![]() Proprietors Crystal and Krishna Sureddy, with Chef Kumar Sahani from Goa, are providing authentic Indian dishes, offering a wide array of tasty selections that are melded with flavorful seasonings (choice of mild, medium or spicy) from the exotic country.Īmong signature offerings are rice (biryani) combinations, grilled (tandoori) options and curries, all with choice of veggies, chicken, shrimp or lamb additions. ![]() The new restaurant (formerly a Mexican eatery), has been refurbished with an attractive half stone wall, hanging greenery, decorative wine racks and seating for 58 guests in a modern vibe. Restaurants continue to be added on an ongoing basis.Īficionados of Indian fare are pleased with the opening of Tikka Indian Cuisine in Bird Bay Plaza, Venice. His inspiration will continue to be a part of Bijou as we begin this new chapter.For the most up-to-date list of participating restaurants and offer details, visit /RestaurantMonth. “He’s meant so much to Sarasota for so long. “It’s both an honor and a huge responsibility to inherit Chef Knaggs’ menu,” said Covelli. Sage chef Chris Covelli will oversee kitchen operations. “The Bijou is only as good as its staff.”Ĭarole also hopes to expand the Bijou’s courtyard dining area and to oversee some aesthetic rejuvenation of the interior space. “This appreciation of our staff is what I value even more than the building itself,” said Knaggs. Some of the Bijou’s employees have been with the restaurant for more than 20 years. ![]() “We have sold a lot of potatoes,” Knaggs laughed.Ĭarole plans to retain the Bijou’s current staff, including Knaggs’ son Jeffrey. The recipe for Knaggs’ famed Pommes Gratin Dauphinois, a classic French potato dish, has remained unchanged for 35 years. ![]() Longtime Bijou favorites include his Moroccan salad, shrimp and crab bisque, rack of lamb, roasted duck, crab cakes and shrimp piri-piri. Knaggs, whose early career included time as a cook for the Manasota Beach Club, the Hyatt, Café L’Europe and Euphemia Haye, developed a culinary repertoire that was heavily influenced by his French and South African roots. Opera crowds helped put the Bijou “on the map,” said Knaggs. Knaggs courted opera audiences, sometimes creating special menus inspired by the current opera being performed. Knaggs became active in downtown Sarasota business development and established a close relationship with the neighboring Sarasota Opera. Knaggs and former partner Freddy Matson created the Bijou Café in a then-neglected part of downtown in June 1986, when Sarasota’s summer season was exceptionally slow. “The Bijou is a cherished part of this community, and we intend to keep it as such.” “It means so much to me to be able to preserve another beautiful historic location, and to continue Chef Knaggs’ tremendous culinary legacy,” said Carole, who co-founded Sage Restaurant and led the restoration of its historic Sarasota Times building. The 4,900-square-foot space and adjoining courtyard seats 134 diners. Located at the corner of First Street and Pineapple Avenue, across from the Sarasota Opera House, the Bijou Café building was built in the 1920s as a gas station. “It’s like having a wonderful antique car and someone buys it who loves it. “I was so happy to sell to Sharon because I know she will continue it,” said Knaggs. Carole plans to continue normal operations at the Bijou, with some future renovations to maintain the location’s iconic class and appeal. The Realm Group, represented by Sharon Carole, owns and operates nearby Sage Restaurant on First Street. The Knaggs plan to retire once the transfer of ownership is completed. Chef Jean-Pierre “J.P.” Knaggs, who founded the Bijou with his wife, Shay, in 1986, initiated the sale and personally approved the new owners. The Bijou Café, a downtown Sarasota landmark for 35 years, has been sold to the Realm Restaurant Group, to be finalized April 30.
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