Marina Jack: Waterfront Dining on Sarasota Bay

 

Overlooking the Gulf of Mexico on the Downtown Sarasota Bayfront, Marina Jack is a very pretty spot to enjoy a tropical drink, lunch or dinner on the water — it's also dog friendly. Originally Marina Jack was actually named Marina Mar. Built in 1963 for an upscale restaurant, shops, snack bar, and boat slips, it was taken over by Jack Graham in 1968, who created what is now known as Marina Jack. 

Featuring four restaurant concepts in one location, including a main dining room with theatre seating and a panoramic view of the bay and Island Park, an outdoor patio, indoor piano bar and lounge, plus a large banquet room, the Blue Sunshine Patio Bar & Grill is the more casual and features a variety of appetizers including Oysters and Coconut Shrimp, salads and sandwiches such as Ahi Tuna Poke Bowl, Seafood Roll with Lobster, Crab, Scallops and Shrimp, Fish Tacos, plus special Gluten Free selections. Fresh-caught fish and seafood is served daily, based on availability.

As the gateway to the Gulf Coast, Marina Jack also boasts a full-service marina which features 298 wet slips for vessels up to 150 feet, more than 25 boat lifts for vessels up to 53 feet and 85+ mooring balls for traveling sailors, who want to explore nearby downtown Sarasota and events near the Sarasota Bayfront. 

Tables overlooking the water are the prime patio spot for outdoor dining 

The menu features a selection of fresh-caught fish, seafood 

and other popular favourites

Stella Artois

Classic Reuben with corned beef, sauerkraut, Swiss cheese and Thousand Island dressing 

served on grilled marble rye

Grilled Grouper Sandwich served on a toasted sesame seed bun with lettuce, 

tomato and rémoulade sauce on the side

Marina Jack Blue Sunshine Patio Bar & Grill is dog-friendly, like Charlie 

who is particularly fond of French fries

www.marinajacks.com

Tide Turner Cocktail

Serves 2

Recipe courtesy of Marina Jack

4 oz Rum

4 oz Pineapple Juice

2 oz Orange Juice

2 oz Cream

Shake well in a cocktail glass and fish with a dash of cinnamon, a sprig of mint and orange rind.

Sunnyside Café with Chef Tamás: A Hidden Gem

 

Chef Tamás Benkovics and business partner Eva Katz opened Sunnyside Café in 2014, an absolutely charming neighbourhood restaurant, focused on bringing fresh and delicious homemade recipes to Sarasota, featuring traditional American cuisine and Hungarian specialties served with European flair, an homage to the owners’ heritage — Tamás is from Budapest and Eva is from the Hungarian part of Slovakia. Located on Tamiami Trail south of the Sarasota Airport, an area better known for budget-friendly motels than haute cuisine, this delightful Hungarian restaurant has become an avid foodie destination thanks to fabulous food prepared in the open kitchen of Chef Benkovics. 

He takes pride in selecting the freshest and finest ingredients from local farmers markets and vendors whenever possible, and preparing everything from scratch in-house daily, providing delicious meals to patrons no matter their dietary restrictions or preferences, catering to vegans and vegetarians alike. Chef Tamás even published his own cookbook in 2018, 'The Big Hungarian Cookbook', available through Amazon and written for a broader audience than just Hungarians, using ingredients easily available in North America. 

Arriving for dinner before going to see 'Dial M for Murder' at the Asolo Repertory Theatre, I began with a glass of Prosecco as Eva explained chef Tamás' specials for the evening including their famous Beef Wellington, however the Burrata with Prosciutto and Melon had already caught my eye, as well as the Pork Chop Milanese with Arugula Salad, Grape Tomatoes and Parmigiana. Having indulged in this signature Milanese dish a few times while in Italy last autumn, I must admit that chef Tamás' version was sensational, as was the Burrata, and the entire staff, who made the evening very special. Open for breakfast and lunch, Sunnyside also serves dinner Tuesday to Saturday. A hidden gem, this lovely restaurant is one truly worth exploring when you're in Sarasota.

Exterior of Sunnyside Café with gorgeous Bougainvillea

Chef Tamás in the kitchen

Chef Tamás Benkovics cookbook published in 2018 

Rack of Lamb

Beef Wellington with sautéed spinach was the special of the evening

Large Seared Sea Scallops with Porcini Risotto

Sunnyside Café Burger with Bacon and frites

Glass of Prosecco

Sparkling Saratoga water

Attractively presented piped butter with grape tomatoes and sprig of parsley

Warm freshly baked roll

Burrata with Prosciutto, Melon and balsamic drizzle

Pork Chop Milanese with Arugula Salad, Grape Tomatoes and Parmigiana

The Sunnyside Café was conveniently located just minutes from the Asolo Theatre,

where I went to see Dial M for Murder

sunnyside.mystagingwebsite.com

Asolo Repertory Theatre: Dial M for Murder

In 1798, Italian impresario Antonio Locatelli commissioned the construction of a theatre in the 15th-century castle of Caterina Cornaro, a Venetian noblewoman who was the last queen of Cypress, in the beautiful town of Asolo tucked in the hills of the northern Italian countryside. The theatre remained in the castle and was used throughout the 19th and early 20th-centuries before it was dismantled during the global depression of the 1930s. Thankfully, many of the theatre's architectural and structural elements were placed in storage in anticipation of reconstruction. In 1949, the beautiful jewell-box theatre caught the eye of Everett Austin, the first Director of the John and Mable Ringling Museum of Art, who acquired the theatre’s interior for the museum’s collection. The Historic Asolo Theatre had its debut Sarasota performance in 1952, becoming the birthplace for performing arts in the region.  Over the years, the historic theatre has been lovingly restored and equipped with twenty-first-century technology that allows for high-quality productions within a truly special historic setting. 

In the early 1970s, a fledgling acting company founded by faculty of Florida State University, began performing a summer series of plays and operas, first as the Asolo Theatre Festival and later as the Asolo Theatre Company. The acting company and its audiences eventually outgrew the Ringling's Historic Asolo Theatre, and the company moved into its current home to the Mertz Theatre within the FSU Centre for the Performing Arts, which interestingly contains the stage and interior decor from the turn-of-the-century Dunfermline Opera House which was brought over to Sarasota from Scotland in 1989. Performing a few productions throughout the year, including 'Dial M for Murder', which is one of my favourite films. Directed by Alfred Hitchcock, and starring Grace Kelly, Ray Milland and Robert Cummings, this 1954 American crime thriller was the perfect play to see for our first time at the Asolo.

Caterina Cornaro, the last queen of Cypress

The Castle of Caterina Cornaro in Asolo

 

Magnificent interior of the 500-seat Mertz Theatre, inside the Asolo Repertory Theatre, 

which contains the stage and interior decor from the turn-of-the-century 

Dunfermline Opera House brought over from Scotland

Great theatre seats for Dial M for Murder

www.asolorep.org

Lemon Ricotta & Spinach Pasta: A Taste of Sunshine

 

Light, luscious, and creamy, this zesty lemon ricotta pasta with spinach was inspired by a recipe by Giuliano Hazan and Katia from The Clever Meal. When making tortelloni filled with spinach and ricotta, Giuliano sometimes ended up with leftover filling, so it occurred to him that it would make a very nice pasta sauce. Ready in less than 15 minutes, this no-cook sauce uses simple, fresh ingredients and is absolutely delicious. Giuliano uses packaged baby spinach, so it's very quick and simple to prepare. Katia adds lemon juice and zest for extra zing, which makes the pasta come alive, like a taste of sunshine.

Lemon, Ricotta and Spinach Pasta
Serves 2

Recipe adapted from Giuliano Hazan & The Clever Meal

1/2 lb pasta, such as spaghetti, linguine or penne

1 cup whole-milk ricotta

2 tbsp heavy cream

1/2 lb fresh baby spinach, washed

1/3 cup freshly grated Parmigiano-Reggiano, plus extra to serve

1 lemon, zest and juice, plus extra zest for garnish if desired

1 tbsp extra virgin olive oil

1 garlic clove, pressed

1/8 tsp freshly ground nutmeg

1/2 tsp salt, to taste

1/2 tsp freshly grated black pepper, to taste

 

In a large pot of boiling salted water, cook the pasta according to package directions until al dente. Reserve 2 cups of the pasta water, then drain, and return the pasta to the same pot. 

Meanwhile, make the ricotta sauce. In a medium bowl, combine the ricotta, cream, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt, ground nutmeg and freshly ground black pepper. Stir until well combined, and adjust seasoning to taste.

Place the spinach into a colander. Pour the reserved pasta water overtop to wilt, then chop and toss the spinach into the ricotta sauce. Pour the combined sauce over the pasta, and stir well to evenly coat. To serve, garnish with extra grated Parmigiano-Reggiano and extra lemon zest if desired.

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Crab & Fin on St Armands Circle: Seafood & Sinatra

 

Previously known as Charley's Crab, the Crab & Fin has been a landmark seafood restaurant on St Armands Circle since 1978. It's one of the most popular outdoor dining spots on the 'Circle', especially when the sun is shining and the resident pianist is playing soft jazz standards from Ella Fitzgerald, Frank Sinatra, Coleman Hawkins, Blossom Dearie and more — it's worth the price of admission alone, if the food weren't so terrific too. Grab a table under the umbrellas and watch the world go by and later, perhaps a little shopping. 

St Armands Cobb Salad with crisp romaine, house-made buttermilk ranch dressing, 

applewood smoked bacon, avocado, tomatoes, blue cheese and chopped hard-boiled egg

and grilled Gulf shrimp

The resident pianist at Crab & Fin

Vanilla Iced Cream

Fresh chilled pineapple dipped in chocolate

www.crabfinrestaurant.com

Gazpacho 

Serves 6

Recipe courtesy of Chuck Muer, owner of Crab and Fin

1 large cucumber, peeled, seeded and finely diced 
1/2 green pepper, finely diced
1/4 cup pimento, finely diced
1/2 large onion, finely diced

3 tbsp parsley, finely chopped

2 tbsp fresh basil, finely chopped

1 large clove garlic, minced

1 cup Italian vinaigrette dressing, or a good quality bottled Italian dressing

6 large Beefsteak tomatoes, peeled and seeded, or a 14-oz can diced tomatoes

1 cup tomato juice

Salt and ground pepper to taste

Sour cream, watercress, croutons and cucumber to garnish

Combine the cucumbers, green pepper, pimento and onion in large bowl with parsley, basil and garlic. Mix in the Italian dressing. If using canned tomatoes, use the juice with the tomatoes in the soup. Season with salt & pepper to taste. Chill until ready to serve. Garnish with sour cream, croutons and cucumber.

Kojo: Modern Pan-Asian Cuisine in Sarasota

 

Inspired by Natalia and Mark Levey’s world travels, Kojo’s modern Asian menu, cocktail list and premium sake collection has attracted sophisticated diners since opening in 2021. "We’re thrilled to offer a splendid space and an exceptional menu that will become an integral part of Sarasota’s dining scene," says Levey. "We want our food, cocktails and hospitality to provide guests with a unique and memorable experience. Our team created this space because connection, especially right now, is more important than ever. KOJO is a place where patrons can come, relax, have fun and enjoy family and friends." Designed by BLOK Design Group and driven aesthetically by the concept of nature, all furniture, fixtures, and finishes were thoughtfully procured. Natural elements such as the Acacia wood imported from Thailand, cherry blossoms, greenery, and white oak all go into what make this space so unique and special. 

However, it's Tojo's food that takes top billing with an inspired menu that includes Chasu Braised Pork Belly Baos, Shanghai Noodles, Shrimp and Pork Gyoza, Crispy Nori Tacos, Wagyu Steaks, an extensive nigiri and sashimi menu and entrées that highlight flavours from China, Japan and Korea, all skillfully prepared and artfully presented. Being raised in a traditional Japanese household, Chef Ken Shiro Lumpkin’s take on age-old recipes comes with a worldly perspective to make the ordinary come alive. Friendly and attentive, the service is excellent, the ambiance warm and welcoming, and the cuisine sensational — Kojo is definitely one of the best new restaurants in Sarasota.

Kojo's kimono-style folded napkin and chopsticks with duck rest

A traditional Japanese chopstick rest in the shape of a duck

Kojo's menu features modern Pan-Asian dishes and premium sake

Kojo's special features menu

Kojo featured my favourite sake, Dasai 39 Jumai Daijingo

A glass of my favourite sake poured by Tucker, my friendly and attentive server

Shrimp Tempura Roll with spicy mayo, kabayaki, cucumber, 

avocado and crispy rice pearls

Shrimp and Pork Gyoza with Miso Sesame dipping sauce and house Togarashi

Torched Japanese Wagyu Roll with aji amarillo aioli, grilled asparagus,

shisito peppers and lime zest

Aburi-style flame seared Waggyu sushi with a buttery tenderness 

and rich flavour, perfect when simply seared

The chef created a customized Nigiri-sushi platter with Hokkaido Uni, Bluefin Tuna, 

Kampachi and Salmon with yuzu cosh aioli and Mayer lemon zest garnish

Kanpachi (Amberjack) Nigiri garnished with umeboshi, white soy and shisho

Kojo's 'Living Wall"

Exterior of Kojo on North Palm Avenue in Sarasota

eatkojo.com

Kojo Wasabi Caesar Salad
Serves 2

Recipe courtesy of chef Ken Shiro Lumpkin

1 cup baby greens, washed and dried
2 cup napa cabbage, washed, dried, and cut into thin slices
1/2 cup Wasabi Caesar Dressing - see recipe below
2 parmesan crisps
10-12 milk bread croutons
4 tbsp parmesan cheese, grated on a Microplane

2 tsp toasted white sesame seeds
2 tsp freshly squeezed lemon juice
1/4 tsp fresh cracked black pepper
Wasabi-flavored crispy seaweed, to taste
2 tsp fried garlic

Wasabi Caesar Dressing:

3 tbsp salt-packed anchovies, rinsed of salt, minced

2 tsp fresh garlic, grated on Microplane
10 tbsp wasabi, prepared according to package directions
10 tbsp rice wine vinegar
2 large eggs
2 2/3 cups grapeseed oil
12 oz aged parmesan, grated on Microplane

2 tbsp Maldon sea salt

1 tsp fresh ground black pepper

Place the anchovies and garlic into the bowl of a food processor and process until smooth. Add the wasabi, vinegar, and eggs, and process again until smooth. In a slow steady stream, with the machine running, slowly drizzle in the grapeseed oil. When all of the oil has been added, you should have an emulsified sauce. Add the aged parmesan, sea salt, and fresh ground pepper, and pulse to combine. 

Using a rubber spatula, transfer the dressing into a storage container. Toss the salad in a mixing bowl with the dressing, croutons, sesame seeds, lemon juice, and black pepper. Plate the dish and garnish with fried garlic, seaweed, and finished with a parmesan crisp on top, and serve.