MÉLANGE IS SARASOTA’S OWN CULINARY CHEMISTRY LAB, a mysterious and sexy spot where the ridiculous meets the sublime in the kitchen and the results are proffered to willing supplicants in the dining room. Lan Bradeen, chef and part owner of Mélange, has been whipping up daring delicacies and approachable art in her open kitchen on Main Street for almost a decade without slowing down or becoming complacent. Born in Boston, Bradeen moved to Sarasota at a young age. She has a master’s degree in Oriental Medicine but cooked her way through college and found herself missing the culinary world when she left school. “I’m drawn to the chemistry of food and I like the fact that you can be creative while still being constructive.” When making decisions for her menu, Bradeen likes to look at what’s going on nationally as far as movements of food and culture go and also locally as to what’s in season. Mélange utilizes a number of local farms such as Hunsader Farms, Bob’s Veggie Patch and Jones Potato Farm and Bradeen works closely with John Matthews of the Suncoast Food Alliance in order to source the freshest produce. She also supports local artists; the walls of Mélange are adorned with beautiful works by illustrator Tucker Lenora, a Ringling College of Art and Design graduate. The menu at Mélange is an eclectic collection of exotic and familiar ingredients, and that’s the way Bradeen intends it to read. “I wanted to take something as familiar as a taco and fill it with a unique protein like rabbit in order to challenge people’s perceptions of taste and flavor combinations,” she says. “I find that my clientele likes things a little different but I’m able to keep a varied menu. You can still get a cheese burger or braised short ribs but you can also try veal sweetbreads or roasted bone marrow.” 

One of the restaurant’s most popular menu items is the Duck Brie Crepes with shredded duck, brie cheese, currants and almonds in a brandy cream sauce. Bradeen assures us certain items, including these rich and delicate crepes, are mainstays, but she also constantly experiments and evolves. For spring, the menu will include lighter fresher menu items such as crudos and ceviches to replace winter’s braised meats. Bradeen’s husband, Brad Coburn, is the mastermind behind Pangea, the speakeasy-style cocktail lounge hidden behind their sandwich shop, Monkey Business, which shares a wall (and employee access) with Mélange. “I have very little influence over the menu at Monkey Business other than in a supervisory capacity, and I pick the sandwich of the week,” says Bradeen. The couple seems to have a special partnership that works exceptionally well. Their enterprises each have a distinct personality, yet the overall vibe gels. Monkey Business is a sandwich shop where you can get a late night snack to rival any famous street vendor, Pangea a bar where you can get a cocktail that Jerry Thomas would want to include in an updated version of The Bon Vivant’s Companion, and Mélange a restaurant where you can take a walk on the wild side or play it safe and still be assured of an unforgettable meal.