Ortygia, Bradenton

Drawing from formative family dinners spent around a table full of Sicilian food, Head Chef Gaetano Cannata crafts a menu of what he calls Monzu cuisine at Ortygia. This Sicilian-French fusion style of cooking, which also pulls from Arab, Greek, Spanish and North-African influences, dates back to Napoleon's time. Inside the quaint and cottage-like Ortygia, it manifests into a menu of ricotta-filled tarts, sumptuous imported pastas, and cotoletta di pollo, a traditional Sicilian comfort food made from sautéing boneless chicken breast dusted in bread crumbs, sesame seeds, and Parmiggiano. Each offering comes with a suggested wine pairing, ensuring both drink and food bring out each other's best sides.