Lee House executive chefs Michael Lee and Thanh Uong inter-weave Chinese and Vietnamese cooking techniques, decades-old family recipes, and years of restaurant experience to craft a menu of dim sum and authentic Chinese fare. A team of culinary air-traffic controllers guides the peking duck’s half-bird in for a landing on plate runways next to a stack of steaming pancakes ($16.00). Savory spare ribs simmer in a clay pot alongside a tart tuft of bitter melon ($8.50), and the specialty beef-chow-fun coils house-made wide rice noodles alongside seasonal vegetables ($8.95). A separate dim-sum menu stocks bellies with classics such as pork dumplings, spring rolls, and black-tie spring rolls in noodle cummerbunds, as well as introducing appetites to exotic meats such as steamed chicken feet ($2.95–$10.95/dim-sum dish).
While it takes prodigious skill to man the 600-degree, 7-foot grill that is the center of bd’s Mongolian Grill’s dining room, the chefs running it don’t have any secret recipes. Instead, customers fashion their own customizable bowls of stir-fry according to their taste preferences, dietary restrictions, and desired portion size. Guests wander, nearly overwhelmed as they choose from an array of meats and veggies and ladle sweet, spicy, and herb-filled sauces into a cup. Chefs sauté the meal in front of their eyes, swords flicking skillfully across the grill to entertain and build anticipation like a mime about to jump buses on an invisible motorcycle. The resulting stir-fry dishes are accompanied by brown rice, white rice, tortillas or lettuce wraps.
The fusion of robust Malaysian spices and smooth coconut milk erupts with each bite of beef rendang. Sweet and spicy notes infuse the syrupy glaze coating each morsel of general tso’s chicken. A conical seaweed wrap imbues its saltiness in slices of spicy conch. Within the red and yellow walls of Hin Lee Malaysian Chinese Restaurant, the talented chef forges a synthesis of flavors from Malaysian and Chinese traditions. On the weekends, a rice artisan rolls cuts of fresh grouper, salmon, and spicy scallop into seaweed-encased slices at a small sushi bar, where diners can sidle up to watch the master work and shout names of current events to inspire the wasabi's improve-comedy routines.
From early lunches to late-night eats, the staff at each of Yo! Taco's three locations pairs fresh guacamole with housemade chips and 1-pound burritos for its crowds. Colorful awnings and umbrellas lure patrons lounging on the beach or hiding in English Tudor sand castles to outdoor dining areas where they sample from the menu of made-to-order tacos piled with sirloin steak, chicken, and pico de gallo. In addition to soda and iced tea, the servers also pour beer, wine, and sangria to accompany homemade queso and chicken quesadillas.
Oftentimes, those who find success in a given venture continually try to replicate their initial victory. But when Sean Murphy and Susan Timmins, owners of the award-winning Beach Bistro, were conceptualizing a new restaurant, they decided to go in a brand new direction. That direction was Eat Here, a more casual eatery with chef-crafted food in a charmingly stripped-down atmosphere. Instead of elegant stemware, there's mismatched cutlery from vintage stores; rather than fresh roses, there are sunflowers in old wine bottles.
The approach is working—Eat Here has emulated its big sibling's spot in Florida Trend's Golden Spoon Hall of Fame by winning Best New Restaurant awards from the same publication. The menu has a definite sense of humor (see the Better Than Any Frenchman's onion soup) and exciting presentations of luxury ingredients, such as lobster tacos and ice cubes shaped like gold bars. Complementing the selection of wild-caught seafood, wood stone pizzas, and revived American favorites are handcrafted cocktails, including lemongrass caipirinhas and watermelon mojitos.
A flash of silver glimmers in Little Sarasota Bay, mere feet from the lush, tropical patio of Ophelia's on the Bay. It could be the belly of a leaping dolphin, the petals of a water lily, or the shiny lures of fishermen as they reel in the evening's catch. No matter its source, this sparkle reminds guests that simple pastimes such as nature gazing and family dinners are among life's greatest riches. Owner Stanley Ferro has honored this sentiment by naming Ophelia's after his grandmother, an epicure who has lived in Sarasota for more than 40 years.
In the kitchen, chefs use black grouper and tuna to showcase recipes from Florida's coasts and seaside countries such as France, Nicaragua, and Japan. Maine lobster tails morph into Mexican-inspired rellenos, and New England sea scallops bask in an emulsion of caramelized shallots and dill. Within the dining room, floor-to-ceiling windows frame views of the bay, where sea captains dock their boats or play Marco Polo with the nearby nesting herons. As the evening sky dims, moonlight casts a romantic glow over the patio's white tablecloths, and guests raise glasses of French champagne to a lovely evening under the stars.