If you’re hungering for a personal, educational and entertaining dining experience, try immersive chef’s counter dining. It brings diners ringside where they can watch, listen, touch, smell and savor each chef’s craft with  a clear view of the working kitchen. 

The chef’s counter experience started as a traditional no-frills table for employees’ friends and family to stop by and snack in the restaurant’s kitchen. The aromas and commotion were intoxicating in these informal settings, so clever chefs determined they could parlay the practice into a VIP experience for the public, generating additional income in an industry that operates on slim profit margins.

“People are drawn to the idea of spending time in the presence of professionals, not just chefs, but athletes or entertainers backstage,” says Andrew Friedman, an author specializing in chefs and kitchen culture and producer of the podcast “Andrew Talks to Chefs.” “It’s appealing for people to be in the presence of professionals as they perform to see how it’s done.”

Friedman says that chef’s tables are not a new invention but rather part of a dining evolution.

“Think of Benihana’s hibachi tables, sushi bars or even counters at roadside diners with skilled short order cooks,” he says. “We’ve always been drawn to situations where we witness a professional’s technique happening right in front of us.”

For those who prefer dining undisturbed, with quiet service, it’s best to stick to the traditional dining room setting. However, those who dine unfettered by dietary restrictions and driven by curiosity will relish the chef’s counter adventure. Here are four to try.

Café Barbosso

Situated in Palmer Crossing shopping center, Café Barbosso set the stage with Sarasota’s first chef’s table 10 years ago. Its originator, the gregarious chef Joe DiMaggio Jr., brought his culinary show out of the kitchen and into the main dining area by preparing some courses in the center of a wood counter shaped like a boat’s hull. The evenings became so popular that guests had to make reservations several weeks in advance.

Now the chef’s tasting experience there is set for its second act. DiMaggio moved on earlier this year, but his executive chef Shawn Cahall, who helped to open Café Barbosso, will lead the chef’s counter in a new direction, focusing on a new, seasonally inspired five-course prix fixe menu.

“I’ve been working hard and paying attention,” says Cahall. “I’m ready to push the envelope, and I’m not afraid to take risks. My dad was a chef, and my brother still works as a chef. I’m excited to let people see what I have to offer.” The entire table with 19 seats can also be booked for private celebrations, he says.

Café Barbosso, 5501 Palmer Crossing Circle, Sarasota, (941) 922-7999, cafebarbosso.com

Adeline

Editor's note: Adeline is closing permanently in early October. 

Across town in Southside Village, Adeline established its reputation upon its opening in 2022, largely on the back of its innovative chef’s counter. That’s where chef Drew Adams wows diners with a New American menu at the six-seat counter, illuminated by stage-like lighting that reflects off the 15-foot counter where guests have an unobstructed view of the evening’s prep.

Adams says the counter is the most desirable spot in the restaurant. “I love it as much as our guests,” he says. “My chefs love it, too. It gives them a chance to be seen and to present dishes to guests and explain how they were made. It’s like going to a concert and seeing your favorite musician backstage.”

Adeline, 1920 Hillview St. Sarasota, (941) 444-7692, adelinesrq.com

Arts & Central

When it opened last year, the Rosemary District restaurant Arts & Central immediately garnered attention with its California vibe and 200-seat capacity in a variety of settings, from its outdoor porch to a large full-service bar to a traditional dining room. But towards the back is a kitchen bar with 10 seats and a full view of the busy kitchen, where you can watch fresh food being prepared with elegant precision and speed. The kitchen bar isn’t set up as a true chef’s counter, where the chef will cook and serve customers, but if you look longingly or ask questions, the cooks will deliver little treats from a globally inspired menu if they have time.

“We have regulars who always book seats at the kitchen bar, but it’s also good for walk-ins and the solo diner, too,” says chef Erik Walker.  “If you see a chef in a coat and have a question, go ahead and ask. We will answer questions if time allows.”

Walker says the counter can be booked for a modified chef’s table experience where he will be more interactive with guests, but it must take place midweek or Sunday, and not on a busy weekend night.

Arts & Central, 611 Central Ave., Sarasota, (941) 306-2356, artsandcentral.com

Brine Seafood & Raw Bar

At Brine Seafood & Raw Bar in Gulf Gate, you’ll find a first-rate American seafood restaurant with a 10-seat raw bar where oysters are displayed and shucked right in front of diners. Its interactive nature allows guests to ask questions about everything from the provenance of a mollusk to what it tastes like.

Brine is owned by brothers Mike and Gary Mazan, who grew up in Maryland working at their family’s seafood restaurant.  “I personally check every seafood order we receive for quality,” says Gary, a self-described “oyster nerd” who’s also Brine’s chef. 

Diners can choose from six to eight varieties of oysters, shipped from places like Maine, Prince Edward Island and Washington, and mix and match to create a custom plate of oysters. Also on the menu: clams from Massachusetts, Florida stone crab and wahoo ceviche.

Brine Seafood & Raw Bar, 2521 Gulf Gate Drive, Sarasota, (941) 952-3039, brinesarasota.com