Thursday, 17 April 2014 12:42

Sean’s best food discoveries in 2013

LobsterGrits-300x151This post has been re-blogged from eat here, a sidekick restaurant of the Beach Bistro. Author Sean Murphy is the owner of Beach Bistro and the eat here family of restaurants. Derision and questions can be directed to This email address is being protected from spambots. You need JavaScript enabled to view it.

I spend way too much time thinking about food. Apparently this qualifies me to write about some of the best food stuff I discovered in 2013.


The exceptional tacos and burritos at Poppo’s on Pine Avenue in Anna Maria.

The great Philly sandwiches at South Philly on 43rd street by IMG…already discovered by Nick Bollitieri who hangs there.

George O’Connor’s clam, lobster and shrimp boil – a new England classic perfectly served by a kid from Buffalo. Coming soon to an Eat Here table top near you.

That the top city for food in America is now Seattle.

It has cruised past New York and San Francisco because of the relative ease of opening an eatery. You don’t need two million dollars, four lawyers to handle the permitting, and permission from the Mafia.

Seattle has an abundance of fresh, cold fish, fresh local produce year round, emerging and accomplished wineries and breweries, and a gazillion young people with cash to spend…the full article can be found on the eat here blog.

Hop over to the NEW eat here website for the just-about-perfect cooking methods discovered for lobster and duckling and a few 2013 restaurant rediscoveries that are worth checking out in the new year.

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The Beach Bistro’s beachfront location, on the beautiful white-sand beaches of Anna Maria Island, overlooking the blue waters of the Gulf of Mexico has earned Bon Appétit’s acclaim for being one of Florida’s “Most Romantic Restaurants”.Food and Wine magazine acclaimed the Bistro’s waterfront perch as “almost like being at sea”.

The Beach Bistro’s commitment to providing the very best locally sourced farm products, Prime American beef, domestic lamb and fresh, line-caught seafood is complemented by one of the best chef teams in the country.