Dispatch down a SEMI-hidden domain off the main drag of Longboat Key and discover the long-awaited new Shore restaurant poised at the end of the block. Reminiscent of beach-chic destinations with the seminal spirit of SoCal surf culture intertwined with Sarasota’s iconic mid-century modern architecture, Shore LBK draws diners and boaters close—and keeps them there—with resort-like amenities such as dining, shopping, imbibing, sunset watching, outdoor lounging and kayaking. Tom Leonard and John Mays, co-owners and operators of Shore, brought the same coveted retail and restaurant brand from their OG location on St. Armands Circle and elevated the “lifestyle concept” across 11,000 square feet of prime real estate. Some said they were crazy; most people agreed. Why open Shore’s second location in a “sleepy” and secluded residential community, far from a downtown or a densely visited area? Lo and behold, the new outpost boasts sublime boating access, uninterrupted panoramic views of Sarasota Bay and paradisiacal remoteness—an equation that certainly enticed Leonard and Mays to entertain “crazy” comments and await for skeptics to see their vision come to life. After initially buying the strip of land back in 2014, and encountering a few challenging setbacks since, Shore LBK officially opened its doors and docks Labor Day weekend and has since welcomed waves of probing guests, from Naples to St. Pete.

Waterside patio. Photography by Wyatt Kostygan.

WATERSIDE PATIO. PHOTOGRAPHY BY WYATT KOSTYGAN.

A local retreat for residents and a vacation imprint for visitors, Shore’s urbane selection of bourbons and wines was as carefully contrived as the mini library of surf and architecture treatises and the seabreeze-scented Shore-brand soaps and lotions in the bathrooms. Leaving no stone unturned, every little design detail was thought of and integrated seamlessly into the natural surroundings—taking a page out of the Sarasota School of Architecture handbook. Leonard, along with architect Terry Osborn of Osborn Sharp Associates and the hands of Synergy Building, Corp., integrated savvy infrastructure features like mechanical tilt windows that flip open for enhanced natural lighting and breezy aerating, as well as a retractable awning on the balcony, so that once the hot sun simmers, diners basically hang on the water’s edge and are able to simply look up and pinpoint constellations as they indulge in their pear old-fashioned or sangria. If by chance diners look down instead of up, they’ll find “glassed-over sand” as flooring. Leonard recalls when the concrete slab was being poured in, he and Mays decided it needed the Shore touch—taking it upon themselves to collect barrels of seashells and rocks from the surrounding area and mixing them in by hand before it was cast in place. The native cypress ceilings are louvered design, also inspired by SSA, with parts displaying floating beams—dropped down to create a cozier, warmer space—while “kitkat” walls integrate design features such as a patterned vignette in limestone blocks or the signature Shore stringer stripe in wood, resembling a vintage longboard. The stand-alone oval-shaped bar provides all-around seating, accentuated with Orient barstools of reclaimed teakwood, made in Bali, and white leather cushions upon them, made in Italy. 

Key West shrimp and scallop with lemon risotto, local greens, lemon beurre blanc and tomato confit.

KEY WEST SHRIMP AND SCALLOP WITH LEMON RISOTTO, LOCAL GREENS, LEMON BEURRE BLANC AND TOMATO CONFIT.

Meanwhile, the Bayside restaurant offers arena-style alfresco dining, with even the inside tables granting water views. What can also be viewed is the theater-style kitchen and expo line. Executive Chef Dylan Elhajoui, a Moroccan-born and French-trained culinarian, operates his open kitchen with integrity for all to see. As simple gourmet dishes are prepared and plated to perfection, they are then handed off to either Mays or GM Dan Goltz, who are sure to touch every plate to ensure consistency before it heads out to the guest. With a nod to west coast California and a classy Florida flair, the New American menu from St. Armands followed suit at the LBK location with seafood-centric standouts like Kung Pao Calamari, Ahi Tuna Mignon with shrimp risotto and Thai Curry Mussels, as well as beloved alternatives like the Tabasco-Honey Fried Chicken, Mongolian Glazed “Jenga” Ribs and Diner Meatloaf with forest mushroom gGravy. Only the freshest and finest ingredients are sourced, with no worry about cost, and every item mentioned on the menu—including breads, pastas, flavored ice creams and sorbets—is made entirely in-house. All the sauces like Miso Coconut Vin Blanc for the Black Grouper, Shishito Drizzle for the Eggplant Confit and Almond Romesco for the Chermoula-Grilled Swordfish Steak are made from scratch. 

Thai curry mussels with coconut milk, kaffir lime, chili and cilantro. Photography by Wyatt Kostygan.

THAI CURRY MUSSELS WITH COCONUT MILK, KAFFIR LIME, CHILI AND CILANTRO. PHOTOGRAPHY BY WYATT KOSTYGAN.

After a Lavender and Mango Panna Cotta, head into the on-site fashion boutique with swimwear, apparel and accessories like a Shore sun hat, tumbler or lantern or rent out paddleboards and kayaks, provided exclusively by Vanhunks Boarding Co. And as the day grows dim, roam the expanse of its many cozy-chic outdoor nooks for a new meaning of nightlife. Stone firepits and tropical foliage set the scene for cocktails and company, while the new dock, offering 16 boat slips, allows wanderers to stroll out to the water—with mini palmettos and aqua-colored underwater lights glowing underneath to attract fish tracing your every step. Shore LBK is both ageless and electric—creating an experience beyond “going out to eat.” While its branding is stylish, and the modern edifice immaculate, Shore is designed more so “to enjoy, not impress,” says Mays. “We’ve created an energy that deserves to be by the water.” And whether a beach bum, boat captain or seasoned foodie, the blue block mural painted outside resonates with all who enter and read the words: “You are exactly where you are meant to be.”

Tuna tartare with avocado, cucumber, tobiko and wonton crisps. Photography by Wyatt Kostygan.

TUNA TARTARE WITH AVOCADO, CUCUMBER, TOBIKO AND WONTON CRISPS. PHOTOGRAPHY BY WYATT KOSTYGAN.

Shore LBK, 800 Broadway St. Longboat Key. 941-259-4600, dineshore.com, @shorerestaurant