Photo courtesy of Viento Kitchen & Bar.

"Where should we go to dinner tonight?" It's a question often asked from out-of-town guests to the all-knowing concierge of the front desk. It's heard 'round the world from inquisitive wives to their hungry husbands after a long day. Next time the universal question arises, the decision is easy. Merging Floridian, Caribbean and Mediterranean cooking techniques and flavors, Viento Kitchen & Bar introduces their take on "Floribbean cuisine." The signature restaurant of the cool and contemporary Zota Beach Resort recently released a refreshed and elevated menu with a hyper focus on locally-sourced ingredients and providers to ring in the New Year. 

The newly concepted menu features lively small plate options such as octopus served over black bean silk and charred carrots, as well as steak tartare, sliced beef tenderloin in truffle oil and shaved seasonal truffle, accompanied with egg yolk and grilled ciabatta. Main dishes that catch the beholder's attention are chicken scaloppini, made with housemade basil fettuccini and eggplant caponata; seared scallops atop an edamame succotash and parsnip-squid ink silk with bacon larden in a tomato buerre blanc; and a half chicken glazed with Florida orange honey and served with a roasted sweet potato puree, rosemary chicken jus and orange sage chutney.

Meanwhile, Viento's extensive Old World and New World wine list is curated with renowned labels by the glass and bottle, as well as an option to BYOB with a corkage fee. Despite its location inside the waterfront Zota Beach Resort, the swanky kitchen and chic bar is not exclusive to hotel guests, but attracts residents from the left and right of Longboat Key. 

Photo courtesy of Viento Kitchen & Bar.

Full menu here.