Monday, January 15, 2018

The Blue Dolphin on Longboat Key: Best Breakfast





A simple blue and white presence on Longboat Key, The Blue Dolphin is a classic breakfast and lunch spot nestled in the Centre Shops of Gulf of Mexico Drive. With a long counter, spacious tables, and comfortable booths, there is a certain nostalgia and charm that makes everyone feel comfortable as soon as they walk through the doors. Warm and welcoming, the staff know the regulars by name and even casual interlopers get a cheerful 'hello' and piping hot cup of coffee. The menu runs the gamut from corned beef hash to huevos rancheros and Belgian waffles, with a very worthy eggs Benedict playing a starring role. Their omelettes, pancakes, and french toast are legendary, made from eggs brought in fresh daily direct from Sutter's Egg Farm in Sarasota. The Blue Dolphin's winning formula is quite simple: friendly staff, great service and fresh quality ingredients deliciously prepared by Culinary Institute graduates, all at a reasonable price. No wonder it's the top breakfast spot on Longboat Key.



The Blue Dolphin Café at the Centre Shops on Longboat Key

The Blue Dolphin Café is one of the most popular breakfast places on Longboat Key

Bright and colourful with a fun 1950s diner vibe, the Blue Dolphin is the most popular breakfast spot of the Key

The latest issue of the Longboat Observer is essential reading over breakfast at The Blue Dolphin

The Blue Dolphins laminated but sensational breakfast menu

Broccoli, onion, mushroom and swiss cheese omelet with fresh fruit and english muffin

Fried Eggs, sausage, home fries and whole wheat toast











Blue Dolphin Chicken Salad
Serves 4
Recipe courtesy of The Blue Dolphin

2 lb chicken breast
1/8 cup finely diced celery
1/8 granny smith apple, finely diced
1/4 cup mayonnaise 
2 tbsp sour cream
Pinch of salt and pepper
1 tsp celery seed
1 tsp onion powder


Cook the chicken breast at 325°F until the internal temperature reaches 165°F. Allow the chicken to cool then chop into bite-size chunks and place in a large mixing bowl. Add the chopped celery then the mayonnaise and sour cream. Season to taste with the celery seeds, onion powder and salt and pepper, and toss together. Serve over salad greens or as a sandwich with lettuce and tomato.