11210498 887453461326822 1924832906426894309 n d6m4tw

It might be chilly outside, but we're of the opinion that there's always a place for a popsicle--and we're loving Pop Craft's dipped peanut butter pop ($4.95). It's made from all-natural creamy peanut butter, then dipped in dark chocolate and sprinkled with gray sea salt. It's sweet, creamy, crunchy and slightly salty--a perfect marriage of flavors.  

Servandos, the new Latin-ish restaurant that moved in when Darwin’s moved out, specializes in tapas, and our favorite isn’t Spanish or Peruvian or Latin at all. It’s the foie gras and chicken liver mousse with jellied ginger kumquat--extra light, fluffy and creamy with a deep rich rich taste.  The Servandos version is served in a small glass jar with shards of seasoned grilled bread on the side. Really delicious at $16. 

We're still dreaming of Indigenous' Niman Ranch slow braised pork belly appetizer ($10). The pork belly is braised in coriander seed, cinnamon sticks, white wine, star anise and orange zest, then served over a butternut squash risotto that's got lots of Parmesan cheese and fresh-grated butternut squash on top. The whole thing is finished with finely diced green apple, house-pickled jalapeno and a drizzle of truffle oil and sweet soy sauce. 

In addition to deep-dish pizza, Italian beef and Chicago-style hot dogs, Joey D’s does a mean gyro: Seared, seasoned gyro meat brightened by slices of sweet onion and fresh tomato, all wrapped in warm, puffy pita, with a generous cup of thick, cucumber-y tzatziki on the side. Best of all? They deliver. Try resisting that.

To add a hit of sweetness to everything from cheese to tea, we're loving Sarasota Honey Company's Sarasota Bay honey ($12). Sarasota Honey Company owner and beekeeper Alma Johnson harvests the honey from beehives that's she's set up all over our region; this variation, which is rich and full-flavored, comes from hives off Bay Shore Road, near Sarasota Jungle Gardens. Purchase at Creekside Trader Island Gift Shop, and read more about Sarasota Honey Company in our February issue here.

Show Comments