Sarasota Visitors Guide 2008 - (Page 18) Left: Crow’s Nest Marina Restaurant in Venice Center: Old Salty Dog, Lido Key Right: Selva Grill, Sarasota “Sarasota does revolve around the arts, and thank goodness to John Ringling for that,” says Klauber. “It means we are blessed with very well-traveled, very well-heeled, very well-educated fine diners who understand great food.” Klauber’s family originated what is known today as the Stone Crab, Seafood & Wine Festival. He believes the festival was crucial in Sarasota’s evolution as a culinary destination, where longtime favorites such as Bijou Café, Mediterraneo, Ophelia’s on the Bay and Café Baci have held their own despite competition from chains and big-box restaurants. “There are more Zagat-rated restaurants within a 20-mile radius of Sarasota than anywhere else in Florida,” Klauber boasts. As president of Sarasota-Manatee Originals, he also likes to point out that here is the largest Originals chapter in the country. The organization bands together independent restaurant owners to keep Sarasota’s culinary landscape out of the box – big or otherwise. Groundwork laid by Klauber and his colleagues have paved the way for a newer generation of one-of-a-kinds. Chef Paul Mattison, who moved his talents to Siesta Key in 1991, stands tall among those with a collection of creative restaurants. From flounder stuffed with brie, spinach, and crab at Mattison’s City Grille to mahi mahi avgolemono at Mattison’s 18 THE OFFICIAL SARASOTA VISITORS GUIDE® 2008 Siesta Grille and fine steaks with Tuscan accents at Mattison’s Steakhouse at the Plaza, Chef Paul boosts Sarasota’s reputation for individuality. So do the chefs at The Ritz-Carlton, Sarasota. “Since I started here six years ago, I’ve seen a lot of chefs opening their own places,” notes Executive Chef Frederic Morineau. He, along with Sous Chef Jeremy Saccardi, maintains Vernona restaurant’s Michael’s on East
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