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.
At Copperheads Tap House, beer aficionados and casual drinkers alike line up at the lengthy bar for frosty glasses of 30 craft beers. Local breweries such as Cigar City supply suds alongside internationally renowned brews as guests play pool, shoot darts, and watch sports on the flat-screen TVs above the bar. Out back, a sun-drenched patio welcomes imbibers as they soak in vitamin D and the tart orange and lemon flavors of an Ommegang Witte ale or the warm finish and Russian accent of a North Coast Old Rasputin stout. An event schedule chock-full of parties and concerts ensures that the spacious tavern is constantly humming with the sounds of weekly trivia, beer-sampling events, and live tunes from local bands.
With more than 30 sweet and savory olive oils and vinegars to choose from, Kalamazoo Olive Company may overwhelm the shrewdest gourmand. That?s why the shop?s expert staff members happily lead customers on tasting tours, pouring small samples from the gleaming fustis that line wooden shelves. Customers can taste oils infused with exotic ingredients such as chipotle peppers or persian limes and lap up sweet, syrupy dessert vinegars. Oil experts are also happy to recommend complementary food pairings from their shop?s selection of Italian pastas, antipasti, and stuffed olives. Once customers have honed in on their ideal oil or vinegar, staff will bottle and seal them onsite to ensure they stay fresh and free of genies.
Once functioning as a mere storage room off the beloved Dunedin House of Beer, Wine and Brew is a "wine-drinker's sanctuary," as described by the Dunedin Patch. Expanding into that room, owners Rick Clemo and Andy Polce transformed the space into a loungey destination for sipping glasses or sharing a bottle, or even taking a couple bottles home to enjoy later. The bar also boasts wine on tap, a rare feature, and of course pours a selection of craft brews, which rotate frequently.
Green Organix Restaurant, an extension of Peter Gillham’s Nutrition Center, culls from organic ingredients to make up dishes that reflect many cultures and styles, including vegetarian, vegan, and gluten-free options. The restaurant stocks house-baked breads along with 100% organic, free-range, and grass-fed burgers. A recent addition to the menu, the organic salad bar shows off 20 different fixings and local ingredients, along with made-from-scratch salad dressings and freshly plucked salad bowls.
Established in November of 2011, Clearwater Beach Uncorked invites established chefs, vintners, and brewers from near and far to congregate for a weekend of sun, fun, and delicious dining. The festival is always ripe for culinary adventures: in its inaugural year, the beach featured such sights as a ?sand castle? made out of cake and rice-crispie-treat crumbs, a flash mob, and countless realizations that, despite popular opinion, vegetables aren?t yucky after all.