Patrick's 1481 on Main Street in Sarasota

A wide-ranging menu of casual comfort foods and friendly atmosphere makes Patrick’s 1481 a popular favourite among Sarasota locals. Home of the “best burger” for 25 years and serving the Sarasota community from its Sports Pub themed Five Points location for a 25 years, Patrick’s recently moved to the former Braza location at 1481 Main Street with a nice outdoor terrace providing a very comfortable, friendly meeting place when shopping along historic Main Street or exploring Sarasota's fabulous weekend Farmer's Market. 

Patrick's owner Jim Sullivan

Patrick's lunch menu

A lovely cold Stella Artois

Our server struggling to open a piccolo of Prosecco

Patrick's Stack of Onion Rings — a decadent starter for the table

Chef's Omelette of the Day with home fries and toasted English muffin

Homemade Chicken Pot Pie topped with puffed pastry

Blacked Mahi-Mahi Fish Sandwich with lettuce, pickles, tomato and sweet potato fries

Eggs Benedict on toasted English muffins with Hollandaise Sauce and home fries

www.patricks1481.com

The BeachHouse Restaurant on Bradenton Beach

The BeachHouse Restaurant is located on the south end of Anna Maria Island, just west of the quaint and historic Cortez fishing village in Bradenton Beach — the perfect place enjoy the sunset, a tropical drink and fresh Florida seafood at your own beachside table on the pristine white sand beaches of the Gulf of Mexico. Owned by the Chiles Restaurant Group, The BeachHouse is one of a family of three waterfront restaurants, each with a unique waterfront atmosphere. The BeachHouse, Sandbar and Mar Vista Dockside Pub each embody the feel of unspoiled Florida, serving fresh Florida seafood with breathtaking views of the water, and all at affordable prices.

The sunny outdoor terrace overlooks the powdery sun-kissed sands of the Gulf of Mexico

BeachHouse Margarita with cucumber

A Beach House Margarita

Fried Calamari with marinara sauce

Conch Fritters with cocktail sauce and a wedge of lemon

Chilled 'Peel and Eat' Gulf Shrimp with cocktail sauce

Fresh Char-Grilled Gulf Grouper Sandwich with tartar sauce and frites

Crispy Flounder Sandwich

Pan-Seared Seasoned Yellowfin Tuna served with seaweed salad, wasabi, pickled ginger and soy sauce

Sunset Salad with grilled chicken, fresh greens, diced tomatoes, egg, walnuts and honey mustard dressing

beachhouse.groupersandwich.com

The BeachHouse Stone Crab Pasta

Serves 

Recipe courtesy Chef Will Manson, BeachHouse

3 oz Stone Crab Meat

3 Stone Crab Claws, cleaned and left whole

6 oz Pasta


1 oz Swiss Cheese, shredded

Cream Sauce:

1 pint heavy cream


2 oz unsalted butter


2 tsp Kosher salt

1 tsp black pepper



For the cream sauce, place the heavy cream, butter, kosher salt and black pepper in a sauce pot. Bring to a full boil twice. Be careful, as heavy cream will overflow when boiled, so remove from heat source to prevent spilling.



Pour the reduced cream into sauté pan and bring to a boil. Remove from heat. Add heated pasta of your choice to cream, and toss to coat noodles. Add cheese and toss until melted. At the last moment, add the crabmeat and toss quickly and plate.
 Garnish with 3 cleaned whole claws on top and sprinkle chopped scallion and tomato for colour and flavour.

Harry's Continental Cuisine on Longboat Key

Since 1979, Harry Christensen has been on a mission: to bring exciting gourmet cuisine to Longboat Key and the Sarasota area. Today, Harry and his wife, Lynn, are locally known as the passionate purveyors of incredibly fresh seafood, soups, salads, sides and other delicious dishes, using the highest quality ingredients and carefully prepared to enhance, not overwhelm, a dishes natural flavours. Harry’s Continental Kitchens, long a stalwart on Longboat Key, is at the heart of what has become a mini gourmet empire at the corner of Gulf of Mexico Drive and St. Judes Drive, serving wonderfully fresh and beautifully prepared food — what they call “coastal cuisine” — in a white-on-white dining room or outdoor on a pleasant patio. The bar knows its way around a dry martini, and there are a handful of good wines by the glass, as well as a more extensive list by the bottle. Harry’s incredible creations are available at Harry and Lynn's award-winning restaurant, Harry’s Continental Kitchens, from Harry’s Gourmet Deli & Wine Store offering gourmet food to-go and through Harry’s Coastal Catering. Delighting diners on Longboat Key for years, Harry's continues to improve with age offering fresh food with a spoonful of love and splash of panache.

Harry's menu

Harry’s Bacon Bloody Mary with bacon infused Skyy Vodka, crispy bacon served with homemade pickled vegetables

Cappuccino

A Classic Bloody Mary

A basket of warm homemade scones

Warm Banana Bread

Florida grouper fish tacos with pico de gallo, napa cabbage, colby jack cheese, chipotle baja sauce and flour tortilla with potato salad

Ahi Tuna Stack with seared rare yellowfin tuna crispy wontons, ginger asian slaw and wasabi aïoli 

Crispy Volcano Roll stuffed with crab, cucumber, avocado, green onion, pickled ginger and soy sauce

Grilled Reuben with corned beef, swiss cheese, sauerkraut and russian dressing with Potato Salad

Old-Fashioned German Apple Pancake with maple syrup

Harry's famous Key Lime Pie made with Florida key limes and topped with meringue

www.harryskitchen.com

Harry’s Key Lime Pie
Serves 6-8
Recipe courtesy of Chef Harry Christensen, Harry’s Continental Kitchens, Longboat Key, Florida

1 baked 10-inch deep pie shell
10 egg yolks
14 oz condensed milk
1 cup key lime juice
10 egg whites
3/4 tsp cream of tarter
equal amount of sugar as egg whites


To make the filling, mix together the 10 egg yolks and condensed milk, adding the key lime juice last. Pour the filling into the cooked pie shell and let it sit while making the meringue. For the meringue, whip the egg whites with cream of tarter until the mixture becomes stiff, then add the sugar slowly until the meringue comes to a stiff peak. Pipe the meringue on top and bake at 325°F for about 35 minutes, until the top is lightly golden. Key Lime Pie can be served chilled or at room temperature.

The Waterfront Restaurant on Anna Maria Island

The Waterfront Restaurant on Anna Maria Island is a lovely escape to a simpler time — tropical, laid-back Florida the way it used to be. Lush foliage, warm wood paneling and an expansive open air patio with picturesque views of the emerald green waters of Tampa Bay, provide the perfect atmosphere for enjoying the island charm of Anna Maria. A popular spot to enjoy a delicious lunch overlooking Anna Maria's sugar-white beaches and the island's historic pier, The Waterfront Restaurant has been praised by locals and out-of-town visitors alike for its inspired New American style of cuisine and impeccably curated beer and wine list. But it’s not until recently that fans of the restaurant have begun to see the Waterfront’s quietly sustainable side. As it turns out, this longstanding Island favorite was eco-friendly before eco-friendly was 'cool' and this focus on being as low-impact and environmentally conscious as possible has played a big part in elevating its exquisitely adventurous fare.

Waterfront Restaurant Owner Jason Suzor (along with wife Leah)

Almost everything on the menu is prepared entirely on-site: the kitchen team do their own butchering, make their own stocks, bake their own breads, and even smoke their own salmon. This way they can ensure that every aspect of their cuisine lives up to their very high standards. Local seafood vendors stop by to deliver their freshest catch, while produce vendors come by frequently with an array of fresh, seasonal produce. Not only does this sourcing system help support the local economy and ensure that customers are getting the freshest and tastiest foods available, it serves as an inspiration for the Waterfront’s kitchen team. The passion for sourcing and creating only the finest ingredients comes across in every bite, and now in every sip. The Waterfront Restaurant doesn’t just provide a great view and a warm community atmosphere — it also serves some of the finest sustainable cuisine that Florida has to offer.

The Waterfront Restaurant overlooks powdery sugar-white Anna Maria Beach

A family of America White Ibis on Anna Maria Beach

The Waterfront's lunch menu

Hendricks Garden Martini with fresh cucumber and cilantro and squeeze of fresh lemon juice

Red Wine Sangria

Locally brewed Crispin Hard Cider

California Veggie Burger with carrots, onions, string beans, edamame, zucchini, peas, spinach, red peppers, broccoli, garlic and oat bran, grilled and served on a whole grain bun, and topped with sliced avocado, sprouts and melted provolone

Seared Black Gulf Grouper Tacos in flour tortillas with cheddar jack, jicama slaw, and freshly chopped pico de gallo

Grilled Black Grouper Sandwich with tartar sauce and french fries

The Waterside Bar on Anna Maria Pier, across from the Waterside Restaurant, is full of old salty dogs telling tall tales of the fish they caught earlier in the day

www.thewaterfrontrestaurant.net

Seared Grouper Tacos

Serves 2

Recipe courtesy Chef Jason Hibberts, Waterfront Restaurant

1/2 cup shredded jicama

1/2 cup shredded red cabbage

2 tbsp mayonnaise

1 1/2 tsp capers

1 tsp minced shallots

1 tsp pickle relish

Salt and freshly ground pepper

12 oz black grouper fillets, cut into 6 pieces

Blackening seasoning, to taste

2 tbsp vegetable oil

4 6-inch tortillas, warmed

1/2 cup shredded Monterey Jack cheese

Fresh pico de gallo for serving

Combine the jicama, cabbage, mayonnaise, capers, shallots, and pickle relish in a large bowl. Season with salt and pepper and set aside. Dust the the grouper with blackening seasoning. Heat the oil in a sauté pan over medium-high heat. Sear the grouper on each side until they're nicely browned and cooked through, about 3 minutes per side. Top each tortilla with cheese, followed by grouper, and topped with jicama slaw. Serve with pico de gallo on the side.