Savor more than the crustaceans at The Lazy Lobster

The Lazy Lobster of Longboat is a hidden gem tucked into the same stretch of upper Longboat Key as Euphemia Haye and Harry's Continental. While this bistro might not get as much attention as those two iconic fine-dining eateries, Savor Sarasota offers the perfect opportunity to discover what you've been missing at this charming, casual spot with a decidedly upscale dining ethos.

Michael Garey and Bob Fracalossy opened The Lazy Lobster in the fall of 2009—not exactly a great time to start a business, as the banking crisis was in full swing. Its survival after having been hatched into the Great Recession is a testament to the Lobster's high-quality fare. Fracalossy and Garey's relationship dates back to 1979 at Café L'Europe on St. Armand's Circle, where Bob was the butcher, and Michael bussed tables. 

In 1994, Garey and Fracalossy opened the original Café on the Bay at the Moorings Marina for the restaurateurs behind Café L'Europe. In 2013, the duo opened Kacey's Seafood & More in Sarasota, which has since opened a second location. A graduate of Manatee Technical Institute's Culinary Arts program, Executive Chef Sebastian Villaseca cut his teeth down the road at Euphemia Haye, before finally getting his first executive Chef gig at Kacey's, where Garey began mentoring him.

Soon, the Lazy Lobster position became available, and Villaseca was elevated to curating the menu for all three eateries. Having first worked in restaurants, bussing tables with his mother as a teen, Villaseca, who is Chilean, says that discovering the culinary arts at a time when he had no direction for a long-term career was a life-changing experience. Now, his mother works on his team along with one of his cousins. He credits Garey with teaching him everything one could know about the business.

For Savor Sarasota, which features a three-course prix fixe menu for just $45, Villaseca has created a splendid menu that not only includes the expected standards but also offers plenty of options for those who like lighter fare on sun-soaked days. I began with the chilled Wasabi-Sesame Crusted Ahi Tuna. Seared rare with house asian sauce and seaweed rice, this was the perfect way to limber up the stomach with a cold protein. Bang Bang Shrimp over smoked gouda grits, and Fried Green Tomatoes were the other options.

For the second course, I was curious about the lobster bisque, but the day’s heat saw me pivot toward a delightfully refreshing Kiwi and Strawberry Salad featuring fresh strawberries, marinated kiwi, candied pecans, and crumbled goat cheese, with mixed greens and white balsamic vinaigrette. It chased the tuna nicely, putting me right where I needed to be for the entrée. The final second course option was the Classic Spinach Salad with warm bacon dressing.

I could not have been happier with my decision to go with Swordfish Delaney on the third course. Served pan-seared over spinach and gorgonzola atop a bed of roasted garlic mashed potatoes, the perfectly soft and flaky flank was finished with a grain mustard beurre blanc that really made it sing. Here, the other options were several and varied, including Lobster Mac & Cheese; a very exciting-looking Pompano Piccata in a lemon butter, white wine, and caper sauce with mushrooms; Salmon René with wild mushroom ravioli; Shrimp and Grits Supreme; and Chicken Parmigiana over linguine in spinach.

Swordfish Delaney

I was not expecting dessert, but was surprised by a slice of perfectly simple, classic key lime pie topped with a dollop of real whipped cream. Sometimes less is more, and this archetypal take on a timeless Florida dessert was sublime. For $20, you can add a well-curated three-course wine pairing, and The Lazy Lobster also has a very reasonably priced selection of craft cocktails, including a spectacular spicy mango margarita that rivals some of the best margs of the Sun Coast.

Savor Sarasota will continue at The Lazy Lobster and these other eateries through the end of the month. Visit the event website to browse menus or book a reservation.