Bill Shumate's career as a restaurateur began in 1964 when he opened a small burger shack that catered to the hearty appetites of University of Oklahoma students. After spending the next several decades opening and operating eateries, Shumate decided that his next venture should somehow honor his burger roots. He partnered with Joanie Corneil in 2006 and developed a concept choosing the name Square 1 Burgers to reflect this full-circle journey. Unlike that original restaurant, though, Square 1 Burgers grew over the years, eventually expanding to several locations throughout west central Florida.
Although the concept was intended to be a return to basics, Square 1 isn't constrained by traditional conventions. Patties of Meyer's all-natural red Angus beef, Kobe, lamb, ground buffalo, and portobello mushroom caps all appear between the buns, providing a wealth of options to consider before even thinking about toppings. This eclectic spirit is also apparent in the menu's selection of appetizers, which includes everything from sun-dried tomato and artichoke hummus to homemade double-dipped onion rings. Even the milkshakes made with Blue Bell ice cream seem like faithful renditions of an American classic at first. However, the grown-up versions with Baileys, vodka, and Kahlua or brandy, cr?me de cacao continue to demonstrate Square 1 Burgers' playful spirit.
“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.
At Selva, Latin America meets the United States atop plates splashed with "Peruvian cooking reinterpreted with polish and sophistication," according to the Herald-Tribune. Dubbed Nuevo Latino cuisine, the menu's signature ceviches and seafood entrees hint at eastern origins due to Peru's influx of Asian immigrants. The Ceviche de Ostras, for example, is tinged with ginger and rocoto, a Peruvian pepper, divided into "three white espresso cups…each containing oysters floating in leche de tigre, or tiger's milk." Joined by more familiar dishes such as chili-glazed Chilean salmon and bone-in veal chops, the ceviches claim a large chunk of the menu. The wine list contains exotic offerings from Argentina and Italy.
The dining room vibrates around an aesthetic centerpiece, a glass wall glazed with chunks of color that conjure imagines of a swirling mosaic. With auburn walls and plush couches, the lounge area facilitates chatter and nickel-filled pillow fights as live DJs spin tracks until 1 a.m. on weekends. Outside, water spills over a wall beside the patio seating.
MoZaic's head chef Dylan Elhajoui learned how to cook in his native Fes, Morocco surrounded by a family of chefs and restaurant owners, flavorful foods and fragrances, and bustling markets brimming with fresh produce. He infuses the recipes of his youth with abundant herbs and spices, organic meats, and fresh fish, depending on what can be found in that week's farmers' markets and fishermen's nets. The results are flavorful dishes, such as the seven-vegetable couscous spiced with ginger and lemon confit. Chef Elhajoui and his team also craft delicacies such as the sage-smoked duck breast, which they serve with a sweet side of poached pears, a goat-cheese polenta, and star-anise aigre-doux jus. Guests can conclude meals with one of the house's eclectic desserts, such as the Tangier—a flourless pear-and-walnut cake topped with a dollop of vanilla-bean crème anglaise and toasted-coconut ice cream.
Ceviche Tapas Bar & Restaurant not only imports ingredients and products, but also recipes. With roots in northern Spain and Catalonia, these dishes come together on a menu of more than 100 hot and cold tapas selections, along with paella and cazuela. Paella, a widely varied rice dish cooked at length in a wide pot over open flame, can contain Serrano ham, scallops, pork, chorizo, and saffron rice the stunning golden hue of an alchemist's magazine advertisements. Though the restaurant spans multiple locations, each one presents guests with some charming element: a poolside patio at the Tampa location, a central tapas bar in Orlando, and a flamenco room in St. Petersburg. Meanwhile, no matter the location, events bring about live music and joviality, all supported by an ample list of Spanish and Portuguese wines.
The Italian Grill's chefs forge southern Italian entrees based on the family recipes of the restaurant's three founders, who hailed from Naples, Sicily, and Calabria. To re-create authentic Old-World flavors, the chefs rely on traditional cooking techniques to blanch imported Italian pastas and simmer their own housemade marinara sauce. After loading pizzas with up to 13 different toppings—including bacon bits, garlic, and spinach—they bake crusts in a wood-fired brick oven, which leaves them crispy on the outside and airy on the inside, much like the deep-fried balloons clowns sell when they run out of animal shapes. Lit by conical pendant lamps, the dining room's booth-lined walls leave ample space for occasional live entertainment, which can include accordion performances.