$20 for $40 Worth of Progressive American Cuisine at Derek’s Culinary Casual

Rosemary District

85% of 160 customers

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Over 640 bought
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In a Nutshell

James Beard semifinalist plates foie gras with hazelnut honey, duck tamales with cactus salad, and lime-braised lamb shank with crispy yucca

The Fine Print

Expires Feb 27th, 2013. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Reservation required. Dine-in only. Not valid on holidays. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

When dining in public, proper etiquette dictates that you should keep your elbows off the table and your table off the neighboring tables. Mind your manners with this Groupon.

$20 for $40 Worth of Progressive American Cuisine

The inventive menu features such small plates as crispy veal sweetbreads ($13) and duck tamales with cactus salad ($10). Entrees range from the grilled black-grouper-cheek tacos with a toasted peanut slaw ($19) to the double-cut pork chop with caramelized brussels sprouts ($28).

Derek’s Culinary Casual

“I believe that if you’re not cooking with all five senses, you’re not cooking,” declares Derek Barnes in his feature for Sarasota’s Hot Chefs. It’s this maxim that earned him a lifetime of culinary achievement, starting with a four-year stint under the expertise of Emeril Lagasse and leading to a Zagat rating for his own restaurant and the title of semifinalist in the 2009 James Beard Awards. Derek channels these achievements into the innovative dishes he creates at his eponymous restaurant, which specializes in what he calls progressive American cuisine. That “progressive” moniker can mean a lot of things, whether it’s anointing a dish of foie gras with hazelnut honey and walnut streusel or braising a savory lamb shank in the tart flavors of lime and cilantro. Unlike a time-traveling Byzantine explorer, the chef doesn’t obsess over his plentiful spice cabinet, as the menu’s simple-grill selection serves up fresh cuts of steak, fish, and poultry in a simple, unadulterated form. Each flavor note finds its ideal complement in a wine list that features 100 bottles, many of which are available by the glass.

Derek’s Culinary Casual

“I believe that if you’re not cooking with all five senses, you’re not cooking,” declares Derek Barnes in his feature for Sarasota’s Hot Chefs. It’s this maxim that earned him a lifetime of culinary achievement, starting with a four-year stint under the expertise of Emeril Lagasse and leading to a Zagat rating for his own restaurant and the title of semifinalist in the 2009 James Beard Awards. Derek channels these achievements into the innovative dishes he creates at his eponymous restaurant, which specializes in what he calls progressive American cuisine. That “progressive” moniker can mean a lot of things, whether it’s anointing a dish of foie gras with hazelnut honey and walnut streusel or braising a savory lamb shank in the tart flavors of lime and cilantro. Unlike a time-traveling Byzantine explorer, the chef doesn’t obsess over his plentiful spice cabinet, as the menu’s simple-grill selection serves up fresh cuts of steak, fish, and poultry in a simple, unadulterated form. Each flavor note finds its ideal complement in a wine list that features 100 bottles, many of which are available by the glass.


Reviews

For dessert you have to have the banana custard, this dessert is reeeeeaal tasty. Overall, the experience was great.

luvflafromto, TripAdvisor, 8/16/12

The presentation is gorgeous, the staff are always perfectly attentive and the food is spectacular.

bjgraf, TripAdvisor, 7/5/12

Tips

85% of 160 customers

  • “We'll be back :-)”

  • “Charming place with great food and good service.”

  • “excellent wait staff coupled with excellent food”

  1. A

    Rosemary District

    514 CENTRAL AVE

    SARASOTA, Florida 34236

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