Kojo: Sensational Pan-Asian Cuisine in Sarasota

Inspired by Natalia and Mark Levey’s world travels, Kojo’s modern Asian menu, cocktail list and premium sake collection has attracted sophisticated diners since opening in 2021. "We’re thrilled to offer a splendid space and an exceptional menu that will become an integral part of Sarasota’s dining scene," says Levey. "We want our food, cocktails and hospitality to provide guests with a unique and memorable experience. Our team created this space because connection, especially right now, is more important than ever. KOJO is a place where patrons can come, relax, have fun and enjoy family and friends." Designed by BLOK Design Group and driven aesthetically by the concept of nature, all furniture, fixtures, and finishes were thoughtfully procured. Natural elements such as the Acacia wood imported from Thailand, cherry blossoms, greenery, and white oak all go into what make this space so unique and special. 

However, it's Tojo's food that takes top billing with an inspired menu that includes Chasu Braised Pork Belly Baos, Shanghai Noodles, Shrimp and Pork Gyoza, Crispy Nori Tacos, Wagyu Steaks, an extensive nigiri and sashimi menu and entrées that highlight flavours from China, Japan and Korea, all skillfully prepared and artfully presented. Being raised in a traditional Japanese household, Chef Ken Shiro Lumpkin’s take on age-old recipes comes with a worldly perspective to make the ordinary come alive. Friendly and attentive, the service is excellent, the ambiance warm and welcoming, and the cuisine sensational — Kojo is definitely our favourite and one of the best restaurants in Sarasota.

Place setting with napkin artfully folded as kimono

The beautiful modern interior of Kojo

Dassai 39 Junmai Daiginjo Sake

Shrimp & Pork Gyoza perfectly pan-seared and served with a flavourful miso sesame dipping sauce, fresh scallions and Kojo's signature house togarashi

Rock Shrimp Tempura with local Florida rock shrimp tossed in a spicy ponzu mayo sauce, 

topped with lemon zest and served over mesclun greens

Chashu Braised Pork Belly Bao Buns with roasted peanuts, jalapeño, cilantro and rock sugar

Shanghai Noodles with succulent seared pork, bok choy and shiitake mushrooms 

finished with sweet soy and fresh green onion

Wok Fired Chinese Gai Lan with choy sum, garlic and sweet soy

Bluefin Tuna Nigiri

Kojo Roll with spicy tuna, torched salmon, kabayaki, spicy mayo, cucumber and tempura bits

Aji Amarillo Snapper with Peruvian pepper vinaigrette, cara cara oranges, 

micro cilantro and finger limes

Nikkei Shrimp Tempura Roll with aji amarillo, yuzu leche de tigre, avocado, 

cucumber and pickled red onion

Hawaiian Sunrise made with coconut custard fresh tropical fruits and passion fruit foam

eatkojo.com

Kojo Wasabi Caesar Salad

Serves 2

Recipe courtesy of chef Ken Shiro Lumpkin

1 cup baby greens, washed and dried

2 cup napa cabbage, washed, dried, and cut into thin slices

1/2 cup Wasabi Caesar Dressing - see recipe below

2 parmesan crisps

10-12 milk bread croutons

4 tbsp parmesan cheese, grated on a Microplane

2 tsp toasted white sesame seeds

2 tsp freshly squeezed lemon juice

1/4 tsp fresh cracked black pepper

Wasabi-flavored crispy seaweed, to taste

2 tsp fried garlic

Wasabi Caesar Dressing:

3 tbsp salt-packed anchovies, rinsed of salt, minced

2 tsp fresh garlic, grated on Microplane

10 tbsp wasabi, prepared according to package directions

10 tbsp rice wine vinegar

2 large eggs

2 2/3 cups grapeseed oil

12 oz aged parmesan, grated on Microplane

2 tbsp Maldon sea salt

1 tsp fresh ground black pepper

Place the anchovies and garlic into the bowl of a food processor and process until smooth. Add the wasabi, vinegar, and eggs, and process again until smooth. In a slow steady stream, with the machine running, slowly drizzle in the grapeseed oil. When all of the oil has been added, you should have an emulsified sauce. Add the aged parmesan, sea salt, and fresh ground pepper, and pulse to combine. 

Using a rubber spatula, transfer the dressing into a storage container. Toss the salad in a mixing bowl with the dressing, croutons, sesame seeds, lemon juice, and black pepper. Plate the dish and garnish with fried garlic, seaweed, and finished with a parmesan crisp on top, and serve.

Dry Dock Grill on Longboat Key: Local Seafood

 

Overlooking Sarasota Bay, Dry Dock Waterfront Grill is known for serving one of the freshest grouper sandwiches on Florida 's West Coast and starts with sourcing the very best and freshest grouper. To make it Dry Dock style, executive chef Hector Torres take fresh-from-the-boat red grouper filets and grills them to perfection. While still hot, chef Torres brushes the cooked fish with a mixture of white wine and Worcestershire sauce, then serves it on a toasted brioche bun with sweet chili sauce on the side. An enormously popular waterfront dining destination on the south end of Longboat Key, the Dry Dock Waterfront Grill has been a favourite among locals and visitors since it opened in 1989.

Dry Dock Grill menu features fresh locally sourced seafood

Iced cold Stella Artois

Dry Dock Fish & Chips featuring Atlantic haddock served with french fries and cole slaw

Locally caught Florida Grouper Sandwich

drydockwaterfrontgrill.com

Shrimp Bisque

Serves 4

Recipe courtesy of chef Hector Torres

12 oz cooked shrimp, peeled deveined and chopped

Bisque Base:

4 oz shrimp base

2 gallons water

1 large onion

3 stalks of celery

2 carrots

1 tbsp finely chopped garlic

2 bay leaves

8 oz tomato base

Additional:

1 tbsp paprika

1 tsp white pepper

6 oz shrimp brown seasoning

1 quart heavy cream

1/2 tsp nutmeg

Roux:

1 cup flour

1/2 lb unsalted butter

Place all of the base ingredients into a stock pot and boil until reduced by half, then strain the liquid into a separate container. Add the 'additional' ingredients to the liquid, combining them in the stock pot and cook on medium heat for 15 minutes. 

Prepare the roux by heating the  butter until melted and add the flour slowly until thickened. Add the cooked shrimp followed by the roux, and serve with additional shrimp and sprig of cilantro to garnish if desired.

Mar Vista Dockside Dining on Longboat Key

 

Located on the north end of Longboat Key in the heart of historic Longboat Village is the charming waterside Mar Vista Dockside Restaurant and Pub. Arrive by boat and moor at Mar Vista's docks or arrive by car to enjoy fresh Florida seafood, hot burgers and cool sangria inside the quaint dining room, on the outdoor covered deck or on one of the coveted tables on the beach overlooking picturesque Sarasota Bay. Originally built in 1912, Mar Vista was spared when a hurricane in 1921 wiped out large chunks of the Island, and as a consequence, this Old Florida-style restaurant is considered one of the twelve oldest surviving structures on Longboat Key. Known more familiarly by locals as 'The Pub', Mar Vista is known for their fresh Florida seafood. One of the best places to enjoy a meal there is by arriving early and grabbing one of the limited waterside tables, nestled under a canopy of trees and overlooking beautiful Sarasota Bay. The next priority is ordering a cold beer before ordering their famous Crab Claws.

Cold Stella Artois Beer

Our server arriving with our lunch

Large Stone Crab Claws on ice with lemon

 Stone crab mustard sauce and drawn butter, but actually I crab claw just the way they are

Baja Fish Tacos with pico de gallo, cabbage, cilantro and sour cream on flour tortillas

The Mar Vista Pub Burger with smoked bacon, cheddar, red onion, 

lettuce and tomato on a brioche bun

www.marvistadining.com

Stone Crab Mac& Cheese

Serves 2-4

Recipe courtesy of Mar Vista

8 oz pasta shells

4 oz cream cheese

1 cup tightly packed grated cheddar cheese

1 cup chicken stock

4 oz stone crab meat, no shells

1/4 cup seasoned bread crumbs

2 tbsp olive oil

Heat oven to 450°F. Cook the pasta according to package instructions and drain. Combine the cream cheese, cheddar cheese, and chicken stock in a saucepan over low heat. Cook, whisking, until smooth and thickened. Add the cooked pasta to cheese sauce and stir to coat, then add the stone crab. Transfer the pasta mixture to small baking or gratin dish. Top with bread crumbs and olive oil and bake until the bread crumbs are golden brown, about 8 minutes. Garnish with a cracked crab claw for some panache.

D'Amico's The Continental: The Best in Naples

Nestled behind flowering bougainvillea covered wrought iron gates in the heart of Naples’ historic and iconic shopping and dining district, D’Amico’s The Continental offers innovative cuisine started by brothers Richard and Larry D’Amico who wanted to open a true American Steakhouse and make it as perfect as possible. And indeed they have — the vibe of New York Steakhouse meets 1920’s Parisian Bistro. The Continental’s chef-driven menu features steakhouse-inspired classics with modern, artisan twists. From the land, it features a large selection of higher grade Kobe cuts, prime and grass-fed beef cut to order. It says it offers top quality steaks from four breeds: Kansas-based Creekstone Farms’ Black Angus, Italian Piedmontese, Australia’s Darling Downs Wagyu, and Japanese Wagyu. From the sea, the menu features daily fresh catches of fish and shellfish, as well as their sensational Brunch menu.

Arriving for D'Amico's weekend brunch with dear friends on a glorious Saturday, we were seated in the gorgeous outdoor garden courtyard with live jazz. Beginning with a few bottle of Prosecco with luscious French Toast Soufflé, we perused the Brunch menu and settled in for a long leisurely afternoon in the gorgeous setting enjoying fabulous food and great conversation. Heaven.

The beautiful outdoor courtyard

Sultry Jazz with local saxophonist

D'Amico's Saturday and Sunday Brunch Menu

Lovely bubbley Prosecco

Sweet and decadent French Toast Soufflé for the table

My friend Paul and I ordered the Handcut Steak Tartare with Sauce Verte, 

Quail Egg and little toasts, which was absolutely delicious

Escarole Caesar Salad with Parmigiano and Brioche Croutons

Chicken Liver Pâté served with haricot verts, shallots and crostini

My great friend Manita ordered the Poached Lobster with Burrata, 

Pickled Eggplant, Basil and Mâche

Steak Sandwich with frites

Cauliflower Risotto with Seared Scallops, Shaved Truffles and Chives

The Impossible Smash Burger with frites

One Triple Chocolate Silk Pie and five forks

damicoscontinental.com

Beef Tenderloin With Red Wine Sauce with Forme D'Ambert Butter
Serves 6
Recipe courtesy of chef Andrew Wicklander, The Continental

1 (2-pound) Piedmontese beef tenderloin roast
Blended oil, as needed
Salt and pepper, as needed

Red Wine Sauce:

1 (750-mililiter) bottle red wine

12 oz veal stock

4 tbsp granulated sugar

2 bay leaves

6 sprigs thyme

1/4 cup thinly sliced shallots

2 garlic cloves, crushed

12 black peppercorns

Fourme D'Ambert Butter:

2 tbsp olive oil

2 tbsp butter

2 cups, yellow onions, sliced about 1/4-inch thick

Pinch of kosher salt

8 oz Fourme d'Ambert, rind removed and cut into 1/2-inch pieces*

4 oz unsalted butter, room temperature

1/2 tsp rosemary, minced

1/2 tsp sage, finely chopped

1/2 tsp parsley, finely chopped

1/2 tsp black pepper, freshly ground

*Fourme d’Ambert is a semi-hard blue cheese made from cow’s milk. It hails from France and dates back at least 1,000 years. If fourme d’Ambert is not available, saint agur blue and cambazola are excellent substitutes.

Roasted Oyster Mushrooms:

12 oz oyster mushrooms or wild mushrooms, cleaned

3 oz clarified butter

1 tsp kosher salt

1/4 tsp black pepper

1 tsp fresh thyme

1 tsp garlic, finely chopped

For the red wine sauce, combine all ingredients in a non-reactive saucepan, and bring to a simmer. Skim and slowly reduce to a light syrup consistency and strain. Refrigerate until ready to serve.

For the mushrooms, preheat the oven to 400°F. Cut the hard stems from the oyster mushrooms and tear the larger caps or pieces down to thumb size. Toss with the clarified butter, fresh thyme, and season with salt and black pepper. Spread evenly on a small baking sheet and roast in the oven, mixing the mushrooms occasionally until slightly crispy. Remove from the oven and mix in the chopped garlic. Reheat slightly when needed.

Meanwhile, for the cheese sauce, heat the oil and butter over medium heat in a medium sauté pan. Add the onions and a pinch or two of kosher salt. Toss to coat the onions and sauté until they reach a light golden color, stirring frequently to prevent burning, approximately 20 minutes. Remove from the heat and transfer to a mixing bowl. Combine the remaining ingredients in the bowl until evenly mixed, being careful to leave some of the cheese in larger pieces. Keep warm.

Preheat oven to 375°F. Season the tenderloin roast with salt and pepper. Coat the bottom of a large, ovenproof sauté pan over high heat with oil and add the tenderloin, browning for about 2 minutes on each of the sides. Transfer to the oven and finish to your preferred internal temperature (between 125°F and 130°F for medium-rare). Rest the tenderloin for 5 to 10 minutes before slicing. Serve alongside the room temperature butter, the reheated red wine sauce and mushrooms.

Duval's Fresh Local Seafood in Sarasota

 

Located in the heart of downtown Sarasota, Duval’s is consistently voted the best seafood restaurant in the area ten years in a row. With a focus on the freshest seafood and a desire to support the local community, Duval's sources only the finest ingredients from Sarasota’s local fishermen and farmers. With a selection of innovative seafood and non-seafood dishes that are artfully and thoughtfully created, Duval's showcase the vast range of flavours of both land and sea. Together with gracious and attentive staff, an elegant interior and inspired menu, dining at Duval's is a pleasure each and every time.

Stella Artois Beer

Duval's seafood menu

Fish and Chips with homemade tartare sauce

Shrimp and Crab Cakes with spicy mayonnaise and coleslaw

Chef Nils Tatarnik

www.duvalsfreshlocalseafood.com

Spiced Goldentile with Shoestring Veg & Crispy Cellophane Noodles

Serves 1

Recipe courtesy of chef Nils Tarantik

Goldentile:

1-2 Goldentile filets

3 tsp olive oil

Blackening spices (salt, pepper, garlic powder, paprika, red pepper flakes, thyme, cayenne & sugar)

1/2 cup cellophane noodles for garnish

1/4 Napa cabbage, grated for garnish

Sautéed Vegetables: 

1 oz zucchini, cut lengthwise into pieces

1 oz red pepper, cut lengthwise into pieces

1 oz carrot, cut lengthwise into pieces

1 oz jicama, cut lengthwise into pieces

Salt and pepper to taste

Sweet Soy Glaze:

1 cup brown sugar

1 cup soy sauce

Heat oil in a frying pan over medium-high. Add the mixed vegetables and season with salt and pepper to taste, and sauté for 1-2 minutes. Remove from the heat and set aside for plating. 

Next, drizzle the fish with olive oil and rub with blackening seasoning. Grill 1-2 minutes on each side until the edges are golden brown. Deep fry the cellophane noodles for use as a garnish. To plate, arrange some grated Napa cabbage in the centre of the plate, and top with the shoestring vegetables. Top with the grilled fish and drizzle with sweet soy glaze, and garnish with cellophane noodles.