Cas'Antica: Classic Southern Italian Cuisine

Cas'Antica is the perfect description of this charming Italian culinary landmark located on Palm Avenue in downtown Sarasota. As you step into this elegant historic home, you're immediately immersed in Cas'Antica’s seductive charm. Host and Master Chef Pietro Migliaccio’s desire was to reproduce a familiar atmosphere bringing him back to the beginning of his career, when he learned to cook at home with his mother, Lucia. Pietro and his wife Susan sold their critically acclaimed restaurant, Café Gabbiano on Siesta Key, a number of years ago, opting for a smaller downtown venue in Sarasota. “Opening this place was about passion rather than business,” said Pietro, who still owns Mamma Lucia in New York, which won the New York Times Mimi Sheraton award for excellence. “And since this new location has been many restaurants — Zwiwwel, Aria, Zak’s Steakhouse, Noah, and Carmichael’s — we found the venture a real challenge.”

The beautiful outdoor bar at Cas'Antica

Pietro Migliaccio is co-owner of Cas'Antica, with his wife Susan (not shown)

The small, two-story home built in 1926, was renovated to provide intimate dining spaces with traditional antiques blended with classic modern accents. Comprised of six small rooms, the atmosphere is warm and inviting with a picturesque front patio for those who like to dine under the stars, and a fireplace in the front dining room for romantic evenings on cooler Sarasota nights. The restaurant is absolutely charming and full of character, with exquisite attention to detail. Table linens, crystal and candlelight provide a gracious ambiance for fine dining. The extensive menu features both Southern and Northern Italian dishes such as bone-in veal chop with truffle oil, fresh porcini mushrooms and brandy cream sauce and sea bass in rock salt or classic meuniere presentation. His award-winning Veal Mamma Lucia is also on the menu as well as house-made pasta choices including Fettuccini Alfredo, Spaghetti Carbonara, Linguine con Vongole, Linguini Cas'Antica with mussels, clams, shrimp and calamari in a light tomato sauce and much more. For a delightful evening of excellent Italian cuisine and exceptional service, Cas'Antica is one of the most romantic choices for sophisticated dining in Sarasota.

Our table beside the wine nook and wood panelled indoor bar at Cas'Antica

Warm chewy baguette arrived with a plate of fragrant olive and oil and balsamic vinegar

Garnished with pesto, grated Parmigiano cheese, chopped tomato and carrot, 

the olive and balsamic vinegar was a step ahead of any others I've tried

We began our evening with a glass of Prosecco

The Cas'Antica menu 

We started with the Bonta' d'Italia, a custom selection of antipasti selected by the chef

La Berne vino Nobile di Montepulciano, a bloody brilliant rich dark-berried Sangiovese

Linguine con Vongole with clams, white wine, garlic, olive oil and herbs

...good to the last empty shell

Linguini Cas'Antica with mussels, clams, shrimp and calamari in a light tomato sauce

Scalloppine Nonna Lucia, pounded veal scalloppine cooked in a Sicilian wine reduction with 

wild mushrooms and Pietro’s secret spices engulfed in fresh mozzarella 

The veal came with steaming bowl of penne in a thick Marinara sauce

Crisp table linens, crystal and excellent service provides a gracious ambiance for fine dining

Peach Sorbet served in a frozen peach and drizzled with aged balsamico

Sweet and exploding with flavour, the Peach Sorbet was outstanding

Tiramisù

Buona notte tutti!

http://www.casanticarestaurant.com

"Happy Christmas to All, and to All a Good-Night!"

Twas the night before Christmas, when all through the house

Not a creature was stirring, not even a mouse.

The stockings were hung by the chimney with care,

In hopes that St Nicholas soon would be there.

The children were nestled all snug in their beds,

While visions of sugar-plums danced in their heads.

And mamma in her ‘kerchief, and I in my cap,

Had just settled our brains for a long winter’s nap.

When out on the lawn there arose such a clatter,

I sprang from the bed to see what was the matter.

Away to the window I flew like a flash,

Tore open the shutters and threw up the sash.

The moon on the breast of the new-fallen snow

Gave the lustre of mid-day to objects below.

When, what to my wondering eyes should appear,

But a miniature sleigh, and eight tinny reindeer.

With a little old driver, so lively and quick,

I knew in a moment it must be St Nick.

More rapid than eagles his coursers they came,

And he whistled, and shouted, and called them by name!

"Now Dasher! now, Dancer! now, Prancer and Vixen!

On, Comet! On, Cupid! on, on Donner and Blitzen!

To the top of the porch! to the top of the wall!

Now dash away! Dash away! Dash away all!"

As dry leaves that before the wild hurricane fly,

When they meet with an obstacle, mount to the sky.

So up to the house-top the coursers they flew,

With the sleigh full of Toys, and St Nicholas too.

And then, in a twinkling, I heard on the roof

The prancing and pawing of each little hoof.

As I drew in my head, and was turning around,

Down the chimney St Nicholas came with a bound.

He was dressed all in fur, from his head to his foot,

And his clothes were all tarnished with ashes and soot.

A bundle of Toys he had flung on his back,

And he looked like a peddler, just opening his pack.

His eyes-how they twinkled! his dimples how merry!

His cheeks were like roses, his nose like a cherry!

His droll little mouth was drawn up like a bow,

And the beard of his chin was as white as the snow.

The stump of a pipe he held tight in his teeth,

And the smoke it encircled his head like a wreath.

He had a broad face and a little round belly,

That shook when he laughed, like a bowlful of jelly!

He was chubby and plump, a right jolly old elf,

And I laughed when I saw him, in spite of myself!

A wink of his eye and a twist of his head,

Soon gave me to know I had nothing to dread.

He spoke not a word, but went straight to his work,

And filled all the stockings, then turned with a jerk.

And laying his finger aside of his nose,

And giving a nod, up the chimney he rose!

He sprang to his sleigh, to his team gave a whistle,

And away they all flew like the down of a thistle.

But I heard him exclaim, ‘ere he drove out of sight,

"Happy Christmas to all, and to all a good-night!"

Savory in Sarasota: Mexican Nouvelle Cuisine

Located in Citrus Square, on the corner of 4th and Orange in the Rosemary District of Sarasota, Savory Street International Café & Bakery opened less than two years ago and quickly established itself as a popular breakfast and lunch destination for locals. Bright and casual by day, Savory changes personality in the late afternoon and by early evening, transforms into Savory at Night, an upscale, yet casual dining experience, with crisp white table linens, elegant flatware, fine china and soft lighting. Co-owner and chef Claudia Johnson calls the menu 'gourmet Mexican nouvelle cuisine,' a unique combination of Latin American cuisine with a modern approach, inspired by dishes from her Mexican childhood and her love of contemporary South American cuisine. 

In the evening, Savory becomes an elegant dining destination in the Rosemary District of Sarasota

Arriving for dinner on a balmy Friday night, Savory's host Jim Lampl greeted us at the door with a big smile and warm welcome. Given the size of our group, he told us that he'd taken the liberty of reserving the restaurant's elegant private Dining Room, to better accommodate our family, a party of seven this particular evening. A quiet room at the back of the restaurant, the private dining area is anchored by a handsome feature wall of deep green faux boxwood highlighted with festive white lights, a lovely backdrop for Chef Johnson's innovative cuisine.

The elegant Private Dining Room at Savory, with its wall of greenery detailed with white pin lights

Our table of seven was seated in the restaurant's elegant Private Dining Room

In addition to Savory's extensive dinner menu, which features a sensational selection of Spanish and Mexcan-inspired soups, salads, starters and entrées, the restaurant also offers a limited list of special dishes which change each evening, with temptations such as Steamed Spanish Clams and Chorizo in a white wine broth, Corn Truffle Crepe with Cuitlacoche Mushrooms, with spinach, roasted tomato and avocado bathed in a rich smoked poblano-cheese béchamel sauce, and Mediterranean Mussels in a tomato-achiote beurre with wild mushrooms, white wine and basil. Wonderfully full flavoured and artfully presented, the cuisine at Savory at Night offers an elegant and thoughtful menu without forgetting its roots as a one of Sarasota's most successful bakeries, gracing each table with warm fresh home baked breads and flavoured butters.

Homemade bread and rolls are freshly baked each evening at Savory

A trio of butters and basil oil arrived with the fresh baked breads

Steamed Spanish Clams in a white wine broth with chorizo

Mediterranean Mussels in a tomato-achiote beurre with wild mushrooms, white wine and basil

Corn Truffle Crepe with cuitlacoche mushrooms

Seven Wonders Salad with roasted beets, goat cheese, citrus segments, jicama toasted peanuts and palmitos on a bed of red oak lettuce with citrus mustard dressing in a parmesan nest

Fish Chowder

Savory's entrées include innovative and delicious dishes such as Chimichurri Grilled Skirt Steak with roasted garlic yuka frites, black beans con queso and chimichurru sauce, Lobster Ravioli with sautéed oyster mushrooms, fresh basil, 

roasted garlic in a cream tomato-achiote sauce and Ancho Seared Salmon with a chayote, radish and poblano pepper salad, mashed potatoes and cilantro crèma,  in addition to a selection of special entrées featured this evening such as a splendid Poblana Seafood Pasta with fish, Argentinean scallops, shrimp, and mussels in a poblano pepper creamy fettuccine with roasted poblano peppers, onion and topped with queso fresco, and 'Mar y Tierra', a duo of perfectly cooked Beef Tenderloin and shrimp in a Talcum sauce.

Chimichurri Grilled Skirt Steak with Roasted Garlic Yuka Frites, 

Black Beans con Queso and Chimichurru Sauce

Crisp and fluffy batons of Roasted Garlic Yuka Frites

Ancho Seared Salmon with a chayote, radish and poblano pepper salad, 

mashed potatoes and cilantro crema

Poblana Seafood Pasta with fish, Argentinean scallops, shrimp, and mussels in a poblano pepper creamy fettuccine with roasted poblano peppers, onion and topped with queso fresco

Savory 'Mar y Tierra': Beef Tenderloin and Shrimp in a Talum sauce

Lobster Ravioli with sautéed oyster mushrooms, fresh basil, 

roasted garlic in a cream tomato-achiote sauce

Chef Johnson's Carrot Cake

"I've always loved to cook and entertain," Chef Johnson says. "Where I come from in Mexico, you always find everyone in the kitchen laughing, cooking and of course, eating. I wanted to do something that allowed me to share my love for that and invite the community to share it with me. I think of the restaurant as an extension of my home". Judging from Jim's warm welcome at the door as we arrived through to the attentive service throughout our dinner, Savory is a indeed a friendly and delicious dining destination well worth making in Sarasota. At the end of the evening, we were surprised with a flotilla of gift bags that were brought to our table as we leaving, filled to brimming with warm croissants and moist chewy chocolate chip cookies — a generous and thoughtful gesture, and indicative of Savory's commitment to detail letting customers know that they are part of Chef Claudia and Jim Lampl's extended culinary family. Wonderful.

Four aromatic gift bags were presented to our table as we were departing, filled with fresh croissants and warm chocolate chip and macadamia cookies for breakfast the next morning

Chorizo Mashed Potatoes

Serves 4

Recipe courtesy Chef Claudia Johnson 

2 lb russet potatoes, peeled and quartered 

1/4 cup heavy cream

3 tbsp unsalted butter 

1 tbsp kosher salt, or to taste

1/2 tsp ground white pepper

1 cup soft chorizo Spanish sausage

Place the chorizo into a small pan and cook for about 10 minutes, stirring constantly until slightly browned. Remove from the heat and set aside. Simmer the potatoes until soft, place them together with the butter in the mixer at slow speed for about 30 seconds, scraping the sides with a rubber spatula to make sure that no big lumps are left on the bottom. Add the cream and mix for another minute until well combined. Add the cooked chorizo, salt and pepper and mix for few more seconds. Remove from the bowl and keep warm.

St Armands Circle: Tommy Bahama Tropical Café

One of the livelier restaurants on St Armands Circle is Tommy Bahama Tropical Café, the dining arm of the famous clothing chain. Inspired by the relaxed sophistication of coastal living, Tommy Bahama is dedicated to the good life. Legend has it that the founders sketched out the idea for the brand on a cocktail napkin while sipping Pina Coladas on the beach, fashioning a philosophy of a relaxed and leisurely island lifestyle. True to their vision, Tommy's decor is rich and sophisticated. A fun 1940's faux-tropical island theme with rich warm wood furniture, cane and rattan finishes and wonderful tropical fabrics, complete with oversized wooden ceiling fans revolving gently overhead.

Tommy Bahama has all the bases covered on St Armands Circle with its restaurant 

- Tommy Bahama Tropical Café - downstairs bar and lifestyle store just around the corner

Serving excellent island-style cuisine, Tommy's has a fabulous drinks and appetizer menu and an extensive island-inspired lunch and dinner menu for more leisurely dining. Whatever the time of day, Tommy's is always hopping — a popular spot for both residents and visitors alike. The cocktail list is great fun, and includes such inspired libations as a Coconut Cloud Martini, Frost Bite, Millionaires Mai Tai and my favourite — Red Wine Sangria — a fruity but potent concoction of Spanish Rioja red wine, triple sec, brandy and soda, garnished with cherries and orange slices over ice. 

Tommy Bahama Mai Tai garnished with a fresh orchid blossom

A Cucumber Smash with Hendricks Gin, St-Germain Elderflower liquour and muddled cucumber 

Tommy's warm fresh baked bread and flavoured honey, cinnamon and nutmeg butter

Tommy Bahama dinner menu

The appetizer menu is equally inspired with Coconut Crusted Crab Cakes made with lump blue crab and served with a Thai chile sauce; Ahi Poke Napoleon, a fresh ahi tuna Napolean, served with guacamole, capers, soy and sesame oil and flatbread; and Tommy's World Famous Coconut Shrimp, served with a Papaya-Mango Chutney and Asian Slaw. Dinner entrées feature dishes such as Seared Ahi Tuna with vegetable succotash and edamame-wasabi purée, Thai Shrimps and Scallops with a lemongrass coconut-curry reduction and served with Jasmin rice, Roasted Jerk Chicken with sweet potato mofongo, peas, rice and Mango Salsa, and daily specials such as the Szechuan Crusted Swordfish with Chinese broccoli, Asian mushrooms and finer-miso ponzu sauce.

Coconut Crusted Crab Cakes made with Lump Blue Crab and served with Thai Chili Sauce

Seared Ahi Tuna with vegetable succotash and edamame-wasabi purée

Thai Shrimps and Scallops with a lemongrass coconut-curry reduction and served with Jasmin rice

Szechuan Crusted Swordfish with Chinese broccoli, Asian mushrooms and finer-miso ponzu sauce

Roasted Jerk Chicken with sweet potato mofongo, peas, rice and Mango Salsa

Desserts at Tommy Bahama are designed to tempt the taste buds with a tray of their more decadent concoctions brought to the table in all of their glory, including Triple Chocolate Cake, Pina Colada Cake, Butterscotch Pudding, Malted Chocolate Pie, Key Lime Pie and Pineapple Creme Brulée. Sit back and enjoy the island lifestyle of Tommy Bahama at St Armands Circle, then stroll down to Lido Beach and bask in the balmy ocean breezes and warm Sarasota sun, and walk off some of the calories of that big slice of Pina Colada Cake.

Malted Chocolate Pie with chocolate cookie crust, mocha mousse and 

English toffee crumble (front) and Pina Colada Cake with Rum, diced pineapple, 

white chocolate mousse and toasted coconut (back)

Pineapple Creme Brulée made with Tahitian vanilla bean and white chocolate mousse

The finale — a hot frothy cappuccino

Lido Beach is walking distance from Tommy Bahama, on Lido Key

www.tommybahama.com