OCALA, FL (352today.com) – At Three Six Bistro, tucked away at 3751 SE 36th Avenue, dining becomes more than a meal – it’s a sensory exploration rooted in modernist culinary philosophy and local sourcing. The restaurant opened in late 2024 under chef-owner Sean Langan, who brings West Coast finesse and a deep commitment to quality to Central Florida’s dining scene.

Langan, a veteran restauranteur of 11 previous restaurants, sees himself first and foremost as a chef rather than a businessman. “I’m the owner-chef. Well, first I’m a chef, second, I’m a businessman,” Langan said. “I’m a quality chef so I get the best of the best.” Unlike owners who focus strictly on margins, Langan seeks out top-tier ingredients. “The difference is that I go for quality products and the best of the ingredients I can get.”

His menu design reflects this philosophy, built around what local farmers can provide. “I design my menu around things that I can get the local farmers to grow for me.” he said. That focus extends to how he thinks about the dining experience itself. “It’s the first three bites that the dish comes together [sic]. The first bite is usually “wow”. Vinegars hit you here and sugars hit the center of the tongue.”

For Langan, cooking is more than flavor – it’s about creating a full sensory experience. “There’s so much thought process that goes into it,” he said. “You want to awaken the senses.” His menu is intentionally adaptable, ready to accommodate any style or culture. “My menu is also just a suggestion. We’ll do almost anything on the fly.”

Three Six Bistro is Langan’s first restaurant in Florida, though far from his first venture. Originally from Seattle, he sold his restaurants and home before relocating. After a year and a half of retirement, he returned to the kitchen. “I took this little place and just wanted to do my thing.” he said.

The location itself plays into his style. From the outside, it’s unexpecting; inside, it’s sleek and inviting. “On the outside, it doesn’t look anything like it does on the inside,” Langan said. “I like a speakeasy. I like that shock value.”

Sourcing is his biggest challenge, particularly seafood. “I’m on my third distribution company. I’m trying to deal with farms as much as I can,” he said. “Everything supports local 1000% and that’s the mentality I have.” Working with micro-farmers not only improves freshness but also supports the local agricultural community.

Looking ahead, Langan hopes to move to a space where all products can be sourced within 360 miles. Seasonal menus remain part of his vision, though Florida’s climate requires adjustment. “I’m from the West Coast. We have four seasons,” Langan states. “Here it’s two. So right now, I’m going into, I would say, summer/fall menu right now.”

Three Six Bistro is open Wednesday, Thursday and Sunday from 5 p.m. to 9 p.m., and Friday and Saturday from 5 p.m. to 10 p.m. To book a reservation, you can visit Three Six Bistro’s website, or call 352-421-5236. With Sean Langan at the helm, the restaurant aims to bring refined culinary vision and bold flavor to Ocala’s dining landscape.