The Ritz-Carlton Sarasota recently opened the pop-up restaurant CdZ. The limited-engagement culinary experience features innovative small plates like 1855 beef tartar with caper berries, avocado, egg and pickled shallots (above left); cured tomato and burrata with arugula, blood orange oil, Castelevetrano olives and crostini (above right); modern steakhouse dishes including a 64 oz. 1855 Porterhouse for two, sliced tableside; individual mini whole fried chickens; and unique seafood offerings such as the etoufee arepas with napa cabbage and lime crema. The local crab cake ($18) is one of the best I've had south of the Chesapeake Bay, with virtually no fillers, just sweet crabmeat topped with roasted lemon and a chicory citrus mayonnaise. See a gallery of photos at Bradenton.com/weekend. -- Jana Morreale