Awards & Accolades

Florida Trend Magazine's
Golden Spoon Hall of Fame Award   2003, 2004, 2005, 2006
Golden Spoons  2002, 2001, 1999,1998, 1997, 1996, 1995, 1994, 1993

Wine Spectator's
Award of Excellence...2002, 2003, 2004, 2005, 2006

Distinguised Restaurants of North America
DiRoNA Awards ...1999, 2000, 2001, 2002, 2003, 2004, 2005

ZAGAT Rating  "Among the top 1 % in the nation"

Frommer's Guide  "This area's most extraordinary restaurant"

Mobile Travel Guide

AAA

Dining by Candlelight - America’s 200 Most Romantic Restaurants

CBS’s Chef On A Shoestring
appearances January 1997 and February 1998

America's Elite 1000 The Ultimate List-The Millenium Issue

The New York Times "The stuff dreams are made of..." in describing our desserts

Television FOX 13 series with Chip Carter  THE  2002 TAMPA BAY BUCCANEERS  TAILGATE CHEF  See Chef Raymond's RECIPES

Sarasota Magazine "Best Desserts"

INTERNATIONAL COMPETITION IN ASTI, ITALY-Sring 2000

Italian Culinary Institute for Foreigners - Chef Arpke wins Special Recognition for Classic Risotto competition and 3rd overall competing with chefs from all over the world in Italy 

Raymond's entry for Wine Braised Duck with  Dirty Risotto and Olives was selected from more than 500 entries from the U.S..  He competed against the top 5 entries in the U.S. winning 1st place in New York City.  He was then was sent to Italy to compete against 7 of the world's best chefs!

August 2007 marked our 27th anniversary. We are proud to say in addition to our numberous Golden Spoon, Hall of Fame, and other awards, include Chef Ray's being asked to cook Thanksgiving Dinner at the James Beard House in NYC in Nov. 2005. The James Beard Foundation recognizes excellence and achievement in the culinary profession of chefs from all over the world.

 

 

 

 

 

 

 

 

 

 

The History of Euphemia Haye Restaurant

                 941.383.3633

 

Euphemia Haye was the grandmother of restaurant founder Leslie R. Buntin. The restaurant was named after her in affectionate memory of the woman who raised Buntin and his two brothers from childhood. The Arpkes elected to retain the restaurant’s name after they purchased it. Opened in 1975 on Longboat Key as a dining establishment that would combine a warm friendly ambiance and outstanding service with an  imaginative menu using the finest foods available. It received an enthusiastic welcome from permanent and seasonal residents, vacationers and travelers visiting this sophisticated island resort area.

In 1980, with just 28 seats the restaurant was acquired by Raymond and D’Arcy Arpke who resolved to maintain the same exacting standards while introducing their own unique touches. The restaurant’s cuisine is a combination of international and contemporary dishes which reflect the chef/owner’s individual creative skills.

  
 

Chef Raymond received formal training at Milwaukee Area Technical College, where he was fortunate to have been trained by many old-world chefs.  He started teaching cooking classes in the the area in 1977.   In 1997 he began teaching classes at the restaurant  which have become popular "Lesson Luncheons".

Co-owner and restaurant operations director D’Arcy Arpke has a formal background in Liberal Arts and Business. She has hotel, catering, and restaurant experience, along with management of a local gourmet and cooking shop.

The Arpkes regularly travel to wineries and wine events to find new selections to add to the restaurant’s extensive wine cellar. They also attend fine food and wine seminars.

Euphemia Haye Restaurant has won numerous awards and recognition for culinary excellence. The restaurant has earned outstanding reviews by restaurant critics, columnists, and people’s choice votes from newspapers and magazines across the United States and Canada. It has also received favorable press notices from food and entertainment writers in Great Britain and Germany due to the number of European visitors who dine at the restaurant.

As well, the Arpke's are dedicated to their community and partake in several outside fund-raising events, provide gift certificates, and seats to Chef Raymond's Charity Lesson Luncheon.  D'Arcy is on the Board of the Juvenile Diabetes Research Foundation and the Sarasota/Manatee Originals.  Raymond serves on the Board of the Manatee Technical School's cooking program.  See links for other affiliations. 

Chronological History of Euphemia Haye Restaurant

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August, 1980
  • Restaurant purchased
  • Space leased
  • 28 seats
  • 6 bar stools

September, 1982
  • Expanded to middle room
  • 14 seats added (48 total including bar)
  • Temperature controlled wine room added

June, 1983

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  • Stopped accepting American Express

September, 1984
  • Added Private Dining Room
  • 10 seats added (58 total including bar)

December, 1984
  • Building and additional parking lot purchased

September, 1985

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  • Private Dining Room remodeled
  • 6 seats added (64 total including bar)
  • Kitchen remodeled
  • Men’s and Ladies restroom remodeled

September, 1987
  • Tavern Room added
  • Entire 1st floor of building occupied by restaurant
  • 12 seats added (76 total including bar)

September, 1991
  • Full liquor license and 3rd parking lot purchased

September, 1992
  • 2nd floor remodeled and apartments are gutted.
  • Dessert room, Lounge, and additional wine room added
  • 74 seats added and named the Haye Loft.

December, 1992
  • The Haye Loft Opens
  • Began to showcase a dazzling display of homemade desserts along with top shelf spirits
  • Started to offer the appetizers from our downstairs menu in the HayeLoft
  • Started having live music most evenings in our lounge

September 1999

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  • Kitchen remodeled, all new equipment added
  • Lost front parking lot, created tropical garden with ponds
  • Entrance moved to rear parking lot
  • The "Dessert Room" side of the HayeLoft is redesigned  with new refrigeration and work surface and all new flooring 
  • We began to expand our upstairs menu to include the roast duck, fresh fish of the day, a special sandwich and gourmet pizzas

Began offering more expansive fare in the Haye Loft.  Shoulder and Summer Season prix fixe menues.  Check after Easter and before Thanksgiving for those specials.

We like to say Euphemia Haye has a well executed and expanded menu, and an abbreviated dessert menu, while The Haye Loft has a well executed and expanded dessert menu and an abbreviated dining menu.  Great selection of coffees, scotch, ports, and top shelf spirits.