Shore on Longboat Key: Creative Coastal Cuisine

 

Overlooking the sparkling blue waters of Sarasota Bay, Shore opened on Longboat Key in 2019 replacing Moore’s Stone Crab which operated for over 40 years. Purchased by Sarasota restauranteurs Tom Leonard and Mark Caragiulo for $3.2 million, the new Shore which sits beside Mar Vista Dockside Restaurant, boasts 400 feet of waterfront and a 300-foot dock that offers bayside access to boaters. With clear, panoramic views of Sarasota Bay, Shore has quickly become a Longboat Key staple. Tiered "stadium-style" seating gives every table an uninterrupted view of the water, and large windows allow natural daylight to flow through the building. The design aesthetic has an old Florida feel with a mid century and modern twist, with all of the booths and tables made reclaimed Balinese teak and locally sourced cypress. 

Shore's inspired menu of creative coastal cuisine, dreamed up by talented chef Dylan Elhajoui, features dishes from around the globe, and showcases dishes such as Key West Shrimp and Scallop Risotto, Lump Blue Crab Cakes, Lobster Sliders, Fish Tacos and chef Elhajoui's sensational Miso Marinated Black Grouper served with crystallized ginger basil sticky rice cake and sake-braised shiitake mushrooms. Former Moore’s Stone Crab Restaurant co-owners Alan Moore and Robert Hicks even act as consultants during stone crab season, making it a culinary marriage of the old and the new — it's a 'shore' thing.

Enjoying a cocktail before dinner at Shore on Longboat Key

Branded Shore cocktail coasters

French 75 with Gin, Champagne, lemon juice, simple syrup and twist of fresh lemon

Shore features a slanted design that gives every table an uninterrupted view of the water

Overlooking Sarasota Bay and tranquil Jewfish Key

Every table at Shore has uninterrupted views of the water

Bishop's Peak Pinot Noir from San Luis Obispo County in California

An elegant and well-balanced wine

Kung Pao Calimari with Napa cabbage, red pepper, toasted peanuts, black sesame, 

fresh basil, mint and cilantro

Miso Marinated Black Grouper with crystallized ginger basil sticky rice cake, 

sake-braised shiitake mushrooms and miso-marinated vin blanc

Pasta al Fresco with half lobster tail, shrimp, mussels, octopus, fresh baby corn, 

baby zucchini, sautéed heirloom tomatoes, leeks, creamy tomato sauce and fresh basil

Free-Range Organic Fried Chicken with barrel-aged red chilis marinade, house made Mac & Cheese, fresh coleslaw, and tabasco honey sauce

St Louis 'Jenga' Pork Ribs with sweet and spicy Mongolian glaze, 

chopped Chinese salad and crushed peanuts

www.dineshore.com/location/shore-longboat-key