CleverRoot

5 8 | t h e c l e v e r r o o t THE ITEMS WE PUT on our dining tables—whether food or drink—hold an immea- surable power beyond the nourishment they provide. They create memories between loved ones or total strangers, pass on traditions to new generations, and bring cul- tures together from all over the globe. The Coolinary in Sarasota, Florida, manages to accomplish all three of these goals: As an American restaurant with a hint of Hunga- ry, it blends the cooking techniques, preparation methods, and service styles of two distinct locales existing thousands of miles apart. With 20 years of restaurant experience in Europe, Hungary native and Coo- linary CEO István Bottyán focuses on creating a healthy menu brimming with fresh ingredients to highlight the best of the Eastern European country and the U.S. Bottyán considers the full experience of the meal, ensuring guests enjoy the food in a beautiful and comfortable setting: The Coolinary was recognized for having "The Best Restaurant Redesign" by Sarasota Magazine last year. On the menu, items like Hungarian gulyás (goulash), grilled Hungarian sausage, and Hungarian-style chicken paprikash with homemade spaetzle can be found next to American dishes like braised beef short rib and a New York strip, as well as vegetarian and vegan offerings like sweet potato risotto. FOOD + WINE PAIRINGS The Coolinary's location on Florida's west coast means the staff can take advantage of plentiful seafood with dishes like the grilled octopus with roasted potatoes and tomatoes. A Hint of Hungary Hungary native István Bottyán is the CEO of The Coolinary, an American restaurant with Hungarian influences in Sarasota, FL. THE COOLINARY IN SARASOTA, FLORIDA, PUTS A SPOTLIGHT ON TOKAJI ASZÚ by Emily Coleman / photos by Karen Arango

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