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RESTAURANT HIGHLIGHTS FROM THE MARCH ISSUE |
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Brazilian Nut Salad
Currents Restaurant
After undergoing a complete redesign, Currents Restaurant at the Hyatt Regency Sarasota is a chic upscale dining establishment overlooking the bay. Sit at the community table, where you can mingle with fellow diners, or choose a spot that’s more intimate while enjoying the soft glow and warm atmosphere created by the new custom-designed chandeliers. As you dine, savor the chef’s innovative interpretation of regional cuisine, emphasizing the freshest local ingredients. Distinctively Floridian, yet infusing Cuban and Caribbean influences, Currents’ delectable dinner menu include choices such as the Brazilian Nut Salad of baby greens, hearts of palm, orange, avocado and shaved Brazilian nuts, finished with a passion fruit-mango vinaigrette. 1000 Boulevard of the Arts, Sarasota, 941-953-1234
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Roasted Bone-In Kurubuta Pork Chop
Michael’s On East
Michael’s On East has a new pork dish on the menu that features Snake River Farms’ Kurubuta pork, from the Berkshire pig. This heirloom breed is known for its abundant marbling and superior taste. Michael’s capitalizes on this by serving a 14-ounce chop, bone in, and cooking it in the broiler, which develops a nice sear to complement the rich flavor of the meat. For the winter season, the chop comes with caramelized sweet potatoes, cumin spiced chestnuts, a quince-cranberry chutney and ancho-glazed carambola. 1212 East Ave. S., Sarasota, 941-366-0007
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Spring Fever
Paris to Budapest
If the “cold” days of January have you dreaming of spring, pop into the cozy little Southgate bistro, Paris to Budapest, where you can find menu items such as Spring Fever. This popular Hungarian dish comes with your choice of chicken or pork and is an intriguing combination sure to delight your taste buds. The aroma of Hungarian smoked bacon will entice you, coupled by the fresh, spring flavors of green peas, mushrooms, peppers and tomatoes. You might leave wondering how such a simple dish could be so robust. Raise your glass of Riesling, and enjoy a little spring in winter. 6551 Gateway Ave., Sarasota,
941-552-9707
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Stone Crab
The Crow’s Nest
Stone crab claws are a Florida treat and though they are available at most fine seafood establishments from October until May, the Crow’s Nest excels in the presentation and preparation. More importantly though, the Crow’s Nest employs its own crab trapper, native Floridian Miles Lewis, who harvests in the Gulf waters off of Venice’s inlet. The claws are delivered daily to the Crow’s Nest docks. Not only are they fresh, they are delivered green—meaning raw—and then cooked and “shocked” at the Crow’s Nest. Claws are available hot or cold, medium or large, and by the half pound for lunch or dinner or in the Stone Crab Tower. 1968 Tarpon Center Dr., Venice, 941-484-9551
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