Selva Grill In Sarasota: Nuevo Latino Fusion Cuisine

Located the heart of downtown Sarasota, Selva’s 'Nuevo Latino' cuisine is a culinary marriage of exotic flavours from Latin America and the United Sates, with special emphasis on Peruvian dishes which recognize the contribution of Asian immigrants to Peru, who have deliciously fused their cuisine and techniques with that of the locals. Killer mojitos, fresh ceviches and a cosmopolitan scene give Selva Grill its distinctive South-Beach-meets-Sarasota vibe. Famous for their ceviches de la casa, each with their own distinct character and flavour profiles, Chef Ysaac Sanchez brilliantly showcases the influence of Japanese culture on Peruvian cuisine with his Tuna Tiradito Nikkei, which is sliced like sushi rather than diced like ceviche, the tiradito looks and tastes like a tiny work of art. Selva's rich selection of appetizer tapas pique the palate, such as the Aji de Gallina Spring Roll, a delicious wrap of creamy spiced pulled chicken and pecans with a decadent avocado aioli for dipping, Chino Beef Ceviche, slices of seared rare sirloin with panca sauce, citrus juice, avocados and red onions, and Wild Corvina Ceviche with fresh lime, onion, cilantro, plump Cusco corn and roasted camotes "that tastes like the first day of summer." 

Entrées range from the finest 'frutas del mar' to such favoritos 'de la tierra' as lamb, pork, beef and veal, prepared with exotic salsas, herbs, fruits and vegetables, each exquisitely presented and expertly prepared including the rich and satisfying Seafood Paella with shrimp, mussels, calamari and a jumbo sea scallop, Arroz con Pato Grilled Duck Breast served over cilantro and green pea beer risotto, with a roasted red pepper salsa, and New York Strip topped with truffle butter and served with truffle parmesan frites, port demi place, garlicky chimichurri and marinated tomato salad. Selva's modern, colourful interior with beautiful mural along one wall and sexy ambiance sets the tone for the restaurants's innovative, intricately prepared dishes, whimsically plated and presented as works of art. Quite possibly the best food in Sarasota, Selva is a culinary destination we look forward to exploring over and over again. 

Selva's outstanding menu of Nuevo Latino cuisine with an emphasis on Peruvian dishes

Head Barman Robert Boyland serving up his Pisco Sour at Selva Grill

The delicious Pisco Sour is the National drink of Peru and Selva's signature cocktail

The vibrant and colourful interior with spectacular painting 

which spans the length of the restaurant

Triologia: a ceviche sampler of fresh white fish with traditional lime marinade, tuna in ginger sauce and Maya shrimp

Aji de Gallina Spring Roll: Classic Peruvian spring roll filled with creamy spicy pulled chicken, 

pecan and avocado aioli

Tuna Tiradito Nikkei: fresh sushi grade tuna marinated with ginger, soy sauce and cubes of fresh watermelon

Pulpo al Olivo: slices of octopus, Peruvian black olive puree, salsa criolla, avocado and toasted bread

Selva Wild Ceviche of fresh seasonal white fish with fresh lime, onion, cilantro, Cusco corn  and roasted camotes

Vicolo Pinot Grigio

Atun a la Parilla: Grilled sushi grade Ahi Tuna with pomegranate vinaigrette, jicama salsa and served with wok style vegetables

Mirin Roasted Chilean Sea Bass served with Cusco corn custard flan, sautéed bok chou and a black bean purée

New York Strip with truffle parmesan fries and port demi glaze

www.selvagrill.com

Café L'Europe: Christmas Dinner on St Armands Circle

Celebrating over 40 years as one of St. Armand's more elegant and relaxing restaurants, Café L'Europe continues to be a charming and popular culinary destination for many along Florida's sunny Sarasota coast. Established in 1973 in John Ringling's original real estate office, which was the oldest building on St Armand's, Café L'Europe is one of the best seats on the 'Circle', aside from one of my longtime sentimental favourites, the quintessentially-popular Crab and Fin. Under new ownership since August, proprietors Ron Milton and Joe Bolzano are dedicated honouring the restaurant’s old world traditions, while adding their own special touches. Café L'Europe strikes a balance between the traditional and innovative, with some popular menu items that have been served since the restaurant first opened. Some of the dishes are even prepared table-side, adding an old world elegance and time honoured drama to the delight of many of chef Rolando Casillas' rapacious regulars. The restaurant's charming original brick walls enhanced with featured artwork from the Café Collection, fresh flowers, stained glass and Spanish terra cotta tiles provide a warm, relaxing old-world ambiance, with an attractive outdoor terrace for long languorous lunches after shopping on St Armand's Circle. Each Christmas, they also feature a full seasonal menu such as Roast Turkey and Prime Rib of Beef with all of the traditional yuletide accompaniments. For many along Longboat Key, that means less time in the kitchen, more to spend with family, and of course no washing up!

Christmas Dinner Menu

A lovely big bold Cabernet Sauvignon from Napa Valley

A full-flavoured red

A light and crisp Pinot Grigio

Gulf Oysters Rockefeller topped with spinach, bacon, onion, a hint of Pernod 

and topped with Hollandaise

Classic Caesar Salad

Classic Turkey Dinner with Sage Dressing, Gravy, Mashed Potatoes, Haricot Verts, Sweet Potatoes and Cranberry Relish 

Classic Prime Rib Dinner with twelve ounces of prime rib, served with vegetables and Yorkshire pudding

6 oz Aged Centre-Cut Filet Mignon with wild mushroom cabernet demi-glace,

potato purée, asparagus and sweet potato

Pecan Pie with whipped cream and berry coulis

Sacred Valley X by Gary Fisher - oil on canvas - one of the paintings 

in the restaurants Café Collection

cafeleurope.net

Shrimp Pernod
Serves 2
Recipe courtesy of Café L'Europe

8 large shrimp
1 tablespoon olive oil
4 garlic cloves, minced
4 shallots, minced
1/2 cup Pernod liqueur
2 cup fresh spinach leaves
2 lemons, juiced
6 tablespoons butter

Add oil to pan and turn stove to high heat. Once oil is smoking add shrimp to sear on each side. After shrimp is cooked turn off heat and add 1 tablespoon butter. Add garlic and shallots while pan is still hot. Remove pan and turn up flame on stove. Add Pernod and flambe over the flame. Add lemon juice while flame is burning off. Set pan back on stove and turn down heat. Add spinach to wilt in pan. Add remaining butter and mix. Serve by plating spinach, then arrange shrimp over spinach and drizzle sauce over the whole dish.

Tide Tables: Sensational Seafood in Historic Cortez

Tucked away in the historic fishing village of Cortez is Tide Tables Restaurant & Marina at Marker 48. Opened in 2014 by co-owners Karen Bell from A.P Bell Fish House & Star Fish Trading Company and Bobby and Gwen Woodson who were involved with the Seafood Shack, Tide Tables is full of old Florida charm, from the crushed-shell parking area to the open-air tiki bar and picnic tables overlooking the Intracoastal Waterway, boat docks and fleet of watchful pelicans. In late 2013, Woodson and Bell were approached by the nearby trailer park's owners, who also own the land where the restaurant sits. "They knew it was a little piece of gold sitting here," Gwen said, adding that the trailer park owners were familiar with Woodson and Bell's backgrounds, so the fit was perfect. Seated at the bar on a perfect sunny afternoon, we chose from Chef Marcus Vega's menu of fresh fish and seafood "that's so fresh it's barely stopped swimming." Starting with a basket of Grouper Bites served with tartar sauce and rémoulade, and a bottle of Pinot Grigio served on ice in a big rubber boot, dining at Tide Tables is causal and friendly with remarkably good food. The fresh Gulf Grouper served blackened, grilled or fried, arrives on the docks of A.P. Bell each morning, and comes with homemade coleslaw and a choice of french fries or baked beans; the large 'Mainsail Basket' of Sea Scallops are plump and perfectly cooked; the Blackened Fish Tacos are topped with coleslaw, cheddar jack cheese and sesame ginger sauce; and the homemade Chicken and Andouille Sausage Gumbo is not to be missed. Arrive by boat or car, but get there early on a sunny day and let Michael take care of you with his big smile and boat load of Florida charm.

The waterside entrance to Tide Tables with its outdoor carpet of crushed sea shells

The outdoor bar with tall bar stools where you can enjoy a cold beer and order from Tide Tables full menu of delicious fish and seafood

A cold beer that had seen better days but "hit the spot"

A bottle of Pinot Grigio served on ice in a big rubber boot

Our canine companion Hayley the gorgeous Golden Doodle from the next table

Tide Tables short but sensational menu

Grouper Bites with homemade tartar sauce and fresh lemon

Tide Tables famous Gumbo

Blacked Fish Tacos with coleslaw and baked beans

A 'Mainsail Basket' of Grilled Scallops with coleslaw and french fries

Combination Basket of scallops, jumbo shrimp and Mahi Mahi

'Mojo' Southern Fried Chicken with Coleslaw and french fries

Grilled Grouper with coleslaw and french fries

Moist, delicious and freshly caught that morning

Florida Pelicans waiting for their lunch of tiny little fish leaping out from the water

www.facebook.com/tidetables

Brio Tuscan Grille: Northern Italian Fare in Sarasota

Warm and relaxed serving Northern Italian-inspired dishes, Brio Tuscan Grille at University Town Centre features simply prepared fare using the freshest ingredients. Fusing a creative, culinary-forward attitude with the best of the traditional Tuscan table, Brio offers a menu featuring small plates, entrées and great selection of dishes great for sharing. “By incorporating a creative, modern twist into many of our dishes, continuing to serve our classic favourites, and adding more opportunities for sharing, we are pleased to evolve the guest experience, while staying true to the essence of Tuscan dining,” said Brio Culinary Director & Chef Alison Peters. “The new menu continues to embody our philosophy: ‘to eat well, is to live well.’”

Housemade sourdough and flatbreads

Cold unsweetened Iced Tea

Caprese Salad with Vine-ripened tomatoes, fresh Mozzarella, basil, field greens, balsamic glaze and lemon vinaigrette 

Wedge Salad with blue cheese dressing, bacon and tomato

Beef Carpaccio with field greens, capers, mustard aioli, and shaved Parmesan

Campanelle Carbonara with grilled chicken, bacon, Parmesan, spinach in a creamy Alfredo sauce

www.brioitalian.com

Crab & Shrimp Cakes
Makes 12
Recipe courtesy of Brio Tuscan Grille

3 tbsp vegetable oil
half of one red bell pepper, diced
1 lb shrimp, peeled and deveined, cut into 1/4 inch pieces
1 cup mayonnaise
half of one small egg, beaten
1/4 tsp Old Bay seasoning
1 tbsp spicy brown mustard
pinch of salt and pepper
3 tbsp parsley, chopped
1 tsp chives, chopped
1/2 cup Panko bread crumbs
1 lb lump crab meat


Heat 1 tablespoon of oil in a saute pan. Add peppers and shrimp and cook for two minutes. Remove from heat and place in a bowl to cool. When cool, add remaining ingredients and stir gently. Form into 12 cakes, approximately 3 1/4 ounce each. In a nonstick pan, heat 2 tablespoons of oil. Add cakes and saute on both sides until golden brown. Serve the crab and shrimp cakes with an arugula salad tossed in herb vinaigrette.