The Waterfront Restaurant on Anna Maria

 

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 favourite 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.

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 beachside menu

Waterfront Restaurant Owner Jason Suzor 

Small cacti on each table

Stella Artois Beer in Waterfront glass

Waterfront Signature Hamburger with Angus Beef, Pimento Cheese and Bacon Jam, 

and House Pickles on a Toasted Brioche Bun with frites

Sensational Lightly Blackened Grouper Tacos on Grilled Flour Tortillas with Jicama Slaw,

Jack Cheddar Jack and Pico de Gallo with Waterfront Pineapple Coleslaw

Waterfront signature Pineapple Coleslaw

thewaterfrontrestaurant.net

Shrimp ’n’ Grits

Serves 2

Recipe courtesy of chef Justin Hibberts

Grit cake:

2 1/2 cups milk

1 1/3 cups of grits

4 cups water or stock

4 oz butter

2 oz Bulliard’s hot sauce

Salt and pepper

Sauté:

2 Andouille sausage link, cooked fully and cut into strips

12 to 14 16/20 shrimp, skinned and deveined

8 oz fresh squeezed lemon juice

3 cups white wine

6 oz vegetable or chicken stock

12 oz heavy cream

6 oz Parmesan, grated

Bring stock and milk to a slow boil. Whisk in the grits slowly, and keep whisking for two to three minutes to ensure a smooth texture. Allow the grits to fully set, then add butter and hot sauce. Pour onto a tray to set in refrigerator, and portion into desired shapes. Batter and deep fry for creamy inside and crispy crust. Yields 9 to 10 grit cakes.

Heat a 9 or 12-inch sauté pan on medium-high heat for 1 to 2 minutes. Start with half-ounces of canola oil, and swirl the oil to cover the pan. Add the sausage and let the it render and start to crisp. Then add the shrimp. When they start to turn pink, add the red peppers, lemon, wine and stock. At this point, pull the shrimp from the pan to prevent overcooking. Let the sauce reduce until less than an ounce of liquid is left. Add the cream, bring to a boil, and reduce. When the cream is reduced, add Parmesan cheeses and let the sauce thicken, placing the shrimp back into the pan. Pour over crispy grit cake and serve.

Another option, Shrimp over Grits

EnRich Bistro with Chef Rich Knowles in Bradenton

 

A Bradenton native who honed his culinary talent in Montana before returning to his community to share the best of what he learned while he was away, chef/owner Rich Knowles opened EnRich Bistro in 2015, the restaurant's New American-style menu draws on flavours from around the globe with hints of Latin America, Italy, France and Japan, but they’re just that: subtle injections of international ingredients. Knowles isn’t trying to recreate any important cultural dishes. Instead, he’s allowing the best parts of those cuisines to weave through his own creations to appeal to the American palate, which is unfortunate. The menu is definitely meat-centric with a few dishes for those who prefer fish or lighter fare, such as their tuna poke with wonton chips and wasabi kale slaw, calamari salad with wasabi vinaigrette, and bestselling buttermilk-fried chicken breast with honey truffle butter. As a Bradenton native, Knowles is committed to farm-to-table-dining sourcing local ingredients to create fresh, seasonal dishes with vegetables from Geraldson Family Farm, Gamble Creek Farm, and O’Brien Family Farms, Daikin Dairy products and fresh seafood caught in the Gulf of Mexico. Invited to join friends for dinner at EnRich Bistro, we were introduced to one of Bradenton's more well known restaurants. Apart from the food which was very ho-hum, the service was appalling. Will we return? I think not.

Chef/owner Rich Knowles of EnRich Bistro

The restaurant's signature wines

With a list of signature craft cocktails, the restaurants serves 'Art in a Glass'

Margarita with jalapeño garnish

Cozy banquette of EnRich Bistro

The menu

Mushroom Bisque

Caesar Salad

Absolutely saturated with dressing, this was the most horrible Caprese Salad 

I have ever experienced 

Buttermilk Fried chicken Breast with sautéed kale and whipped Yukon potatoes

Rosé

'Big Mikes' 21oz Bone-in Cowboy Rib-Eye

Tuna Poke with avocado, red onion, cilantro, ginger-sesame sauce, 

served with wonton chips and wasabi-kale salad

www.enrichbistro.com

Shallot Crusted Grouper with Stone Cab Rice and Spicy Ponzu

Serves 2

Recipe courtesy of chef Rich Knowles

1 lb fresh Grouper, cut into 2 8-ounce pieces

2 tbsp seasoned flour, with paprika, salt and pepper

2 medium shallots, thinly sliced

3 tbsp olive oil, divided

4 oz stone crab meat, boiled - leave meat in claws for better presentation

2 green onions, finely chopped

1 cup Jasmine rice

1 large egg, scrambled

6 sprigs cilantro, for garnish

Spicy Ponzu:

4 tbsp mirin

2 tbsp soy sauce

2 tsp orange juice

2 tsp lemon juice

1 tbsp cornstarch and 1 tbsp water, whisked to make into a slurry

2 tsp Sriracha 

In a small pot, make the ponzu sauce by adding the mirin, soy, orange and lemon juice, and bring to a boil. Then add the cornstarch slurry, and whisk slowly until it thickens. Finally, add in the Sriracha and remove from the heat.

Boil the jasmine rice until cooked through, but still a little al dente. Meanwhile, while the rice is cooking, scramble the egg and set aside. Then heat up a sauté pan with 2 tablespoons of olive oil. While the pan is heating, season the grouper filet with salt and pepper, and place the thinly sliced shallots on top. Add the seasoned flour evenly atop the shallots and lightly press down, then carefully place the filets shallot-side down in the hot pan and cook until a golden crust is formed. Finish, shallot side up in a preheated 375°F oven, for 8-10 minutes until the fish is cooked through but still moist.

Prepare the fried rice while the fish is baking. Heat up the sauté pan with the final tablespoon of olive oil and add the jasmine rice. Stir the rice around for a few minutes and add the ponzu sauce. Keep the het high and stir for a minute or two until it starts bubbling, then add the scramble egg, sliced green onions and stone crab meat. After 30 seconds, turn off the heat. 

To serve, place the fried rice on 2 plates with the grouper on top. Place  a few crab claws around the rice and drizzle any extra sauce around the plate. Garish with cilantro sprigs or green onion. Serve immediately.

The Shore on Longboat Key: Coastal Cuisine

Overlooking the sparkling blue waters of Sarasota Bay, Shore opened on Longboat Key in 2019 replacing Moore’s Stone Crab which operated for over 40 years. With clear, panoramic views of Sarasota Bay, Shore has quickly become a Longboat Key staple. Tiered "stadium-style" seating gives every table an uninterrupted view of the water, and large windows allow natural daylight to flow through the building. The design aesthetic has an old Florida feel with a mid century and modern twist, with all of the booths and tables made reclaimed Balinese teak and locally sourced cypress. 

Shore's inspired menu of creative coastal cuisine, dreamed up by talented chef Dylan Elhajoui, features dishes from around the globe, and showcases dishes such as Key West Shrimp and Scallop Risotto, Lump Blue Crab Cakes, Lobster Sliders, Fish Tacos and chef Elhajoui's sensational Miso Marinated Black Grouper served with crystallized ginger basil sticky rice cake and sake-braised shiitake mushrooms. Former Moore’s Stone Crab Restaurant co-owners Alan Moore and Robert Hicks even act as consultants during stone crab season, making it a culinary marriage of the old and the new — it's a 'shore' thing.

Glass of Prosecco

Roasted Red and Gold Beet Salad with mixed greens, walnuts, citrus,

pistachio goat cheese and walnut porto vinaigrette

Pinot Grigio

Miso Marinated Black Grouper with crystallized ginger and basil sticky rice cake,

sake braisee shiitake mushrooms and miso coconut vin blanc sauce

Pasta al Fresco with half lobster tail, shrimp, mussels, octopus, fresh baby corn, 

baby zucchini, sautéed heirloom tomatoes, leeks, creamy tomato sauce and fresh basil

www.dineshore.com

Pier 22 Waterfront Dining on the Manatee River

 

Nestled in the heart of Bradenton's historic waterfront and located in a 1920's Spanish-style building modelled after the luxurious Mediterranean villas found in France, Spain, and Italy, Pier 22 is a distinctive casual fine-dining landmark that was also the first home of the South Florida Museum. Offering an extensive menu ranging from appetizers such as crab cakes, shrimp cocktail, ahi tuna nachos, an entire sushi menu, flatbread pizzas, a selection of soups and salads, as well as fresh fish and seafood, and a selection of steaks and wild game, Pier 22 also offers magnificent waterfront views of the Manatee River and adjacent Marina.

Manatee Fountain on Bradenton's Riverwalk

Bradenton Marina is home to many yachts and sailboats

Cold Sapporo Beers perfect on a hot sunny Saturday afternoon at Pier 22

Pressed Cubana Sandwich  with shaved roast pork, ham, Swiss cheese and grain mustard 

on a soft ciabatta roll with dill pickle and French fries

Corned Beef Reuben with sliced corned beef, sauerkraut, Swiss cheese and 

Thousand island dressing on toasted house-made rye bread and served with French fries

Chef Greg Campbell

www.pier22.com

Pistachio Crusted Rack of Lamb

Serves 2-3
Recipe courtesy of Chef Greg Campbell, Pier 22

16 oz Rack of lamb, trimmed

2 tbsp Dijon mustard 

1/4 cup Italian breadcrumbs 

2 tbsp olive oil 

2 tsp fresh rosemary

2 tbsp chopped pistachios 

1/4 cup Port wine demiglace

Combine the breadcrumbs, olive oil, rosemary and pistachios in a small mixing bowl. Use a spoon to spread the Dijon mustard on the top of the lamb being careful to keep the bones clean. Spread the bread crumb mixture evenly and completely over the Dijon coating so you do not see any Dijon peeking through. Place on a baking tray and in the oven at 400°F until desired temperature is achieved, about 10 minutes for rare and 20 minutes for well done. Can be garnished with dried lavender and served with mashed potatoes, steamed asparagus or broccoli.

Whitney's on Longboat Key: An Island Oasis

 

What was once a service station at the north tip of Longboat Key, is Whitney's, an amazing laid back bodega & bar. Overhauled in 2020, the building still resembles a 1950s-style service station, with nostalgic Americana details and fresh off the beach vibe. Partners James Brearley, David Benstock, Jose Chichande and Joseph Chillura saw its potential. The former gas station's roll-up garage bay door have even been incorporated into the design, and with Longboat Key simply being one of the loveliest places in Florida, "this is the kind of place where one can find peace. Peace being fish tacos and a boozy beverage, of course. But with chirping birds, lush greenery, live music, a fire pit nestled into seashells, and that salty Gulf breeze on your skin, I’d say Whitney’s qualifies as a type of sanctuary." 

And the food is delicious. Everything on the menu is sensational, from their Fish Tacos to their signature Burger made with short rib, brisket and ground beef, topped with American cheese, grilled onion, garlic aioli, lettuce and tomato with mound of fresh made frites to their exceptional Baja Grouper Tacos and Red Curry Snapper. Even their cocktail list is exceptional. Their Margaritas are legendary, made with Blanco Tequila, Cointreau and fresh lime juice, as well as their Frosé, a frothy pink delight made of frozen rosé that is my sister-in-laws favourite tipple. With fabulous food, friendly staff and walking distance to the beach, Whitney’s is just a beautiful place to be.

Whitney's still resembles a 1950s-style service station, 

with nostalgic Americana details and fresh off the beach vibe

Whitney's famous Frosé

Jumbo Coconut Shrimp with Nuoc Cham Chile Sauce

Whitney's Smash Burger made with a short rib, brisketand chuck patty, with American cheese, 

caramelized onions, garlic aioli, lettuce and tomato with fries

www.whitneylbk.com

The Lucky Frog: German Schnitzel 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, and currently celebrating their 10-year anniversary. 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 after golfing across the street at Pinebrook, we are always more than happy to dine on homemade Schnitzel, potato salad and German beer in Florida. Prost!

German Krombacher Pilser served in a Stella Artois glass

Deep fried potato skins made from all the German potato salad chef Uwe

makes each day, and served as a little snack before lunch

The 'Froggy' themed interior of The Lucky Frog

Pork Schnitzel Berlin with home fries, fried onions and a green salad

Wild Hunt Pork Schnitzel stuffed with ham and Swiss cheese 

served with cucumber potato salad and a green salad

Apple Strudel with vanilla sauce and whipped cream with diced apples

The bill always arrives in a Lucky Frog fairy tale magic chest

Owners of Lucky Frog Restaurant, Simone and Chef Ewe Kaufer

www.lucky-frog.com