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Mark Gabrick

Garlic Butter Shrimp at Monk's Steamer Bar

“I cook meat all the time; when I want something different, I’ll go to Monk’s Steamer Bar in Gulf Gate and order the two-pound garlic butter shrimp—they’re amazing.” —Mark Gabrick, Brick's Smoked Meats

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J.R. Garraus

New York Strip at The Waterfront

“For steak, The Waterfront [in Sarasota]. Incredible New York strips and garlic toast, and it’s not expensive. And for old-school food—rack of lamb or duck, the chef’s flambé dessert, tableside Caesar salad—Miguel’s on Siesta Key.” —J.R. Garraus, J.R.'s Old Packinghouse Cafe

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Darrell Hornberger

Eggs Benedict at Suncoast Cafe

“Chef Tony’s eggs Benedict at the Suncoast Café in Venice. I love the flavors and Chef Tony is always there to make it himself.” —Darrell Hornberger, Darrell's

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Fran Casciato

Peel-and-eat shrimp at Walt's Fish Market

“I like Walt’s Fish Market and Restaurant for its honesty, exactness and unadorned cooking approach with dishes like the peel-and-eat Royal red shrimp.” —Fran Casciato, TableSeide Restaurant Group

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Nancy Krohngold

Ceviche Pescado at La Brisa Tacos Y Mariscos

La Brisa’s ceviche pescado is always fresh and has just enough bite with cilantro and onion. I get it with the cucumber and cactus salad. It’s a guiltless pleasure—if you can stay away from the fabulous chips with three salsas.” —Nancy Krohngold, Nancy's BBQ

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