- May 20, 2026
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Florence & the Spice Boys began as a roving kitchen in 2019, its bold, spice-driven identity shaped by Steven Schmitt’s culinary epiphanies in Tel Aviv and environs. What started as a food truck evolved into a restaurant rooted in Middle Eastern fusion flavors, with global influences woven throughout the menu. Founded by Steven Schmitt, Florence Schmitt and Carl Kolber, they opened their first brick-and-mortar restaurant in Sarasota’s The Landings in 2022. The concept found its next chapter in 2023 when Collin Blakeman, who worked under Michelin-star chef Thomas Keller at The French Laundry in Napa Valley, joined as a partner during plans for expansion at UTC. Today, with locations at UTC and The Landings, the kitchen continues to evolve, balancing vibrant, spice-forward dishes with a refined culinary sensibility. Blakeman recently shared a few spicy stories about the restaurant’s origins, flavors and ambitions.
The original food truck was just the Spice Boys, because it was just Steven and Carl. But Steven’s wife, Florence, had such a gift for hospitality that she joined the operation. So, when they opened the first brick-and-mortar restaurant, they added her name — and Florence & the Spice Boys was born.
Modern Israeli and Middle Eastern with a ton of Mediterranean influence — and a little Asian inspiration. Steven and I love ingredients from all over the world. We’re not strict traditionalists, so you might see Japanese okonomiyaki sauce on our menu. That creative freedom keeps things interesting.
Tahini, zhoug and amba. Zhoug is a garlicky, spicy cilantro sauce and amba is a pickled mango sauce that’s almost like a mustard. Their flavors are bright, bold and punchy, and they show up in a lot of our dishes.
Just starting with an idea. Steven and I both love to travel and eat out, so inspiration can come from another restaurant, a post on social media or just a flavor combo that excites us. Lately we’ve been experimenting with new kebab ideas.
Our Jerusalem beef pita, which is also called an arayes. It’s seasoned ground beef stuffed inside a pita and roasted, then served with our amba cream made from pickled mango. It’s kind of like an Israeli burger, and it’s one of my favorite menu items.
Being a guest in our home. Both locations are designed to feel welcoming and personal. At UTC we’ve got oriental rugs, artwork, quirky sculptures and even menus from restaurants we’ve visited around the country. We want people to walk in, relax and create a memory here.
Constantly exploring new kebabs and flavors. One of the things we’re working on right now is a Thai lemongrass chicken kebab that we’re hoping to introduce at both locations.
Consistency and the importance of improving every day. You come in trying to be a little better than you were yesterday. That’s the philosophy we bring to Spice Boys: keep evolving, keep experimenting and never get stuck.
I’d go straight to Bangkok and hit the night markets. Honestly, I wouldn’t even pick one restaurant. I’d just walk from cart to cart and eat street food all night.
