Sarasota chef celebrates local ingredients at CW Prime

As the mind behind the modern American restaurant Adeline, Chef Drew Adams understands the local food scene well.

The restaurant followed the philosophy of telling a story with every meal through comforting flavors and creative twists. Sarasota foodies may remember Adeline for its iconic warm scallop crudo with Thai basil and chive. He's bringing that dish, along with a similar spirit and passion, to his new position as the executive chef at CW Prime, the steakhouse at the St. Regis Longboat Key Resort.

Adams moved to the Sarasota area during the peak of the pandemic, and he opened the restaurant on Hillview Street in Sarasota in March 2022. He named it after his now 9-year-old daughter.

"I would describe it as 'new American,' encompassing all the different, diverse cultures around the country," he said.

Much of his restaurant experience comes from the 15 years he lived in Washington, D.C. He also picked up knowledge of different local cuisines in Charleston, North Carolina, and Baltimore, Maryland. But the move to Sarasota launched a significant new chapter, one that allowed him to fully dive into working with and celebrating the best local ingredients.

From the seafood of the Gulf to the produce of Florida's famous citrus groves, Adams finds satisfaction in treating each ingredient with care and well-informed creativity.

"I always tell chefs that, rather than cooking something they're not necessarily comfortable with, take a childhood favorite dish. How do you put a riff on that? If you start with food you love, it's going to come from the heart, and you can taste it," he said.

As he has gotten to know the staff at CW Prime, Adams said he has appreciated their enthusiasm and dedication.

"My team is incredible," he said. "Everyone here wants to be here."

Adams said he is a strong believer in establishing a positive culture for both guests and staff, even beyond the restaurant to the rest of the resort.

He said this new restaurant gives him an inspiring opportunity to offer diners the upscale menu they would expect without being the same steakhouse experience available at every other luxury resort.

"I'm excited to be here because when I was running my own restaurant, I could order what I could afford," he said. "Whereas, in an environment like this, I have more accessibility to products I didn't have before."

With this new menu, Adams says he gets to combine the best of both worlds when it comes to locally sourced ingredients and luxury items from near and far.

Unique offerings include caviar bumps with the chef, East Coast oysters with starfruit mignonette or buttermilk fig leaf, Gulf shrimp cocktail with horseradish chantilly, and the signature burger with Pedro Ximénez shallot jam, smoked gouda, wagyu bacon, aioli and hand-cut fries. The menu, of course, includes an extensive selection of steak cuts as well, including a 35-day dry-aged Tomahawk. But if he had to pick a personal favorite, it would be a ribeye.

Adams said he looks forward to continuing to refine the cut selection, sourced from farms across the country, and the menu as a whole throughout the seasons.