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.
Mark Gabrick
Image: Andrew Theophilopoulous
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
J.R. Garraus
Image: Andrew Theophilopoulous
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
Darrell Hornberger
Image: Andrew Theophilopoulous
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
Fran Casciato
Image: Andrew Theophilopoulous
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
Nancy Krohngold
Image: Andrew Theophilopoulous
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
