Dined at this cool resto with gourmet friends from NYC...loved everything. Had wonderful chassagne montrachet; parmesan pear beignets were delicate puffs with a perfect blend of sweet and salty flavors; smooth and earthy wild mushroom bisque with tiny crunchy truffled croutons; perfectly cooked arctic char - we're huge fans of arctic char and this was one of the best we've had anywhere; and surprisingly terrific mote marine sturgeon, tender with a hint of sweetness, and again perfectly cooked. Brioche pudding with rum brown sugar ice cream was to die for, light, not too sweet. Service - Alberto - was excellent, he was attentive, charming and well versed in the intricacies of the chef's culinary magic. So happy Chef Steve stayed in Sarasota!
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