Wednesday, January 18, 2017

Shore: Florida Coastal Cuisine on St Armands Circle





Shore Diner is the creation of longtime Sarasota restaurateur Mark Caragiulo and partner Tom Leonard, whose previous triumphs include the wildly popular Owen’s Fish Camp and Nancy’s Bar-B-Q, both in the historic Burns Square district, plus the highly anticipated new Shore on Longboat Key on the spectacular waterfront location of Moore’s Stone Crab. Perched above the luxury surf-retail store located below the restaurant, also called Shore, the sleek, bright modern space makes a bold architectural statement, with lots of natural wood, stone and two 'living walls' — vertical gardens that frame the end walls of the open-air terrace. Opened in 2012, the menu focuses on Florida-inspired coastal cuisine using locally sourced farm produce plus baby lettuces, tomatoes, radishes and beets grown in the raised kitchen gardens on the roof of the restaurant. The interior of Shore is stunning, with outdoor seating overlooking St Armands Circle, and a large, high-ceilinged main dining room with handsome long bar and enclosed patio with a retractable roof for stargazing on fine Florida evenings. But it's not just the good looks that attract diners. Shore's inspired menu of creative coastal cuisine showcases sensational dishes such as Key West Shrimp and Scallop Risotto, Lump Blue Crab Cakes, Lobster Sliders, Fish Tacos and their sensational Lobster, Shrimp & Crab Cobb Salad with avocado, bacon, egg and chopped romaine lettuce with a yuzu-tarragon vinaigrette. Happy hour runs from 3:00-6:00pm and features six small plates and six cocktail specials for just $6 each, including Shore's popular 'Tequila Mockingbird', and bartender Mike Yoder with his 'Nice Guy Mike's Barrel Aged Cocktails' — it's a "shore" thing on St Armands!



Beautifully designed with lots of natural wood and stone, and an ultra-clean design with walls of doors that can open wide for a cool breeze on hot days

Set on the second floor above its namesake surf-chic store, this decidedly retro restaurant is an open-air space modeled after Southern California's mid-century beach cafés

Overlooking palm trees and blue skies from the Shore's second floor aerie

Shore's menu features creative Florida coastal cuisine

Mediterranean Chicken Sandwich with house roasted peppers, fresh mozzarella, lemony cress, 
and basil mayonnaise on a toasted olive bread

Lobster, Shrimp & Crab Cobb Salad with avocado, bacon, egg and chopped romaine lettuce 
with a yuzu-tarragon vinaigrette 












Tahitian Vanilla Diver Scallops with Wild Mushroom Ragout
Serves 4
Recipe courtesy of chef Mark Traugutt, Shore

1 lb diver scallops
8 oz lobster stock
4 oz fresh chanterelles mushrooms
4 oz fresh Royal clamshell mushrooms
1/2 cup sherry
2 tbsp clarified butter
2 tbsp vegetable oil
1/2 oz black caviar
1 tbsp chopped Italian parsley, for garnish
1 tbsp chopped chives, for garnish
1 Tahitian Vanilla pod
8 oz heavy cream
1 finely chopped shallot


In a pot heat the lobster stock to a simmer. In a sauté pan melt 1 tablespoon of butter and 1 tablespoon of vegetable oil. Once the oil is hot, add the shallots and cook until translucent, then pour in the sherry and reduce the mixture by 1/4. Add the mushrooms to the pan let cook for 5 minutes then add the lobster stock and set aside.

Season the scallops on both sides with sea salt and black pepper. In a nonstick sauté pan, heat the remaining butter and oil and when wisps of smoke appear, place the scallops in the pan and cook for 2 minutes on each side until golden brown. Scrape the vanilla seeds from the pod with the back of a knife into the heavy cream and mix with a blender or hand whisk, then add to the stock mixture. Plate the scallops with the lobster stock and mushroom mixture and garnish with chives, parsley and caviar.