Newspaper article Sarasota Herald Tribune

Tarantik of Duval's New World Cafe

Newspaper article Sarasota Herald Tribune

Tarantik of Duval's New World Cafe

Article excerpt


As Duval's New World Cafe (1435 Main St., Sarasota. 312-4001; in downtown Sarasota introduces its newly remodeled interior, chef Nils Tarantik looks forward to expanding his vast culinary repertoire. The veteran Tarantik has plenty of creativity to impart, as he has worked as a sous chef for Fleming's Prime Steakhouse in Sarasota and Blue Grotto in Rhode Island, and as an executive chef for Cork Wine and Tapas in Massachusetts. With his two degrees from Johnson & Wales University and rich hands-on experience, Tarantik makes for a forward-thinking chef.

Q:What will the experience be like at the new Duval's?

A:People can expect a coastal chic atmosphere highlighted by the addition of our new full service bar. We will be offering the same great food and service with the addition of new, fresh menu items. We listened to the wants and desires of our guests and one of the top requests they had was to add bar drinks. Who doesn't enjoy having a good martini or mixed drink with a great meal, or relaxing with one at the end of a hard day at work?

Q:What are the most popular items on the menu--the ones you intend to keep for the long haul?

A:The N'awlins Style Po' Boys at lunch and the locally caught fresh fish at dinner. The Po' Boy is distinctive because it is made with your choice of fresh, flash-fried seafood and a combination of crisp Napa cabbage, smoky "rajun' Cajun" remoulade, juicy Roma tomatoes and our signature freshly baked crunchy baguette.

Q:What is one example of your commitment to quality ingredients?

A:At dinner, we feature fresh fish, which is sourced from local fisherman. The vast majority of the fish is brought in whole and filleted in-house. As we tell our guests at the restaurant, "The only knife that touches the fish before yours is the chef's." This ensures that every guest at the restaurant will be receiving the freshest cut of fish possible. …

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