creste e Gambertti Arrabiata: Local Shrimp with Olives, Fennel, Basil, Lemon with Spicy Tomato Sauce, Home-Made Creste di Gallo Pasta
Pasticcio di Ricotta: Ricotta and Farro Pie, Orange Blossom Water, Hint of Cinnamon, Apricot Compote, Lemon Curd and Fresh Blueberries
Our Protagonist finally sallied forth to try one of the Epicurean Adventures At Michael's On East. The L'uovo consisted of a picture-perfectly topped egg filled with a refreshingly light and just-peppery mousse-y zabaglione. This was clearly the best part of this plate, as the guanciale was quite disappointing and tasted like, well, merely bacon. Our Protagonist highly questions the claim that it was "house-made", or that it was even the right cut of pork to be guanciale. Rumor has it that a vastly superior guanciale has been created down at Gulf Gate's Transatlantic Sausage Company, but all digressions aside...The rooster comb pasta was a fascinating shape for the arrabiata, which wasn't quite so "mad" as it was citrusy; the lemon really dominated the flavor palette, but what was missed was some more heat. The other spices, though, bolstered the lemon quite well. A citrus lover's dream come true. The pasticcio continued the citrus-y trend with lemon now joined by orange. This is the Italian version of a buttermilk pie, but with a good, hearty crunch due to the farro crust. The Apricot Compote, Lemon Curd and the blueberries all helped round out the dish in a swirl of sweet and tart flavors. A very nice finish. All in all, Our Protagonist heartily approved, at both the meal and the prix fixe price; a very affordable jaunt to Italy! He will be pouring over his tour guides to see where he should travel to, next...
Michael's On East
1212 East Avenue
Sarasota, FL 34239
941-366-0007
L'uovo e Formaggio Due Modi: Chilled Grilled Asparagus with Black Pepper Pecoino Zabaglione, Crispy House-Made Guanciale, Crostini and Arugula
Creste e Gambertti Arrabiata: Local Shrimp with Olives, Fennel, Basil, Lemon with Spicy Tomato Sauce, Home-Made Creste di Gallo Pasta
Pasticcio di Ricotta: Ricotta and Farro Pie, Orange Blossom Water, Hint of Cinnamon, Apricot Compote, Lemon Curd and Fresh Blueberries
Our Protagonist finally sallied forth to try one of the Epicurean Adventures At Michael's On East. The L'uovo consisted of a picture-perfectly topped egg filled with a refreshingly light and just-peppery mousse-y zabaglione. This was clearly the best part of this plate, as the guanciale was quite disappointing and tasted like, well, merely bacon. Our Protagonist highly questions the claim that it was "house-made", or that it was even the right cut of pork to be guanciale. Rumor has it that a vastly superior guanciale has been created down at Gulf Gate's Transatlantic Sausage Company, but all digressions aside...The rooster comb pasta was a fascinating shape for the arrabiata, which wasn't quite so "mad" as it was citrusy; the lemon really dominated the flavor palette, but what was missed was some more heat. The other spices, though, bolstered the lemon quite well. A citrus lover's dream come true. The pasticcio continued the citrus-y trend with lemon now joined by orange. This is the Italian version of a buttermilk pie, but with a good, hearty crunch due to the farro crust. The Apricot Compote, Lemon Curd and the blueberries all helped round out the dish in a swirl of sweet and tart flavors. A very nice finish. All in all, Our Protagonist heartily approved, at both the meal and the prix fixe price; a very affordable jaunt to Italy! He will be pouring over his tour guides to see where he should travel to, next...
Michael's On East
1212 East Avenue
Sarasota, FL 34239
Saturday, August 27, 2011
Bijou Cafe
Duck Mousse
Daphinois Potatoes
Red Grouper with lobster and Edamame Succotash
Roasted Asparagus with Truffle Hollandaise
Chocolate Banana Croissant Bread Pudding
When one sits down to an Easter dinner, one should expect to indulge. And then there was this meal Our Protagonist overindulged in at the Bijou Cafe. The Duck Mousse was superb, but a note; this could (or should) be your entire lunch! It was VERY filling, and came with little to no help from the other two dining companions as well as its own salad, so the Rocket Salad order was canceled lest Our Protagonist would explode a la The Meaning of Life. Left with more Mousse than crispbreads, he resorted to schmearing it on his bread. The Grouper was a bit dry, although the accompanying succotash was flavorful, and the lobster was succulent enough. The roasted asparagus, though, was another perfect choice. Nice, smokey flavor and the truffle Hollandaise was truly addictive. The Daphinois potatoes, really, are all about the cheese; the potatoes are merely a vehicle. The cheese was so nicely crisp though, that more overeating occurred. And then onto dessert; chocolate banana croissant bread pudding was surprisingly light for its title; then again, maybe not so surprising at all. The croissant picked up just the right amount of batter, and the bananas lent a certain lightness as well, punctuated with chunks of chocolate. Heavenly. Our Protagonist will return after he has lost the weight he gained from this meal.
The Bijou Cafe
1287 1st Street
Sarasota, FL 34236
941-366-8111
Daphinois Potatoes
Red Grouper with lobster and Edamame Succotash
Roasted Asparagus with Truffle Hollandaise
Chocolate Banana Croissant Bread Pudding
When one sits down to an Easter dinner, one should expect to indulge. And then there was this meal Our Protagonist overindulged in at the Bijou Cafe. The Duck Mousse was superb, but a note; this could (or should) be your entire lunch! It was VERY filling, and came with little to no help from the other two dining companions as well as its own salad, so the Rocket Salad order was canceled lest Our Protagonist would explode a la The Meaning of Life. Left with more Mousse than crispbreads, he resorted to schmearing it on his bread. The Grouper was a bit dry, although the accompanying succotash was flavorful, and the lobster was succulent enough. The roasted asparagus, though, was another perfect choice. Nice, smokey flavor and the truffle Hollandaise was truly addictive. The Daphinois potatoes, really, are all about the cheese; the potatoes are merely a vehicle. The cheese was so nicely crisp though, that more overeating occurred. And then onto dessert; chocolate banana croissant bread pudding was surprisingly light for its title; then again, maybe not so surprising at all. The croissant picked up just the right amount of batter, and the bananas lent a certain lightness as well, punctuated with chunks of chocolate. Heavenly. Our Protagonist will return after he has lost the weight he gained from this meal.
The Bijou Cafe
1287 1st Street
Sarasota, FL 34236
Friday, August 26, 2011
Paris to Budapest (Gulf Gate)
Duck Soup
Tomato Soup
Rabbit Paprishka with Spaetzle
Chocolate "Goose Feet"
A fascinating juxtaposition in a restaurant's title such as Paris to Budapest really demands exploring, and Our Protagonist finally found it way there one afternoon for lunch. The Duck soup was like high-end chicken soup; the farina dumpling dissolved completely into the soup almost making it a European gumbo. He enjoyed the large mushroom cap that was mixed in with the broth, although, would have been easier to eat if it had been sliced (Re: Pho Cali review). The Tomato Soup of his dining partner looked and tasted very hearty. Both had a a typical Hungarian entree; Our Protagonist's Rabbit Paprishka (while the dining partner had the chicken version) was very tasty and spicy, albeit quite bony. It proved to be a lot of work for not a lot of meat! The side of spaetzle was a little cool by the time it came out according to partner, but perhaps this was a timing issue that wasn't quite as good as it could have been. Our Protagonist didn't mind, though, as he mixed the flavors together and didn't even notice it having overly cooled. The surprisingly-named Chocolate Goose Feet (which derives its unusual title from the wedge shape and color of the dessert) was quite yummy; a chocolate sponge cake (dry, typical of Hungarian-Viennese style desserts, and served with the da rigueur "schlag" of whipped cream) topped with a chocolate custard and finally with a ganache. The ganache was the best part in Our Protagonist's opinion; it had just the right amount of crispy-and-chewiness all combined. Also there was a nice hit of cinnamon or another spice just at the bottom of the layer that really stood out. He even took a piece to go to share with a friend. Our Protagonist looks forward to making another trip to either Paris OR Budapest in the near future.
Paris to Budapest
6551 Gateway Avenue
Gulf Gate, FL 34231
941-552-9707
Tomato Soup
Rabbit Paprishka with Spaetzle
Chocolate "Goose Feet"
A fascinating juxtaposition in a restaurant's title such as Paris to Budapest really demands exploring, and Our Protagonist finally found it way there one afternoon for lunch. The Duck soup was like high-end chicken soup; the farina dumpling dissolved completely into the soup almost making it a European gumbo. He enjoyed the large mushroom cap that was mixed in with the broth, although, would have been easier to eat if it had been sliced (Re: Pho Cali review). The Tomato Soup of his dining partner looked and tasted very hearty. Both had a a typical Hungarian entree; Our Protagonist's Rabbit Paprishka (while the dining partner had the chicken version) was very tasty and spicy, albeit quite bony. It proved to be a lot of work for not a lot of meat! The side of spaetzle was a little cool by the time it came out according to partner, but perhaps this was a timing issue that wasn't quite as good as it could have been. Our Protagonist didn't mind, though, as he mixed the flavors together and didn't even notice it having overly cooled. The surprisingly-named Chocolate Goose Feet (which derives its unusual title from the wedge shape and color of the dessert) was quite yummy; a chocolate sponge cake (dry, typical of Hungarian-Viennese style desserts, and served with the da rigueur "schlag" of whipped cream) topped with a chocolate custard and finally with a ganache. The ganache was the best part in Our Protagonist's opinion; it had just the right amount of crispy-and-chewiness all combined. Also there was a nice hit of cinnamon or another spice just at the bottom of the layer that really stood out. He even took a piece to go to share with a friend. Our Protagonist looks forward to making another trip to either Paris OR Budapest in the near future.
Paris to Budapest
6551 Gateway Avenue
Gulf Gate, FL 34231
941-552-9707
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