Presenting

with a seafood focus. A vast array of raw bar and appetizer offerings ($14-$20), are perfect for a post-work nibble or pre-dinner starter, and include local caviar from Mote Marine Sturgeon, Crab and Fried Green Tomatoes with charred tomato vinaigrette, and a tasty Scallop and Jalapeño ceviche. traditional Mediterranean arched windows, with floor to ceiling windows, provides sweeping vistas of the bay. In fact, the entire back facade of the main floor of the hotel has changed. The clear delineation between the bar and restaurant is completely gone. The Cà d'Zan Lounge, a popular dancing hot spot, is now utilized as a meeting facility. The new bar serves as the heart of Jack Dusty, located directly in the center of the restaurant. The design team at San Francisco-based EDG Interior Architecture & Design, and The Ritz-Carlton food and beverage staff obviously worked very closely together to craft the taste, feel and look of the new restaurant. Jack Dusty is a testament to the creativity and understanding that this team has of the current trends in luxury travel and lifestyles. The heavy moldings, chintz fabrics and English antiques have been replaced with clean lines, floor to ceiling windows, muted tones of beige, blue and gold, as well as interesting uses of metallic and glass. The legend of Jack Dusty has been woven into every aspect of the experience, from specialty cocktails served in copper cups, to a most unique presentation of honey bread and butter, cooked and served in a tin can, to highlight just a few of the distinctive touches. The gastronomic delights break out of the culinary traditions as well. The culinary team at Jack Dusty has crafted an inspired, creative menu of modern American cuisine Entrees are categorized By Land and By Sea ($18-$30). Discerning palates can delight on entrees such a Red Brick Chicken, a modern twist on the Sicilian classic Chicken Mattone, prepared in a cast iron skillet served with Anson Mills grits and veggies, and 1855 Beef Tenderloin with smashed potatoes and seasonal mushrooms. Sumptuous seafood dishes include Blackened Grouper Etouffee, with red beans and rice and braised greens, and Speared Hog Snapper, fried whole and served with grilled vegetables and a coconut and curry broth. Guests can also indulge in the signature Seafood Boil, available for two or four. The desserts are equally enticing. My personal favorite is the sinfully delicious, Baileys Warm Chocolate Cake served with whisky caramel and stout ice cream. Taking advantage of the fantastic Sarasota weather, The Ritz-Carlton has expanded their outdoor deck, and furnished the area with sofas and tables, gas lighting and fire pits. By moving to more conversational seating and a larger outdoor area, they have very thoughtfully encouraged mingling and conversation, as opposed to louder lounge entertainment. For those in search of a culinary adventure, where the only real risk is having to choose between all of the amazing entrees, then you and Jack Dusty have found the perfect home at the Ritz. NAVAL BROWN BREAD 1 cup stone-ground polenta 2 tsp. baking soda 2 cups rye flour 1 cup honey 1/2 cup whole wheat flour 1/4 cup unsulfured molasses 2 cups all-purpose flour 2 1/2 cups buttermilk 2 tsp. kosher salt 5 eggs, lightly beaten 2 tsp. baking powder Butter, for greasing and serving www.FloridaHomesMag.com | 29

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