After the sale of three of Sarasota and Bradenton’s most popular waterfront restaurants, we offer some advice to the new owners.
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Three of my favorite waterfront restaurants in Sarasota and Bradenton have been sold, marking the beginning of a new era:
This was a significant change to say the least, as a local businessman sold to a much larger company based north of Tampa Bay.
On August 1, St. Petersburg-based Beachside Hospitality Group completed the acquisition of these three iconic waterfront restaurants on Longboat Key and Anna Maria Island. They were previously owned by longtime Manatee County resident Ed Chiles and his company, Chiles Hospitality. The sale also includes Anna Maria Bake House and Chiles’ events division.
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New owners of waterfront restaurants on Longboat Key, Anna Maria Island, need to know what we locals expect
Led by founder and owner Ed Chiles, who has been in the restaurant business for 45 years, Chiles Hospitality will continue to operate Gamble Creek Farms, its 26-acre, organically certified farm in Parrish. The farm will hopefully continue to supply fresh produce to the three waterfront restaurants that offer food that is truly a step above the typical tourist traps on Florida’s waterfront.
“We are excited to bring the knowledge and expertise of our brands to the region and look forward to continuing the legacy that Ed Chiles and the Chiles Hospitality Group have worked so hard to build over the past decades,” said Greg Powers, CEO of Beachside Hospitality Group, in a statement. “We fully understand that this decision was not an easy one for us to make and are extremely honored that the Chiles Group has confidence in our ability to continue the work we have accomplished to date.”
Beachside Hospitality Group noted that operations will continue as usual at all three restaurants and neither guests nor employees will notice any changes during the transition period. But what about changes in the future, especially if business slows down and the new owners – who apparently don’t have strong ties to Sarasota-Manatee – start cutting corners and maximizing their profits?
This may work during tourist season, but not all year round. We locals expect an upscale experience when we visit these three restaurants.
The best dishes at Mar Vista, Beach House and Sandbar
After the sale was announced on July 17, I made sure to dine at Mar Vista, Beach House, and Sandbar again. As with most restaurant visits, not everything was perfect. However, the commitment to offering locally sourced seafood and produce, as well as freshly baked bread, remained commendable, and service continued to be consistently excellent. In short, these three restaurants all seemed to be under smart, caring management and had access to quality local suppliers for fresh catch like grouper and red snapper.
We hope that Beachside Hospitality Group continues its commitment to a quality dining experience rather than taking advantage of the beautiful waterfront locations. Fresh seafood must be the top priority, and please don’t skimp on the little things that make every restaurant special. Here are three that I have enjoyed for years, including in the last few weeks:
- The thin and crispy hemp crackers that go so well with the smoked fish dip, Sandbank.
- The Tater Tots with Pepper Jack Cheese at Sea Vista that melt on the tongue.
- Beach houses homemade spinach and artichoke dip served in an incredibly delicious focaccia bread bowl from Anna Maria Bake House, which was part of the sale.
And these are some more of the outstanding dishes from my visits in the last few weeks:
- The skillfully seasoned Southern-style braised vegetables with bacon, which I could eat by the bowl, and the main course of blackened red snapper with delicious pigeon pea rice and vegetables in Sandbank made for a meal that was as unforgettable as the sugar-white sand and blue waters of the Gulf.
- Sea VistaThe “Hot Fish” sandwich, with fried grouper, spicy honey, and house-made pickles, might be the best grouper sandwich I’ve had this summer, and I’ve eaten dozens of them. Sitting bayside under the buttonwood trees, we were also excited to try another new menu item: the jalapeño-glazed grouper, served on a delicious pile of sautéed shredded Brussels sprouts, sweet potatoes, quinoa, dried cranberries, toasted almonds, and beurre blanc.
- The calamari with Thai sweet chili sauce and coriander-lime aioli at Beach housewhich I somehow had never tried until recently, is an ideal prelude to their signature burger. It rivals their blacked grouper sandwich with lemon aioli and is topped with caramelized onions, sautéed mushrooms, a generous amount of smoked Gruyère cheese and applewood bacon and is served on a freshly baked milk bun with well-seasoned fries. Oh, and Sandbankwhich tops its perfectly charred piece of beef with pimento cheese, a fried green tomato, and tomato jam, is another great destination for a “cheeseburger in paradise.”
The best drinks at Mar Vista, Beach House and Sandbar
Another unique feature of Mar Vista, Beach House and Sandbar is that in addition to a variety of beach mixes and beers – including local varieties – they also carry Lola wines, which are nationally known and have a strong local connection to our area.
Founded by Seth Cripe of Manatee County in 2008 and praised by publications such as the Los Angeles Times And San Francisco ChronicleLola Wine is based in Napa Valley and has been proudly served by the glass and bottle in Chile’s restaurants for years. Lola may be best known for their Pinot Noir, but they also produce a delicious Chardonnay.
Personally, I’m a fan of their rosé, made from Pinot Noir grapes. It’s bright and fresh, with hints of cherry and guava, and it pairs perfectly with seafood on a balmy day at the beach.
Longboat Key and Anna Maria Island can support waterfront restaurants that serve quality cuisine. Locals here know and expect fresh fish from local purveyors, especially those from the historic commercial fishing village of Cortez. We also don’t mind paying top dollar for a burger if it’s exceptional. Please don’t reduce Mar Vista, Beach House and Sandbar to purveyors of mediocre cuisine designed to complement the booze and the view. Because you should know that we locals expect more.
Wade Tatangelo is ticket editor for the Sarasota Herald-Tribune and Florida regional dining and entertainment editor for the USA TODAY Network. Follow him on Þjórsárdalur, on facebook. And Instagram. He can be reached by email at [email protected]. Support local journalism by subscribe.
