Four new restaurants to try
Sicilian, craft beer, pizza, Italian, breakfast and more at four spots that have opened or will open soon.
CAFE BARBOSSO
Joe DiMaggio, who previously was chef at Servandos, is at the helm in the kitchen serving up “Italian peasant” dishes at the new Café BarBosso (5501 Palmer Crossing Circle, 941-922-7999, cafebarbosso.com).
Formerly Cosimo’s, the new restaurant is reinvented with a black and white color scheme and local art gracing the walls. In fact, artists are on stage painting “live” while guests enjoy dining. Artists even create custom paintings to order.
DiMaggio, who has an impressive background internationally in the culinary field, is offering Sicilian food with an edgy flair. Among favored dishes are appetizers like grilled octopus, wild mushroom polenta and frittata while entrees range from pizza and subs to veal or chicken picatta, wild salmon and a 10-layer eggplant parm selection. In addition to seafood and pasta options, diners may choose pork chops with vinegar peppers, chicken or veal marsala, plus others.
Café BarBosso is open Tuesday through Friday and Sundays from 4 to 9 p.m. and Saturday until 10 p.m. Happy Hour is from 4 to 6:30 p.m.
ORIGIN CRAFT BEER AND PIZZA CAFE
Rami and Samantha Nehme have transformed the former Maine lobster company in Southside Village into the colorful, tropical Origin Craft Beer & Pizza Café (1837 Hillview Street, Sarasota; 941-316-9222).
The couple, who owned Pi and the Blasé Cafe on Siesta Key, have created an upbeat, Florida setting with old state maps, a seagrass panel accenting the pine ceiling, butcher’s block tables and abundant greenery. Seating for 48 diners is inside and out as well as at an attractive granite bar.
“We are providing local craft beers (and wines),” said Rami, who added that his hand-tossed pizza is New York style and the marinated wings are baked rather than fried. “We also have gluten-free selections like the Mediterranean pizza with a hummus base and a tomato-sauced ‘Southside’ pizza.”
Origin’s menu includes a wide assortment of pizzas with a variety of toppings ranging from the meat lovers and barbecued chicken pie to the veggie and a white “Siesta Sands” version. Among other options are tasty salads (Caesar, house, veggie with protein toppings), Stromboli and wings. Assorted coffees are available as well as Italian ice or cannoli for dessert.
Origin Craft Beer & Pizza Café is open from 11 a.m. to 2 a.m. seven days a week.
LA DOLCE VITA
La Dolce Vita (2704 Stickney Point Road, Sarasota; 941-210-3631), the latest Italian spot added to Sarasota’s restaurant scene, has opened in Gateway Plaza.
Tina and Mauro Maglione have brought 35 years of experience in the restaurant field from Naples and Milan, Italy to the new venture, which formerly was Fat Daddios. The couple completely renovated the space, adding blue half-walls, Italian artifacts and seating at linen-topped tables for 48 guests.
The authentic Italian fare includes family recipes from both Northern and Southern Italy, as well as bread, pasta and desserts made on the premises.
There are fresh seafood dishes ranging from scialatielli pasta with asparagus, shrimp and white sauce to grouper picatta. The pacccheri frutti di mare includes octopus, shrmp, clams and mussels in a tomato sauce. Other choices are risotto with mushrooms, onions and parmesan and veal scaloppini. More traditional selections include lasagna and spaghetti with meatballs.
Among Tina’s desserts are puff pastry with mascarpone and strawberry sauce, apple strudel, pana cotta and Italian wedding cookies. Limoncello is a house specialty. Beer and wines are available.
La Dolce Vita is open Monday through Saturday from 5 to 10 p.m.
MAX'S TABLE
There is much buzz about Max’s Table (115 South Tamiami Trail, Osprey; 941-220-7463), opening in Osprey in late fall in the former M & D restaurant. The name Max is derived from the owner’s daughter’s initials.
Proprietor/Chef Dimitri Xinidis, who grew up in his family’s restaurant business, graduated from the American Culinary Academy, subsequently spending 15 years in the culinary field. He held positions at the Peabody Hotel, Cafe L’Europe, Mattison’s City Grille and was chef at Clayton Siesta Grille.
Dimitri has gutted the M & D location to accommodate a new kitchen and space for 100 diners. The theme of the restaurant will be rustic contemporary with subway tiles and wood flooring.
Max’s Table will be open for breakfast and lunch initially with catering, plus beer and wine in the works.
“The food will be classic American with a twist,” said Dimitri. “And there will be a family Greek influence.”
Among special dishes will be Nutella pancakes with strawberries and mascarpone, homemade hash, biscuits and omelets for breakfast, while lunches will include a stacked turkey club with avocado, Baja-style fish tacos and hand-crafted burgers.
In addition, there will be big salads, soups, panini and sandwiches.
Max’s will be open seven days a week from 7 a.m. to 3 p.m.
