Award-winning dining on the Gulf of Mexico, Beach Bistro is one of the finest restaurants in South Florida, having received more awards for their outstanding cuisine than perhaps any other restaurant in the area, and for good reason — the restaurant’s focus from inception was perfection. Relaxed and sophisticated, Beach Bistro’s relentless pursuit of culinary and service excellence has earned owner Sean Murphy regional and national acclaim from the Sarasota Herald, Tampa Tribune and the St. Petersburg Times, in addition to being heralded one of the top restaurants in Florida and awarded the highest Zagat ratings in the state. And the cuisine is always consistently excellent, from their Nova Scotia Smoked Salmon on parade with capers, caviar and key lime crème fraiche, outstanding Bouillabaise with lobster tails, jumbo shrimp, shellfish and calamari with garlic toasts and aioli, Herb Rubbed Pan Seared Rack of Lamb finished with a port rosemary demi-glace to the over-the-top 'Food Heaven' — Beach Bistro's rich marriage of Colorado lamb, butter-poached Nova Scotia lobster and Hudson Valley foie gras, all on a brioche bread pudding and served with a port, demi-glace and a sip of Essensia, which Sean christened — "a Dionysian vision from the end of a pier in Maine."
With it's spectacular setting overlooking Holmes Beach on beautiful Anna Maria Island, Beach Bistro is like a painting, complimented by the finest food in the area, an extraordinary wine list and dedicated professional staff that have been with Sean for years. White tablecloths, a rose on each table and romantic sunset view sets the scene for an outstanding menu that celebrates coastal cuisine at the highest level. Sean’s ambition has been the same throughout Beach Bistro’s history — to provide his guests with one of the best dining experiences they've ever had, and he's definitely succeeding, reflected in all of the glowing accolades that Beach Bistro consistently receives, and his dedicated following that return over and over again. My parents have been making a culinary pilgrimage to Beach Bistro since it opened in 1985 so it's now a family tradition, and one of our favourite gastronomic traditions, especially during the Christmas holidays.
Owner of Beach Bistro, the enigmatic Sean Murphy
Beach Bistro is one of the finest restaurants in South Florida
Water with lemon and a sprig of fresh rosemary
Glass of champagne to begin the evening
A complimentary aperitif of Vodka Cocktail with pomegranate and St Germain on ice garnished with a fresh blueberry
Amuse-Bouche of Beach Bistro seasoned Parrish plum tomatoes with sweet cream
and blue cheese soup plus focaccia with basil pesto and grilled tomato topped with black olive tapenade
One of the paintings by local artists for sale at Beach Bistro
2018 Cantina Zaccagnini Tralcetto Pinot Grigio from Abruzzo
A smooth, light, crisp and refreshing wine
2017 Tinto Negro Malbec from Argentina
Inky and concentrated, the vines for this wine were planted in 1955
Nova Scotia Smoked Salmon by Willie Krauch’s smokehouse in Tangier, Nova Scotia, with capers, red onion and Key lime crème fraiche
“One Helluva Soup”– Bistro Blue Tomato Seasoned Parrish plum tomatoes with sweet cream
and blue cheese
The Tucker-McKay Salad: warm Maple Leaf duckling with arugula, watercress and a cognac-citrus bacon vinaigrette, with seasonal fruit, red onions, and candied walnuts
Scallop Pan Roast: seared scallops in Beach Bistro's famous Bouillabaisse broth, finished with sweet cream and a soupçon of curry
Almond crusted American Red Snapper with mango and Myers dark rum beurre blanc
Warm fresh baked rolls with butter and honey
Beach Bistro's Famous Bouillabaisse - one of my favourite dishes and an absolute triumph
Praline Alexandra : Bistro made praline with vanilla bean ice cream and Frangelico
The Famous Beach Bistro Bouillabaisse
Serves 6-8
Recipe courtesy of Sean Murphy, Beach Bistro
"First, you hire a bunch of pros to build a killer broth, poach to order Nova Scotia lobster tails, jumbo shrimp, premium market fish, shellfish and calamari"
6 tbsp extra virgin olive oil
2 cloves garlic, minced
1/2 cup finely chopped onion
1 cup finely chopped celery
1 leek, white parts only, finely chopped
2 tbsp shrimp or crab base
1 tbsp dried tarragon
1 tbsp fennel seed
2 cups white wine
1/4 cup pernod
1 quart seafood stock or clam juice
2 cups tomato juice
1 tbsp tomato purée
1 dash Tabasco
3 medium tomatoes peeled, seeded, and roughly chopped
1 pinch of saffron
3 pounds firm-fleshed fish
14-18 jumbo shrimp
2 lobster tails
2 dozen mussels, bearded and cleaned
2 dozen littleneck or sweet clams, well cleaned
8 oz cleaned, sliced calamari tubes and tentacles
Heat a heavy bottom stockpot over high heat. Add the oil and garlic. Sauté the garlic for 5 minutes and then add the onion, leek, and celery. Stir the vegetables well to prevent burning and allow to cook for an additional 3 to 4 minutes, or until translucent. Next add the shrimp or crab base, dried herbs, white wine, and Pernod, bring to a simmer and allow to reduce for 5 minutes. Add seafood stock (can substitute clam juice), tomato juice, tomato puree, Tabasco, tomatoes, and saffron and bring to a boil, reduce heat and simmer for 10 minutes. Add all the seafood and cook for 6 minutes, or until the shells have opened. Discard any shells that do not open. Taste and adjust seasoning. Serve with a dollop of aioli and toasted French bread and garnish with a sprig of fresh thyme.
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