EPICURIOUS

Times of the Islands - - Epicurious -

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

“The se­cret of suc­cess in life is to eat what you like and let the food fight it out in­side.”

—Mark Twain

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 try 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. Food 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, 239-472-5353; 1036 Peri­win­kle Way, Sani­bel, 239-472-6939; 12951 McGre­gor Blvd., Fort

“I cook with wine. Some­times I even add it to the food.”

—W. C. Fields

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 True. 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, 239-7656766, the­fish­house­r­estau­rants.com

SANI­BEL GRILL

Lo­cal Color. Sani­bel Grill serves 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-

“A bal­anced diet is a cookie in each hand.”

—Bar­bara John­son

out restau­rant of­fers a de­light­ful va­ri­ety of meals, smooth­ies and juices pre­pared fresh daily. Chef Nikki Rood uses only 100 per­cent or­ganic, gluten-free, non-GMO, farm-fresh in­gre­di­ents in each cre­ation, in­clud­ing the pop­u­lar Smoked Pa­prika Hum­mus & Sprouts. An­other best-seller is the Raw Ve­gan 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 ev­ery 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

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