Can “new” really compete with some old favorites? Not surprisingly, yes!

The menu. The concept seems benign enough. If you walk into any restaurant, in any city, you will at some point be faced with some choices. Your options may be written on a white board mounted on a nearby wall. Or, they sometimes come in the form of elegant raised lettering on linen paper. These choices can and do come is a dizzying array of styles, but, that does not change the fact that you will have to make them.

Here’s the rub. I like the comfort of knowing what decisions need to be made prior to making them. I also relish the experience of being surprised by the unexpected. This creates problems. Allow me to illustrate.

Lets just say, I have a craving for this fantastic lamb dish. I’ve had it a couple of times before at this quaint little restaurant. This lamb is really good. My wife and I jump in the car. We fight a little pre-season traffic, we’re lucky enough to find a parking spot without too much circling and we stroll up to the front door.

Then you see the words. Most likely they are handwritten on a specials board. “You’ll love our new menu”. What? New menu? I didn’t get off my comfy couch, get in the car and be lucky enough to win the parking space lottery for a “new menu”. I want the OLD menu! What about my lamb? Sound vaguely familiar? Of course it does.

This is the point when the anxiety builds. Was my favorite lamb dish good enough to make the cut for the new menu? Did enough other diners think it was just as spectacular? Or, was the chef just sick and tired of making it day in, day out?

We’ve all been there. And, we’ve all had to settle at one time or another. At times our taste buds have been mildly disappointed by a substitute offering. But, things are bound to change.

But, there is another possible and preferable scenario.

You arrive at the restaurant, you’re greeted by the new menu sign and soon find out that something wonderful is about to take place.

Not only is your favorite lamb dish on the menu, but, so are a mouthwatering assortment of new and interesting choices. That’s exactly what’s happening at Libby’s Café + Bar. Lots of your old favorites, with a liberal mix of soon to be Libby’s classics.

Over at Libby’s they have a habit of refining their menu offerings two or three times a year. It’s a good habit. This winters menu makeover is destined to be a hit. I’m sure the job of re-working a menu is daunting and time consuming. It just seems like hard work. Lucky for us they’re damn good at it.

Let’s have a look.

Those are the “Karubi” Pork Belly Ribs. That’s right, pork belly ribs. If you want the same flavor profile in a sandwich it’s no problem. The Buffalo Inspired Pork Belly Sandwich is for you. Same rich, delicious taste, but, in a convenient handheld form.

All kinds of new offerings dot Libby’s winter menu. From Small Plates to Egg Rolls to Dinner and Lunch Specialties. There is lots to try and lots to love.

We all like our favorites. That’s why they’re our favorites. And, nobody’s saying you have to abandon yours. That’s the beauty of the new winter menu at Libby’s. Your old feel good favorites can play right along side the new kids on the block. And, they can play nicely.

LIBBY’S CAFE + BAR
1917 Osprey Avenue
Sarasota, Florida 34239
941-487-7300

For more information

I was flipping through a pile of old images from some of our Sarasota restaurants and came across some from a Fleming’s Steakhouse photo shoot I did a while back.

This is their Lump Crab Louis Wrap. I had forgotten what a great appetizer it was. I thought I would dust off a couple of those shots just in case your memory needed a jolt too.

Looks delicious, right? Have another look.

I have some new image editing software I’m trying out. It really gives these old shots some new life.

Oh, FYI – Fleming’s still has this fantastic app on their menu. If it’s been a while since you’ve been by, you might want to head on over and see if it’s as good as I remembered.

FLEMING’S PRIME STEAKHOUSE & WINE BAR
2001 Siesta Drive
Sarasota, Florida 34239
941-358-9463

Summer and beer. They go together like… (insert your own song lyrics here). But, it’s true. Summer and beer do go pretty great together. It’s either the step up in outdoor temperature or our increased activity level. I’m not sure exactly, but, I do know that a cold beer is pretty darn good in the summer (an ice cold lemonade isn’t bad either!).

The folks over at Libby’s Café + Bar want to help you out with your beer drinking needs this summer. And to that end they are debuting a new line of craft brewed beer and a tasting menu to go along with it.

Beginning Monday, July 11th and continuing every Monday through the end of September you can enjoy one of the eighteen great craft beers from Libby’s list. As you would imagine, there are some fantastic food parings to go along with all of those suds. Plus, there’s a bonus. 50% off all craft beer from 11:30am to close!

Here’s some tasting menu highlights for you to drool over while you make your way there.

Libby’s Café + Bar Craft Beer Pairings

90 min IPA with Crispy Grouper Fish Tacos
Abby Ale with Blackened Boneless Prime Rib
Whale’s Tale Pale Ale with BBQ Pork Mac + Cheese
Dales Pale Ale with “Karubi” Pork Belly Ribs
Maximus IPA with Wasabi Crusted Tuna
Tangerine Wheat with Orange Miso Spinach Salad

LIBBY’S CAFE + BAR
1917 Osprey Avenue
Sarasota, Florida 34239
941-487-7300

You don’t have to be a rocket scientist to know an amazing food find when you see one.

Four years goes by in the blink of an eye. That’s how long Tommy Klauber of the Polo Grill and his good friend (and relative) Spyder Broussard have been treating East County folks to an authentic New Orleans Low Country Shrimp Boil.

Just check out the menu above. If that isn’t one of the best looking spreads of food that you could possibly imagine, I’m not sure you have much of an imagination! It looks like an amazing summertime dining treat!

This dinner is always a huge crowd pleaser. So, you’ll want to call over to The Polo Grill and get your name on the guest list. It will be the best time you’ll have south of the Crescent City. I guar-on-tee!!

POLO GRILL & BAR
10670 Boardwalk Loop
Lakewood Ranch, FL 34202
941-782-0899

If you can’t arrange a trip to Paris for this years Bastille Day celebration, We’ve got a nice alternative plan for your celebration.

How about a short trip over to Mattison’s Forty One for their special Bastille Day menu? Chef Paul Mattison and his culinary staff are planning a fantastic tribute to this French holiday.

Beginning on Monday July 11th and running through Sunday July 17th you can indulge in some classic French dishes. Here’s what’s on the menu for you:

• Asparagus poached egg, shaved Parmesan, extra virgin olive oil, Mote Marine caviar
• Vichyssoise a potato-and-leek light creamy soup with chives
• Châteaubriand, Parmesan stuffed tomatoes, smoked wild mushrooms, haricot vert, port wine demi
• Poached Salmon rosemary-honey glaze, sweet potato streusel, citrus beurre blanc
• Plate of French Cheese-Baguette and Salad Plate
• Crème Brulée Tahitian vanilla bean custard finished with a caramelized sugar crust
• Gateau au Chocolat

The cost is $38.00 PP (plus tax & gratuity). You can add flights of wine for an additional $15.00.

If a trip across the pond is out of the question, Mattison’s Forty One gives you a great way to celebrate without leaving sunny Sarasota.

For additional details or to make a reservation call 941-921-3400.

MATTISON’S FORTY ONE
7275 South Tamaimi Trail
Sarasota, Florida 34231
941-921-3400

Savor Sarasota is over. Now all you’re left with is that down in the dumps, no prix fixe menu, empty feeling. Fear not! There are lots of restaurants around town that are continuing the Savor Sarasota spirit.

Over in the Southside Village neighborhood, the Hillview Grill can take care of your fixed price menu blues. They’ve rolled out quite the little selection to help you over the rough patches.

Here’s what they’ve got cooked up for you.

A bottle of wine (your choice)

Chardonnay, Pinot Grigio, Cabernet

Soup or Salad

Caesar salad      soup of the day
spinach salad      black bean soup
Greek salad       gazpacho soup
wedge salad     lobster bisque
house salad

Choice of Entrée

Cedar Plank Grilled Salmon
topped with a maple soy glaze,
with vegetables and rice

Lamb Chops
in a Greek marination, tzatsiki sauce on the side,
with vegetables and Greek potatoes

Grouper Picatta
sautéed in garlic, lemon and white wine with capers and artichokes,
with vegetable risotto

Bacon-Wrapped Scallops
topped with a lemon chive sauce,
with vegetable risotto

Seafood Pasta
shrimp & scallops, artichokes, mushrooms and sundried tomatoes,
tossed in a light cream sauce, over angel hair pasta

N.Y. Strip Steak
10 oz. cut, topped with mushrooms and béarnaise,
with vegetables and greek potatoes

Prime Rib (available Fridays only)
juicy, succulent 10 oz. cut, vegetable and mashed potatoes

THE HILLVIEW GRILL
1920 Hillview Street
Sarasota, FL 34239
941-952-0045

What’s currently the hottest ticket in town? If you’re thinking Sarasota Film Festival, you may want to reconsider. How about a pulled pork sandwich? That’s right, pulled pork (or brisket).

Nancy’s Bar-B-Q has “unofficially” opened and has lots of locals waiting in lines for a taste of Nancy’s fantastic smoked delicacies. If you haven’t had a chance to wander over to Pineapple and Ringling, or, if you are waiting for the line to subside, here’s a peek at what you’re missing.

Click the menu for a full look.

We’ll have some food shots and a proper review once things cool off over there.

TIP: If you want to have a better chance at skipping the line, try an off time. I was there at 12:50pm and had just a short wait.

When I think baseball, I think egg rolls. Don’t you? OK, it’s a stretch, I’ll give you that.

Back about four years ago, I had the opportunity to take a baseball trip with my son. Philadelphia was one of our stops. Obviously, The City of Brotherly Love, has a lot of things to do and food to eat.

I know there are great culinary adventures in Philly, Le Bec-Fin, Parc and Morimoto come to mind. But, my main interest was a little, shall we say, more pedestrian. Pat’s The King of Steaks.

That’s right. How could I trek all the way to Philly and not sample the wares of one of the greatest food stands in the country. The answer, I couldn’t. So, right before the ballgame we made a quick trip to South Philly for a steak.

We hit Pat’s around noontime. It was busy. It’s open 24 hours a day, so, I’m guessing it’s busy most times. You’ve probably seen Pat’s on a Food Network or Travel Channel show. Nothing fancy, that’s for sure. Just great, simple street food.

I ordered a steak, wit (step 1), cheez whiz (step 2) and paid (step 3). I made sure to practice (step 4), knowing how long I waited, the back of the line seemed an unreasonable punishment. No need to worry.

When we got our steaks they were nothing short of amazing! Tender, juicy and full of flavor, just like they had been serving them for the past 77 years. That was a food side trip that was well worth the detour.

Stomach full and Philly Steak Sandwich craving satisfied we were off to Citizen’s Bank Park to catch the Phillies in action.

What does all of this talk of Philly, baseball and  Pat’s have to do with Libby’s Cafe + Bar here in Sarasota? Here goes. I’m at Libby’s having a drink at the bar for their happy hour. I glance over at their bar menu and nestled between the Truffled-White Cheddar Popcorn and the Carolina Pulled Pork, is the Citizen’s Park Cheesesteak Egg Roll. That explains the Philly flashback (somewhat).

I had to have one. I mean how could I not. This could either be a crazy good combo of flavors or a deep fried food nightmare. If you could take all of the goodness of a Pat’s steak and wrap it an an egg roll, you would have a fantastic bar snack that would be hard to top. I ordered one up.

It came delivered on its own little platter accompanied by a nice dish of Sirachai Catsup. Interesting pairing. I thought maybe they would have a bowl of cheez whiz for dipping (it’s a thought, right?).

The egg roll was fried to a perfect golden brown, perfect. The wrapper was crisp and crunchy. Not at all oil soaked and soggy like some egg rolls we’ve all eaten.

Inside was combination of tender beef and cheese (that explains the missing bowl of cheez whiz). A really nice amount of both. I thought going into this that the finished product would be heavy and filling, but, that’s not the case. You wouldn’t want to down a half dozen of these, but, they were pretty light and bursting with flavor.

I usually relegate catsup/ketchup to french fries and french fries only (OK, it’s great on top of a meatloaf too). Rarely do I make an exception to my unwritten rule. But, this wasn’t your average Heinz Ketchup. This stuff had some zip. It worked really well with the egg roll and gave the whole thing a little kick. Not that a cheese steak really needs a kick, but, in this “mashup” preparation it worked. A hit for sure!

The Bottom Line: You have to travel some 1,100 miles to get an original Pat’s steak. Not practical most days. I’m not suggesting that a Libby’s Citizen’s Bank Cheesesteak Egg Roll is a substitute for the real thing, but, it sure makes a fantastic, tasty bar treat. And, as a bonus, if you make a mistake in ordering, they probably won’t send you to the back of the line!

Click here to see what other things Libby’s Cafe + Bar has on the bar menu.

Libby’s Cafe + Bar
1917 Osprey Avenue
Sarasota, Florida 34239
941-487-7300

In Chicago, back in the mid-1990′s, New York toy seller, FAO Schwarz tried a new concept. A candy store that was stocked to the gills with every type of confection known (and even unknown) to man. It was called FAO Schweetz. If you were under the age of ten, your eyes would almost bulge out of your head just by walking in the front door. You could smell the sweetness in the air. And, if you were lucky enough to have a cooperating adult, you could stuff a basket with enough sugar to make any respectable dentist jump for joy.

Now, imagine a store packed with every spice, sugar, salt and tea imaginable. That’s what the Spice and Tea Exchange located on St. Armands circle is like. It’s FAO Schweetz for cooks. If you’re looking for that just right flavor to make a dish, chances are you can find it here. It doesn’t matter if you’re a full time professional chef or a weekend dabbler, if you need that special something, a trip to St. Armands circle is in order.

Not sure what you’re looking for? They have a great knowledgeable and helpful staff that can guide you through the dizzying array of choices. On my most recent visit, I was looking for some specialty salts. I love salt and had lots to choose from.

After some window shopping through the “salt aisle” I decided that some help would be in order. I was looking for something a little different. I’ve had all the usual’s; Murray River, Cyprus Black Lava and Hawaiian Red (that one sounds illegal). I even own a block of Bolivian Rose and a micro planer.

A few tastes later, I decided on two salts I hadn’t used in my kitchen. The first was a Black Truffle salt. It had a nice truffle flavor, not to overpowering, but, not to subtle either. I thought this one would be a great finishing salt or even used to season a nice steak. Pretty tame stuff really.

My second selection wasn’t quite as safe. India Black, a type of mineral salt. This was different! This salt apparently has a very high sulfur content which makes it taste like hard boiled eggs. When you first taste it your senses are really fooled. It looks nothing like eggs. In fact, it has a pale pink dusty texture. So when it hits your tongue it’s like “where did that come from!”. Cool.

I really wanted to take home the India Black. But, what could you possibly do with this stuff except freak your friends out by offering them a small taste (blindfolded of course)? My new salt consultant said it would go great in any dish that used hard boiled eggs. Hey, why didn’t I think of that! Tuna salad came to mind. How about potato salad? I think I might miss the actual eggs themselves. Egg salad? No I guess that doesn’t work.

A little after the trip research yielded some additional info. This India Black salt is also called Kala Namak and is used extensively in Indian cuisine. It is mixed into a variety of dishes including chutneys and chaats. Here’s a link to a Tandoori Cauliflower With Mint Chutney recipe that uses Kala Namak.

I am taking that salt home. It’s too interesting to pass up. I’ll write another post when I figured out what to do with it. Stay tuned.

If you’re out hunting for that perfect rub, spice or seasoning, The Spice and Tea Exchange probably has something for you. With literally an endless of combination of spices available it’s pretty unlikely that you’ll come away empty handed. Just wandering through the store and smelling the aromas make you realize that sometime it’s the spice IN life that matters most.

The Spice and Tea Exchange
345 St. Armands Circle
Sarasota, Florida 34236
941-388-1411

Usually I reserve this space for some kind of snappy, somewhat food related banter. Not so today. Today’s edition of the dSDISH is going to be a little different and something I’m thinking about doing from time to time. It’s not quite a photo essay, but, it’s not a food/restaurant review either. I think it’s maybe more like a photo show and tell.

So, if you’re ready let’s get started.

I was at the Siesta Key Oyster Bar (SKOB) recently and noticed that they had a few new items on their menu. I asked their Chef, Geoff Carroll, if I could take a few shots to show all of you. Not surprisingly, he agreed. Here’s a look at a few of the new offerings at one of Siesta Key’s hot spots.

OK, if you own a place that has “Oyster” in the name you’ve got to have some great ones, and SKOB does. Above is their Oysters Rockefeller. As you can see they are loaded! Of course, you can still pick up a dozen on the half shell or steamed. They also have rolled out an oyster menu with about a half dozen new oyster variations.

Soft shell crab. It’s not quite as popular as some other types, namely snow and king, but, just as tasty. There was a time when you could only get this delicate tasting crustacean at certain times of the year. Not anymore. Lucky for us advances in aquaculture have made these crabs available practically year round.

SKOB’s version is lightly battered and fried. It’s then topped with a great Chipotle Aioli. As you can see the crab is sharing the plate with a nice assortment of mixed veggies. If you’ve never tried a soft shell crab, this is your big opportunity.

There’s something a little different coming out of the SKOB kitchen. Every Saturday and Sunday the Siesta Key Oyster Bar is serving brunch. They have all of the traditional things you might expect from a brunch menu. But, they’ve also thrown in a few surprises. One is the Crab Cake Benedict. A perfectly cooked crab cake, topped with a poached egg and finished with key lime hollandaise sauce. Some lightly grilled asparagus spears round out this nice brunch plate. It’s a great variation on the theme and makes for a satisfying entrée.

Looks like SKOB’s kitchen has really got it going! Now you can think of them for more than just great wings, live music and a laid back island atmosphere. There’s new food, dig in!

Siesta Key Oyster Bar
5238 Ocean Boulevard
Sarasota, FL 34242
941-346-5443