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  Beat the crowds of Black Friday with Bistro gift certificates and treat yourself to a visit to Sean's new bar, The Doctors Office. Sit at the bar’s beautiful reclaimed California redwood bar top, sip a superbly crafted single barrel bourbon Manhattan and congratulate yourself for being smart enough to stay away from the mall. You can also receive Eat Here gift certificates as a bonus Bistro gift for buying Beach Bistro gift certificates and take the family out for some "Florida’s Best New Restaurant" tacos, pizza and pot roast. A mirrored opportunity is in place for Eat Here gift certificate shopping. Buy the relatives an Eat Here gift certificate and reward yourself with a celebratory evening out with dinner at the Bistro or a crafted cocktail evening at The Doctors Office. Your Beach Bistro and Eat Here "smarter-than-the-mall" shopped gift certificate purchases will be rewarded with a 15% value on your pick of Beach Bistro, Eat Here or The Doctors Office bonus gift certificates. Treat yourself and treat your friends and relatives to the bonuses of Beach Bistro smarter shopping. Gift certificates can be purchased online, in person or on the phone... Click here for Eat Here gift certificates…
Wednesday, 04 May 2016 19:36

Mother's Day Brunch at Eat Here Anna Maria

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Mom called.  She wants brunch. Eat Here Anna Maria Kitchen will be serving Mother's Day Brunch this Sunday, May 8th from 11:00 to 3:00.   Please call for reservations 941.778.0411.   Bottomless Bubbles with fresh fruit juice options ... $10 per person!! Menu highlights include: Egg Frittata French Toast Smoked Salmon on a Bagel Spiral Cut Honey Glazed Ham Artisanal Cheeses and Fresh Fruit Oven Roasted Pork Tenderloin with Apple Chutney Pressed Cuban Not Mama's Pot Roast  
Tuesday, 08 December 2015 19:30

Pho Recipe from Chef Bryce

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Siesta's Chef Bryce has always loved Asian cuisine and draws much inspiration from it.  Bryce has been expressing his passion for Asian food through the medium of Pho and Ramen for years now. Pho (pronounced phuh...kind of) differs from Ramen primarily with the spices used. Bryce's creations are delicious and have been a hit with the locals on Siesta as well as his Bistro and Eat Here Chef partners at our weekly chef meetings. His wandering-eastward preparations reflect the new Eat Here policy of unchaining the Eat Here Siesta and Anna Maria Kitchens.   Bryce's Pho Recipe 2 onions, yellow 1 large piece of ginger 2 cinnamon sticks 2 anise pods 2 teaspoon coriander seed 3 cloves 6 cups homemade stock (beef, chicken or seafood) 1 tablespoon soy sauce 1 tablespoon fish sauce Noodles (traditional rice glass or buckwheat (soba)   METHOD Quarter onions (leave root on).  Split ginger lengthwise.  Char onions and ginger.  Toast the spices.  Rinse onions and ginger to remove excess char. Combine all ingredients. Pour stock in, bring to a simmer for an hour (or until everything comes together).  Taste it! Strain it all off. Sear, grill or roast protein (shrimp, poultry or beef).    …
Monday, 07 December 2015 18:56

Seasonal Shopping Genius

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Give the gift of culinary joy this Christmas....without leaving your chair. Eat Here Siesta and Anna Maria Kitchen Gift Certificates can be purchased online or on the phone. (Click here to purchase Eat Here gift cards.) Our Christmas giving lets you give more joy this year. If you buy three $50 certificates, we will treat you to another one to enjoy yourself or gift to another loved one. If Santa gave Eat Here certificates then he could buy three for Donner and Blitzen and Comet and have a free one for Cupid and then buy three for get the idea.  For that very special gift, Beach Bistro certificates are also available online (click here) or over the phone at 941-778-6444. The astute shopper gets a $20 gift certificate to the Bistro Bar for each $150 gift certificate purchased for that special gift. Do your shopping at home and then ease from that comfy chair at home to a Bistro Bar stool to celebrate your shopping genius.
Monday, 12 October 2015 19:43

Come Steal Our Cheese!

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A unique feature of Eat Here’s Siesta Bar will be the opportunity to steal cheese.  Classic bar scenes in Old Nova Scotia taverns featured a round of sharp cheddar on butcher block and a bowl of ginger snaps.  The ginger snaps were a perfect foil (a touch spicy and sweet) for the “Rat Trap” cheddar (sharp and intensely flavored).  The cheese was bait.  Men were drawn by the cheese and then spent their money on the beer.  Every evening our new bar lounge area will feature complimentary extra sharp cheddar with snaps.  Come steal our cheese.   
Monday, 12 October 2015 19:26

Siesta's Private Dining Room

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We have carved out "the church" for private dining for your special parties and events. The Church is so-named for the vintage gothic windows separating the space from the bar and main dining room. It is a perfect private dining area for larger parties up to 40. It is yours any time for special group meetings or celebrations. Menus can be customized from Siesta Kitchen menu selections or even Beach Bistro style menus. Give the restaurant a call and ask for Dominic. 941.346.7800.      
Monday, 12 October 2015 18:54

New Bar...

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Eat Here Siesta...The Bar Originally we created Eat Here on Siesta Siesta Kitchen...with about 160 seats. Then Sean figured out that if you make your own bread and soups and prepare everything from scratch with integrity and authenticity, then you probably shouldn't attempt full service to more than about 80 seats. So we carved out an 80 seat main service dining room. Service is faster and tighter and the food is better and brighter and hotter because of the change. So what do we do with the other spaces....?   We decided a more defined bar lounge area would be cool. With some comfortable "loungeable" seating...and a special bar menu suited to casual later evenings with service ‘til midnight...and a refined creative cocktail list ...and a piano for a more relaxing musical evening. So we have created the new Eat Here Bar at Siesta. For a drink before dinner, a cocktail any time, or a cocktail with a casual snack a little later in the evening, try our new Eat Here Siesta bar service every night including Tuesday night ...again.  
Tuesday, 01 September 2015 17:59

Sean's Rants - "Farm-to-Table" and "Artisan"

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It is becoming increasingly apparent that the meaning of terms like "farm-to-table" and "artisanal" are being treated like card tricks. Too much of it is smoke and mirrors.  Farm-to-table promises on menus in Florida in summer are laughingly disingenuous.The only thing that grows outside in Florida in August is barnacles. Last week even my rosemary died. Encyclopedias describe an artisan as “one who makes things by hand …and may by experience and aptitude reach the expressive levels of an artist.” McDonalds now offers an “artisanal” chicken sandwich. Really. At Eat Here we make our own bread, we make our own desserts and soups and sauces.Our chefs are proud of the food products we source and the dishes we prepare.The “expressive levels of an artist”…?...some days.
Monday, 24 November 2014 19:44

Sean Murphy's Thanksgiving Turkey Tips

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Thanksgiving is a very special day for me and my family. My wife and I became American citizens in 2001. It was one of the greatest days of my life.  America is the greatest country on earth and finally her people are the most generous and caring. Thanksgiving for us is about remembering that greatness, how fortunate we are to be Americans, and how much we can do to help others.  Happy Thanksgiving! Talking Turkey There is more advice on cooking turkey than there is on taking care of nuclear weapons. This week food writers everywhere are writing novelettes on the perfect turkey. Sausage stuffing, oyster stuffing, chestnut stuffing, basting, brining, cook it in a bag....  It’s just a big chicken. If the Indians and Pilgrims could have had steak, things would be different. It is a very big chicken  - and the regular tools you have at hand - tongs, big spoons - are not enough. Find some clean white cotton napkins or aprons to pick it up and move it around - in and out of the roaster pan, onto the plate and off the floor.I’ll keep my “turkey tips” to a minimum: Everything you really need to…
Eat here at Siesta Key invites all waiters and chefs in Siesta Key/Sarasota to join the eat here crew free pizza, food bites, beer and wine. “Last Thursday we decided to throw an industry block party for other food business on Madeira Aveue…We offered free food, chef selections, free beer, wine and some fun. It’s September, and nobody makes money in September. We needed to relax and have some fun,” said Tracey Fried, a maitre ‘d at the siesta key restaurant.  During the block party, restaurant owner Sean Murphy made mention of the event resembling a “staff meal”. “We sent out invitation cards to a few surrounding businesses and expected maybe a dozen people to show. As it turns out, close to eighty people came and we had a great time," said Sean.   He went on to tell a story in old restaurant history when a staff meal was offered to all employees as a way to try new things the chefs were working on. It was a communal meal where the staff could relate personally without being “in the trenches." It always happened after shift…to celebrate and wind down.  “It was good to see both the front and back of the house relaxing…
Thursday, 11 September 2014 17:35

The Great American Seafood Scandal

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Author Sean Murphy is the owner of the Beach Bistro and Eat Here restaurants. He writes on matters culinary from time to time to aggravate his neighbors.  Some of his writings can be found on the Beach Bistro web-site at  Derision and questions can be directed to This email address is being protected from spambots. You need JavaScript enabled to view it. ##### The selling of "American" seafood has become a scandal. The seafood Americans eat has stopped being American. Ninety one per cent of the seafood consumed by Americans now comes from Asia. At best only two per cent of it is being inspected. Of that two per cent, some ninety per cent is condemned because of contamination.  The scandalous part is that much of that Asian seafood is being repackaged and sold in markets and restaurants as something else. Two of the greatest menu lies are "Gulf Shrimp" and "Fresh Gulf Grouper" “Gulf Shrimp” It is possible to get Real American Gulf Shrimp - but you have to work a little harder to find it and you have to pay more for it.  Almost all of what restaurants are calling "Gulf Shrimp" is coming from shrimp farms much closer to the Gulf of Thailand than the Gulf of Mexico. Asian shrimp is farm-raised in pools…
Monday, 01 September 2014 17:53

Sure Is Hot

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If Pope Gregory lived in Florida when he was working on the calendar there would only have been eleven months, he would have skipped September. Florida is hot in the summer. By the time September rolls around it has been too hot for too long. Everybody wants to talk about the heat. And everyone is saying that this summer is the hottest summer ever. It's not. The hottest September ever is always the first one. My first September was perplexing. I had obviously made some tragic error that had brought me to this unbearably hot place. I did not know what had gone wrong. Spending the winter in Florida was such a great idea.  The AC in our apartment was so weak that we used to drag the mattress off our bed and lay it under the puny little window unit in the kitchen. We would then prostrate ourselves on the mattress in an attitude of prayer and beg the whining little beast to please try harder. But that was thirty-five Septembers ago. I am older and wiser than that now. I own tons of air conditioning. I have also developed a few life and culinary tools to cope with…
Monday, 11 August 2014 18:54

Fresh Fish, Master Yoda and Eat Here

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On my recent trip back home to Nova Scotia I stepped into a scene from my lost youth. Fishermen were yelling across the cove... "What was Frenchie catchin...?"  (Every cove has a "Frenchie" and a "Slim".)  The answer came back..."Haddock it was, he caught." Nova Scotians from the rocky inlets of Nova Scotia's South Shore talk like Jedi Master Yoda in "Star Wars". They split the sentence in the middle and then put the last part first. As in..."Dumb as a boot, he is."...or ..."Drank like a fish, he did."  That moment of 'Novey speak' awakened in me a craving for my favorite fish...Haddock...and a determination to source fresh Haddock in Florida. Haddock is a smaller fish like a sole with a white flesh that is sweet and delicate. The good news is that the Haddock fishery seems to be growing stronger and that we have been able to find a reliable source for fresh Haddock for Eat Here. Fresh Haddock rarely gets south of Boston. Almost all of what Floridians are told is "fresh" Haddock is any white fish that is caught off Norway or South Africa, then frozen in blocks, shipped across the Atlantic in the bottoms of slow ships…
Sunday, 03 August 2014 20:54

Farms and Tables

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“Farm to table” is a headline appearing repeatedly in the food writer scene, and more people are asking serious questions about where their food comes from.  Sean Murphy, owner of the Beach Bistro and Eat Here family of restaurants, believes that “Farm to Table” is being "outrageously abused by restaurant marketers" who are not always being honest about the source of their ingredients.  Last week, Sean published an article on the Beach Bistro website detailing which local Florida offerings are appropriate for the Summer months and which items are best grown in specialty farms at their appropriate locations.  Visit the Bistro's blog for more on Farms and Tables (and a bonus recipe!).   
Tuesday, 15 July 2014 14:43

Tales of the Cocktail

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Every July the French Quarter Hosts the World Bartenders Convention. “Tales of the Cocktail” welcomes bartenders and service industry personnel from all over the world. In its twelfth year, over 20,000 people will be in attendance this year. Tales of the Cocktail is a meeting of the minds. Days and nights are filled with educational seminars and tasting rooms. Bartenders get to learn, meet and collaborate with some of the top bartenders and brand ambassadors on the planet Again this year the Beach Bistro and Eat Here will be sending our resident bar chef, Marjorie Kammelohr to the Big Easy to participate in the “tales” celebration. Last year after being immersed in the food, history, culture, music - and of course, the cocktails - of New Orleans and “tales”, Marjorie came back inspired to create a new cocktail list with prohibition era classics like the Sazerac, the Opera and a Blueberry Basil Collins. She also discovered a love of vermouths and a passion for vermouth experimentation with variations on different types of killer Manhattans and Martinis. Who knew so many different varieties of sweet and dry vermouth existed and could change the flavor of a drink so dramatically?Of course, it’s not…
Eat Here Sarasota transitions to World of Beer  (Sarasota and Holmes Beach, Florida) – Sean Murphy, the owner of the Eat Here restaurant family and Beach Bistro, is pleased to announce the transition of Eat Here's Sarasota location to World of Beer. "World of Beer contacted us with an unsolicited but very compelling offer to buy out our lease. The offer was attractive enough we could not refuse it. They are significantly extending the term of the lease and will be an excellent fit for the location.” "The Eat Here family's smaller restaurants on Anna Maria Island and Siesta Key will continue offering chef-focused, chef-crafted, coastal cookery at their island locations." "The World of Beer will do very well at the fountain and urban park location at Links and Main. There is a momentous excitement brewing in the neighborhood now with the opening of McCurdy's comedy store. The World of Beer will be a great addition to a refreshed entertainment district." Sean Murphy explained the change to World of Beer as a perfect fit for the location. "Eat Here is about great food, first and foremost. Our personal service style and chef-crafted menu creations are better suited to a smaller…
Thursday, 12 June 2014 17:14

Free beer and "ribs" on Father's Day

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Free beer and "ribs" on Father's Day Eat Here restaurants are celebrating Father's Day all weekend by giving dads a free beer and "ribs". The original dad gave up that first rib to get the first mom and start the whole ball rolling so it is only fair that we return the favor with free ribs for dad. Our St Louis cut Island style ribs are tasty and delicious and are on our menu in both lighter and larger portions. A free "light" will go to dad. Pop, you have to bring the kids to prove you're a dad and not just another beer and rib loving guy. All of the Eat Here family of restaurants, Siesta Key, Sarasota and Anna Maria are currently accepting reservations for Father's Day, Sunday, June 15, and the rest of the weekend. Fathers, bring the kids, have a beer, get that rib back. It's on us. Kids, bring your dad – feed him ribs – make dad happy. ##### photo credit: Lotus Carroll via photopin cc About eat here: The Eat Here restaurants celebrate chef-crafted, Gulf Coast cookery and creative cocktails. Eat Here on Anna Maria Island and in Sarasota were recently selected as two of Florida’s “best new restaurants” as part of Florida…
Thursday, 22 May 2014 18:13

Memorial Day Weekend at Eat Here

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  In appreciation for their service, our veterans will receive the first drink on us this Memorial Day weekend at the eat here family of restaurants. We are thankful for your sacrifice. Enjoy your time with friends and family! For reservations, call:  Eat Here, Holmes Beach - (941) 778-0411 Eat Here, Main Street - (941) 365-8700 Eat Here, Siesta Key - (941) 346-7800 ###### photo credit: Jill via photopin cc photo credit: MarkGregory007 via photopin cc photo credit: L. Allen Brewer via photopin cc About eat here: The Eat Here restaurants celebrate chef-crafted, Gulf Coast cookery and creative cocktails. Eat Here on Anna Maria Island and in Sarasota were recently selected as two of Florida’s “best new restaurants” as part of Florida Trend’s Golden Spoon Awards. Eat Here is located at 1888 Main St., Sarasota,941-365-8700; 240 Avenida Madera, Sarasota, 941-346-7800; and 5315 Gulf Dr., Holmes Beach, 941-778-0411,   
Wednesday, 07 May 2014 00:00

Moms should eat here on mothers day Featured

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  This year, eat here wants to treat mom to a fresh sunflower and a glass of bubbly. In fact, eat here has a policy of treating all moms to libations on Mother’s Day as a tribute to Sean Murphy’s grandmother, “Nana” Martin.  In the Nova Scotia vernacular “Nana” is an endearment for “grandmother.” A “sip” with dinner was part of Nana’s dinner ritual. Sean has a great reverence for his grandmother. “My grandmother had ten children and my grandfather was something of a partier. One day my two uncles, both monsignors, brought the bishop by for tea and the subject of my grandfather came up while Nana was out of the room. They all put down their cups, shook their heads, rolled their eyes to heaven, and said ‘ah…that poor woman is a saint’. I thought that settled the matter. Nana was a saint. I had a winning hand … two monsignors and a bishop … against two sisters.“My grandmother was a saint. Almost literally. As a kindergartner I was convinced Nana was a real saint and I got into trouble with the two good sisters teaching kindergarten. I was punished for arrogance. They were teaching ‘Lives of the…
Thursday, 01 May 2014 17:51

Burger helluva burger night.

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Years ago, Sean made a deal with "Ms Duffy" who owned Duffy's Tavern on Anna Maria Island. Every one on the Island knew that Ms Duffy had a reputation for the best burger on the Island. Their burger even made the "Top Ten Burgers in the USA" list in USA Today. Ms Duffy was an icon - she had been the mayor of the town forever and everyone loved her. Sean wanted to build a burger at the Beach Bistro Bar but did not want to get on Ms Duffy's bad side. Duffy's closes every night at seven, so Sean offered his burger only after seven o'clock. Sean then marketed the Bistro Bar burger it as  the "best burger on the island ...after seven o'clock"  Since then, the Eat Here chef staff has created a killer burger formula. We all realized the other day that Duffy's is closed on Tuesdays...and the eat here "Burger Tuesdays Celebration" was born. Every Tuesday the Eat Here restaurants will deliver the best burger in the area. The eat here burger Two five ounce patties of fresh ground beef, on a garlic-butter-grilled brioche bun with our own bacon jam, aioli and choices of fixings and…
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