- April 2, 2026
-
-
Loading
Loading
If You Go: 5104 Ocean Blvd., Siesta Key; 349-1423; CafeGabbiano.com.
For years, the lobster ravioli at Café Gabbiano has been more than a menu staple; it’s part of the restaurant’s daily rhythm. Each morning, fresh pasta is rolled by hand and filled with sweet cold-water lobster, then sautéed with shallots in a vodka cream sauce and finished with a touch of marinara for brightness and balance.
“It’s one of the freshest ravioli dishes most guests will ever experience,” says co-owner and master sommelier Marc Grimaud. That from-scratch commitment defines his kitchen approach. Pair it with a selection from the restaurant’s wine list and settle into the warm, candlelit dining room for a plate that feels unmistakably Italian — and unmistakably Gabbiano.
If You Go: 5540 Gulf of Mexico Drive, Longboat Key; 383-3633; EuphemiaHaye.com.
The search for the perfect steak is a universal pursuit. At Euphemia Haye, that quest has found its Holy Grail — the prime pepper steak, a dish that has anchored the menu since 1975 and still arrives with a touch of theater.
Created by original chef-owner Leslie Buntin, the steak reflects the influence of New York’s restaurant scene in the early 1970s, when dinner was as much performance as it was cuisine. A thick prime sirloin is coated in freshly cracked pepper, seared to order and brought to the table still sizzling in a cast-iron skillet. Then comes the ritual: brandy ignited into flame, fresh orange juice adding brightness, house steak sauce reduced to a glossy finish and butter folded in at the end. The aroma drifts through the dining room, turning heads and drawing quiet admiration from nearby tables.
“The dish captures our long tradition of classic technique and tableside presentation,” says owner Rachel Ghormley. “It’s one of those signature experiences that keeps guests coming back over the years.”
Nearly five decades on, the prime pepper steak remains more than a meal — a reminder that dining can still hold a little anticipation, a little drama and the timeless pleasure of something done beautifully, right in front of you.
If You Go: 525 St. Judes Drive, Longboat Key; 383-0777; HarrysKitchen.com.
A taste of Old Florida, the baked Gulf grouper Matecumbe-style has anchored Harry’s menu since the 1980s. The dish traces its roots to Matecumbe Key near Islamorada. A thick fillet of grouper is topped with seasoned breadcrumbs and a generous wash of sherry-shallot butter, then baked until tender. Wild rice and roasted asparagus complete the plate.
“Grouper is the fish everyone knows,” says manager Hal Christensen, “but this preparation is uniquely ours.” The secret? Locally sourced fish and, as Christensen puts it with a grin, “lots of love — I mean butter.” It’s a dish that has lived on the menu as a special and even in staff home kitchens for decades.
If You Go: 411 St. Armands Circle, Sarasota; 388-3987; ColumbiaRestaurant.com.
Born in the Spanish countryside over open flames, paella began as a one-pan meal of rice, meats and whatever the land provided. At this St. Armands Circle landmark, that rustic tradition has been part of the Columbia story since the 1930s. Prepared in a traditional paella pan with imported Spanish rice, extra-virgin olive oil, seafood, chicken, pork and garden vegetables, the dish arrives with ceremony. Servers present and plate it tableside, filling the air with aroma and turning dinner into an experience. For fifth-generation caretaker Andrea Gonzmart Williams, the defining element is the rice — sourced from Spain to achieve the ideal texture as flavors mingle and develop. It’s a dish that reflects the restaurant’s deep Spanish roots and the family’s long commitment to doing things the old way: no shortcuts, carefully sourced ingredients and recipes passed down for generations.
If You Go: 112 Circuit Road, Nokomis; 488-3177; PopsSunsetGrill.com.
At Pop’s, the fresh catch with tropical salsa says “Florida” in every bite. Depending on the day’s haul, your server might present black grouper, swordfish or another local fave, simply seasoned and cooked to perfection. The sunshiny topping — pineapple, citrus, tomato, onion and cilantro — adds radiance to pristine seafood, while coconut rice and seasonal vegetables complete the scene. And the setting here is inseparable from the entrée. Boats idle past. Pelicans line the dock like regulars waiting for a handout. The late-day light turns the water gold as the bar crowd swells and the air fills with that unmistakable blend of salt, music and laughter. “It’s fresh, flavorful and very Florida,” says general manager Stephanie Brown.
