This year, Savor Sarasota felt like a region-wide tasting menu.  More than sixty restaurants signed on, and nearly every kitchen poured something into a glass for each course, making the prix-fixe a decadent experience. At Duval's Fresh Local Seafood, the menu united old favorites and new creations. “Someone who has never been here before can try some of our staple items, and our loyal guests can experience something new,” said Assistant General Manager Kelly Pendleton. A three-cheese crab dip, loaded with fresh crab and Old Bay, arrived with tortilla chips and Hampton Water Rosé, both crisp enough to cut through cheese and spice. On the South Trail, Tripletail fittingly served tripletail, citrusy and sweet, alongside a Crystal Cosmo with white cranberry and elderflower. Down in Nokomis, Pop's Sunset Grill created its Baked Lobster Couscous with summer produce: sweet corn, green peas, shiitakes, garlic butter and a tangy citrus sauce. "I wanted this dish to feel refined and comforting without being overly heavy," said Chef Marcos Vasquez. Paired with a Blood Orange Aperol Spritz starring Shark Tooth vodka, distilled in neighboring Venice, the cocktail tasted refreshing and unmistakably Floridian. Mimi’s Brasserie went bold: a guajillo-braised pork shank met the Ernestly Tiki, a coconut oil-washed rum cocktail threaded with pistachio-lemongrass falernum and apricot liqueur. Arts & Central kept it vibrant with a crab cocktail dressed in orange, chive and red onion, lifted with a Broadbent Chardonnay. Meanwhile, Fat Rabbit Pub let diners choose any wine, beer or cocktail to accompany the Irishman—its nationally award-winning short rib and brisket burger. At Anna Maria Oyster Bar, Chef Will Parard's Florida-style shrimp and pollock gumbo—simmered with okra, tomatoes, celery and Cajun spice in a light roux—was adapted for the summer. “It is hearty, flavorful and comforting without feeling too heavy,” said Parard. The bar sent out Purdy's Florida Old Fashioned, layered with paw-paw citrus liqueur and Cointreau, a rum cocktail with backbone. Michael's on East helped launch restaurant week as a lifeline for local dining rooms during the slow season. “When Savor Sarasota began in 2006, we were proud to be among the first restaurants to participate,” said co-proprietor Michael Klauber. The Savor lineup toured the restaurant's monthly Epicurean menus, bouncing across continents. Chinese-style Wagyu short ribs arrived lacquered in black bean-soy glaze, giving way to ginger-scallion fried rice and snap peas. A glass of earthy Sonoma Coast Pinot Noir echoed the ribs’ intensity. Dessert sent the table to France: a chocolate marquise, dense and bittersweet against cool crème anglaise. Surprises came from hotel dining rooms. Eight floors above the Trail at Bridges, inside Embassy Suites, golden hour settled over Sarasota Bay. Executive Chef German Huertas leaned into international fusion. "We like to play with different flavors from everywhere around the world," said Elizabeth Dimitrova, Director of Food, Beverage and Catering. The seared scallop with roasted corn cozied up to a Burgans Albariño, citrusy and mineral against the caramelized edge of the bivalve. Over at Sarasota Modern, the retro-inspired Wink Wink delivered crispy Brussels sprouts with bacon, goat cheese and candied pecans next to a Grapefruit Paloma sharpened with smoky mezcal and a charred grapefruit wedge. Twenty-one years in, Savor Sarasota still entices diners toward new kitchens and lets them eat well for 45 dollars or less, without making it all about value. This year's pairings pushed that further, giving every course a companion and every table a conversation. SRQ