Page 32 - Fall/Winter Taste Magazine

Bun-Haus Vietnamese Kitchen
cultural regions of Italy and Chef Rocco brings this influence into Vino Vino. Puglia is famous for its olive oil production (available for sale at Vino Vino), and the birthplace of Orecchiette pasta which was consid- ered to be a luxurious pasta, provided it is made without eggs. Chef Rocco also serves authentic bread using a starter basis from his home- town which is baked fresh daily in the Italian and Mediterranean-style tradition. Puglia is generally a warm climate making its tomatoes and other fresh vegetables an accompaniment to any meal and a core part of each dish. Fish also plays a large part in the cuisine of Puglia, and the long coastline offers a large array of fresh fish on a daily basis. Sea bass, redmullet,anchovies, mussels,andotherfreshvarietieswillrotate through the menus at Vino Vino. Unlike its ocean coast, the interior of Puglia is rocky with many sheep and goats which are bred for meat, milk, and a variety of unique cheeses. Chef Rocco says that lamb as the most popular meat.
If there were not already enough reasons to try Vino Vino, here’s another: the wine and cheese as there are over a hundred vari- etiesof Italianwine,anddozensofvarietiesofcheeseshere.Pugliaisa little slice of paradise for cheese lovers; perhaps the most famous being Burrata which is made from mozzarella and cream. Others include Cacioricotta, a seasonal ricotta cheese, Canestrato, a hard cheese which is a mixture of sheep and goat’s milk. Vino Vino has many deli- ciouscheeses,yourpalletissuretobepleasedasyou experienceatour of Italy with both wine and food over a series of simple and fresh prix- fixed courses.
Vino Vino’s comforting atmosphere is full of goodness and provides the perfect dinner for two or larger gatherings. The ristorante is only 30 seats and the evening meals promise to be a relaxed dining experience. They even have Cafe Mocha served old style. I love how Vino Vino is decorated with many Puglia scenes on the walls and what an exceptional wine selection! Reservations strongly encouraged. Open early December for dinner 5 to 10:30 Monday through Saturday.
Bun-Haus Vietnamese Kitchen 5231 University Parkway #105, University Park (941)-702-6066
www.BunHaus.com
The owners of Bun-Haus, Liam and Chanel Chu, are Sarasota locals who grew up with traditional Vietnamese comfort food. Made by their hardworking parents, the dishes were keepsakes of their struggle and it provided a sense of caring that only a loved one could give. With this sentiment in mind, Liam curates the menu at BunHaus to recreate the fullness and love he felt from his parents who sacrificed so much.
BunHaus brings to Sarasota, a re-telling of Liam’s story. BunHaus offers a build-your-own style, to be inclusive for diners with dietary restrictions, (gluten-free and vegetarian options). Faithful admir- ers of the Vietnamese food scene will find that they dedicate themselves
to the original cuisine too. Their menu is built on long-standing recipes that stay true to the clas- sic flavors.
The friendly staff at BunHaus will assist you in choosing a Vermicelli Noodle Bowls, a traditional Rice Dish, or a timeless Pho. As you begin to explore the universally loved dishes, you’ll begin to find your perfect bowl of unique Vietnamese cuisine. They provide the fresh ingredients and uphold the authenticity of their cuisine. BunHaus offers an elegant backdrop – swing in their bamboo chair, sip boba tea, and lounge in a slice of Saigon in our beautiful Sarasota. Open daily for lunch and dinner, BunHaus has been a popular choice in their short
5231 Univeristy Parkway University Park
Phone: (941) 702-6066
Hours: Sun-Thursday 11am-8pm Friday-Saturday 11am-830pm www.BunHaus.com
Vietnamese Kitchen
32 Taste Dining & Travel • Fall/Winter • More online at www.tasteweb.net