Page 30 - Fall/Winter Taste Magazine

Saturdays and Hospitality Night is being introduced on Thursdays with $20 Prix Fixe Meals that include a salad, entrée and dessert which will be a promotion available to everyone and $3.50 on house drinks for all hospitality employees. Nice.
Pesto will also be hosting a Wine Down Wednesday for all guests with $3.50 on house wines and specials on a selection of their wine bottles midweek. They have a pressurized system for their house wines so the wine is always fresh and they also feature craft beers from the local brewing company, Flying Boat, out of St. Pete. Call now to book your next reservation or place a takeout order at 941-201-4167. They are open for dinner Tuesday through Saturday 5 to 9PM.
Mean Deans Local Kitchen 6059 26th Street West, Bradenton
(941) 251-5435 www.meandeanslocalkitchen.com
How nice when I can sit down with a restaurateur who I haven’t met and within five minutes feel confident that their new restaurant is going to be a success. It happened recently at the new Mean Deans Local Kitchen in Bradenton with owners Dean Donnelly and his wife Michele Angell (pictured below). Their new place took over what was Capalbo’s Pizza many years ago, and they have trans- formed into a great neighborhood bistro that looks terrific.
Dean is the Chef here, so its good to have him as the creative
rce in the kitchen and his experience in wning Cedar Reef Fish Camp in radenton and Venice for eight years,
ong with being former Wine Director for Flemings Prime Steakhouse and he managed all the local Anna
Maria Oyster Bars and Leverocks, puts his experience up there! Michele also owned and operated the Cedar Reef Fish Camp and is also an airline pilot and certified flight instructor! The restaurant seats 130 and will serve wine from around the world and craft beer from
local breweries. A glass of house wine will start at $5, and lunches will average about $10, dinners average $15-20.
At Mean Deans, who is not mean by the way, they buy ingre- dients, not products. Emphasis is on fresh, local, homemade chef creat- ed entrees at affordable prices. They built two huge chalkboards in the dining room so Dean and his chefs not only serve the regular menu, but are able to create on a daily basis using seasonal ingredients. They want their guests to be able to eat here every day and not get bored. Dean and Michele created this restaurant to be a neighborhood restau- rant, somewhere that they themselves, would want to eat.
Diners can enjoy creative appetizers for dinner such as Baked Brie with tiki sauce and Parmesan garlic strips, Goat Cheese Bruschetta, Flatbreads, Buffalo Gator Bites or Dean’s famous Blackened Alligator Chowder that was served at their Cedar Reef Fish Camp. Also from there is the Lobster Lasagna, Prime Rib and the Cedar Plank Salmon to name a few. Lunches are creative as well with a variety of sandwiches, burgers, tacos, salads and homemade desserts that all sound great.
I also love their cozy lounge area for desserts and drinks and small gatherings. A smart bar also adds to the ambience at Mean Deans Local Kitchen. It’s a lot to feel good about there, hope to see you there soon!
GRAND OPENING!
Chef/Owned, emphasizing fresh, local and homemade
Your next favorite neighborhood restaurant, we promise!
Hours:Tues, Wed, Thurs, Sun 11a-9p Fri,Sat 11a-10p
Mondays open for private events only. www.meandeanslocalkitchen.com
6059 26th St W, Bradenton 941-251-5435
Mean Deans Local Kitchen
fo o B al
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Taste Dining & Travel • Fall/Winter • More online at www.tasteweb.net