- December 12, 2025
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Lakewood Ranch’s dining landscape continues to evolve, driven by chefs and restaurateurs with an appetite for innovation.
From artfully crafted sushi and authentic Texas barbecue to Dublin-inspired pub fare and health-forward bowl cuisine, a new generation of restaurants is adding depth and flavor to the community’s culinary identity.
Here’s a glance at five new arrivals.
If You Go: Allswell, 7500 Island Cove Terrace, Unit 102, Lakewood Ranch; 941-233-5448; AllswellSarasota.com.
This lively gastropub blends neighborhood charm and big city sophistication. The brainchild of Tory Delaney and her husband, Darren Shore, they bring nearly 25 years of restaurant experience and passion to this new venture.
The big idea. Outstanding tavern food in a jovial, casual setting. The pubs and taverns of the British Isles are the inspiration.
Interior design and ambiance. Exposed brick, warm wood accents and cunning lighting. Inviting, not intimidating.
Superstar dishes. The double-smash burger with hand-cut tallow fries is always a crowd-pleaser. Other favorites include pork medallions with pommes puree and drunken cherry butter sauce, buffalo chicken egg rolls and scotch eggs.
Delightful details. The custom wallpaper on the back wall is a nod to the owners’ history. According to Delaney, “We started with 1970s Irish post stamps, then replaced the images with photos of our family and loved ones, many of whom have passed. It’s a way of weaving our story into the space.”
Satisfied customers. “Expats love us. Our Irish, British, Scottish and South African guests tell us that Allswell feels like home. Our authenticity means the world to them.”
If You Go: Kuro Sushi, 8126 Main St., Lakewood Ranch; 941-422-5876; KuroSushi.Bar.
This 21st-century sushi palace serves a spectrum of Japanese-inspired dishes and fresh sushi. There’s a less-is-more philosophy — with an intimate sushi counter and abundant small plate options. Restaurateur and chef Daniel Dokko is the mastermind behind it.
Origin story. Dokko has already launched three thriving area restaurants — Kore Steakhouse at Waterside and two iterations of JPan Sushi & Grill. Kuro is the next step in Dokko’s creative evolution.
The big idea. Dokko’s vision is a contemporary spin on Japanese dining — high-end, but not elitist. “Kuro Sushi is all about mixing traditional Japanese flavors with a modern twist,” says Dokko. “Think fresh sushi, bold flavors and creative presentations in a sleek but comfortable setting. It’s the kind of place that works just as well for a date night as it does for hanging out with friends or just grabbing great sushi when you’re craving something a little different.”
What’s the difference? While Sarasota has no shortage of great sushi eateries, Dokko takes it to another level. “Kuro is about pushing the boundaries of what sushi and Japanese dining can be.” It’s an experimental, risk-taking attitude and not the same-old same-old.
Interior design and ambiance. Architect David Morrison infused Kuro with warmth and openness. The sleek, modern space has a robata grill, a sushi counter, a full bar and 120 seats. His design is modernist, not minimalist. Dark wood panels and “thoughtful lighting” create a sense of theatricality.
What’s to drink? The menu includes craft cocktails, Japanese whiskies and curated sake selections.
If You Go: Flower Child, 6532 University Parkway, Suite 160, Sarasota; 941-373-0199; IAmAFlowerChild.com/Locations/Flower-Child-Sarasota-FL.
This fast-casual, Arizona-born eatery radiates good vibrations and serves up wholesome bowls, wraps and salads. The peace-and-love spirit that inspired celebrated restaurateur and James Beard Award nominee Sam Fox’s first Flower Child has since blossomed into 42 locations nationwide — with Lakewood Ranch marking the 41st stop on his ever-growing journey to keep the summer of love going strong.
The big idea. “Healthy food for a happy world” is the brand’s motto and mission, and it delivers. Flower Child’s cuisine nourishes both body and spirit. It’s health food with personality, not edible medicine.
What’s the difference? Flower Child’s wholesome bowls, fresh salads and wraps — all customizable with chicken, steak, shrimp, salmon or tofu — have already built a cult following. Add gluten-free desserts and playful drinks like rose petal lemonade, and it’s easy to see why Flower Child stands out. And if you’re in the mood for a little indulgence, there’s beer, wine and a killer sangria to round things out.
Interior design and ambiance. The space is bright, airy and California-cool — with natural wood, greenery, murals and cheerful splashes of color. The sunny design lifts moods and fires appetites.
Superstar dishes. It’s hard to pick just one. Fans rave about the Mother Earth Bowl — a colorful mix of ancient grains, roasted veggies, avocado and miso vinaigrette. The Flying Avocado Wrap and chicken enchiladas are also top picks, while the house-made hummus and gluten-free desserts keep everyone coming back.
If You Go: Twisted Pit BBQ, 8130 Lakewood Main St., Suite 104, Lakewood Ranch; 941-388-8037; TwistedPitBBQ.com.
The experienced restaurateurs Zach Zeller and Evan Percoco have turned this Main Street venue into a backyard barbecue dreamscape. As the duo behind the E-Z Restaurant Group, they’ve opened three Lakewood Ranch restaurants in just two years — and their latest, Twisted Pit BBQ, is already smokin’ hot. Percoco explains why.
The big idea. True to its name, Twisted Pit blends authentic Texas smoking traditions with fresh Florida flair. The result? Bold, soulful dishes — from fall-off-the-bone ribs to signature barbecue bombs — that keep fans coming back. “Patience is the first ingredient in every recipe,” says Percoco. “We smoke our brisket for hours and brine and air-dry our turkey days before it hits the smoker.”
Interior design and ambiance. Twisted Pit tricks your senses into thinking it’s a backyard barbecue. Picnic tables rest on concrete floors painted like grass; fence slats adorn the walls; the scent of a newly mowed lawn fills the air. They literally bring the outside in.
What’s in a name? Twisted Pit reflects both the cuisine and the founders’ personalities. “Zach and I are both a little twisted, in the best way,” says Percoco. “Our team is fun, our service is engaging and we don’t take ourselves too seriously. Our name captures that energy.”
Superstar dishes. Smoked turkey brined for 24 hours, trays of brisket and ribs and scratch-made mac and cheese. Don’t forget the Lakewood RanchWater, made with silver tequila, guava puree, lime juice and sparkling water. Like it hot? Make it a Baja Bonfire with jalapeno lime juice and a Tajin glass rimmer.
Chef Percoco’s favorite part of the job? Making new friends and welcoming old friends who return. “It's so amazing seeing the same people keep coming back. That’s very rewarding.”
If You Go: 131 Main Restaurant, 6608 University Parkway, Lakewood Ranch; 941-394-0131; 131-Main.com/Lakewood-Ranch.
Steak, seafood, exceptional wines and an intimate ambiance set the tone. This Center Point Plaza newcomer is the fifth in Joe Douglas’ family-run restaurant group. Like its North Carolina siblings, it’s built on attentive service and thoughtful, made-from-scratch cooking — reimagined here with a hint of Gulf Coast flavor.
Origin story. Restaurateur Joe Douglas brought 131 Main to Lakewood Ranch with his daughters Paige Riemke and Bailey Douglas, making it a true family affair. Their vision? An upscale yet comfortable restaurant serving American cuisine made from scratch every day. Douglas’ goal is simple: he wanted to create a place that feels as welcoming as home, with food that’s even better.
Interior design and ambiance. Clean, modernist architecture inspired by the Alys Beach community. Inside, you’ll find leather booths, walnut tabletops, a dramatic open kitchen and stage lighting above every table. Original artwork by Florida artists hangs on the walls, highlighted by Luis Kaiulani’s bold yellow sculpture.
Superstar dishes. Douglas refuses to pick favorites. To him, it’s like “choosing your favorite child.” From flopping-fresh fish to racks of ribs to inventive salads, he says there’s nothing but superstars on the menu. Our suggestion: Do not leave without trying the cast-iron corn bread, the shrimp and grits and the rainbow trout.
