In recent years, Sarasota has built up quite the repertoire of what some would call upscale pizza joints. And while it’s true that our city has always boasted a smattering of mainstays—Rico’s, Shaner’s, Demetrio’s, to name a few—it feels like we’re entering a new culinary epoch, where suddenly pizza restaurants are becoming destinations. Now, dear reader, please understand I am not suggesting that gone are the days of the simple cheese slice or one-topping pizza deal. I am hoping to merely shed light on a new era of local pie making. And one place that truly stands out in this brave new world is Lucile Pizza & Wine Bar.
If the name sounds familiar, it’s because the veggie and gluten-free focused pizzeria is coowned and run by Chef Ryan Boeve, who also co-founded the Downtown, “mostly vegetarian,” hot spot Lila. In this new venture, Boeve—and co-owner Mark Baldwin—are keeping the focus on all-natural, organic ingredients. And in the process, hoping to change how you view pizza dinners (namely, that you don’t see vegan and gluten-free as bad words). The menu is short, but fortified with shared plates, pastas, pizzas, and a vast array of wines. This concept is intentional, as Boeve prefers to work with fresh, in-season ingredients so diners are getting the healthiest meals possible.
Boeve does this by sourcing locally whenever he can. “I’m looking at what’s in season. What can I buy at the market? What can my produce company get me?” Boeve tells us. “I really take pride in the plate. You’re only as good as that one plate sitting in front of that one customer at that one moment,” Boeve says. And this labor of love is evident in pizzas like the vegan Truffled Mushroom with roasted mixed mushrooms, truffled cashew-black-garlic cream, cashew mozz, and kale. The vegan/gluten-free Mushroom Walnut ‘Meatballs’ is also a big success, with spaghetti alla chitarra, mushroom-tomato ragu, and almond ricotta.
And although vegan, veggie, and GF options take top honors here, meat lovers will still find gratification in the Sicilian pie (Nduja sausage, buffalo mozzarella, and Calabrian chile sauce basil), as well as the Lamb Shank Pasta with bolognese, tagliatelle, and fresh parm. Boeve doesn’t seem to particularly love labels, and as such wanted to create a menu that can appeal to all palates.
“You can get any meat pizza here that you can get at any other restaurant. But we wanted to focus on a healthier style … we use good oils, healthier ingredients,” Boeve says. And that focus on healthy ingredients is evident throughout the menu. “I get sunflower protein, and we make sausage out of it. We make our own thing called ‘vegan fat,’ which we can sprinkle on pizzas to give that kind of greasy feeling that people want, that kind of drips down. And our vegan sausage, well, it tastes like sausage. It’s a bit different, but if you’re vegan, you’ll appreciate it,” Boeve says.
To supplement these savory dishes, Boeve has hand-selected bottles of natural wines that he brings in from all over the world—and the best part is they won’t break the bank. “I look for good-value wines. I try to find natural, organic wines at that mid-range price point. We give a lot of tastes out to customers, and once they try it, they go, ‘Wow, I’ll take it.’ We also do a bottle by the glass every night that you might not order because it’s some obscure grape, and then, after trying it, end up ordering a bottle,” Boeve says. And he’s surely onto something. Organic and natural wines have never been more popular, especially the Italians that seem to be a hit with the pizza and pasta pairings. He also features a handful of Spanish and Argentinian wines that Lucile’s serves would be happy to tell you about.
“I really take pride in the plate. You’re only as good as that one plate sitting in front of that one customer at that one moment.”
As for the ambiance, you can expect an upscale, modern atmosphere with seating for around 25 people. The pizza oven takes center stage while shelves of wine bottles constitute an audience of sorts. The lighting is warm and creates a cozy setting as floor-to-ceiling windows offer glimpses to the passersby on Main Street. And if all goes according to plan, this is just the beginning for Boeve and Lucile.
“I’d like to build the brand of Lucile,” Boeve says. “Whether that’s a different location, or even other cities … that’s the focus.”
- Lucile Pizza & Wine Bar
1660 Main St
Sarasota
941-330-0101
lucilesrq.com
