This award-winning dish is even tastier than it is attractive! It was among the featured goodies at celebrity-chef Camille Manella Johnston’s annual Mardi Gras Party. If you like oysters, cheese, bacon and all good ingredients, you’ll love Oysters Camille. Here’s the prized recipe:

Are you hungry? You will be after reading the new menu selections from Virgin America Airlines. Très gourmet. I want to fly somewhere just for one of their meals! Delicious details courtesy PRNewswire:

Award-Winning Airline Offers New First Class Menu with Help of Famed Pastry Chef David Lebovitz; Unveils New Seasonal Main Cabin Menu

SAN FRANCISCO, July 15 /PRNewswire/ — Virgin America, the California-based airline known for its award-winning cuisine today announced the introduction of new menus that offer guests a selection of fresh and seasonal options for summer travel.  The new summer menus include a wide range of meals and snacks available in the Main Cabin on-demand via the Red™ seatback entertainment platform. Virgin America is the only airline in the U.S. with a touch-screen seatback menu that allows guests to order what they want, when they want it during a flight.  Since its launch in 2007, Virgin America has captured a list of travel industry awards including, “Best Domestic Airline for Food” in Travel + Leisure 2009 World’s Best Awards. The new First Class summer menus also include a little something special from famed pastry chef David Lebovitz, formerly of Chez Panisse Restaurant in Berkeley, California and author of Room for Dessert and The Great Book of Chocolate.  Both menus are crafted using an assortment of nutritious and fresh ingredients, including local fruits and vegetables, premium meats and artisan breads.

“As the only airline based here in the Golden State, we take pride in doing things differently and in elevating the industry standard for guest service.  Our new summer menus are no exception to this,” said Frances Fiorillo, Senior Vice President of People and In-Flight Services at Virgin America. “With the first touch-screen food ordering system and an ever-evolving in-flight menu that reflects our California roots, we’re proud to offer travelers an unexpected dining experience at 35,000 feet.”

Through October 1, 2010 guests in the First Class Cabin will enjoy this seasonal menu featuring a variety of gourmet dishes that offer something for every taste. Selections featured on the new First Class menu will vary by route, but include:

First Class Breakfast

• Fresh baked sweet cranberry walnut bread served with sweet creamy butter.
• Fresh summer fruit with candied kumquats, pomegranate and vanilla yogurt: Summer sliced mangos, pineapple, papaya, kiwi strawberries and seedless watermelon topped with sliced tangy candied kumquats. Garnished with vanilla yogurt, pomegranate seeds and fresh mint.
• Fresh summer fruit: Freshly diced pineapple, crisp apples, mango, papaya, kiwi, blueberries and strawberries, tossed with fresh squeezed orange juice, lemon zest and sugar, topped with fresh raspberries, walnuts and lemon mascarpone. Garnished with a fresh mint sprig.
• Chorizo sausage, potato and egg omelet: Farm fresh egg omelet filled with chorizo sausage and potatoes topped with a spicy New Mexican chili sauce and served with Ecuadorian “Llapingachos” made with potato, annatto and mozzarella cheese, topped with a pickled onion tomato curtido, garnished with crumbled cotija cheese and fresh cilantro.
• Fresh herb omelet:Farm fresh egg omelet filled with goat cheese and ratatouille of zucchini, yellow squash, fresh herbs, garlic and vine ripened tomatoes served with a tangy tomato wine sauce. Served alongside a Mexican torta made with sliced artisan bread, spinach, fontina and ricotta cheese, roasted peppers, asparagus and roasted tomatoes. All garnished with a fresh sprig of basil.
• Creamy spinach and roasted corn omelet: Farm fresh egg omelet filled with skillet roasted sweet corn and spinach tossed with parmesan cheese, wine and cream; served with home-style grits slow cooked with pancetta, manchego cheese and fresh minced sage leaves.  Served with crisp wild cherry wood smoked bacon and sauteed chicken sausages. Garnished with diced ripened plum tomato and garden snipped chives.
• Baked eggplant, zucchini and egg frittata:Farm fresh egg frittata layered with thinly sliced eggplant, zucchini, green onions, garlic and basil and topped with seasoned egg, mozzarella and pecorino cheeses, all baked until golden brown and served with sliced grilled eggplant garnish and a chunky fire roasted pepper sauce. Accompanied by a trio of home-fried baby potatoes with fresh thyme, sweet peppers and onion and fresh Italian parsley garnish.

First Class Lunch and Dinner

• Andalusian gazpacho with crostini: Traditional Andalusian chilled soup made with fresh tomatoes, European cucumbers, Sweet bell peppers, garlic, olive oil and sherry garnished with brunoise of cucumbers, tomato, peppers and parsley and served with a crisp crostini and fresh basil.
• Baby beet salad with oranges and arugula: Salad of garden fresh Arugula and fresh baby red, yellow and candy stripe beets tossed in grain mustard dressing and garnished with moro and naval oranges segments, pickles sweet red onions, tear drop tomatoes, walnuts and fresh chives.
• Pork tenderloin with a guava smear, port wine figs & saffron spaetzle, horseradish oil: Tender pork tenderloin brushed with guava, lightly breaded and sauteed until golden browned, served with sauteed saffron spaetzle pasta and wilted spinach tossed with feta cheese, pine nuts and roasted tomatoes. Complemented with black mission Figs marinated in port wine, a light veal jus, tangy horseradish oil and herb roasted tomatoes.
• Roasted vegetable lasagna with garlic cheese toast: An upscale play on home-style lasagna, made with handmade tomato, spinach and egg pasta, layered with grilled eggplant, zucchini, yellow squash, fontina, mozzarella, parmesan and ricotta cheeses, roasted red and yellow peppers and fresh herbs all cooked till golden brown and served with a rich tomato wine sauce, buttery broccolini, grilled fennel, and a skillet roasted baby carrot, crisp roasted garlic bread with Swiss cheese served on the side.
• Grilled pork charmoula with crisp eggplant with ricotta, pomegranate molasses and papaya relish: Grilled pork tenderloin medallions marinated with lemon, olive oil, toasted cumin, fresh mint, cilantro leaves, garlic and smoked paprika, served with yukon gold whipped potatoes with parsley, a crispy eggplant  and basil ricotta cheese fritter with, miniature vegetables of baby carrot, patty pan squash and zucchini, served with veal jus and papaya and pomegranate relish
• Roasted eggplant, tomato and artichoke tart with polenta and wild mushroom mac-n-cheese: A variation of a traditional mac-n-cheese. Cavatappi pasta baked together with roasted garlic, cream, sweet cream butter, parmesan, gruyere, and cheddar cheeses, topped with wild truffled mushrooms. Served alongside an eggplant tart made with flakey puff pastry, creamy herb polenta, roasted eggplant, artichokes, spinach and tomatoes, topped with parmesan and mozzarella and baked until golden brown. All accompanied with buttery broccolini, roasted tomato and garden snipped chives.
• Wellingtonof home-style meatloaf with prosciutto, wild mushrooms, panache of fresh vegetables and sauce cabernet: A play on an American favorite. Home style meatloaf wrapped in Prosciutto ham, wild mushrooms and sweet sherry onions all wrapped in puff pastry and baked until golden brown, served with garden fresh vegetable panache of carrots, haricot vert, fava beans and pearl onions. Finished with a light cabernet sauce and a fresh thyme sprig garnish.
• Vegetable eggplant moussaka: A variation of a classic vegetarian dish of roasted eggplant, olive oil, garlic, chickpeas, ripened tomatoes, cilantro, cauliflower, broccoli and spinach all stewed together with vegetable stock, cinnamon, allspice, lime and pomegranate molasses, served with lemon basmati rice with sweet dates, cilantro, black mustard seed, and preserved lemon all garnished with Moroccan olives, grilled green onions, cilantro and a lime wedge.
• Fresh Fruit & berries with passion fruit sabayon: Fresh summer mango, kiwi, raspberries, blackberries, blueberries and strawberries all tossed together and topped with a rich passion fruit sabayon. Garnished with fresh mint.
• Butterscotch pudding with vanilla bourbon mascarpone (Recipe courtesy of pastry Chef David Lebovitz www.davidlebovitz.com): Homemade rich butterscotch pudding with a hint of whiskey, topped with a vanilla & bourbon mascarpone and chocolate shavings.
• Second service cheese plate: Selection of hand cut artisan cheeses of Brie, aged white cheddar, and smoked Gouda, garnished with baby frisee lettuce, quince, raspberries, blackberries and a delicate macaroon pastry.
• Redeye fruit and half sandwich: Selection of Hand cut artisan cheeses of Brie, aged white cheddar, and smoked Gouda, garnished with baby frisee lettuce, quince, raspberries, blackberries and a delicate macaroon pastry, served with a half sandwich.

In the Main Cabin and Main Cabin Select, guests can select their meal and snack options at the touch of a button using the Red™ system’s   interactive seatback entertainment platform at any time during their flight.  The on-demand ordering system is only offered by Virgin America and is part of the airline’s standard, award-winning service model.

Prices for the new Main Cabin summer menu options range from $7 – $10, and are complimentary in Main Cabin Select.  These include:

• Granola with fresh fruit and yogurt: Build your own yogurt parfait with 18 Rabbits pecan, almond, maple granola, fresh pineapple, kiwi, oranges, red seedless grapes, and strawberry and fresh fruit yogurt. (A wheat and soy free breakfast)
• Vegetables and Cheese: Fresh veggies and artisan cheese; Brie, aged cheddar, and Swiss, complemented with green grapes, sliced zucchini, yellow squash, daikon radish, carrot sticks, red radish, celery sticks, broccoli florets, black olives, dried figs and grape tomatoes. Served with a fresh roasted tomato and fine herb hummus and a bag of crunchy multi grain crackers.  (Gluten Free)
• Pastrami sandwich with swiss on russian rye: Fresh baked dark Russian rye bread Piled high with shaved peppery pastrami, Swiss cheese, crisp green leaf and baby frisee lettuce, vine ripened tomato, creamy whole grain mustard spread served with a Toblerone chocolate for dessert.
• Turkey, cranberry and brie: Fresh baked anadama bread piled high with thinly shaved turkey breast, crisp green leaf and baby frisee lettuce, vine ripened tomatoes, dried cranberries and a creamy brie cheese spread. And a Toblerone chocolate for dessert.
• Grilled veggie sandwich with goat cheese and basil: Thin multigrain pita bread layered with grilled zucchini, yellow squash, Japanese eggplant, roasted red bell pepper, roasted tomatoes, fresh basil, baby frisee and green leaf lettuce finished with goat cheese cream cheese spread and a side of basil pesto aioli. Served with a Toblerone candy for dessert.

Virgin America has also added a special selection of ‘Cocktails with Altitude’ as created and named by Virgin America In-flight team members.

Prices for the new cocktails range from $6 – $11 and are complimentary in Main Cabin Select and First Class. These include:

• Tequila Tea:Hornitos Reposado 100% Blue Agave Tequila + Honest Tea
• Sweet Tree: VeeV Acai Spirit + Cranapple Juice
• Grandma’s Coffee: illy issimo Iced Cappuccino + Whiskey
• Rouge Sunset: Karma Sparkling Wine + Cranapple Juice
• Mile High-Tini:illy issimo Iced Cappuccino + Vodka

In addition to the fresh offerings onboard, Virgin America flights offer prepared meal boxes in three varieties: Comfort (including almond butter and crackers), Hearty (including salami, cheese and crackers) and Protein (including protein-packed tuna and hummus).  Each meal box is available for $7.  Virgin America also offers a wide selection of snacks on-demand like anti-oxidant packed sweetriot dark chocolate bars and Popchips (available for $3).

With outstanding service and beautifully designed new planes, Virgin America has captured a loyal guest following and experienced significant growth since its launch. Virgin America offers over 100 flights a day and flies to:  San Francisco, Los Angeles, New York, Washington D.C., Seattle, Las Vegas, San Diego, Boston, Fort Lauderdale, Toronto and starting in the fall of 2010 – Orlando.  Virgin America has flown more than eight million guests since its inaugural flights in August 2007.  In just three years flying, Virgin America was named “Best Domestic Airline in the Conde Nast Traveler 2008 and 2009 Readers’ Choice Awards and “Best Domestic Airline” in Travel + Leisure’s 2008, 2009 and 2010 World’s Best Awards.  For more: www.virginamerica.com

Want to be the first to know what’s cooking at Carrabba’s? Sign up for a FREE membership to the Amici Club and receive:

Exclusive Offers: Receive valuable offers for complimentary menu items, special prix fixe menus and more.

Flavorful Rewards: Be the first to learn about Carrabba’s delicious specials and enjoy cooking tips, recipes and flavor pairing options from their chefs.

Invitation Only Events: Enjoy social events ranging from wine tastings to chef specials and cooking demos.

Insider Information: Find out about special events, gift card giveaways and other Carrabba’s happenings before anyone else.

I know, it sounds too good to be true. But, Patrick and I were privileged to be among the guests of last night’s Amici Club dinner and here’s what we discovered.

For starters, it’s kinda like being at Cheers. Everybody knows your name. At least, the names of the regulars we had the honor of spending time with while savoring our meal. Did I say, “meal”?  There were several main courses for all of us to sample, beginning with fried zucchini and tender calamari. Next came three pasta courses, all unique and all perfectly prepared. Dessert was a shot glass lined with chocolate brownie, filled with chocolate mousse and topped with coconut shavings. Wine was free-flowing, as was the conversation – and laughter – among strangers, who, by the end of the evening, became friends.

Membership is free. I’m signing up. “Wine not”? Learn more at www.carrabbas.com.

Brunch (brunch) n. [Colloq.] a meal that combines a late breakfast and an early lunch

According to Webster’s, “brunch” is a noun, but common usage suggests otherwise and we’ve been brunching for more than a century. Englishman Guy Beringer coined the portmanteau (combination of words) in 1895 when he wrote, “Brunch is cheerful, sociable and inciting. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.”

We all know brunch as a lazy, decadent meal that allows for sleeping in late and languishing over a full plate for hours. You can mix and match eggs, fruit, French toast, meat or seafood; coffee, tea, juice and even respectably down a cocktail mid-day. It’s more than a meal; it’s a social ritual, especially in this town. If Mr. Beringer were here today, he would not be eating his words. Some area restaurants serve up sumptuous brunch buffets while others modestly lay no claim to the colloquialism, offering morning and afternoon repasts in more traditional terms. But, breakfast, lunch; burrito, frittata… in Sarasota, brunch by any other name is still “egg-ceptional.”

Order breakfast or lunch and dine inside or out at The Broken Egg on Siesta Key. Open 7:30 a.m. – 2:30 p.m., this popular eatery has been an island tradition for more than 20 years. With huge portions of everything from deep-dish quiche and giant homemade pancakes to a shrimp Caesar wrap and oriental duck salad, you definitely won’t leave hungry. A wide variety of benedicts include lobster, crab, portobello and lox. The Sheepherder — poached eggs smothered with cheeses on top of hash browns — is a classic favorite. Home-baked pumpkin bread, banana bread, muffins, cookies, croissants and more, everything is freshly made, equally tempting and all worth waiting for, which you probably will do on weekends and in season. But the restaurant’s eclectic gift shop and art gallery provide plenty to peruse and purchase either before or after your meal.

Wine, beer and mimosas are available in addition to non-alcoholic beverages. What could be better than all of this? A second location. Broken Egg is now open at Lakewood Ranch.

Siesta’s nearby Village Café serves breakfast and lunch from 7 a.m. until 2:30 p.m. in a casual, beachy atmosphere. Don your flip-flips, slip on a cover-up and sit inside or out in the sun while enjoying more traditional fare… sort of. You don’t see (or eat) a four-egg omelet every day. Western, Greek, lox & onion, veggie, cheese or plain, however you slice it, these babies are big. A Siesta Benedict, tons of salads, including stuffed tomato with tuna, share the menu with quesadillas, chili, Philly cheese steak and other savory sandwiches. The Café Cocktail is a blend of low fat yogurt, granola and other goodies for the health conscious, along with oatmeal, muffins and bagels. Family owned and operated since 1995, the café has retained most of the same waitresses, kitchen staff and customers since it opened. So, that yummy Greek omelet you’ve enjoyed for years will taste as good as you remembered, and your server (and everyone else) will likely know your name.

The Hob Nob Drive In is a downright Sarasota institution, offering ultra-casual dining and delightfully good food since 1957. Where else can you pull up for a juicy burger at 6 a.m.? The famous Hob Nob hamburger is a beefy double cheeseburger with all your favorite fixings. The authentic 50’s drive in is open from 6 a.m. to 8:30 p.m. Sunday through Thursday, and Friday and Saturday until 9 p.m. You can order breakfast until 10:30 a.m. and anything else anytime, including beer or wine after 11 a.m. Most popular is the breakfast special: two eggs any style, bacon or home fries and a choice of toasted bread; either white, wheat, rye or English muffin. Fresh signature salads and great omelets, particularly the Farmer’s Omelet, breakfast sandwiches and pancakes complement other selections including sandwiches of fresh grilled chicken, blackened snapper and potato encrusted grouper.

Althea’s in Venice is a cozy enclave with a Victorian flavor. Family owned and run, it is laden with antiques and vintage accents, right down to its salt and pepper shakers. Since there’s no buffet, they don’t admit to serving an actual “brunch,” but on Sundays from 7:30 a.m. until 12:30 p.m. you can order from an extended menu including eight types of benedicts, such as pesto, lobster, salmon and vegetable, stuffed French toast, blintzes, country fried steak with eggs along with plenty of plate-sized pancakes. A slightly scaled down menu is offered every other day until 11 a.m., except Monday, when they are closed. Althea’s also serves lunch (except Sunday) and dinner, both extensive offerings of hearty American continental cuisine along with Greek, Italian, seafood and vegetarian specialties. No matter the meal, you can sit indoors or out; the canopied patio is great for people watching and enjoying the quaint ambiance of downtown Venice. A full bar outside and evening weekend entertainment in season add to the fun.

Find an official “brunch” in North Port at the Heron Creek Golf & Country Club. You can pre-arrange a round of golf and come country club casual to the Top Of The Green dining room, where live entertainment accompanies your meal. Presented Sunday’s from 10:30 a.m. to 2 p.m., the buffet includes an omelet station, carving station, fresh fruit, creative salads and delicious desserts, all for $15.95. After 12 p.m. you can purchase mimosas, Bloody Mary’s, or whatever you please from the full bar. Chef Kelly Hultz, a Johnson and Whales graduate, puts out a spread that might include beef tenderloin tips, penne pasta with artichoke hearts, roasted pork loin and chicken roulade stuffed with spinach or cranberry sage, along with Belgian waffles or French toast, eggs benedict and more. She suggests leaving room for the Belgian milk chocolate fondue, mini cream puffs, cheesecakes or éclairs. This special affair is open to the public as well as to club members. Guests may dine at Top of the Green, on the patio, or in the slightly more casual Grille Room (where jeans are permitted). Reservations are suggested.

It’s brunch and the beach at The Colony Beach & Tennis Resort on Longboat Key, where the Sunday buffet has a distinctively Floribbean flair. Caribbean chicken, conch chowder, and beef stew over curried rice are just a few of the island-influenced items. A changing display table might be topped with pates or special salads like mozzarella caprese, and staples such as eggs benedict and made-to-order omelets taste even better against a backdrop of the gulf’s sparkling waters.

A favorite of families, the Colony has lots of kid-friendly selections such as Belgian waffles with whipped cream and berries, swirled French toast and pancakes. Shellfish is plentiful; shrimp, oysters, clams and mussels, even mussel salad are favorite aspects of this feast. Find prime rib and/or turkey at the carving station, fresh fruits and vegetables and a dessert display with everything from bread pudding and key lime pie to cheesecakes, tiramisu, chocolate decadence, mousse and strawberry shortcake, and pumpkin and pecan pies in season. Mimosas and champagne are available after noon and are included in the price of $29.95. Make a day of it. Reserve brunch any time from 11 a.m. to 2 p.m., then spa and shop… without even leaving the property.

If you go:
* The Broken Egg: 210 Avenida Madera, Siesta Key; 346.2750, www.thebrokenegg.com
* The Village Café: 5133 Ocean Blvd., Siesta Key; 349.2822
* Hob Nob Drive In: 1701 N. Washington Blvd., Sarasota; 955-5001
* Althea’s: 220 W. Miami Ave., Venice; 484.5187
* Heron Creek Golf & Country Club: 5301 Heron Creek Blvd., North Port; 240-5100; www.heron-creek.com
* The Colony Beach & Tennis Resort, 1620 Gulf Of Mexico Dr., Longboat Key; 383-6464; www.colonybeachresort.com

Reprinted from Dining Guide Plus

Every Saturday morning, a farmers’ market blooms along Lemon Avenue at Main Street. Colorful umbrellas and tents pop up before 7 a.m., the stands underneath bursting with organic produce, fresh cut flowers, beautiful bromeliads and orchids, homemade cookies and an imaginative array of arts and crafts.

When you’re hungry for quality but not quantity, savor a myriad of morsels at Sarasota’s award-winning restaurants. Sampling hors d’oeuvres, antipasti or tapas is a playground for the palate and easy on the purse in any language.

Art appreciation may be subjective, but at The Bijou Café, the reviews are always unanimous. For more than 20 years the restaurant has elevated food to fine art status, presenting award-winning fare with universal appeal. In an industry with a national success rate of just 15 percent, the Bijou has defied the odds with a consistently bright palette of pleasing entrees. But longevity in this discerning town demands more than one secret ingredient. Fortunately for us, this place has a pantry-full.

For starters, the cuisine reflects Chef/owner Jean-Pierre Knaggs’ South-African and French heritage. Quite a few of the recipes were gleaned from his travels around the world as a chef aboard a 150-foot private luxury yacht; among them, the restaurant’s famous Pomme Gratin Dauphinois. Featured in Gourmet magazine, Bon Appetit, national hospitality magazines and even in ads for the Ohio Potato Board, these delectable potatoes are smothered in cream with a hint of garlic and baked to a bubbling golden brown with Gruyere cheese.

Many of the mouth-watering menu items, like this one, have endured since the café’s opening. “One thing that is unique about us, or some people might say is boring, is that we’ve had a lot of the same items for 20 years,” explains Jean-Pierre. “Some say ‘but you never change it,’ some say ‘don’t ever change it!’” Consistency is obviously key, in dependable offerings, integrity of product and masterful preparation. The roast duckling, for example, is a veritable sculpture in meat. It’s completely de-boned, seasoned and reconstructed to resemble its original form.

“We season the inside of the duck with thyme, a propriety blend of seasonings, oranges and onions; rub the outside with orange juice. Then we roast it slowly for a long time so the fat melts down through the meat; that keeps it very moist, and results in a nice crisp skin. After it cools we remove all the bones and reassemble the duck over a fruit dressing. It’s a lot of work, but it makes the eating experience a lot easier.” And, by the way, incredibly flavorful.

Among other signature dishes that have delighted diners for decades are the crab cakes, served with a Cajun-style remoulade. They’re pure crabmeat — no filler — and seasoned with a little salt, pepper, Worcestershire and, of course, some ingredients that shall remain undisclosed.

While Jean-Pierre has long left the kitchen, he’s still involved with concepting and testing, along with his executive chef of two years, Dylan Elhajoui. Nightly specials bring an element of surprise to the Bijou’s culinary canvas, which Jean-Pierre says, “…allows the chef to get real creative. Last night we had blue nose bass served on a saffron risotto cake and a beurre blanc sauce with a hint of truffle oil.”

Originally from Morocco, Chef Dylan has infused some of his own ethnic influences with exceptional items such as Moroccan Cornish game hen and couscous. He’s also an award-winning pastry chef, and whips up desserts as attractive as they are irresistible. “Each one is like a work of art,” Jean-Pierre proudly opines, “like his chocolate banana tart; next to that is a vanilla bean rum crème brûlée and a pistachio sorbet decorated with a chocolate drizzle and a spun sugar top.”

The entire menu and extensive wine list is as creative as Mussorgsky’s “Pictures at an Exhibition.” But unlike the composer’s imaginary art tour portrayed in a suite of music, this gallery walk unveils an experience in food — and art — that is very real. Impressionist and post-impressionist paintings grace the walls of the café, warmly designed like a French Country Inn. Think soft peach, cherry wood, brass, lace and tables draped in crisp white linens topped with fresh fragrant flowers. And while its contemporary exterior belies the European ambience within, it too provides a platform for celebrating art.

Witness, over the years, Jack Dowd’s sculptures, “The Butler”, “Sumo Wrestler”, “The Redneck”, “Earth Angel” and currently, “Andy Warhol”, a life-sized bronze that’s got diners snapping photos for posterity. Many of them are young professionals, offspring of those who’ve been dining here since the late 80’s. And back then downtown Sarasota was still sleepy and Jean-Pierre was called “crazy” for investing in its future.

Who knew? Apparently, Jean-Pierre. Twenty years later, reservations at this extraordinary enclave are highly recommended. A pioneer of the Sarasota-Manatee Originals, the Bijou is the coups de grace of Sarasota’s theatre and arts district, and a masterpiece in itself.

The Bijou Café is located at 1287 First Street, Sarasota. It is open Monday through Friday 11:30 a.m. – 2 p.m. for lunch and 5 – 9 p.m. for dinner, Saturday 5 – 10 and closed on Sundays except during opera season in February and March. Call 366-8111 or visit www.bijoucafe.net to peruse the menu, request a reservation or purchase gift certificates.

Reprinted from Dining Guide Plus

There may be no better way to work up a healthy appetite than by spending a sunny day cruising our shimmering waters, inhaling the salty sea air and feeling the constant caress of balmy breezes.