Monday, December 22, 2014

Pomona: Refined Modern French Cuisine in Sarasota

One of the premiere restaurants in Sarasota is Pomona Bistro & Wine run by two of Sarasota's most successful and respected chef-restaurateurs, executive chef Ryan Boeve and pastry chef Arthur Lopes, both formerly of Zoria. After a brief hiatus, both Boeve and Lopes returned to create Pomona's inspired menu that's a wonderful blend of French and Italian influences. Nestled along Citrus Square, Pomona has an inviting old world character, with large bright windows and handsome wood doors. Inside, a tranquil elegance reigns. The room is a charming and welcoming mix of modern and traditional influences, with well-spaced tables dressed in fine white table linens set very simply with classic modern wine stems and sleek contemporary flatware. At the back, a wine bar with black stools overlooks a picture window through which Chef Boeve and his sous-chefs can be observed creating culinary magic each evening in their small but meticulous kitchen. At Pomona, detail is king.

Looking inside Pomona from North Orange Avenue entrance

One of the beautiful flower arrangements at Pomona

And make no mistake, it's the cooking that continues to make Pomona the gustatory belle of Sarasota's culinary scene. Chef Boeve is a luminary, shining his culinary light on only the freshest seasonal produce and top quality ingredients — all prepared to his exacting standards and inspired by his creative vision. Chefs Boeve and Lopes have purposely kept their restaurant and menu small in size, to ensure that guests enjoy an optimum dining experience: perfectly prepared food and service in a relaxed, tranquil and beautifully appointed environment. 

Pomona's french and Italian-inspired dinner menu

Our server and sommelier Billy, presents a Talis Pinot Grigio

Dry and lightly fruity, the Talis Pinot Grigio was delicious

Sautéed grouper cheeks with shrimp and Cedar Key Clam Brodetto

Braised Lentils with Andouille Sausage and Shaved Truffles

French Onion Soup Browned with Gruyere Cheese

Beet Salad with Goat Cheese, Walnuts and Local Greens with an Orange-Sherry Vinaigrette

2013 Cotes du Rhone

A glass of deep red medium bodied Cotes du Rhone

Veal Tenderloin with Crispy Sweetbreads, Wild Mushroom Ravioli and Beef Broth with Shaved Truffles

Italian Styles Shellfish with Sea Scallops, Clams, Calamari and Shrimp with Hand Made Pasta in an Olive Oil Sauce

Roast Duck Leg and Thigh Confit with Brussels Sprouts, Bacon, Mustard topped with a Sunny-Side Up Duck Egg

Bell & Evans Chicken Breast with Asparagus, Bacon, Potatoes and Chicken Jus

Cheese Plate with Epoisses (French), Valeon (Spanish) and Ubraico del Piave (Italian) cheeses with Quince Paste, Apples, Pear, Grapes and Croutes

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