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Chef Talk: Cynthia Breslin of Blase Café
Chef and restaurateur Cynthia Breslin of ) has been in the restaurant industry since early adulthood, and her passion for the culinary craft has only expanded. With the vision of her business partner, Rami Nehme, and chefs Jordan Neidenmier and Wesley Breslin, Cynthia Breslin has helped maintain the quirky character of one of Siesta Key’s most beloved locales. (5263 Ocean Blvd., Sarasota. 349-9822;
From the day I turned 18 years old, I have been bartending and working the front end of restaurants, and I was submersed in the restaurant industry for nearly 25 years before opening up the Blasé Café. Prior to that, I grew up with a southern lifestyle, where food was a staple in keeping the family connected.
Blasé Café is a world of its own. Walking in the door, you find a unique collection of art, antiques and whimsical employees ready to entertain you. The personality of the restaurant is Martha Stewart meets Morticia Addams—the vibe being eclectic and sultry. Unlike most restaurants on Siesta Key, we don’t follow the beach theme; we build up the blasé bravado with a European flare.
We have added more salads with baby kale, and we also have a Mediterranean-style salad with grilled vegetables. For a veggie burger, we use falafel (which my business partner, Rami, inspired with his Middle Eastern background) and it is outstanding. We are also doing fish tacos with sriracha coleslaw, which has become a new customer favorite.
I collect art and create it. My house and restaurant are laden with unique prints, originals, antiques and art-related literature. Personally, I prefer oil painting and stained glass, so I’m painting figures and making windows in my spare time. I have dabbled in other forms of art, such as mosaics, drawing, pottery and basket weaving. Aside form artwork, I enjoy dance classes on a weekly basis (Latin dance is my favorite).
We have introduced Siesta Key’s latest spot for craft beers, pizza, smiling faces and a good time, directly next door (3.14 Pi), which offers a wide array of flavorful food and beverages. I’ve also been working alongside chef Jordon Neidenmier and chef Wes Breslin (my son, who started in the kitchen at Blasé just this year and brings with him a taste of oriental cuisine, which is usually served as the night’s special).
Colorful old home with al fresco seating & a martini bar serving eclectic island-inspired eats.
Laid-back restaurant offering pizza pies, craft beers, spirits & live music.