DIN­ING GUIDE

Bonita & Estero Magazine - - EPICURIOUS -

Sanibel

BLUE GI­RAFFE Ca­sual Ex­cel­lence. Af­ter a re­lax­ing day on the beach or brows­ing Sanibel’s nu­mer­ous shops, it’s time to treat your­self to some de­li­cious, is­land-in­spired food. Sit at hand-painted ta­bles in­side, or en­joy the gar­den at­mos­phere of Peri­win­kle Place and sam­ple our Blue Gi­raffe Fish Tacos or Chicken Panini for lunch, or come for din­ner and try the Co­conut Mahi-Mahi―truly a treat! Our break­fast menu of­fers a tempt­ing va­ri­ety of omelets and pan­cakes, or you can try Eggs Nan­tua: two poached eggs on top of a crispy crab cake, topped with Hol­landaise sauce. Come see why the lo­cals love us! BLD

2075 Peri­win­kle Way, Sanibel, blue­gi­raffe­sani­bel.com

DOC FORD’S SANIBEL RUM BAR & GRILLE Novel Cui­sine. Lo­cal res­tau­rant folk joined with South­west Florida nov­el­ist Randy Wayne White to de­velop a res­tau­rant based on a fic­tional char­ac­ter, and it’s a best-seller! The menu of­fers sand­wiches, sal­ads and en­trees. Don’t skip the mo­jito. LD

2500 Is­land Inn Road, Sanibel, 239-472-8311, doc­fordssani­bel.com

THE DUNES Not a Mem­ber? Not a Prob­lem! The menu is clas­sic with an in­spired twist. Try the sig­na­ture lump crab bisque, the Eastern, Western or South­ern Burger, crisp em­panadas with pulled beef or the seared cow­boy steak. LD

949 Sand Cas­tle Road, Sanibel, 239-472-3355, dunes­golf­sani­bel.com

THE IS­LAND COW Bovine Bounty. With a mas­sive menu that fea­tures ev­ery­thing from omelets to fish to pasta, this is no beef joint, de­spite the cow ref­er­ences. The fish din­ners are a good choice, un­less it’s break­fast, when you might con­sider the Loaded Seafood Omelet. Check out the new full bar, of­fer­ing trop­i­cal cock­tails and sig­na­ture drinks, in­clud­ing their home­made White Mango San­gria! BLD

2163 Peri­win­kle Way, Sanibel, 239-472-0606, sani­belis­land­cow.com

IS­LAND PIZZA A Slice of Par­adise. A tasty tra­di­tion on the is­land for more than 20 years. Pizza just the way you want it, and be sure to tr y the fa­mous “Crusty Curl Crust.” Pasta, cal­zone and salad are also pop­u­lar. You might try cala­mari or br­uschetta for an ap­pe­tizer, and don’t miss the daily happy hour. LD

1619 Peri­win­kle Way, Sanibel, 239-472-1581, is­land­pizza.net

THE JACARANDA

Lo­cal Leg­end. It’s a ro­man­tic, in­ti­mate din­ner house; a re­laxed, open-air gath­er­ing place and an en­er­getic nightspot, all in one. F ood ranges from splen­did seafood in­side to tasty burg­ers and sand­wiches in the lounge, where there’s live en­ter­tain­ment nightly. D

1223 Peri­win­kle Way, Sanibel, 239-472-1771, jacaran­daon­sani­bel.com

LAZY FLAMINGO Cold Beer, Raw Bar. Come try the plumpest raw oys­ters, steam­ing hot-spiced peel-and-eat shrimp, fresh grouper and in­cen­diar y Dead Par­rot Wings. The reg­u­lar hot buf­falo wings are your best bet. LD

Four lo­ca­tions: 6520-C Pine Ave., Sanibel, 239472-5353; 1036 Peri­win­kle Way, Sanibel, 239-4726939; 12951 McGre­gor Blvd., Fort My­ers, 239476-9000; and wa­ter­front at 16501-B Stringfel­low Road, Bo­keelia, 239-283-5959, lazyflamingo.com

LIGHT­HOUSE CAFÉ The World’s Best Break­fast. Res­i­dents and vis­i­tors have been en­joy­ing this Sanibel clas­sic for six decades, and it’s easy to see why. Start your day with an Ocean Frit­tata: sea­soned shrimp, scal­lops and krab­meat, sautéed with broc­coli and fresh mush­rooms and topped with an ar­ti­choke heart and our creamy Al­fredo sauce, or try Light­house Lo­cal Grouper Plat­ter for din­ner, as you view the pic­tures of our his­toric light­house that line the walls. Call-ahead seat­ing is avail­able. BLD

362 Peri­win­kle Way, Sanibel, 239-472-0303, light­house­cafe.com

MATZALUNA Well-Smoked Ital­ian. The Five Cheese with Gor­gonzola, ri­cotta, spinach and ar­ti­choke hearts is just one of the pop­u­lar wood-fired piz­zas. Fresh pas­tas, chicken, seafood and veal round out the menu. D

1200 Peri­win­kle Way, Sanibel, 239-472-1998, matzaluna.net

THE NORMANDIE SEA­SIDE CAFÉ AT WEST WIND In­dulge Your­self. Banan­aberry French Toast or an Ital­ian Omelet for break­fast? We of­fer that and much more, in­clud­ing a Florida fruit bowl or Veg­gie Omelet, served with Columbian cof­fee or a choice of ar­ti­san whole-leaf teas. Re­lax in our old-world at­mos­phere as you en­joy an Is­land Curry Chicken salad or Pressed Cuban Sand­wich for lunch, paired with the per­fect wine from our ex­ten­sive list. BLD

3345 West Gulf Drive, Sanibel, 239-472-1541, west­windinn.com/normandie-res­tau­rant-sanibel

PINOC­CHIO’S ICE CREAM AND GEPPETTO’S BEACH FOOD­IES The In­sti­tu­tion. A Sanibel tra­di­tion since 1980, Pinoc­chio’s hand­crafts all their frozen con­fec­tions daily right in their Sanibel store in small batches. This mecca for ice cream food­ies of­fers a va­ri­ety sure to please all palates in­clud­ing ice cream, ge­lato, sor­bet, sher­bet, frozen yo­gurts and Ital­ian cus­tards from their 130+ fla­vor reper­toire, ser ved in gen­er­ous por­tions. Stop in for their sig­na­ture Sanibel Krunch or Dirty Sand Dol­lar . Geppetto’s Beach Food­ies is the sis­ter gourmet shop lo­cated next to Pinoc­chio’s sur­prises with au­then­tic crois­sant bak­ing.

362 Peri­win­kle Way, Sanibel, 239-472-6566, pinoc­chiosice­cream.com

THE SANDBAR Wel­com­ing. The Seafood Trio, which in­cludes bronzed grouper, scal­lops and crab cake, is a fa­vorite. Fresh seafood and steaks grilled to per­fec­tion are sure to please all palates. D

2761 West Gulf Drive, Sanibel, 239-472-0305, sani­bel­sand­bar.com

SANIBEL FISH HOUSE Tried and T rue. Fresh seafood en­trées on the all-day menu range from sand­wiches and sal­ads to fried bas­kets and house spe­cial­ties, such as seared tuna with rice cakes and seaweed salad. The salmon can be or­dered broiled, grilled, black­ened or Ja­maican jerked. LD

Three lo­ca­tions: 1523 Peri­win­kle Way, Sanibel, 239-472-7770; 4685 Bonita Beach Road, Bonita Springs, 239-495-5770; and 320 Old San Car­los Blvd., Fort My­ers Beach, 239-765-6766, the­fish­house­r­estau­rants.com

SANIBEL GRILL Lo­cal Color. Sanibel Grill ser ves up your typ­i­cal pub fare—juicy burg­ers, seafood bas­kets and spicy buf­falo wings—and more. You’ll find sea­soned bar­tenders and the

of­ten-sought-but-never-found neigh­bor­hood bar feel, which ex­plains the pop­u­lar­ity of this spot. D

703 Tar­pon Bay Road, Sanibel, 239-472-4453, the­sani­bel­grill.com

THE SANIBEL SPROUT Fresh Is­land Good­ness. Sanibel Is­land’s pop­u­lar ve­gan and veg­e­tar­ian gourmet take-out res­tau­rant of­fers a de­light­ful va­ri­ety of meals, smooth­ies and juices pre­pared fresh daily . Chef Nikki Rood uses only 1 00 per­cent or­ganic, gluten-free, non-GMO, farm-fresh in­gre­di­ents in each cre­ation, in­clud­ing the pop­u­lar Smoked Pa­prika Hum­mus & Sprouts. An­other best­seller is the Raw V egan Lasagna. The heart of The Sanibel Sprout is “Let food be thy medicine and medicine be thy food, ” (quot­ing Hip­pocrates) and this is re­flected in ever y de­lec­ta­ble dish they of­fer. LD

Bai­ley’s Cen­ter, 2463 Peri­win­kle Way, Sanibel, 239-472-4499

SUN­SET GRILL Floribbean Gourmet. For lunch, tr y the crab cakes or black­ened chicken Cae­sar wrap. Morn­ing peo­ple might choose eggs “San­tiva ” and “Cap­tiva,” which are vari­a­tions of eggs Bene­dict with ei­ther smoked salmon or lump crab cake. BLD

6536 Pine Ave., Sanibel, 239-472-2333, sun­set­grill­sani­bel.com

SWEET MELISSA’S CAFE Good Thing, Small Pack­ages. Chef Melissa Tal­mage pre­pares en­trees in full and petite por­tions, giv­ing din­ers the op­tion to sam­ple mul­ti­ple dishes, such as Grilled Oc­to­pus or Smoked Mul­let Frit­ter. LD

1625 Peri­win­kle Way, Sanibel, 239-472-1956, sweet­melis­sas­cafe.com

THIS­TLE LODGE Vic­to­rian Ren­dezvous. Cre­ative cui­sine such as black grouper, oven-roasted co­quelet and herb-crusted lamb rack or black­ened yel­low­tail snap­per mojo adds to the al­lure of Vic­to­rian trap­pings, as do glo­ri­ous beach views from al­most any ta­ble. L D SB

Casa Ybel Re­sort, 2255 West Gulf Drive, Sanibel, 239-472-9200, thistlelodge.com

THE TIM­BERS RES­TAU­RANT AND FISH MAR­KET Dine In or Do It Your­self. Fa­vorites in­clude fried cala­mari, seafood plat­ters and crab cakes (all

lump). Fresh fish is al­ways on the menu. Be sure to visit the ad­ja­cent fish mar­ket. D

703 Tar­pon Bay Road, Sanibel, 239-472-2722, tim­ber­sof­sani­bel.com

TRADERS A Shop­ping and Din­ing Ex­pe­ri­ence. Traders is a shop­ping em­po­rium and a res­tau­rant, with live en­ter­tain­ment on Tues­day and Thurs­day evenings. The menu fea­tures fresh Florida gumbo, pan-seared crab cakes and ma­cadamia-en­crusted grouper. LD

1551 Peri­win­kle Way, Sanibel, 239-472-7242, trader­ssani­bel.com

Cap­tiva

CANTINA CAP­TIVA Na­cho Madre’s Mex­i­can. En­joy lunch and din­ner in the gar­den or in­side, where bright ser­ape col­ors, piñatas, terra-tiled floors and adobe-style walls sub­tly sug­gest that we’ve gone south of the bor­der. LD

14970 Cap­tiva Drive, Cap­tiva, 239-472-0248, cap­ti­vais­landinn.com

CAP­TIVA HOUSE Old Florida/New Amer­i­can. Chef Ja­son Miller’s al­ways chang­ing menu cen­ters on the bounty of the sea­son with plenty of fresh fish. Wines from an eclec­tic list com­ple­ment the presentations, and the view from the Sun­set Room takes the breath away . BD

15951 Cap­tiva Drive, Cap­tiva, 239-472-5161 ext. 4, cap­tiva-house.com

CROW’S NEST BEACH BAR AND GRILLE Great Food, Great Fun! Take a trip to Cap­tiva for a fun, new din­ing ex­pe­ri­ence! The menu is filled with your fa­vorite ap­pe­tiz­ers, in­clud­ing flat­breads, chicken wings and the al­wayspop­u­lar baked goat cheese dip, and for din­ner you can choose sa­vor y en­trees like Chicken Sal­tim­bocca, pre­pared with fresh sage leaves, lemon ri­cotta, and pro­sciutto wrapped chicken over lin­guine. The Crab Races, tak­ing place on Mon­days and Thurs­days, re­ally keep the room hop­ping! LD

15951 Cap­tiva Drive, Cap­tiva, 239-472-5161, crowsnest-cap­tiva.com

DOC FORD’S CAP­TIVA RUM BAR & GRILLE The Story Con­tin­ues. Build­ing on con­tin­ued suc­cess, this pop­u­lar chain based on nov­el­ist Randy Wayne White’s fic­tional char­ac­ter brings its unique menu to the doors of South Seas Is­land Re­sort. Start with Doc’s Beach Bread while you con­sider en­trees like panko fried shrimp and dry-rubbed rib­eye. LD

5400 South Seas Plan­ta­tion Road, Cap­tiva, 239-312-4275, doc­ford­scap­tiva.com

THE GREEN FLASH A Rare Din­ing Trea­sure. Have a seat and en­joy the beau­ti­ful view of the wa­ter as you browse the de­light­fully di­verse menu. The Grouper “Café de Paris” is the house spe­cialty, baked in white wine, lemon and Worces­ter­shire, fin­ished with a but­ter y herb top­ping. Or tr y the Vene­tian Plat­ter, which fea­tures salmon, sword­fish, scal­lops and tiger prawn ser ved with sautéed po­lenta. Sa­vory beef and pork en­trees round out the menu for land­lub­bers, and the dessert menu is pos­i­tively deca­dent! LD

15183 Cap­tiva Drive, Cap­tiva, 239-472-3337, green­flash­cap­tiva.com

KEYLIME BISTRO Changes in Food­i­tude. A white picket fence and cheer y blue canopies give this place an is­land set­ting, while daily out­door live mu­sic pro­vides a Jimmy Buf­fett beat. The eclec­tic menu in­cludes wal­nut-crusted snap­per ,

sausage and pep­pers and es­car­gots baked with blue cheese and tomato. BLD

11509 Andy Rosse Lane, Cap­tiva, 239-395-4000, cap­ti­vais­landinn.com

LATTE DA COF­FEE AND ICE CREAM SHOP Once Upon a Time ... Find a wide range of cof­fees, in­clud­ing the ex­tra-strong Red Eye Cof­fee, cap­puc­ci­nos and lat­tes at this cozy spot. Those with a sweet tooth in­dulge in scoops of Quee­nie’s lo­cally made ice cream, milk­shakes and sun­daes. BLD 11508 Andy Rosse Lane, Cap­tiva, 239-472-0234, cap­ti­vais­landinn.com

THE MUCKY DUCK Quack Up. Start at the bar with a fresh pint from a long list of beers brewed “on the other side of the pond.” The menu is a com­bi­na­tion of Florida cui­sine and English pub grub. Visit the great out­door beach­side pa­tio for live mu­sic and sun­set gaz­ing. LD

11546 Andy Rosse Lane, Cap­tiva, 239-4723434, muck­y­duck.com

RC OT­TER’S Ot­terly Beach Amer­i­can. The mul­ti­tude of menu choices may be daunt­ing. Steamed clams, fish bas­kets, que­sadil­las or even meat­loaf are sure to sat­isfy your crav­ings. Din­ers en­joy live mu­sic out­side seven days a week dur­ing lunch and din­ner. BLD

11508 Andy Rosse Lane, Cap­tiva, 239-3951142, cap­ti­vais­landinn.com

SUN­SHINE SEAFOOD CAFÉ AND WINE BAR In­spired Bistro. This charm­ing, small café of­fers a menu with a Euro­pean touch. Din­ers can en­joy the wood-grilled rack of lamb or black­ened salmon, or per­haps a pecan-crusted goat cheese salad. Out­door seat­ing is avail­able. D

14900 Cap­tiva Drive, Cap­tiva, 239-472-6200, cap­ti­vais­landinn.com

Fort My­ers

BLANC Food for the Epi­curean. Start with Bread Jenga, a toasted bread tower with cheese sauce, mod­elled af­ter the pop­u­lar game and al­most as fun! Then choose an en­trée from the Ro­bata grill, such as Lamb Lol­lipops with roasted gar­lic and rose­mary re­duc­tion, or the Oc­to­pus S&S, served with sweet ha­banero sauce. Blanc’s menu also in­cludes “Al­most En­trees,” de­signed to be en­joyed and shared by the en­tire ta­ble. Re­lax in

the clean, con­tem­po­rary am­bi­ence as you sa­vor the cre­ations of Chris Whi­taker and Chef Jean Claude Roge, whose tal­ents lift Blanc above its peers. Closed Sun­days. D

13451 McGre­gor Blvd., Ste. 10, Fort My­ers, 239-887-3139, blan­cen­ter­tain­ment.com

BLU SUSHI Cobalt Cool. An in­cred­i­ble va­ri­ety of sushi and out­ra­geous cock­tails high­light the menu, but there are also tasty choices for din­ers who pre­fer steak and chicken. LD

13451 McGre­gor Blvd., Fort My­ers, 239-4891500; 2262 First St., Fort My­ers, 239-362-2843, blusushi.com

COURTSIDE STEAK­HOUSE AT SANIBEL HAR­BOUR RE­SORT Beefed Up. Re­fined with wood, brass, leaded glass and a sub­tle sports theme, this steak­house de­liv­ers some of the tasti­est “butcher’s breed” Black An­gus steaks.

17260 Har­bour Pointe Drive, Fort My­ers, 239466-4000, mar­riott.com

CRAVE Cozy & Con­tem­po­rar y. Mod­ern Amer­i­can cui­sine, pre­pared when you or­der it. Break­fast, served un­til 4 p.m., is your choice of omelet or vari­a­tion of eggs Bene­dict. Af­ter noon, dishes like ba­con-wrapped meat­loaf and cedar plank salmon, plus sal­ads and sand­wiches, at­tract hungry din­ers. The Sun­day brunch crowd packs the house, so you may have to wait—but it’s so worth it. BL D SB

12901 McGre­gor Blvd., Fort My­ers, 239-4664663, crave­menu.com

DARUMA Make a Wish! Din­ner is served in tra­di­tional or tep­pan-style, which means the chef comes to your ta­ble and pre­pares your din­ner. Clas­sic Ja­panese fa­vorites like shrimp tem­pura are of­fered, as well as com­bi­na­tions like lob­ster Nip­pon and filet mignon teriyaki. D

13499 South Cleve­land Ave., Fort My­ers, 239344-0037; 241 Cen­ter Street North, Naples, 239-591-1200; and 5459 Fruitville Road, Sara­sota, 941-342-6600, daru­marestau­rant.com

THE FIRE­STONE Four lev­els of fun. Brick and wood pro­vide a warm at­mos­phere, and tires mov­ing along the walls re­mind you why it’s called The Fire­stone. Try the filet mignon or paella in the Grille Room or tapas in

the Sky Bar, or dance to live mu­sic in the Mar­tini Bar on Fri­day and Satur­day. D

2224 Bay St., Fort My­ers, 239-334-3473, fire­stonefl.com

FORD’S GARAGE The taste is in the de­tails. The dé­cor takes you back to the 1 920s, when Henr y Ford walked these parts, and the menu in­cludes burg­ers like the Model “A” and the Low Carb-ure­tor. Fresh Black An­gus beef topped with ever ything from arugula to fried egg will make your mouth wa­ter , and the craft beer menu in­cludes names like K ona Big Wave and Goose Is­land 3 12. LD

2207 First St., Fort My­ers, 239-332-3673, fords­garagefl.com

THE EDI­SON RES­TAU­RANT Fort My­ers Il­lu­mi­nati. This res­tau­rant hon­ors its le­gendary name­sake ge­nius, Thomas Edi­son, with a dis­play of his­toric pho­tos. The menu is steeped in Amer­i­can culi­nary tra­di­tion, with dishes like the sig­na­ture chicken pot pie re­ceiv­ing raves from din­ers. LD

3583 McGre­gor Blvd., Fort My­ers, 239-936-9348, edis­onfl.com

THE PRAWNBROKER Agent Fish. The food here is tried and true. Sal­ads, along with fish, steak and pasta dishes, have been pleas­ing palates since 1982. Soup or salad ac­com­pany all din­ners, just like in the good old days. Early din­ers catch good deals from 4-7pm. Cozy booths, fish art and nau­ti­cal de­tails give this res­tau­rant a sea­far­ing vibe. D

13451-16 McGre­gor Blvd., Fort My­ers, 239489-2226, prawn­bro­ker­fort­my­ers.com

SUMMERLIN JAKE’S You De­serve This. Chef Richard Howze’s depth of ex­pe­ri­ence is dis­played on each plate, whether you choose a per­fect Filet Mignon or the mouth­wa­ter­ing Cap­tain’s Coubion, which fea­tures fish medal­lions in a rich seafood stock, served with gulf shrimp, Pine Is­land clams, and more! Us­ing only the high­est-qual­ity lo­cally grown in­gre­di­ents, he makes each meal a mas­ter­piece of fla­vor . The in­cred­i­ble wa­ter­front views pro­vide the per­fect back­drop for your din­ing ex­pe­ri­ence, and if you visit on Fri­day or Satur­day evening, you’ll be treated to live mu­sic. BLD

17501 Har­bour Pointe Drive, Fort My­ers. 239466-5377, sum­mer­lin­jakes.com

UNI­VER­SITY GRILL Head of the Class. This place gets the busi­ness crowd at lunch and the beau­ti­ful the­ater­go­ers at din­ner. They come for a pri­vate club at­mos­phere and a happy bal­ance of seafood and steaks. Early din­ers will find good deals from 4-7pm. LD

7790 Cy­press Lake Drive, Fort My­ers, 239-4374377, uni­ver­si­ty­grill.net

Fort My­ers Beach

DOC FORD’S FORT MY­ERS BEACH RUM BAR & GRILLE The Se­quel. This is what we want with a good story—a se­quel. This sec­ond res­tau­rant based on a fic­tional Randy Wayne White char­ac­ter serves up a view of Matan­zas Pass along with ba­nana leaf snap­per and Texas baby-back ribs. LD

708 Fish­er­man’s Wharf, Fort My­ers Beach, 239-765-9660, doc­fords­fort­my­ers­beach.com

Cape Coral

BIG 10 TAV­ERN (SPORTS BAR AND GRILL) Tackle Your Taste Buds. Stop in for amaz­ing sig­na­ture dishes and fa­mous pizza! T ry the chicken and Bel­gian waf­fles with a zesty maple honey mus­tard, Big T en’s juicy buildy­our-own burg­ers with a full back­field of top­pings and cheeses, yummy sand­wiches and melts topped in steak, pork (ham, ba­con etc.), fresh cod, orig­i­nal Philly cheeses­teak, triple BLTs, stacked Reubens, chicken and pas­trami, del­ish cal­zone and strom­boli (veg­gie/meat), ap­pe­tiz­ers and the Cape’s best wings, plenty of salad choices, pita and wraps and much more. Icy bev­er­ages, a to­tal sports pack­age; never miss a game! Open ever y night ‘til 2am, and al­ways some fun en­ter­tain­ment to plan for with fam­ily and friends. LD

4703 SW 16th Place, Cape Coral. 239-257-1081, big10­tav­ern.com

CENO GRILLE Fam­ily His­tory. Try the fresh home­made spanako­pitafresh spinach, herbs and feta, wrapped in phyllo dough and baked, or the chicken Marsala, and you’ll un­der­stand the pas­sion that drove founder Ge­orge Lukas to cre­ate Ceno Grill. Or­der a gyro or sou­vlaki for a light meal, or feast on chicken parme­san, you won’t be dis­ap­pointed! And who can re­sist some tasty can­noli for dessert? Don’t miss Happy Hour, M-F, 3-6pm. Closed Sun­days. LD

1715 Cape Coral Park­way W., Cape Coral, 239-549-2366, cenogrille.com

FORD’S GARAGE The taste is in the de­tails. The dé­cor takes you back to the 1 920s, when Henr y Ford walked these parts, and the menu in­cludes burg­ers like the Model “A” and the Low Car­bu­re­tor. Fresh Black An­gus beef topped with ev­ery­thing from arugula to fried egg will make your mouth wa­ter, and the craft beer menu in­cludes names like Kona Big Wave and Goose Is­land 312. LDR

1719 Cape Coral Park­way East, Cape Coral, 239540-3673, fords­garageusa.com

LOB­STER LADY SEAFOOD MAR­KET AND BISTRO Eclec­tic Coastal Cui­sine. Whether you choose Shrimp and Grits for break­fast or Le Bouf Ba­con Wrapped Lob­ster Tail for din­ner, you’ll taste why we call our seafood the fresh­est in the area! Our ex­ten­sive menu in­cludes a raw bar, and a fine se­lec­tion of burg­ers, sand­wiches and pasta for land­lub­bers. Be sure to pick up a fresh se­lec­tion from our Mar­ket to take home! En­joy live en­ter­tain­ment ev­ery night. BLD

1715 Cape Coral Park­way, Units 2 & 3, Cape Coral, 239-471-0136, lob­ster­la­dyseafood.com

MARKER 92 Nau­ti­cally Nice. Fresh seafood and a wood­fired pizza oven draw in guests from be­yond the Ma­rina Vil­lage Re­sort’s bound­aries. En­joy the sig­na­ture flat­bread piz­zas on the breezy wa­ter­side ter­race. BLD

5951 Sil­ver King Blvd., Cape Coral, 239-5415600, marker92.com

MONARCA’S AU­THEN­TIC MEX­I­CAN CUI­SINE BAR & GRILL Au­then­ti­cally De­li­cious. Rich, carved wood sur­rounds you as you pe­ruse the menu, filled with the finest Mex­i­can dishes. Sam­ple one of Monarca’s many tra­di­tional beers from Mex­ico, or try some Mex­i­can tequila with your ap­pe­tizer. The tor­tillas and chips are made in-house, as are the sal­sas and pico de gallo. The Monar­cha’s Shrimp Aztec Cock­tail is a fa­vorite, or try the Huarache Mi­choa­cano, a spe­cialty Mi­choa­can dish fea­tur­ing a thick oval corn tor­tilla filled with beans, finely chopped onions, tomatillo sauce and tip steak. There is no bet­ter or more au­then­tic Mex­i­can cui­sine than this! LD

1604 SE 46th St., Cape Coral, 239-540-9533, monar­cas­restau­rants.com

MON­KEY BAR STEAK & SEAFOOD Silly Name, Se­ri­ous Food. Chef Nico Bogert and his ex­pe­ri­enced team are pas­sion­ate about food, and you’ll taste the proof! With va­ri­ety enough for any palate,

the menu in­cludes se­lec­tions like The Big Mon­key: a pork chop served with ap­ple rel­ish; Rum and Pep­per Painted Grouper, served over rice with mango orange sauce; and Ahi Tuna Salad. Try the steak, which earned this eatery the ti­tle of Best Steak­house in Cape Coral. In­door and out­door seat­ing is avail­able, an­dlive en­ter­tain­ment is of­fered nightly. LD

1428 Lafayette St., Cape Coral, 239-549-8800, mon­key­barand­steak­house.com.

NEVERMIND AWE­SOME BAR AND EATERY A taste of the good life! Share some Crispy Parme­san Truf­fle Wings or try a Vol­cano Spring Roll to start. Chef Hugo uses the best hand-se­lected in­gre­di­ents, and it shows in the fla­vor! The Bar Steak and Blue Cheese Crust is al­ways pop­u­lar, and don’t miss the truf­fle fries, made with gourmet spe­cialty Ken­nebec pota­toes. LD

927 E. Cape Coral Park­way, Cape Coral, 239-471-0295, nev­er­mind­capec­o­ral.com

POINT 57 Ca­su­ally So­phis­ti­cated. Start with Pulled Pork Spring Rolls, ser ved with Gouda cheese, yel­low mus­tard slaw, and Carolina dip­pin’ sauce to wake up your palate. Scal­lops are an ex­cel­lent choice for an en­trée, ser ved with charred onion, fen­nel sausage Mar­coni al­monds, and ap­ple cider re­duc­tion. Chef/ Pro­pri­etor Matt Arnold has been in the res­tau­rant busi­ness for 27 years, and each dish ser ved shows his ex­per­tise! Choose from an ex­ten­sive craft drink se­lec­tion and be sure to save room for tiramisu. DR

3522 Del Prado Blvd. S., Cape Coral, 239-471-7785, point-57.com

PAR­ADISE DELI AND GRILL Heav­enly Taste. Our menu is built around the idea that fresh in­gre­di­ents and home­made food just taste bet­ter. Whether you try a Greek omelet for break­fast or our Philly Cheese Steak for lunch or din­ner, you will taste the dif­fer­ence. Be sure to try our award win­ning Reuben! Too busy to dine in? Our en­tire menu is avail­able for take-out, and our cater­ing menu of­fers an ar­ray of choices to make your next party a hit! BLD

2378 Surf­side Blvd., Cape Coral, 239-292-2378, par­adisedelicc.com

Bonita Springs

OLD 41 Just Like Home ... Es­pe­cially for those from Philly. The corned-beef hash, pan­cakes with freshly sliced ba­nanas or straw­ber­ries and Car­bon’s

malted Bel­gian waf­fles ac­com­pa­nied by fresh­ground Colom­bian cof­fee are rea­son to come for break­fast. Pop in for lunch and it’s the Philly cheeses­teak, hands down. BL 25091 Bern­wood Drive, Bonita Springs, 239-948-4123, old41rest.com

PINCHERS CRAB SHACK Gulf to Ta­ble. Fresh, cut-to-or­der fries; made-from­scratch slaw; a deca­dently rich, hot cheese and crab dip; and full-on fruity, trop­i­cal cock­tails com­ple­ment the fresh­est seafood on the coast. LD

Mul­ti­ple lo­ca­tions through­out South­west Florida: 28580 Bonita Cross­ings Blvd., Bonita Springs, 239-948-1313; 18100 San Car­los Blvd., Fort My­ers Beach, 239-415-8973; 6890 Es­tero Blvd., Fort My­ers Beach, 239-463-2909; 2360 West First St., Fort My­ers, 239-245-7049; 10029 Gulf Cen­ter Drive, Fort My­ers, 239-415-4040; 5991 Sil­ver King Blvd., Cape Coral, FL 33914, 239-540-7939; and 1200 Fifth Ave. South, Naples, 239-434-6616, pinch­er­scrab­shack.com

SANIBEL FISH HOUSE Tried and T rue. Fresh seafood en­trées on the all-day menu range from sand­wiches and sal­ads to fried bas­kets and house spe­cial­ties, such as seared tuna with rice cakes and seaweed salad. The salmon can be or­dered broiled, grilled, black­ened or Ja­maican jerked. LD

4685 Bonita Beach Road, Bonita Springs, 239-4955770; 1523 Peri­win­kle Way, Sanibel, 239-472-7770; and 320 Old San Car­los Blvd., Fort My­ers Beach, 239-765-6766, the­fish­house­r­estau­rants.com

Es­tero

FORD’S GARAGE The taste is in the de­tails. The dé­cor takes you back to the 1920s, when Henry Ford walked these parts, and the menu in­cludes burg­ers like the Model “A” and the Low Carb-ure­tor. Fresh Black An­gus beef topped with ev­ery­thing from arugula to fried egg will make your mouth wa­ter, and the craft beer menu in­cludes names like Kona Big Wave and Goose Is­land 312. LD

10801 Corkscrew Road No. 519, Es­tero, 239-495-3673, fords­garageusa.com

RODIZIO GRILL The Brazil­ian Steak­house. Ex­pe­ri­ence the fla­vors of Brazil, with your choice from over a dozen ro­tis­serie grilled meats, per­fectly sea­soned and car ved ta­ble­side by Rodizio Gau­chos! Try the Fei­joada, a tra­di­tional Brazil­ian black-bean stew, or Aba­caxi, fresh glazed and grilled pineapple. Don’t for­get to

save room for a deca­dent dessert! Lunch is of­fered Fri­day-Sun­day. LD

8017 Plaza del Lago Drive, Suite 101, Es­tero, 239-498-0018, rodiziogrill.com

RUTH’S CHRIS STEAK HOUSE Al­ways a Siz­zling Suc­cess. Vaulted tray ceil­ings and metic­u­lously set white linen-cov­ered ta­bles set the mood. From petite filets to cow­boy-size ribeyes, the steaks are ten­der and juicy; choose from tra­di­tional sides like creamed spinach and sweet potato casse­role. D

The Shops at Co­conut Point, 23151 Vil­lage Shops Way, Suite 101, Es­tero, 239-948-8888, ruth­schris.com

TAR­PON BAY RES­TAU­RANT New-Fash­ioned Clas­sic. The Hy­att Re­gen­cyCo­conut Point de­signed its res­tau­rant to pay homage to the Old Florida fish­house. At the ce­viche raw bar you’ll find eight types of raw seafood “cooked” in var­i­ous mari­nades. For en­trées, try the Diver’s Spear, which in­cludes whole red snap­per, Asian slaw, ponzu and cilantro-ginger rice. D

5001 Co­conut Road, Es­tero, 239-390-4295, co­conut­point.hy­att.com

Naples

FISH CRAZY RES­TAU­RANT AND FISH MAR­KET Crazy Good! Are you look­ing for the best, fresh­est seafood in South­west Florida? We have your fa­vorites, broiled, black­ened, grilled, sautéed or fried! Try one of our sig­na­ture items that our reg­u­lars go crazy about. Fire­cracker Shrimp, Crab Cakes, Shrimp & Grits or our ev­er­pop­u­lar Grouper Sand­wich. Even bet­ter , we’ve part­nered with the pop­u­lar Blu Sushi fran­chise so you can en­joy the area’s best spe­cialty sushi. And you can al­ways pick up fresh fish to pre­pare at home, along with just-picked lo­cal pro­duce, just-squeezed juices, re­gional good­ies and of course FISH CRAZY’s leg­en­dar y Key lime pie, made with Randy’s orig­i­nal recipe. While you’re here, check out our in­door bocce court, the only one in the area! LD

14700 Tami­ami Trail N., Naples, 239-260-1070, fishcrazyrestau­rant.com

TOTI Me­dia, Inc. does its best to en­sure that in­for­ma­tion in in this guide is up to date. How­ever, we still en­cour­age our read­ers to call ahead for de­tailed in­for­ma­tion and/or reser­va­tions be­fore vis­it­ing these lo­cal es­tab­lish­ments.

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