The Crow's Nest: A Venice Waterfront Landmark

A Venice waterfront landmark since 1976 with views overlooking the Venice Inlet and intracoastal waterway, The Crow's Nest Marina Restaurant is one of the area restaurants that has been attracting a steady clientele since it opened almost 40 years ago. Originally a small seafood spot on the second floor of the Tarpon Centre Marina, The Crow's Nest took over the marina in 1982 and renamed it The Crow's Nest Marina. Serving a casual lunchtime menu of local seafood and traditional Florida favourites, such as Seafood Bisque, Jumbo Crab Cakes, Sesame Seared Ahi Tuna, fresh Florida Stone Crab, Shrimp and Grits and Mahi Mahi Fish Tacos to signature dinner entrées including Grouper Key Largo, Crow's Nest Bouillabaisse and Lobster Tail to famous Filet Mignon with ‘Gunther’s Sauce’ from the Famed Ringling Brothers Lion Tamer Gunther Gebel-William's own recipe, who was a Venice resident for many years. Whether arriving for a light lunch or dinner under the stars, The Crow's Nest offers fresh local Floridean fare at reasonable prices with a waterfront view that's hard to beat. 

The Crows Nest overlooks the Venice inlet

Cold Stella Artois

Grouper Sandwich with French fries

Hot golden fries served in a silver cup

Reuben Sandwich

Yummy onion rings

Crows Nest Kayak and bike rentals

Pepe the Talking Parrot

The Crows Nest full service Marina

www.crowsnest-venice.com

Gunther Gebel-Williams Sauce

Makes 6 cups

Recipe courtesy of Gunther Gebel-Williams

1 medium onion, thinly sliced

1 tbsp olive oil

4 oz scotch

1 cup soy sauce

3 cups water

2 oz brown sugar

2 oz Dijon mustard

1 oz Worcestershire sauce

Sauté the onions in oil until soft. Carefully add the scotch - to avoid flame - to the sautéed onions and boil for 2 minutes. Add the remaining ingredients and whisk well. Bring up to strong simmer and it will be ready to serve with Filet Mignon or let cool and store up to 2 weeks in the refrigerator, or freeze.

‘Gunther’s Sauce’ is from the Famed Ringling Brothers Lion Tamer Gunther Gebel-William's own recipe, who was a Venice resident for many years

 

The Lucky Frog German Restaurant in Bradenton

 

The most popular German Restaurant in Bradenton is Simone and Chef Uwe Kaufer's 'Lucky Frog', who have been serving authentic German cuisine to Floridians since opening in 2014. With every dish made from scratch using old family recipes, the couples restaurant was named after "The Lion and the Frog" by Brothers Grimm, which is a story about a frog who encourages a sad princess to slay a lion so see can see her brother once again. At the end, the lion transforms into the lost brother and the frog is actually a beautiful princess so everyone celebrates with a big wedding and lots of German food. Accordingly, the dishes on the menu are all named after the fairy tale. There's The Golden Palace, a Vienna-style schnitzel with German potato salad, The Frog's Wedding with roast pork, sauerkraut and dumplings, and also The Queens Heart, sauerbraten with red cabbage and homemade spaetzle. Arriving for lunch with our friends Diane and Ric - whose parents were German - he was more than happy, as we all were, to find authentic Potato Pancakes, Schnitzel and German beer in Florida. Prost!

Chef Uwe Käufer

Glass of cold Stella Artois

Complimentary bowl of salted potato skins from chef Uwe

Fresh tossed green salad withLucky Frog dressing  

Potato Pancake served with bowl of sour cream

The Hunter's Shot: Breaded Pork Schnitzel with Spaetzle and small salad

The Golden Palace: Breaded Pork Schnitzel with German potato salad

The bill arrives in a little treasure chest

www.lucky-frog.com

Biscuit Miller at Cottonmouth: Blues and Soul Food

 

Serving southern soul cuisine and live music on a cozy patio in the Village of the Arts in Bradenton, chef Dave Shiplett puts his creative spin on southern classics at Cottonmouth Southern Soul Kitchen, a 100 year old cottage that doubles as an Art Gallery and music venue. Featuring charismatic performer Dave "Biscuit" Miller, a talented American electric blues bassist, singer and songwriter who we met 7 years ago at The Blue Rooster in Sarasota's Rosemary District, we arrived for a soulful evening of Biscuit's bodacious blues and Shiplett's southern cooking. 

Known for his high-energy shows and million-dollar smile, everyone calls him 'Biscuit' after he devoured a whole pan of biscuits his Grandma had baked. When she discovered what he had done, she dubbed him by his now famous name. Many also devour Shiplett's buttermilk biscuits that he bakes fresh every day served with lashings of sweet butter, along with a nostalgic, unpretentious collection of Southern dishes he learned from his mother, while growing up in Bradenton including his famous sautéed Gulf Shrimp and Grits, Fried Green Tomatoes and Fried Chicken with collard greens.

Cottonmouth Southern Soul Kitchen, a 100 year old cottage in Bradenton's Village of the Arts, 

that doubles as an Art Gallery and music venue

Owner and chef Dave Shiplett

photo courtesy of Peter Acker/Edible Sarasota 

The band starts to set up around 6pm

Our server Kyle used to work at Bradenton Blues Magazine 

and is a neighbour of Cottonmouth chef Dave Shiplett

Cottonmouth Southern Soul Kitchen menu

Cast Iron-Seared Meatloaf Burger with Tater Tots and truffle oil

Gulf Shrimp and Grits with sizzling spinach and sweet chile-tomato butter

Collard Greens with boiled peanuts, pork belly, hominy and lots of love

Pork Belly and Beans

Hearts of Palm Caesar Salad with Romaine, Parmesan, Fried Sourdough and Pumpkin Seeds

Drummer setting up his kit

Biscuit on his electric guitar playing 'She Like to Boogie"

Phenomenal sax player

Singing "Butter my Biscuits"

Everyone calls him 'Biscuit' after he devoured a whole pan of biscuits his Grandma had baked

cottonmouthsoul.com

Shrimp and Grits

Serves 4

Recipe courtesy of chef Dave Shiplett

1 lb 16-20 count shrimp raw peeled

4 tbsp butter, unsalted

2 tbsp Sambal chili paste

2 tbsp maple syrup

4 cups baby spinach

6 cups cheese grits

Salt and Pepper to taste

Cheese Grits:

4 cups water

1 cup stone-ground grits

2 tbsp parmesan cheese

Bring water to a boil. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in the cheese. Season with salt and pepper, cover and remove from heat.

Meanwhile, in a medium hot pan, melt the butter and add shrimp. Add the tomato pico, sambal, and syrup. This cooks very fast. Once the shrimp are cooked through, remove and pour shrimp and sauce over baby spinach and cheese grits.

Blu Kouzina: Greek Cuisine on St Armands

 

One of my favourite restaurants on St Armands Circle is Blu Kouzina, a lovely Greek taverna run by owners Chef Effie and Denise Tsakris, that was born out of the founders' love of sharing a hearty meal with friends, spiced with the owners quality extra virgin olive oil made from their family-owned olive grove estate in Messinia, complemented by a specially curated Greek wine menu. The interior, drawn from the traditional blue and white palette of a beach taverna, is detailed with whitewashed furniture and nautical accents. Blu Kouzina serves traditional and modern Greek dishes using the freshest seasonal ingredients, such as Moussaka, Souvlaki, and Roast Lemon Chicken as well as lighter tapas-style dishes like spanakopita, zucchini fritters and dolmades and entrées including fresh grilled Greek sardines, octopus and impressive selection of grilled whole fish. Arriving for dinner with great friends on a beautiful warm evening, we dined on the charming outdoor terrace, enjoying delicious Assyrtiko white wine from Santorini, a selection of mezedes followed by outstanding Greek entrées. By marrying the owners passion for the food of their native Greece, their warm welcoming hospitality and personalized service, Blu Kouzina is like a bold breeze off the Aegean Sea — a little gem on Sarasotas's culinary scene.

Blu Kouzina on St Armands Circle

Warm fresh baked rolls

2020 Santorini Venetsanos Assyrtiko 

A rich and refreshing Greek wine

Tzatziki with warm Greek pita

Saganaki with figs

Spanokopita with spinach, feta and herbs

Lamb Chops with flash fried julienne vegetables and roast potatoes

Oven baked Moussaka with minced beef, potatoes and béchamel sauce

Lamb Kebab on pita bread with imam sauce, tzatziki, green pepper, onions, 

tomato and onion salad and rice

Grilled Sea Scallops with Lemon Sauce and served on a bed of sautéed brunoise vegetables

Grilled whole Branzino with lemon roast potatoes and green beans

blukouzina.com/us