The new Sarasota restaurant serves daring flavors, the Gulf seafood at the beach
The most recent high -end restaurant of Sarasota serves daring flavors, favorites from seafood from the Gulf, drinks worthy of image and an elegant decor in a hotel by the sea.
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The latest Sarasota hotel offers more than a great place to stay near the beach – it houses a restaurant that even American residents should want to visit.
The St. Armands Beachside circus recently opened on Lido Key, replacing the former Holiday Inn at 233 Benjamin Franklin Drive.
It is the last of the Opal Collection Hotel Group, based in Delray Beach, which has many destinations from Florida, including the Lido Beach Resort nearby, as well as the resort of the Longboat Key Club and Zota Beach Resort on Longboat Key.
Cirque is a seven -story hotel with 135 rooms with “Art Deco meets the Big Top aesthetics”, according to a press release. It is located just in front of Lido Beach.
Cirque also offers a signature restaurant which will also serve the hall of the Hall Bar and the pool bar.
It is a place that I plan to visit as soon as we are talking about the tourist season.
What is the name of the restaurant of the New Cirque St. Armands Beachside Hotel on Lido Key?
Ringside is the name of the New Cirque St. Armands Beachside Hotel Signature Restaurant on Lido Key. It is open every day, serving breakfast (7 a.m. to 11 a.m.), lunch (11 a.m. to 5 p.m.) and dinner (5 p.m. to 10 p.m.)
A “wall window walls on the ceiling reveals panoramic views of the beach, wall paintings the size of a display panel have trapists making acts of daredevil and five private cabins cast a look behind the sumptuous velvet drapery”, according to the restaurant website.
What type of food serves the ring?
“The theme of food and drinks is just as exciting as circus heritage,” said Milos Davidovic, regional managing director of the hotel, in a statement. “Ringside, the hotel’s signature restaurant, will be one of the most unique and exciting new places for dinner in Sarasota for its drinks, dishes and its unexpected and worthy dishes.”
The menu is described as “a delicate balance of daring flavors and favorites from the Gulf seafood”, with signing dishes, including grilled octopuses, pan -fried Scottish salmon served on a bed of sweet potato and hazelnut mince and dry stew.
What kind of drinks serve the edge of the ring?
The cocktail menu, which can also be found (with light bite) in Midway, the lobby Lounge, and Ringmaster, the pool bar (to open later in the spring), offers customers an assortment of creative concoctions, with everything that is done on order.
“We are talking about the hand, a lot of fogs and the use of fun equipment such as dehydrators for garnishes, whippers with cream to create frothy and tasty, and even smokers,” reads the website.
“For a real show, we suggest ordering the blueberry fog, a mixture of blueberry vodka, pressed blueberries and lemon, and liquor of elderflower in standain, garnished with sea mousse ” (it is made from egg whites, blueberries and more St Germain),” continues. “Or try the rush to the cold, a turn on a sour whiskey with honey syrup and bee pollen instead of sugar and made from Basil Hayden Bourbon.”
Yes, I definitely plan a cocktail at the edge of the ring, twinned with the grilled octopus with coal, then followed by Scottish salmon or dry age. In fact, I will probably try the three – and maybe another article or two, like the entrance to the Gulf of the Gulf of Florida (the crossed fingers are fresh) or perhaps the Provencal gnocchi – because, really, who does not like a good portion of crisp pasta?
If you leave
The Ringside restaurant is located at Cirque St. Armands by the sea, 233 Benjamin Franklin Drive, Sarasota. For more information or to make a reservation, call 941-388-5555 or visit Opalcollection.com.
Wade Tatangelo is editor-in-chief of tickets for the Sarasota Herald-Tribune and the regional editor of catering and entertainment in Florida for the USA Today network. Follow it on Facebook, Instagram and X. It can be attached by e-mail to wade.tatangelo@heraldtribune.com.
