Ambo Foods is a physician-directed company with headquarters in Venice, Florida. It was founded by Bo Martinsen, MD, a native Norwegian, and Anne-Marie Chalmers, MD, an American who studied and lived in Norway. Both physicians have extensive clinical and research backgrounds. All cookies are baked in our facility.
If you don't know where you are in the U.S., buying a local hot dog might help you find out. Cities from Chicago to New York each put their own stamp on the uniquely American food. Fortunately, you don’t need to get lost on a hitchhiking tour of the country to experience them all. For their menu of signature dogs, the grill masters at Mad Dogs Hot Dogs assembled more than 20 of their favorites from across the nation. They add an extra kick to the Seattle Splitter with jalapenos and BBQ sauce, while crowning the Arkansas Turkey Dog with mozzarella and balsamic dressing.
Of course, they also customize their franks for those not bound to geographical formulas. To create their own meal, customers begin by selecting a dog from 13 options, including bacon-wrapped dogs and the foot-long, half-pound "Monster." Then, they choose from 20 complementary toppings, such as spicy mustard and neon relish, before getting really adventurous with 21 additional toppings that include roast beef and cream cheese.
Behind their teppanyaki grilling stations, chefs at Kumo Japanese Steakhouse & Sushi flip lobster tails, filet mignon, and shrimp through the air as diners look on. A short distance away from the hibachi flames, chefs at the sushi bar craft fresh hand rolls based on local catches, such as the cape coral maki with salmon, tuna, and avocado, and the Top of the World roll with yellowtail, scallion, and cucumber. Staffers pour hot and cold sake and imported beer for patrons to quaff when not digging into a noodle bowl. The dining area’s decor teems with Asian accents such as bamboo shoots, a zen-garden-inspired rock wall, and a zen-garden-inspired ball pit.
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.
Eating at Bimini Bar & Grill is an immersive experience. The waterfront restaurant overlooks Casey Key, and guests sitting in the restaurant's second level—The Overlook Grill—are well equipped to view it. The water serves as obvious inspiration for the restaurant's menu, which features locally-sourced, seasonal seafood. Starters of hot crab dip or New England clam chowder lead to pan-seared ahi tuna, its halves encrusted in wasabi and garlic ginger. Fish tacos champion filets of grilled fish and fresh cabbage slaw, while friend shrimp rest atop a 10" hoagie roll for a po-boy.
Downstairs, a casual, nautically-themed space called Bimini Bar pours libations. Draft beers accompany bites sourced from the full menu, available in regular and small-plate portions. The bar hosts live music several nights a week, and on other nights revelers might find karaoke, televised sports, or a paper-airplane relay.
On any given day, you might see Big Water Fish Market's seafood specialists on the docks dotting Little Sarasota Bay and the Gulf Coast, buying catches straight from the boat. They haul these bounties back to their chilled display cases, then scrawl the day's selection across the store's blackboard. Big Water's staffers concentrate on local fresh fish and shellfish, taking a special interest in grouper, snapper, and mahi-mahi. Besides these catches, they keep freezers full of imported shipments, from sushi-grade yellowfin tuna to snow crab that, ironically, has never actually seen snow. For those who don’t want to wait until they get home for a tasty seafood meal, the shop’s deli fries, grills, and blackens various fish.