2025 Annual Food & Drink Issue
Fine dining involves a feast for all of the senses, and when it comes to presentation, vibrant colors are sure to catch the eye. Here, local restaurants display colorful, creative dishes with a rich rainbow of ingredients and flavors. From finely cut meats to decadent pasta and fresh seafood, these savory entrées are as artful as they are delicious.
Photography by Rich Smith
Totto Sushi & Grill’s
Expertly sliced sashimi – including tuna, yellowtail, snapper, and eel
“I’m passionate about showcasing the highest-quality ingredients, vibrant flavors, and visual artistry in our mixed sashimi platter. We carefully select the freshest tuna, salmon, and seasonal fish, crafting a beautiful array of colors and textures. At Totto Sushi & Grill, every piece reflects the quality and freshness our guests crave.” – Chef Shawn Lee
2nd American’s
With glazed onions and guajillo gravy
“This dish features two cuts: lamb shoulder and lamb loin. These cuts provide a contrastin texture and flavor – the shoulder offers a deep, slow-cooked tenderness, while the loin adds a refined, juicy finish. The key to tying both together was the gravy, which became the soul of the dish. What makes this gravy unique is the use of two unexpected ingredients: chile guajillo adds a subtle smokiness and warmth, while chocolate provides depth and a smooth , rich contrast.” – Chef Antonio Lugo
Easy Bistro’s
With Florida rock shrimp and bottarga, saffron, preserved Meyer lemon, green onion, and Appalachian rye breadcrumbs
“I chose this dish because of its vibrant color and unique ingredients, which showcase an entrance into the spring season. We make tagliatelle pasta in-house with Tennessee eggs and imported Italian flour. We highlight rock shrimp and bottarga from the West Coast of Florida to showcase products from the Gulf. I love the combination of saffron and rye, using Appalachian rye bread from Niedlov’s. We complement these flavors with preserved Meyer lemon and bring it all together with first-of-season spring onions we source from Tennessee.” –Chef Joe Milenkovic
St. John’s Restaurant’s
House-made tortellini, shaved truffle, Gowin Valley Farms mushrooms, fava beans, and lemon beurre blanc
“The house-made tortellini starts with ramp greens. We blanch the greens with a little bit of spinach and herbs to make a purée that gives us an extra bright green color. This is then folded into the pasta dough and shaped around a mushroom and Parmesan filling. Seared Gowin Valley Farms coral mushrooms, fava beans, shaved black truffle mushrooms, and a lemon beurre blanc round out a perfectly light and bright spring pasta dish!” –Chef Patrick Sawyer
Ruth’s Chris Steak House’s
Maine lobster, jumbo shrimp, colossal lump crabmeat, and market fresh chilled seafood
“Our seafood tower is a showstopper; an artful presentation of the ocean’s finest bounty designed for sharing. Sweet Maine lobster, tender jumbo shrimp, delicate colossal lump crab, and seasonal seafood selections are chilled on ice and artfully arranged. It’s not just a dish – it’s a culinary celebration meant to surprise and delight your senses.” –Chef James Hester
