Louies Modern Revisited
Louies Modern Revisited
I originally visited this restaurant when it first opened in April 2013. Recently honored by Florida Trend with a 2013 Best New Restaurant and Golden Spoon Award, I knew I had to revisit this now wildly popular and hip restaurant in Sarasota, FL.
Click here for the original dinner review
Louies Modern Revisited
On this trip, I visited at lunchtime to see what their chef, James Baselici a.k.a. “Jimmy” had cooking up. He is the Executive Chef at Louies Modern who studied at the Institute of Culinary Education in New York City. I was treated to delectable homemade soups and an amazingly complex yet elegant Lemon Tarragon Poached Shrimp Salad with fennel, carrot, beet, celery root and drizzled with a vanilla white balsamic vinaigrette. The first soup was a Vegan Spiced Butternut Squash Soup that included apple, fennel and maple. The blend of flavors left me insatiably wanting more. I also tried the Short Rib Lentil Soup with kale, celery and porcini. This rich and hearty soup warmed you from the inside out. The lunch menu is comprehensive with snacks, small plates (including the famous Burrata served on a salt block and pictured below), to soups and salads, wood grilled favorites full plates, pizzettas, sides and desserts to die for. Prices range from $4 to $24. Louies Modern offers Craft beers that range from $4-$8, handcrafted cocktails $10 each and a well thought out wine list with glasses $7-$12 and full bottles from $21-$66. There truly is something for everyone here. The service was impeccable and the staff proved very knowledgeable and inspired by the dishes they described.
The chef uses only the freshest ingredients, many of them locally grown and the specials change according to season and what is available. Louies Modern also has Farm to Table Dinners. Rest assured that when I revisited Louies Modern, I never dreamed they could have improved on an already dynamic and fresh concept. The welcome addition of Farm to Table Events, a Coffee Bar starting at 7:00 am featuring Grab and Go Breakfasts and the specials that showcase locally sourced ingredients will bring me back again and again. Louies Modern is also one of the few restaurants with a late night menu served until midnight.
The concept has an open kitchen and I watched as every dish was lovingly finished by the chef where he obviously takes great care in taste and presentation. Bottom line? It doesn’t get any fresher than this and the presentation is equally inviting. Louies Modern, part of the LIbby’s family of fine restaurants and event facilities including The Francis next door to Louies Modern, has a concept and uniqueness all their own.
Try Louies Modern for your next culinary adventure. It will have you doing your own Louies Modern revisited!
You can find out more at their website here.
See all Louies Modern menus below.
Libby’s and Louies Modern are now offering “weekend brunch,” in very different styles with Louies making it a destination/urban experience with table service Bloody Mary cart and a Waffle and Biscuit station on the large Farm Table and Libby’s that notch-above creativity on classics — chicken and waffles, short rib hash, and their signature 60+ ingredient Bloody Mary & Mimosa Bar.
Sarasota’s newest restaurant is conveniently located at 1289 North Palm Avenue. For locals, the owners of Libby’s opened this establishment just five weeks ago. A bit on the pricey side, however, if you’re into contemporary modern cuisine, this place is for you. Reservations can be tough to get as locals are flocking here. We dined after a play and according to the hostess, the kitchen does not close until business drops off. It was nice to have a great meal at 11:00 pm when there are typically limited choices. Two chefs are at the helm. Chef James Baselici and Chef Fran Cassiato. The restaurant prides itself on farm-fresh produce and handmade pastas, along with top-quality steaks and seafood to create inventive dishes in a state-of the-art open kitchen featuring a wood burning oven and grill.
Dinner started with two kinds of fresh made bread and garlic toast. They describe their snacks as very small and intended to come out in just a couple of minutes. The small plates are just that…very small. My sampling of this was the Petite Prime Beef Tartar served with quail egg and vinegar chips. The meat was tender and about what I expected as much of the flavor from tartar comes from the egg, minced parsley and onion that you mix in yourself. Nice presentation but very light on the portion. The Wood Grilled Brisket Burger is made with brisket, short rib and chuck, ground in-house of course. The meat was flavorful however, a bit more char was needed. It is served with Rosemary Asiago fries served fritas style. Based on other reviews, it appears as though the staff are working out the kinks but we found the service to be impeccable and extremely attentive.
Definitely hip, fun and sophisticated.
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Eat Well…Live Full
By Laura Raymond, Editor
Updated February 12, 2014
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