Writes of Passage

St Pete Opera

… more pix on Reddit

Giulio Cesare (1724) by Handel (1685-1759), the German-British Baroque composer.

Who will rule (the world) 😉

Handel clearly knew what he was doing with Giulio Cesare in Egitto. Romans and Egyptians (not Greeks, though the Hellenistic vibe makes that confusion very forgivable) circling Egypt like elegant predators. It’s basically geopolitics as opera seria—power, desire, manipulation, all wrapped in dazzling arias.

Cesare’s suave imperial confidence, Cleopatra’s weaponized charm, Tolomeo’s full-on venom… everyone is scheming, seducing, or stabbing (emotionally, if not literally). No one is innocent; some are just better dressed. Handel really leans into that moral slipperiness: Cleopatra rules by performance—she acts her way into power. Cesare conquers with restraint, which somehow makes him more dangerous. Tolomeo is practically dripping poison every time he opens his mouth.

Are you rooting for anyone, or just enjoying watching them all out-scheme each other?

This production’s stage design is the best so far at this venue, and singers are all wonderful; figeratively speaking, they’re the slimiest cast so far.

There is a new act by the audience, besides the latecomers, candy wrappers, and whispers: a young woman constantly shaking her plastic cup (probably soda), making the ice cubes clash. For Pete’s sake, it isn’t a baseball game. I wish the older male companions would stop her from shaking, but they didn’t, unfortunately.

(The venue is small without a pit. They heavily use the aisles at the start or during the performance. Therefore, the latecomers should have been banned, but unfortunately they’re allowed: they disrupt the audience who came on time and pose a danger to the cast.)

4175 66th St N.
St. Petersburg, FL 33709

… more pix on Google Maps, Yelp, FB, TA, insta

Will return: the best sesame balls 煎堆!

Calm, with Zen-like music and fake bird chirping. The decor feels outdated. The staff are polite and kind, and they didn’t laugh at my Cantonese (though they switched to Mandarin – oh well). Chairs are low; the portions are large.

We had two fish dishes: Black bean flounder 豆豉/豉汁 and Sichuan spicy fish fillet 水煮鱼, which wasn’t the smartest choice — that was my fault.

Both dishes looked unusual (unappealing / unapetizing) – dark and no floating oil, which I don’t mind, but tasted okay: I’d order the flounder again, but not the Sichuan fish fillet.

All the fish prices are ‘seasonal’. At a Cantonese seafood restaurant, live fish are typical. But when the server asked me ‘pomanno’ or ‘flounder,’ I knew we’d be eating dead fish. The flounder was very clean, per this bone lover.

By the way, they do have salty fish chicken tofu clay pot 咸鱼鸡粒豆腐煲 – next time.

The sesame balls are served on a bed of white radish, which is odd, but they’re some of the best I’ve had.

We arrived at 5:30, and it gets busy by 6:30, mostly with non-Asian customers who do seem like regulars.

The bathroom is decent, especially compared to the one at Rocca, which we visited two days ago.

It was so peaceful upon our arrival. When I moved my chair, it squeaked—maybe try using tennis balls on the chair (may not look nice…); I’d donate some.

It’s a little out of the way from downtown St. Pete (about 20 minutes to the St. Pete opera), which is why we didn’t come sooner.

323 W Palm Ave,
Tampa, FL 33602

… more pix n videos on Google Maps, Resy (7/10, no pic), Yelp, TA

Will return.

This Michelin one-star restaurant has a simple, industrial decor consistent with other venues in Armature Works. I like their Spiegelau wine glasses, Fortessa tableware, pared-down menus (though the wine list is extensive), and crisp, professional service. Everything feels controlled and competent. But the food, overall, didn’t quite rise to the same level of distinction.

We ordered

~ sourdough bread
~ fresh mozzarella
~ pork arrosticini
~ agnolotti
~ tagliolini al ragù
~ two reds
~ semifreddo

The bread is excellent, especially with the whipped butter/cream—unexpected and genuinely delicious. I was anticipating olive oil or old-fashioned butter, but this was a pleasant surprise.

Both red wines, Franc Rodaro and Chianti Moro were decent.

Our server asked whether we had dined there before and introduced their “sharing concept.”

I find this framing dated. It’s 2026—sharing food isn’t a concept; it’s a norm. Maybe it’s cultural (I’m Chinese, sharing is instinctive), but Italians share as well. Labeling it as a “concept” feels oddly performative.

The tableside mozzarella is showy. The young man preparing it is skilled and fluent in the ritual, but the cheese itself was unexpectedly firm and chewy. Fresh mozzarella, at its best, should be soft and moist—something I’ve had plenty of elsewhere, including at places like Iavarone Brothers.

The pork arrosticini arrives beautifully plated, with two tiny purple sakura blossoms that are delicate and striking. Visually refined. The barbecue, however, would benefit from better-quality meat.

The pastas are the standouts. The agnolotti, finished with sparkling breadcrumbs (& salt?), is deeply flavorful. The tagliolini al ragù is impressively al dente. Saving a small piece of bread to soak up the sauce elevates the dish to its best possible version.

Dessert redeems the ending: the birthday gelato was excellent (thank you), and the Persian lime semifreddo was light and well-balanced. No tiramisu, unfortunately—I’m a big bore.

Some practical notes:
– The bathroom stall locks are awkward to use.
– No toilet seat covers.
– Two tables by the kitchen (each seating four) typically carry a $1,000 minimum spend.
– Complimentary parking is available, entry on Ola Street.
– A 2% facility fee is added to the bill.

Background context: this is chef-owner Bryce Bonsack’s first restaurant. He trained at Italian kitchens and two Michelin-starred New York restaurants—Blanca and Corton. Tampa Bay Times critic Helen Freund (who profiled another restaurant, Hales Blackbrick frivolous lawsuit over my initial 3-star review last June) gave the restaurant a 10/10. Chef Bryce received Michelin stars in 2023 and 2024.

Their website may need updating—I saw 2025 posted on the front door.

Sarasota, FL  34243

Although it has filed for chapter 11, but it’s business as usual at this location. A few Chloé handbags look interesting.

… more pix on Yelp

… An overlapping set of factors led to the bankruptcy, some analysts said: A debt-fueled acquisition of Neiman Marcus, the rise of online purchases, direct-to-consumer sales outside department stores and a waning appetite for sky-high luxury prices among some shoppers.

1223 Boulevard of the Arts
Sarasota, FL 34236

… more pix on Google Maps, Yelp & TA

We went for dinner at their Offshore tapas &. wine bar from our concert at Van Wezel.

I think it was Indigo before – Google Maps still shows as Indigo.

The location is good: a 7-minute walk from the Van Wezel Performing Arts Hall, 2 miles from Sarasota Jungle Gardens, and 8 miles from Siesta Key Beach.

The lobby looks stylish, with tropical-inspired decor.

7113 South Tamiami Trl,
Sarasota, FL 34231

… more pix on Google Maps, Yelp, FB

Definitely will return.

A full Asian supermarket that opened 13 months ago, with excellent service. The staff I’ve conversations with all spoke Mandarin.

They post their site map by the entrance, which is rare and greatly appreciated.

They’ve got a butcher and a few live fish tanks, but they don’t clean the fish for you. I only got a few crabs.

Edit: two comments on FB said they do clean the fish. All the better for me.

Boulevard of the Arts & N Tamiami Trail.
Sarasota, FL 34236

… a few more pix here

A new residential building (condo or rental?) under construction is diagonally from the Voco (former Indigo) hotel, by the corner of Boulevard of the Arts & N Tamiami Trail. Their office maybe at 21 N Lemon Avenue, (941) 225 4888.

It looks out to their Van Wezel on the Sarasota Bay.

1223 Boulevard of the Arts
Sarasota, FL 34236

… more pix on Google Maps, Yelp, TA, Insta

Will return.

It’s by the entrance, on the ground floor of voco Sarasota by IHG (former Indigo). They off 10% off with the Van Wezel concert.

We’ve crab cake & steak Chimi: I really like my crab cake, the steak is a bit chewy but yummy, and the white rice is cooked to perfection.

I like their blue heavy and sturdy chairs, and simple menu. The wine glass has its label, but it could be better. The lone bartender serves the tables, too.

The hotel bathroom is clean, but one of the booth’s heaters (?) or ventilators is noisy.

Van Wezel @ Sarasota, FL 

I’ve a great time – love their music: intricate,  structured with epic sound, as if telling an interesting story. 

Underneath of the band name Kansa are three drawings: two eyes (?) and a vintage-style fall sailing ship at sea.

The ship, with multiple masts and fully billowed sails, cuts through choppy waves, suggesting motion and resilience. Above it hangs a full moon in a softly textured sky, giving the scene a calm, slightly mystical atmosphere. The color palette is muted and nostalgic—warm peach tones for the sky and sea foam, contrasted with dark green and black lines for the ship and the surrounding border. Does it mean an epic search as well? 

https://youtu.be/kPI9HxOSo2E

Two rows before us are empty, which is great.  

I know nearly nothing about the band, except for Dust in the Wind, which is their top song, after Carry On Wayward Son.

This band was established in 1974, the same year I returned to Beijing from Tianjin. The only member at the formation playing today is guitarist Richard Williams (1950-). Today, it has two keyboardists at the back with a drummer, and three guitars and a violinist up front. The violin gives them a different and unique look and feel. 

They played …

• Song for America … (1974)
• Carry On Wayward son: about a personal, spiritual journey of searching for meaning
• Dust in the Wind: everything we achieve are temporary and ultimately insignificant

… and listen to his wife -:)

Over all, it’s a great event!

• Saks
• HL Asian Market
• Offshore @ voco
• OnePark 

This time is four Shirazs, or Syrah, Petite Sirah … They’re the darkest of the red wine.