If you have ever played Candy Land or watched Willy Wonka and the Chocolate Factory, you have, no doubt, imagined a world where wandering through lollipop woods or swimming in chocolate lakes is possible. While we don’t know of any chocolate (or alligator-free) lakes around Sarasota, we do know of some restaurants serving imaginative desserts fit for your inner child. So grab your gingerbread man movers and a handful of gummy alligators, and join us for an epic journey into sweets.
Turkish Coffee Cake
One of Tzeva’s desserts (left) shares its heritage with Türkiye, located on the eastern side of the Mediterranean Sea. “I have a lot of people who work here in the hotel and are from Türkiye. They are on contract labor J-1 visas, which allow them to participate in a work or study exchange program. This dish is an homage to those hard-working people,” Executive Chef Ken Shiro Lumpkin says. The team prepares the Turkish coffee cake with cardamom and Turkish coffee, serving it with espresso ice cream. Topped with an orange glaze, the cake pairs well with a cup of coffee for a delightful treat. Tzeva, 1255 North Palm Ave., Sarasota, 941-413-7425, tzevasarasota.com.
Dreaming of Baklava
“How ‘bout a little more baklava?” is a question posed by Genie in Aladdin, and, most likely, anyone who samples this pastry (above right) at Divan Turkish Cuisine. “There are chefs who only make baklava,” says Ugur Sariyar, who owns and runs Divan with his wife, Khadija. “There are chefs, and then there are baklava makers.” Divan imports its baklava straight from Gaziantep, Türkiye, a province renowned for its pistachios and pastry chefs. Indulge in one of the eatery’s six types of baklava, including kadayif, made with shredded phyllo dough, semolina, honey and pistachios, all pressed to create a layered dessert. In the chocolate baklava, chocolate phyllo dough, pistachios and Nutella combine for peak cocoa flavor, and the pistachio baklava triangle presents this star ingredient in a new shape. The classics—pistachio baklava and walnut baklava—make for a fine introduction to the pastry. If you can’t decide on one variety, Divan offers a mix-and-match four for $10 option. Whichever baklava you choose, pair it with Turkish tea or coffee to balance out the pastry’s sweetness and add depth to the dish. Divan Turkish Cuisine, 6525 Superior Ave., Sarasota, 941-924-3030, divanturkishcuisine.com.
Cookies and Creams
Let’s face it, who didn’t spend their childhood dreaming of having milk and cookies at bedtime? With their cookies and creams (above), State Street Eating House + Cocktails turns that fantasy into reality. Every week, four different types of cookies are generally served alongside cream and gelato. You might sample a lemon, ginger, chocolate-chocolate or classic chocolate chip cookie. “A chocolate chip cookie, where the chips are melting and it’s warm when you get it, is the best,” says Chris Voelker, one of State Street’s proprietors. “There are usually about three to four cookies per variety, so it’s a good dessert to share.” State Street Eating House + Cocktails, 1533 State St., Sarasota, 941-951-1533, statestreetsrq.com.
Peanut Butter Pyramid
When most people think of pyramids, they imagine giant structures in ancient Egypt, not playful plates of chocolatey goodness (left). “My inspiration to create this dessert started from my recipe and love of peanut butter pie. When I started working at Michael’s On East, I decided to push my culinary skills to the next level by crafting a dessert that retained the yummy flavors of peanut butter but with an elegant presentation fit for royalty, and that is how the Peanut Butter Pyramid came about,” says Executive Pastry Chef Ray Lajoie. The pyramid, composed of a dark chocolate shell, contains a treasure trove of peanut butter mousse and chocolate ganache. While excavating this wonder of the confection world, enjoy the accompanying homemade toasted marshmallow ice cream and chocolate peanut tuile. Michael’s On East, 1212 S. East Ave.., Sarasota, 941-366-0007, bestfood.com.
Blueberry Cashew Cheesecake
For a terrific vegan option, head over to Lila and try the blueberry cashew cheesecake (right). It is a recipe created by current Chef Aaron Boeve’s uncle, who taught his nephew how to make desserts when he was a kid and once co-owned the restaurant. “It has that nutty flavor from the cashews and that sweet berry flavor,” says Boeve. To recreate the taste of cheesecake, the chefs use nutritional yeast. A pomegranate molasses brings tartness to the dish, and granola adds a satisfying crunch. “It’s one of our most popular desserts,” Boeve adds, “and it’s been here since the beginning.” Lila, 1576 Main St., Sarasota, 941-296-1042, lilasrq.com.
Key Lime Tart
While the true roots of key lime pie (above left) are debatable, there’s no doubt that Michael’s On East’s spin on this classic is a delectable finish to a meal (or even a meal itself). The tart’s secret recipe was concocted at the former Colony Beach & Tennis Resort in 1967. “The most important ingredient is, of course, the key limes. We use fresh, organic key limes for the best flavor. They’re more aromatic and tangy compared to regular limes,” says Executive Pastry Chef Ray Lajoie. With a base of pecan-graham crust and a generous topping of baked meringue, this tart is the food equivalent of a tropical vacation spent lounging on the beach in the sunshine. Michael’s On East, 1212 S. East Ave., Sarasota, 941-366-0007, bestfood.com.
Black Sesame Brûlée
At Tzeva, the restaurant inside the Art Ovation Hotel, Mediterranean flavors shine. “I was doing a lot of research on this style of food, with the Mediterranean and Israeli influence. In my research process, I ran across a couple of different brûlées, one of them being a tahini, or sesame, brûlée (below right),” says Executive Chef Ken Shiro Lumpkin. He chose to use black sesame purée to make the dish, which stems from the North African practice of incorporating savory ingredients into desserts, even more inventive. “It’s nutty, creamy and sweet at the same time,” he adds. “We cook the custard low and slow in a water bath and present it with a raw-sugar crust on top.” For an extra burst of flavor, the brûlée comes with macerated fruit tossed with honey, whipped cream and a sugar tuile. Tzeva, 1255 North Palm Ave., Sarasota, 941-413-7425, tzevasarasota.com.
