Cosimo’s Trattoria & Bar blends the charm of Old World bistros with more modern international flavors. In keeping with tradition, the chefs hand-toss each 12-inch pizza before topping the pies with everything from ground Italian sausage and roasted red peppers to grilled chicken and sundried tomatoes. Classic pies are then baked to a toothsome crisp inside a wood-burning brick oven.
Homemade pasta dishes, ciabatta sandwiches, and grilled salmon with polenta exemplify bistro-style Italian cuisine. But the chefs push the boundaries with wasabi aioli and sweet Thai chili sauce on tempura-fried shrimp, and hoisin sauce and sesame seeds can top surprising specialty pizzas. Gluten-free items also accommodate diners with special diets.
Tan walls, diner-style booths, large plate-glass windows all lend a homespun charm to the airy, high-ceilinged dining room at Cosimo’s Trattoria & Bar. For a splash of color amid the space’s earth-toned palette, the eatery also features a colorful portrait as well as planters brimming with leafy green ferns. The covered veranda allows diners to enjoy their meals in the open air while avoiding the prying eyes of passing jetliner pilots.
Inkanto Authentic Peruvian Cuisine's chefs embrace the diversity of Peru's culinary traditions, crafting eclectic dishes from staples such as potatoes, peppers, and corn. Seafood entrees, including corvina fillets in a creamy saffron sauce, channel the flavors of the country's Pacific coast. The stir-fried filet mignon and onions in lomo saltado bespeaks the influence of Asian immigrants on the region's cooking styles. Other dishes are more ubiquitous: parties can start by slicing towers of causas, which clasp fillings of chicken or tuna between two disks of spiced mashed potatoes.
Stone walls adorn the entrance of the restaurant, and Peruvian guitar and flute music fills the air. In the dining room, menus accompany crimson napkins that bloom out of glasses or nearby magicians' sleeves. Framed abstract paintings adorn the walls, surrounding the dining room in jewel tones.
The Muscle Repair Shop takes a two-pronged approach to preventing chronic pain: treatment and education. Through deep-tissue massages, strength training, and active isolated stretching—stretches held for two–three seconds that enhance range of motion—highly trained staff members can sap tension from ailing physiques. They go beyond these services, however, to tutor clients on muscle function and popular misconceptions, such as the belief that biceps should be watered weekly. By outlining anatomical facts, they hope to prevent guests from seeking needless medical treatments or surgeries. In conjunction with muscular enlightenment, healthy recipes from registered dietitian and certified diabetes educator Susan Phelps guide bodies toward holistic wellness.
Within a rustic Mission-style structure, the chefs at Bond bedeck sliced ciabatta and focaccia with fresh veggies, artisan cheeses, and an assortment of Italian-inspired meats. Entrees adorn plates in decorative arrangements, letting eyes steal first bites before taste buds savor each delicate seasoning. Sunlight pours into the interior dining area from huge windows, illuminating whole-wall murals and solar-activated patrons as waiters bustle orders from an open-air kitchen to the breezy outdoor patio.
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 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.