on the town
Eat &Drink DELICIOUS DISHES AND DRINKS + THE PERFECT PLACES TO PARTAKE
A TASTE OF HISTORY
Now Cafe L’Europe
By Rick Dakan I was born and raised in Sarasota, and grew up in a Sarasota School of Architecture home. I’ve always found the area’s quirky architectural history fascinating, and while I love some modern architecture, there’s a soft spot in my heart for the quasi-Spanish and neo-Mediterranean styles that dominated the city back in the 1920s. So I thought this month would be the a good time to visit some classic structures that now serve excellent food.
Cafe L’Europe
431 St Armands Cir, Sarasota 941.388.4415 Mon–Sunday, 11:30 a.m. to 9:00 p.m. Happy Hour: 4:00 p.m. to 6:00 p.m. daily From the area’s earliest days as a haven for wealthy northerners, St. Armands Key has been a destination for the discerning. Local legend and circus magnate John Ringling bought up much of the island in 1917 and started developing it into the residential and commercial circle we know today. In 1925, with the help of some circus elephants for hauling timbers, he oversaw the Ringling Causeway that links that circle to the rest of Sarasota.
used as a restaurant. In the 1940s, it was the Coconut Palms Restaurant, and in the 1950s, it was the popular Colombi Italian Restaurant before becoming the fine dining icon (Cafe L’Europe) that it is today.
The continental cuisine fine dining restaurant Cafe L’Europe dates back to 1973, but the historic building began as the real estate office of John Ringling himself as he oversaw the key’s development. He was reputed to have sat on its front porch and watched his circus performers practice their acts a short distance away. After Ringling, the building was
Want a taste of something John Ringling might’ve enjoyed himself? Named for another rich and powerful man who left quite an impression, Oysters (John D.) Rockefeller dates back to 1889 when Jules Alciatore created it for his family-famous Antoine’s in New Orleans. Cafe L’Europe’s classic version starts with Louisiana oysters (of course) and tops them with creamed spinach, bacon, onion, parmesan, bread crumbs and hollandaise. One of my favorite appetizers pretty much anytime.
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SARASOTA SCENE | JUNE 2019
