SWFL DIN­ING GUIDE

RSWLiving - - Epi­cu­ri­ous -

Key: B= Break­fast, SB= Sun­day Brunch, L= Lunch, D= Din­ner

FORT MY­ERS

Blu Sushi: Cobalt Cool. Star t with… well, star t with what­ever the chefs de­cide to send you. In fact, just put the menu down and tell the chefs to bring what they sug­gest. In their hands, you can­not pos­si­bly go wrong. They’ve proven this ( again) with one of their new cre­ations— the TOTI. com Sushi Roll. It’s packed with fla­vor, just like the magazines. Next, or­der a nice bot­tle of chilled sake ( think dry white wine), kick back, and en­joy the flashy flir tatious show. The lava drops are sur­real. 13451 McGre­gor Boule­vard, For t My­ers, 239- 4891500; 10045 Gulf Coast Drive, For t My­ers, 239- 334- BLU3, blusushi. com. L, D.

Cristof ’s on McGre­gor: Old Florida Charm. De­signed to re­sem­ble a de­light­ful, old Florida– style home, and sur­rounded by vi­brant land­scap­ing, Cristof ’ s on McGre­gor has quickly be­come a lo­cal hotspot. Owner and chef Cristof Danzi has brought to life a care­fully crafted menu that in­cludes a va­ri­ety of dishes, from light ap­pe­tiz­ers and sand­wiches to filet mignon and scrump­tious seafood. Made with toasted sour­dough bread, vine- ripe toma­toes, gar­lic, fresh herbs, and Parme­san cheese, the br­uschetta is burst­ing with fla­vor. The homemade lump crab cakes served with a sa­vory pas­sion- fruit coulis are made to melt right in the mouth. Gen­er­ous por­tions are com­pet­i­tively priced, with im­pec­ca­ble pre­sen­ta­tion and high- quali- ty in­gre­di­ents. 10231 McGre­gor Boule­vard, Fort My­ers, 239- 791- 8473. L, D.

The Prawn­bro­ker: Agent Fish. With their salad, fish, steak, and pasta, they have been pleas­ing palates since 1982 in a taste­ful, nau­ti­cal am­bi­ence. Star t with raw oys­ters Ro­manoff topped with caviar and sour cream. Then, choose from a scrump­tious selec­tion of shrimp dishes or a grilled fil­let mignon. Soup or salad ac­com­pany all din­ners, just like in the good old days. Early din­ers can catch good deals from 4 to 5: 30 p. m. 13451- 16 McGre­gor Boule­vard, Fort My­ers, 239- 489- 2226, prawn­bro­ker. com. D.

Sun­shine Grille: A Sunny De­light. Ex­pe­ri­enced restau­rant owner Sandy Stil­well makes it easy

for her guests to feel at home with a warm and wel­com­ing at­mos­phere at her Fort My­ers restau­rant. It em­braces you right away and stim­u­lates the senses— sunny col­ors, classy live mu­sic, and the fra­grance of a wood fire. The great menu fea­tures wood- fired spe­cial­ties and seafood, such as the duck breast with roasted corn and Por­to­bello- mush­room rel­ish and the pan- seared Florida red snap­per pic­cata. For lunch, try one of their fa­mous flat­breads, the que­sadilla of the day, or the pecan- crusted goat- cheese salad. The bar is invit­ing and as long as the wine list, which of­fers se­lec­tions from all over the world. 8700 Gla­di­o­lus Drive, Fort My­ers, 239- 489- 2233, sun­shine­grillefm.com. L, D.

Uni­ver­sity Grill: Head of the Class. This place gets the busi­ness crowd at lunch and the beau­ti­ful the­ater- go­ers at din­ner. They come for a “pri­vate club” at­mos­phere and a happy bal­ance of seafood and steaks. Since they change their of­fer­ings daily, you get new taste treats on ever y visit. The crunchy grouper is a sta­ple, and a lit­tle New Eng­land in­flu­ence also swims among Florida seafood se­lec- tions. 7790 Cy­press Lake Drive, For t My­ers, 239- 437- 4377, prawn­bro­ker. com/ flori­dawest/ Univer­si­tyGrill. L, D.

FORT MY­ERS BEACH

Pinch­ers Crab Shack: Gulf to Table. The best way to treat qual­ity in­gre­di­ents is to present them as true as pos­si­ble, and when you’re next door to a body of wa­ter chock­full of plump, de­li­cious del­i­ca­cies, then that rule be­comes law. This seafood group has in­tro­duced hun­gry din­ers to the fruits of the Gulf of Mex­ico for nearly two decades and has gained world­wide fame and an in­ter­na­tional fol­low­ing by pre­sent­ing a steady stream of im­pos­si­bly fresh grouper, shrimp, blue crabs, and stone crabs in a per­fectly Florida, flip- flop, and ca­sual en­vi­ron­ment. Fresh, cut- to- or­der fries, made- from- scratch slaw, a deca­dently rich hot cheese & crab dip, and full- on fruity, trop­i­cal cock­tails com­plete the ex­pe­ri­ence. It’s ca­sual. It’s fun. And it’s in­cred­i­bly fresh. Mul­ti­ple lo­ca­tions: 28580 Bonita Cross­ings Boule­vard, Bonita Springs, 239- 948- 1313; 18100 San Car­los Boule­vard, Fort My­ers Beach, 239- 415- 8973; 6890 Es­tero

“I have long be­lieved that good food, good eat­ing is all about risk. Whether we’re talk­ing about un­pas­teur­ized Stil­ton, raw oys­ters, or work­ing for or­ga­nized crime ‘ as­so­ci­ates,’ food, for me, has al­ways been an ad­ven­ture.” An­thony Bour­dain

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