While vacationing on Florida’s Forgotten Coast, Bill and I visited our favorite restaurant in Apalachicola again: Verandas Bistro. When we came last year for the first time, we really enjoyed it so we knew we had to go back.
Chef Ian informed me they have added a number of vegetarian dishes to the menu.
They’ve been getting more people with vegan and vegetarian requests, and Ian is always willing to accommodate them. I love it when chefs are willing to make changes to their menu. This happens a lot in Bill’s case because of his allergies to wheat, corn, and cow dairy. And when Bill ordered an appetizer at Verandas that had cream in it, Chef Ian easily substituted with a wine sauce instead.
Here’s what I had for dinner that night:
The Black Bean Dip, served with fresh tortillas:
Cavatappi Florentine accompanied by organic Burgundy wine:
And homemade bread with sun-dried tomatoes. (“We make everything right here,” our server informed us.)
And how could I pass up Mango Key Lime Torte for dessert (also made in-house)?
We love Chef Ian’s culinary creations and his emphasis on fresh and local ingredients whenever possible. Can’t wait to come back again!