A towering wine rack spans an entire wall and glimmers with more than 1,000 bottles. Across the room, a lineup of nitrogen-regulated Enomatic machines dispenses samples from 80 wines to be sipped, swirled, and theatrically spit while reclining on a leather sofa, or while sitting at the long wooden bar. Small, shareable plates populate Sarasota Vineyard's menu in the forms of cheeses, roasted olives, and prosciutto-wrapped figs, ideal for pairing with wines or barley pops from a list of 20 beers.
Booth's Brewing outfits customers with quality beer- and wine-making supplies, from Briess dry malts to brew kettles by Blichmann Engineering. Hops-savvy staffers also guide students through the basics of crafting custom beers at home with beer-brewing classes. The sessions familiarize students with standard brewing equipment and ingredients, arming them with the theoretical and practical knowledge to successfully make beer at home without fitting their bathtub with a blowoff hose.
Wine shop and wine bar WineStyles stocks more than 225 wines, most of which are from small- and mid-size producers from around the globe. It takes the guesswork out of pairings, labeling all the bottles with their unique flavor profile—or Wine Style—so customers know which wine goes with which food dish. For those who want expert help, the knowledgeable staff works one on one with each customer to find a wine to suit their tastes. Customers can also sample a selection of 20 wines at the tasting bar, purchase wine by the glass, or purchase more than 20 specialty and craft beers from around the world.
Vino aficionados who love to regularly try new wines can take advantage of WineStyles’s two wine clubs: the Taste Club and the Learn Club. The Taste Club offers customers two wines per month selected by the chief taster. The Learn Club offers them three per month. Club members pick up their bottles each month at the shop, where they can relax in wine clubs’ club house.
The cooks at Café Gabbiano ensure that their Italian creations taste authentic by following a wealth of family recipes. In addition to crafting classics, such as lobster ravioli and chicken breast sautéed with marsala wine, they keep diners on their toes by preparing hand-cut and milk-fed 14-ounce veal chops a new way every night. According to YourObserver.com, more than 220 wines complement meals, and sommelier Marc Grimaud prudently pairs wines and dishes upon request. Feasts unfold across 4,000 square feet, including an outdoor, climate-controlled patio and private dining rooms modeled after wine cellars. For visitors who prefer meals on the go, chefs pack baskets with appetizers and bottles of wine—ideal for romantic dinners on the beach, with quick bites between low and high tides.
Chef Scott Vogel calls upon fresh, seasonal ingredients to inspire his dynamic dinner menu of European-spun sustenance. Practice your dish-passing skills before Thanksgiving by sharing some tasty tapas with your table, such as lump blue crab cakes, which come paired with spicy aioli and Asian slaw ($12), or pulled-duck quesadillas, which will pull at your stomach's heart strings with a symphony of meat, asiago cheese, and roasted peppers ($10). The bistro specializes in fresh fish dishes; opt for the wild-Norwegian-salmon entree ($16) if you have the appetite of a Viking or if your body's omega-1 and omega-2 fatty acids need a mediator. Diners that prefer a finless feast can savor a citrus-soy- marinated sirloin with chipotle balsamic glaze ($18), and vegetarians can indulge in the creamy wild-mushroom and grilled-vegetable risotto ($17). Complement your meal with something from the bar's ample selection of craft beers, specialty martinis, and wines by the bottle or glass.