1592 Wood Fired Kitchen with Chef Gosselin

 

The modus operandi at 1592 is fire — everything is cooked on a wood fired grill. Thanks to Chef Alexandre Gosselin and his partners Mila Aguiar and Edward Zaki, all of the dishes at 1592 Main Street in Sarasota are made to order and made with love, including their sensational Burrata à la Forestière Pizza made with truffle burrata, mozzarella, ricotta, mushrooms, arugula, black truffle oil and parmesan cheese, which is quite possibly the best pizza in the world. 

Zaki has been in the restaurant business for years, owning multiple places in Montreal including Chez Victoire with partner Chef Gosselin. After becoming fast friends, the Canadian duo found themselves looking for another new restaurant venture, but somewhere further south with a drastically different terrain. "I’m not sure how we ended up in Sarasota," says Zaki’s wife Mila, "but we fell in love with the beauty of the city and the kindness of the people."

And there’s a lot to love about this beautiful addition to the downtown restaurant scene including the fact that everything is absolutely fresh and made in-house. The cocktails contain fresh-pressed juices and fresh herbs and the mayonnaise is made from scratch. Executive Chef Gosselin and Chef de Cuisine Johnny Zaki (Edward's son) choreograph dishes that manipulate all the fabulous flavours of fresh local ingredients, creating inspired combinations that are outstandingly delicious. It’s a testament to the dedication of the team behind 1592 that this restaurant is now considered one of the best in downtown Sarasota. 

Chef Alexandre Gosselin

Customers can dine at the bar or enjoy many of 1592's creative cocktails 

The busy bartender mixing cocktails one after another

2022 Côtes de Provence from the in the village of Vidauban

2022 Two Messengers Pinot Noir from Williamette Valley

Burrata à la Forestière Pizza with truffle burrata, mozzarella, ricotta, mushrooms, 

arugula, black truffle oil and parmesan cheese

Shroom & Swine Pizza with bacon, mushrooms, red peppers, red onions and mozzarella

1592srq.com

Tiger Prawn & Crème Fraîche

Serves 4

Recipe courtesy of Chef Alexandre Gosselin

olive oil

fresh garlic

salt

pepper

2 cups medium grain rice

2 cups water

4 minced garlic cloves

2 small diced onions

2 tbsp hot sauce

8 tbsp olive oil

8 prawns

1 cup white wine

2 oz Brandy

1 cup heavy cream

pinch of saffron

fresh mint

chives

lemon or lime juice

 

Mix olive oil, fresh garlic, salt, and pepper for the prawn marinade. Pour over prawns and set aside for 15 minutes. To cook the rice, add olive oil, onions, garlic in a pot and cook until onions are golden. Add hot sauce and rice. Mix all ingredients for about 5 minutes. Add water, salt and mix. Let water boil. Once water is boiling, lower temperature to low heat. Cover rice and let it cook for approximately 10-15 minutes. To cook the prawns, open and devein prawn. Brush prawns with marinade and grill on charcoal for 1 minute each side. Remove shell, leaving head & tail. Sear prawns for 15 seconds on each side, then add brandy. Deglaze with white wine. Add heavy cream. Reduce for 30 seconds. Squeeze head of the prawns for juice to come out. Add saffron. Mix fresh mint, chives, lemon or lime juice, and a dash of olive oil for the garnish. Serve prawns on top of rice and add edamame for garnish.