Florida spring training kind of sucks, in my professional opinion, because the sites are so far apart and several are wastelands for decent food. I found a handful of decent spots in my week there this year, along with a lot of mediocrity, but I’ll just focus on the good here, including the fact that Sarasota of all places has a decent little food and coffee scene happening.
Baker & Wife is a farm-to-table type of place in Sarasota, recommended to me by a friend who lives nearby, and I was impressed by both the vegetable dishes and, as you’d expect from the name, the dessert. I went with two starters rather than a main, a salad of roasted yellow beets with goat cheese, pesto, and pine nuts, along with crab cakes with a spicy green papaya slaw; of all of that, the only aspect I didn’t care for was the slaw, which tasted too much of fish sauce. The beets were really spectacular, although I am a fan of roasted beets in any form, but I think they pair so well with goat cheese, any kind of nuts, and the salty, bright punch of the pesto. Dessert, I had the “baker’s bannoffie pie,” and I’ll let the menu describe it: “pecan and graham cracker crust, house made banana & vanilla bean pudding, chocolate chips, caramel, cream.” It was that good and then some. It all worked so well together.
Perq is a new third-wave coffee bar in Sarasota, using beans from various artisan roasters around the country, and offering numerous cold-brew and single-origin espresso options along with the usual. It’s a sizable cafe too, unlike a lot of third-wave spots, and they appear to rotate through various roasters – they had a number of I knew from my travels and when I chatted up one of the baristas, he mentioned several other great roasters they’ve used, like heart, Sightglass, Four barrel, Counter Culture, and more.
I had half a decent meal at Selva, a Peruvian restaurant downtown, where the ceviche was very good and the entree I had was not. The ceviche isn’t truly traditional; they have numerous combinations that include various fruits, acids, and types of fish, and the tuna/watermelon ceviche I got had larger pieces of fish than I’m used to seeing in ceviche. It came with a spicy lime sauce for dipping or pouring to taste, and I would recommend using that if you end up here. But the main course was kind of a mess – a duck breast that was cooked very inconsistently, and served with a risotto that was anything but.
There’s also a tiny Buddy Brew location right near Selva, at the entrance to the parking garage downtown not far from Tamiami Trail. I would go to Perq before this, but Buddy Brew is solid.
Elsewhere in the state, I discovered the brand new Foxtail Coffee in Orlando’s Winter Park neighborhood thanks to a scout’s recommendation, and both times I went there was a line out the door. They had four coffees available from different countries; I tried their espresso one day and an Ethiopian Yirgacheffe pour-over the next, the latter of which came with a roasting demonstration from Iain, one of the owners and a baseball fan as well. It’s right near the old location of the Ravenous Pig, which has moved into the old Cask & Larder space but which I can report is still some of the best food to be had in the Orlando area.
Near the Jupiter complex is a very unassuming little coffee shop and roaster called Oceana, which does a lot of single origins as well but roasts most of them darker than I tend to like. Their pour-over options are the way to go – I had an Ethiopian the first day I was there, and I’ll be honest in that I was so in need of the caffeine I don’t remember much beyond the sheer pleasure of feeling it hit my bloodstream. Pass on the espresso as their extraction rate is way too high and the result is watery.
Merritt Island’s Cuban Island Cafe is worth a stop if you’re in that area, which I’d never visited before; I went for my standard choice, lechon asado, which in this case came with some amazing black beans, one maduro, one tostone, and well over a half-pound of pork.
I’ll also mention Harry’s Pizzeria in Miami, which appeared on a list of the best pizzerias in the U.S. a few years ago that I’ve kept on hand for my travels, hitting more than half of the 48 places they listed. The pizza itself was just average, but I had an escarole salad to start that was tremendous – lemon, anchovies, parmiggiano, and bread crumbs. It hit a little of everything, adding salty, sour, and umami notes to the slight bitterness of the raw greens. They have a few non-pizza options that might be worth trying if I ever go back to have that salad again.