THE STORY

When Kim Livengood founded Hamlet’s Eatery one year ago, she imagined it not only as a haven for the always-hungry merchants and millers of the bustling Bazaar at Apricot & Lime Indie Market, but as an olive branch to those forever-feuding foodie factions—the vegans and the carnivores. With a menu split right down the middle, Hamlet’s looks to bring both sides to the table by offering curated culinary options for anyone asking themselves, “to meat or not to meat?” So for every “Hamlet’s” on the menu—beef sliders topped with crushed pecans, caramelized onions and gorgonzola cheese—diners will also find a “Beyond Shakespeare,” a vegan slider with avocado, eggplant bacon, spinach and balsamic glaze. And between vegan burritos, tofu scrambles, jack fruit tacos and black bean patties with guacamole and ancho chili BBQ sauce, Livengood imagines Hamlet’s as much an opportunity for non- vegans to explore new flavors as it is a place for vegans to get their fix.

THE SETTING

The courtyard at The Bazaar at Apricot & Lime. Hamlet’s big blue food truck commands one length of the square, sandwiched between The Bazaar proper and a great awning for shaded outdoor seating, connected to a newly renovated indoor dining space for those craving AC. An artificial turf lawn supports a smattering of picnic tables and a rainbow-colored mural on the wall reminds everyone to “Be Amazing.”

THE CAST

Kim Livengood:  Founder/owner of Hamlet’s Eatery. A local PR maven whose mother founded The Bazaar at Apricot & Lime, she wants to see her newly dubbed “Limelight District” of Sarasota continue to grow.

Chef Bob: Head chef at Hamlet’s. Signature dish: Bob’s Famous Crab Cakes, Chesapeake-style.

Michelle and Susy: Hamlet’s extra hands, helping Chef Bob, taking orders and running food.

LOCAL SUPPORTING CHARACTERS 

Lelu’s Coffee Cold Brew, Boombacha Kombucha, Southern Sweet Tea Company and Suncoast Cookies