Tuesday, December 20, 2016

Pomona Bistro: The Culinary Star of Sarasota





One of the best restaurants in Sarasota is Pomona Bistro & Wine Bar, an elegant and sophisticated restaurant serving New American cuisine with an organic locally-sourced focus, run by two of city's most sought after chef-restaurateurs, executive chef Ryan Boeve and pastry chef Arthur Lopes. The tranquil location on North Orange in leafy Citrus Square, has an inviting old world character with a lovely exterior, expansive windows, and a handsome wooden double door entry. Inside, a tranquil elegance reigns. Well-spaced tables are dressed in fine white table linens set 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 and continues to make Pomona the gustatory wizards of Sarasota's restaurant 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: exceptional food and service in a relaxed, tranquil, sophisticated and beautifully appointed environment.



The front entrance to Pomona with festive Christmas lights inside

Pomona's outstanding menu featuring New American cuisine

2015 Weingut Kurt Darting Weissburgunder Kabinett Trocken, a delicious white Pinot Blanc 
from Bad Durkheim, Germany

A medium bodied style of wine typified by almond aromas, with a hint of spice

Pomona's maestro — the superby talented Chef-owner Ryan Boeve


The menu includes a series of small plates, salads or charcuterie to start followed by about eight main plates or entrées to follow. Our table started with a selection of small plates to start including an outstanding dish of Sautéed Veal Sweetbreads with celeriac purée and braised cipollini onions; PEI Mussels in an aromatic garlic, saffron, mustard and white wine broth; French Onion Soup with Gruyere cheese and French bread crouton; and a delicious Merguez Sausage with caramelized onions, bacon and mustard condiment.


Sautéed Veal Sweetbreads with celeriac purée and braised cipollini onions

French Onion Soup with Gruyere cheese and French bread crouton

Merguez Sausage with caramelized onions, bacon and mustard condiment



For our main plates we decided on 
Red Snapper en Papillote with Potato Purée, Braised Greens and Citrus Beurre Blanc; Seared and Glazed Duck Breast with Caramelized Apples, Farro, Onions and Balsamic ReductionBacon-Wrapped Beef Tournedos with Potato Gratin, Glazed Vegetables and Shallot Jam Jus and exceptional Stuffed Branzino with Onions, Kale and Mushroom Stuffing on Arugula with Olive Oil and Lemon, which Arthur said was his favourite dish on the menu — and mine too. For those with smaller appetites, Pomona offers half portions for many of their main courses, which allows diners to save room for one of Pastry-artiste Chef Arthur Lopes decadent desserts, which feature his 'gossamer' Warm Chocolate Soufflé with chocolate sauce. For diners wanting to enjoy a more al fresco experience or a pre-dinner cocktail and cigar, Pomona has an inviting outdoor courtyard complete with outdoor fireplace, twinkle lights, festive garlands and a little Christmas tree for the holiday season. It's just another small detail that makes Pomona one of the more exceptional dining destinations in the Sarasota area. Quietly refined with an understated elegance, inspired menu, exceptional kitchen and wonderfully friendly professional staff, Pomona is always the culinary highlight of our Christmas season.



Red Snapper en Papillote with Potato Purée, Braised Greens and Citrus Beurre Blanc

Seared and Glazed Duck Breast with Caramelized Apples, Farro, Onions and Balsamic Reduction

Bacon-Wrapped Beef Tournedos with Potato Gratin, Glazed Vegetables and Shallot Jam Jus

Brussels Sprouts with Bacon

Stuffed Branzino with Onions, Kale and Mushroom Stuffing on Arugula with Olive Oil and Lemon

Pastry Chef Arthur Lopes and his Napoleon of fresh berries 














Fingerling Potato Salad
Serves 4-6
Recipe courtesy of Pomona Bistro & Wine Bar / Photo by Salvatore Brancifort

1 lb fingerling potatoes, scrubbed
2–4 tbsp olive oil
2 oz fresh horseradish, grated
1/2 cup sour cream
1 tbsp Champagne vinegar
1/2 bunch watercress, washed
Black pepper to taste
Lemon juice to taste


Preheat oven to 375°F. Place the potatoes in a roasting pan with 1 tablespoon of olive oil, and toss to coat the potatoes. Roast until just soft, then remove from the oven but keep warm. In a large bowl, combine the grated horseradish, sour cream, vinegar, and olive oil, then add the warm potatoes and toss until coated with the horseradish dressing. Season with black pepper, lemon juice, and the remaining olive oil to taste. Place watercress on a large serving plate or divide onto individual salad plates, then top with the potatoes and serve