Nearly a year ago, a new little treasure near Siesta Key Beach was almost a secret. Food and Wine editor for Sarasota Magazine, John Bancroft, hesitated to write about it. I know how he feels.  I want to walk in without reservations or having to wait.

However, the word is out. Chef and food writer,Judi Gallagher highly recommended Andreas. We seem to have the similar tastes, especially when
it comes to pork belly. This summer the small cafe was full of local regulars. Now visitors and snowbirds flock to Andrea’s.

The Hill Team enjoyed  delicious veals chop at the Mountain House in the California bay area near San Francisco over a decade ago. Finally, I found one as good and as generous lovingly prepared by Chef Andrea. He paired the veal with roasted red potatoes and a subtle veal sauce with homemade pancetta. On my first visit he greeted me and treated me like a friend. The two wines I ordered by the glass, one French and one Italian, perfectly complimented the veal chop and cheeses I devoured for dessert.

This week is a special celebration for out family. This time I will make reservations for the popular Sarasota favorite. I may try his Prosecca bubbly and another veal dish, saltimbocca with sage. I am sure it will  “jump in my mouth.”
.

Andrea’s
Chef-owner Andrea Bozzolo.
2085 Siesta  Key Drive, Sarasota

9941) 951-9200

Brenda Hill
Author: Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.