Lila in Sarasota: Inspired Plant-Based Cuisine

 

One of our favourite restaurants in Sarasota is 'Lila', an inspired plant-based restaurant from chef Ryan Boeve. Located in a restored storefront on Main Street, Lila's industrial-chic setting with exposed ceilings, open kitchen and handsome restored terrazzo floor, the menu is absolutely sensational. Opened in 2016, the restaurants concept is based on the Sanskrit word 'Lila', meaning "creative play". Health focused and vegan friendly, local farms and business such as Aloe Organics, Geraldson Farms, Grove Ladder and Global Organics are the driving forces providing Lila with a stock of fresh vegetables and unique ingredients. With rich lush flavours, innovative exciting vegetarian cuisine, and a new menu every month, Lila creates culinary magic each and every time.

Glass of Albariño

Lila's luscious Pumpkin Soup

Smokey Chicken Bowl with grilled marinated chicken, charred zucchini, cauliflower, 

fresh vegetables and a bold smokey pepper sauce

Grilled Tofu with Lila's Dragon Sauce, Chinese Mustard and Cilantro Sauce

www.lilasrq.com

Vegan & Gluten-Free Apple Tart

Makes eight 4-inch tarts

Recipe inspired by tart made by Arthur Lopes 

5 Granny Smith apples, peeled

Apricot glaze

Coconut oil

For the crust:

4 cups almond flour

1 tsp baking powder

1/2 cup coconut oil, melted

6 tbsp coconut milk

1 tbsp vanilla extract

For the almond-rum butter:

1/2 lb vegan butter

1 cup granulated sugar

4 tbsp ground flaxseed

3/4 cup filtered water

3/4 cup dark rum

4 tbsp almond extract

4 1/2 cups almond flour

Mix all of the crust ingredients in a bowl. Press into four-inch tart pans greased with coconut oil. For the almond-rum butter, cream the vegan butter and sugar in a stand mixer. Add the remaining ingredients and mix for two minutes.

To assemble the tarts, add three to four tablespoons of almond-rum butter to the centre of the tart crust. Slice the Granny Smith apples thinly and layer them on top of the tart. Brush with apricot glaze then sprinkle with ground cinnamon. Cook in a preheated 375°F oven for approximately 30 minutes or until browned. Serve warm with vegan ice cream.

Duval's: Fresh Local Seafood in Sarasota

Located in the heart of downtown Sarasota, Duval’s is consistently voted the best seafood restaurant in the area ten years in a row. With a focus on the freshest seafood and a desire to support the local community, Duval's sources only the finest ingredients from Sarasota’s local fishermen and farmers. With a selection of innovative seafood and non-seafood dishes that are artfully and thoughtfully created, Duval's showcase the vast range of flavours of both land and sea. Together with gracious and attentive staff, an elegant interior and inspired menu, dining at Duval's is a pleasure each and every time.

Duval's Menu features fresh local seafood and more

Siesta Key Calamari with cucumber, banana peppers, bell peppers, 

and pineapple ginger beer gastrique

Duval’s Fish & Chips with battered cod, french fries, tartar sauce and fresh lemon wedges

Grilled Shrimp Tacos on flour tortillas with pico de Gallo

www.duvalsfreshlocalseafood.com

Duval's Lobster and Fresh Corn Casserole 

Serves 4

Recipe courtesy of Duval's

1 lb lobster meat, cooked and cut into bite-sized pieces

3 cups fresh corn kernels

4 oz. cream cheese, softened

1/2 cup heavy cream

2 tbsp unsalted butter

1/2 cup sharp cheddar cheese, shredded

1 box cornbread or corn muffin mix, prepared according to package directions, 

      or just using the dry crumbs

Salt, black pepper, and a pinch of cayenne pepper to tasteI

Preheat oven to 350°F. Sauté the fresh corn in the butter over medium heat for about 5-7 minutes until tender. Mix the softened cream cheese, heavy cream, and cheddar cheese together until smooth. Fold in the cooked corn, lobster meat, and spices. Bake the mixture in a greased casserole dish for 25 minutes until hot and bubbling. Crust the top by sprinkling cornbread crumbs over the mixture. Return to the oven for another 10-15 minutes until the topping is golden brown. 

Campiello: Cucina Italiana in Naples, Florida

 

Housed in the historic Naples Mercantile Building on beautiful Third Street South and surrounded by the original beach cottages and lovely homes of Old Naples, Campiello is celebrated for its award-winning Italian cuisine inspired by traditional Tuscan country cooking. With an open kitchen with wood-fired pizzas, homemade pastas and rotisserie-grilled specialties, the restaurants Tuscan-inspired menu also features many fine wines from local and global vintners. With a beautiful outdoor courtyard of cascading bougainvillea and original 1930's fountain, Campiello is a Naples dining tradition. Owned by the D’Amico family, Campiello also features its own boutique Empori Campiello, a unique shop stocked with clothing and accessories imported from Italy. 

Arriving for a leisurely lunch with our dear friends Manita and Randy, we were seated at a lovely table in Campiello's gorgeous outdoor courtyard and enjoyed with a delicious chilled bottle of Franciacorta to celebrate our very special lunch. In addition to the regular menu, there are always a selection of special dishes which this day included one of my absolute favourites, a Burrata Caprese Salad with heirloom tomatoes and fresh basil. We all shared the Fungo wood-fired pizza with heirloom mushrooms, cippolini onions, Taleggio cheese and fresh chives. 

For entrées Manita and I indulged in some of Campiello's sublime pastas, including Garganelli with roasted chicken, prosciutto and peas, and Gnocchi with rich tomato passata and parmigiana. My husband and Randy chose a more health conscious option of Grilled Triple Tail Condiglione with egg, fingerling potatoes, haricot verts, and Castelvetrano olives, with a burnt honey and mustard vinaigrette, Marinated Grilled Vegetables with sweet basil an goat cheese, plus a Risotto al Parmigiana for us all to share. Enjoying a delightful lunch on a perfect sunny afternoon, we took Campiello's sage motto to heart: 

"Eat well, Laugh often, Live long."

A precious bottle of Barone Pizzini Franciacorta from Lombardy,

which is Italy's answer for Champagne

Sublime

Pizza Funghi with a rich taleggio cream base layered with melted mozzarella, 

earthy roasted wild mushrooms, sweet caramelized onions, 

and a fragrant touch of truffle oil and oregano

Scrumptious

Grilled Triple Tail, with fingerling potatoes, haricot verts, Castelvetrano olives, 

 with a burnt honey mustard vinaigrette

Housemade Gargnelli with roasted chicken, prosciutto and peas

Marinated Grilled Vegetables with sweet basil and goat cheese

Gnocchi with tomato passata, parmesan and fresh basil

Campiello's signature Sogno al Pistacchio cocktail with pistachio liquer, 

Vodka and pistachio dust, shared with four straws

My dear friend Manita and myself at Campiello

campiellonaples.com

Pappardelle with Braised Veal

Serves 4

Pasta Dough:

10 oz durum flour 

6 oz “double zero” flour 

10 egg yolks 

2 whole eggs

3/4 cup water 

2 tbsp olive oil 

Add flour to a KitchenAid mixing bowl. With the hook attachment, turn mixer on low. Add egg yolks, eggs, water and olive oil. Mix until dough is formed and stiff. Roll dough with pasta roller until almost paper thin. Cut into 3cm x 20cm ribbons.

Braise:

3 lb veal chuck 

3 yellow onions, julienned

2 tbsp balsamic vinegar 

2 28-oz cans San Marzano-style tomatoes 

1 cup fresh oregano, chopped 

1/4 cup olive oil 

1 tbsp butter 

1 cup chicken broth

Salt and pepper to taste

Season veal with salt and pepper. In a hot flat braising pan, add oil. Sear veal on both sides and remove from pan. Add onions. Cook on low for 15 minutes or until soft. Add in order: vinegar, tomatoes, oregano. Add veal back to braise. Cook on low for 2 hours. Let sauce cool and break apart veal with a spoon.

Cook 10 ribbons of pasta for 3 minutes in boiling salted water. In a sauté pan, heat veal sauce with butter and chicken broth. Add pasta ribbons to sauce and cook for 30 seconds. In a pasta bowl, place ribbons in first and top with sauce. Garnish with fresh oregano leaves.

Ocean Prime Sarasota: Sublime Steak & Seafood

 

Ocean Prime founder and CEO Cameron Mitchell has owned a home in Sarasota for 20 years. He calls this Ocean Prime, the brand’s 19th location, a "passion project." He declines to choose a favourite item on the Ocean Prime menu, which offers steaks, seafood entrées, sushi, fresh oysters and more, but does divulge that his wife’s favourite dish is the Sonoma goat cheese ravioli. "It’s been on the menu since day one," he says. "It’s rare for a brand of our age to have a unique menu item that sticks around that long. And my wife, she just loves it."

Located in the heart of The Quay in Sarasota, a new 14-acre waterfront destination in the Sarasota Arts & Culture District that merges the scenic waterfront marina setting with luxury residences, upscale shopping, and premier culinary experiences, Ocean Prime opened in December 2024, offering an truly exceptional ambiance, a chef-curated menu by Executive Chef Nicholas Pratt, serving signature handcrafted cocktails, and Wine Spectator honoured wine list in a beautiful space.

Arriving for dinner on a balmy Saturday evening after a wonderful concert at Sarasota's Van Wezel featuring the music of Bernstein and Mahler, we launched our dinner with a few glasses of Nino Franco's Rustico Valdobbiadene Prosecco Superiore, followed by Ocean Prime's signature Ocean Roll with tuna, salmon, hamachi and avocado with wasabi and pickled galangal, which was sensational. We were off to a fine start. Widely celebrated for its fresh seafood and raw bar, Ocean Prime offers a curated selection of USDA Prime steaks, including Filet Mignon, New York Strips, and Ribeyes. Thus, the stage was set. Beginning with a fabulous Caesar Salad served with savoury parmesan crisps, we followed with filet mignon and steak au poivre served with creamed spinach and garlic roasted mashed potatoes, enjoyed with Poggione Rosso di Montalcino. With excellent service, delicious cuisine and fine wine, we shall return.

 

Ocean Prime founder and CEO Cameron Mitchell

The lovely interior of Ocean Prime in Sarasota

Nino Franco's Rustico Valdobbiadene Prosecco Superiore

Chopsticks and bowl of soy sauce

Ocean Roll with Tuna, Salmon, Hamachi and Avocado with wasabi and pickled galangal

The Ocean Roll was absolutely delicious 

Caesar Salad with crisp romaine, garlic dressing, parmesan crisps, and brioche croutons

served on a chilled plate with a chilled fork

Glass of Poggione Rosso di Montalcino 

Dry-aged New York Strip Steak au Poivre

8oz Filet Mignon  

Creamed Spinach

Roasted Garlic Mashed Potatoes

ocean-prime.com/locations-menus/sarasota

Ocean Prime French Onion Soup

Serves 6–8

 

3 tbsp blended oil

2 lbs yellow onions, julienned

1/2 cup green onions, sliced

1/3 cup leeks, diced (white parts only)

1/2 cup shallots, diced

3 tbsp Marsala wine

6 cups chicken stock

2 cups beef stock

2 tbsp beef base

Kosher salt & black pepper, to taste

1/2 loaf brioche or sourdough bread, cut into 3-inch rounds

1/2 cup blended oil, for the croutons

1 tbsp kosher salt, for the croutons

1 cup Swiss cheese, grated

1 cup provolone cheese, grated

1/2 tsp fresh parsley, minced

In a heavy-bottomed pot, slowly caramelize the yellow onions, leeks, and shallots in blended oil over low heat, stirring often until dark brown. Deglaze with Marsala wine, scraping up any caramelized bits, then stir in beef base. Add chicken and beef stock. Simmer gently, allowing flavors to meld and the soup to reduce slightly. Skim impurities as they rise. Season with salt and pepper throughout.

While the soup simmers, prepare the croutons. Slice brioche or sourdough into ½-inch rounds, slightly larger than your soup crock. Brush with oil, sprinkle with salt, and bake at 275°F for 20 minutes until golden and crisp.

To serve, ladle soup into oven-safe crocks. Top with a crouton and a mix of Swiss and provolone cheese. Broil until the cheese is melted, bubbly, and golden brown.

Garnish with fresh parsley and serve immediately.

Ocean Prime Ahi Tuna Tartare

Serves 4

12 oz sushi-grade Ahi tuna, finely diced

1 small shallot, minced

2 stalks scallions (green parts only), chopped

1 tbsp fresh ginger, grated

1 tsp toasted sesame oil

1 tbsp toasted sesame seeds - black or mixed

2 tbsp soy sauce, or to taste

1 tsp Lemon zest

1 ripe avocado, diced (or mashed with lime juice for a base)

Micro cilantro or cilantro leaves, for garnish

Dice the sushi-grade tuna into small, uniform cubes, then in a medium bowl, combine the diced tuna, minced shallot, scallions, grated ginger, toasted sesame oil, sesame seeds, lemon zest, and soy sauce. Keep the mixture in the refrigerator while preparing the plating to ensure it remains fresh. 

To plate, use a ring mold placed in the centre of the plate. Place a layer of diced, or mashed, avocado at the bottom. Top with the tuna mixture, pressing down gently with the back of a spoon to ensure a firm shape. To serve, gently lift the ring mold, and garnish with micro cilantro and additional sesame seeds. Serve immediately, with a garnish of fresh grated ginger on top.

Ocean Prime Jalapeño au Gratin Potatoes

Serves 7-8

1/2 tbsp oil

2 1/2 lb Idaho potatoes, peeled

2 cups heavy cream

1 oz sliced jalapeño pepper

1 tbsp Kosher salt

1/2 tbsp white pepper

2 oz of grated Gruyere cheese

Preheat the oven to 350°F and grease a 9×11 baking pan with oil. Slice the peeled potatoes to 1/8-inch thick using a mandolin. In a sauce pot, simmer the heavy cream and jalapeños, but don’t let it boil. Season with salt and white pepper, then allow to steep for 10 minutes. Layer the sliced potatoes in the greased pan, sprinkling each layer with salt and pepper. Pour the steeped cream and jalapeños over the potatoes, covering them completely. Cover the pan with plastic wrap, then top with aluminum foil, poking a few holes for ventilation. Bake on a baking sheet for about 90 minutes, until the potatoes are tender in the centre. Remove the foil and top with grated gruyere, and place back into the oven until the cheese is golden and bubbly. Serve hot and enjoy!

Blu Kouzina on St Armands with Magnificent Mezé

 

Arriving at Blu Kouzina for a late lunch of delicious mezé, crafted with premium ingredients, it's always a pleasure relaxing in this culinary gem on St Armands Circle, with its charming blue and white Aegean-inspired setting. "We believe food is meant to bring people together. Each dish we serve honours our heritage, prepared by hand, never rushed, never compromised. Just honest ingredients, authentic recipes, and the kind of care you can taste." This is why we return each and every time we're on Longboat Key ever since they opened ten years ago.

Table setting with Greek taverna-style blue and white theme

Glass of chilled Assyrtiko

Dolmades with tzatziki garnished with chopped dill 

Kolokithokeftedes made with zucchini mixed with herbs and feta cheese,

and served with tzatziki

blukouzina.com