Primo! Ristorante has been serving Sarasota and Manatee for over 30 Years. 
This casual mainstay with a martini bar offers classic Italian eats & wood-fired Neapolitan pizzas.
Maurizio Colucci propretier and staff bring to your table the truly authentic regional cusine.

Primo! is the first restaurant in Sarasota to feature wood burning oven. 

Primo! also specialize in catering, and also have on premises a great banquet room seating capacity from 30 to 95 guests for all your events needed.
Their location, right between Sarasota and Manatee Counties, is especially convenient. But you will find that their personalized service and really reasonable prices are the best part of any event you plan 


Primo! will be open Christmas Day at Noon serving full menu plus Holiday specials.

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Chef Ray has not only been cooking up a storm, he's been decorating like a mad man! So, be sure to join them this season for a cup of holiday cheer.
Their private dining room is still available for select evenings throughout the month. With seating capacity of up to twelve guests, it is perfect for small group celebrations.
The holidays, themselves, are beginning fill up.
If you haven't made your reservations, they recommend that you do so soon.
No reservation?
Head up to the Haye Loft where you may enjoy our festive holiday specials on a first come/first served basis.
Their Christmas special, served on the 24th and 25th, is Chef Ray’s Bavarian-Style Roast Goose dinner. The sliced roasted goose with giblet gravy, a German potato dumpling, and sweet & sour red cabbage is a highly anticipated holiday tradition not just for Chef Ray, but for Euphemia Haye's many regular holiday guests. The full a la carte menu is also available.
They will be open from 4–9pm with Eddie Tobin performing in the Haye Loft beginning at 6pm
They will be open from 2–9pm with Eddie Tobin performing in the Haye Loft beginning at 6pm
For New Year’s Eve all of their reservations are prepaid. There is a minimum of $125.00 per person which includes your food, beverage, dessert, tax and gratuity.  They are serving our full a la carte menu along with their nightly specials plus Chef Ray will be creating an extra special menu for that evening. Call Brooke, in the office M-F from 10am-4:30pm to make your New Year's Eve reservations. 941-383-3633
Still trying to decide on the perfect gift this holiday season? Why not purchase a gift certificate? They can hand write a certificate for you and send it through the mail, OR you may purchase an Instagift that can be redeemed straight from your phone, sent to your recipeint's email, or printed right at home.
Purchase $1000 in gift certificates at once, and recieve an extra $100.
Perfect for clients, favorite contractors, and you!
Gift certificates may be purchased online, at the restaurant, or over the phone.
(Brooke is in the office Monday-Friday 10:00-4:30 and would love to help you!)
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Thursday, November 22, 2018
Pick Up Thanksgiving Day 10:30 a.m. – 2:00 p.m. orders must be placed by Tuesday, Nov. 20

Feeds four & includes all items from the Traditional Thanksgiving meal. Purchase an additional pumpkin pie for $15 each. See the complete menu including a la carte side dishes and pricing.

Call To Place Your Order- 941.748.8087

*To Go Orders include a FREE bottle of Pinot Grigio or Red Blend while supplies last

See the full menu online at


PIER 22 Thanksgiving Meal

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Crows Nest

Every year Crow's Nest starts the season off right...

with STONE CRABS of course!

The fishing of stone crab is unique because only the claws are harvested; the crab is released back into the water and can grow new claws.

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Legally-sized claws are at least 2.75 inches long, measured from the tips of the

immovable finger to the first joint.

Stone Crab Claws are a Florida treat and available October until May.

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As the Sarasota-Manatee culinary scene sets the bar ever-higher for quality, creativity, and passion, its libationary counterpart follows right behind. This area’s finest cocktail programs share key characteristics: They’re attuned to their establishments’ kitchens, drawing inspiration from fresh, seasonal ingredients. Their engineers run with creative freedom to not just mix, but construct drinks that elevate premium ingredients and achieve masterfully balanced flavor profiles. Most importantly, they expand patrons’ horizons with cocktails that are approachable while they defy expectations and reward exploration outside one’s comfort zone. Whether you’re crazy for the craft movement or you like to keep it vodka-soda simple, consider the following Originals’ cocktail menus “required reading.”

 The Waterfront Restaurant

By 2015, The Waterfront Restaurant had made a name for itself as a pioneer in all things sustainable and locally-sourced. However, owner Jason Suzor felt that Anna Maria Island was still missing something, and that something was a true craft bar. Suzor embarked on a week-long “bar safari” in Manhattan: He observed mixologists shaking up classic recipes and studied how some of the country’s top restaurateurs designed and appointed their bars. Then he brought all that inspiration back to the island to build a speakeasy from scratch.


“I was really afraid of failing,” Suzor admits, recalling the process of training up staff who, until that point, had never mixed, shaken, or stirred. Thankfully (but perhaps not surprisingly), the restaurant’s recipe for success worked just as well in its expanded bar. That from-scratch ethic sheds wholly new light on drinks you might consider old hat. Order The Waterfront G&T, for instance, and everyone nearby will start clamoring for their own glass of “that gorgeous sangria.” Ophir gin poured over a seasonal fruit salad and whole juniper berries, topped with Fever Tree tonic and garnished with a spike of rosemary, looks almost too pretty to drink; the good news is that it gets better (and better, and better) the longer you sit and savor each sip.



State Street Eating House + Cocktails
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Where The Waterfront’s drink menu stays relatively stable, State Street Eating House + Cocktails operates like a laboratory serving up weekly experiments.

“We have our menus, but that's just the beginning," says co-owner Chris Voelker of her establishment’s cocktail program. When it comes to the art and craft of drink, lead bartender Topher Nalefski embodies encyclopedic knowledge, which he passes on to his bar team. State Street’s is one of those rare bars you might approach and say “surprise me” without making your ‘tender choke, either in fright or rancor. That said, you’ll assuredly do well to order on-menu either from the current season’s collection or the latest concoction off the chalkboard, which serves as an expressive canvas for State Street’s bartenders. Or, when the lounge gets packed, you might tap into State Street’s newest experiment: barrel-aged cocktails. By blending and mellowing spirit-forward recipes in charred, American white oak barrels, Nalefski and crew serve cocktails with up to eight elements during the peak of happy hour without breaking

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