Best Restaurants 2017

Where (and What) the Chefs Eat

Here's where five local chefs go on their off days—and what they order, too.

By Staff January 31, 2017 Published in the February 2017 issue of Sarasota Magazine

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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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