Food Traveler Magazine Summer 2017 | Page 134

SoUtHeAsT Gainesville, FL Where the Locals Eat Thanks to the diversity of its visitors and the University of Florida’s students, faculty, and families, Gainesville is making its mark on the food scene. Hear about local flavors from 5 restaurant chefs. Taylor Dukes GREAT OUTDOORS RESTAURANT Bert Gill MILDRED’S BIG CITY FOOD What local restaurants do you enjoy? Crane Ramen in Gainesville is the city’s first craft ramen restau- rant, and I love the fact that they use locally-sourced ingredients. I also enjoy Sabore in Newberry. Aside from Mildred’s, is there a restaurant that you fre- quent? Well, my favorite is Blue Gill—which [my wife] Tara and I own. What is it about Great Outdoors that keeps customers com- ing back? Is it the location? The atmosphere? The service? The menu? All of the above. We have top-notch service, amazing food, and if you join us on the patio on Wednesdays, Fridays, Saturdays and Sundays, you can listen to live bands as you dine. People love it. 132 | Summer 2017 | Food Traveler How do you explain the appeal of Mildred’s? We use locally-sourced ingredients and we’ll actually change our dinner menu nearly every day based on what our farmers bring us—and whatever inspires me that day. Our regular guests keep coming back because they’ll al- ways find something new. On top of that, we do weekly cooking demonstrations and host themed bar dinners. Those have become very popular.