Sarasota Restaurant News from Chef Judi Gallagher

Bits and bites from contributing food editor Judi Gallagher.

By Judi Gallagher Photography by Kathryn Brass-Piper January 31, 2014

Hi dish meatballs r1bnyh

Hot Dish

Cassariano’s spaghetti con polpette di agnello

In its sleek new location, Cassariano serves the same delicious uptown Italian cuisine with a modern twist. Case in point: fresh homemade spaghetti topped with large, freshly ground lamb meatballs, seasoned like only two guys from Italy can do. Then go over the top with a sprinkling of fresh goat cheese. Now that’s amore! Cassariano, 313 W. Venice Ave., Venice, (941) 485-0507

Hi dish detwilers l10fdt

New & Local

Detwiler’s farm stand has added a fresh seafood counter to its array of produce options, Amish-style jams and cases of ice cream, cheese and cold cuts. It’s almost one-stop shopping, since there’s even a small freezer of grass-fed beef. 6000 Palmer Blvd., Sarasota

Hi dish cupcake owzesl


Gluten-free and sugar-free desserts are popping up everywhere—and some are surprisingly good. Among the best locally: Heavenly Cupcakes offers indulgent sugar-free chocolates, cupcakes and muffins prepared with honey, maple syrup and agave syrup. 6538 Gateway Ave., (941) 922-0024 and 5212 Ocean Blvd., (941) 346-0024.

For more Sarasota restaurant and dining news, click here to read Chef Judi's Foodie's Notebook blog. >>

This article appears in the February 2014 issue of Sarasota Magazine. Like what you read? Click here to subscribe. >>