SWFL Din­ing Guide

RSWLiving - - CONTENT -


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 en­trées. Don’t skip the mo­jito. LD 2500 Is­land Inn Road, Sani­bel, 239-472-8311, doc­fordssani­bel.com


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


Cre­ative Amer­i­can Cui­sine. Is­land so­phis­ti­ca­tion is ev­i­dent in this restau­rant’s taste­ful decor and im­pres­sive menus. Start with the sig­na­ture Blue Cielo-tini, a gin and blue cu­ra­cao cock­tail. F or ap­pe­tiz­ers con­sider PEI mus­sels, cala­mari or char­cu­terie. En­trees in­clude osso buco, Dun­geness crab ravi­oli and fresh catch with jumbo lump crab top­ping the list. W rap your evening with a se­lec­tion from the af­ter-din­ner drink menu that fea­tures fine scotches, co­gnacs and ports. Scott McDon­ald is on the pi­ano from 6 p.m. D 1244 Peri­win­kle Way, Sani­bel. 239-472-5555, il­cielosani­bel.com


Pasta with Per­son­al­ity. Chef A. J. Black cre­ates an Ital­ian fam­ily feast at­mos­phere. Ev­ery­body’s laugh­ing, eat­ing pasta and sip­ping wine. Not only does Black in­ject spirit and heart, he heaps on the fla­vor start­ing with the an­tipasto. All the finest fla­vors of Italy come to­gether. Penne put­tanesca with capers; riga­toni with egg­plant, fresh ri­cotta and cherry tomato sauce; and short ribs with gnoc­chi are hard to pass up. The seafood specials are equally in­trigu­ing. T ry the cloud- like tiramisu. D 751 Tar­pon Bay Road, Sani­bel, 239-395-4022, il­teroso.com


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 the home­made White Mango San­gria! BLD 2163 Peri­win­kle Way, Sani­bel, 239-472-0606, sani­belis­land­cow.com


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


Lo­cally Sourced, Art­fully Pre­pared. Light and airy with rus­tic de­tails such as barn-style doors, The Jac has a fresh is­land ap­peal. Chef Philipe Schroeder fo­cuses on seafood, with chili-rubbed yel­low­tail snap­per and a crab mas­car­pone risotto with shrimp, scal­lops and mus­sels on his menu. But meat lovers score here as well with Jac’s spiced pork belly and the drunken short ribs. 1223 Peri­win­kle Way, Sani­bel, 239-472-1771, the­jac­sani­bel.com. LD 1223 Peri­win­kle Way, Sani­bel, 239-472-1771, the­jac­sani­bel.com


Cold Beer, Raw Bar. Come try the plumpest raw oys­ters, steam­ing hot-spiced peel-an­deat 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, 239472-6939; 12951 McGre­gor Blvd., Fort Myers, 239-476-9000; and wa­ter­front at 16501-B Stringfel­low Road, Bo­keelia, 239-283-5959, lazyflamin­go.com


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 crab­meat, sautéed with broc­coli and fresh mush­rooms and topped with an ar­ti­choke heart and creamy Al­fredo sauce. Or tr y the Light­house Lo­cal Grouper Plat­ter for din­ner , as you view pic­tures of the is­land’s his­toric light­house that line the walls. Call-ahead seat­ing is avail­able. BLD 362 Peri­win­kle Way, Sani­bel, 239-472-0303, light­house­cafe.com


Is­land Fu­sion Cui­sine. The restau­rant is de­signed for spend­ing qual­ity time with fam­ily and friends in a re­laxed at­mos­phere as well as a ro­man­tic evening on Sani­bel Is­land. Owner/chef Jeff Sam­son uses lo­cal in­gre­di­ents, and his menu in­cludes

hand­crafted, made-from-scratch dishes. Daily fea­tures, soups and spe­cialty desserts are listed on the chalk­board. Ex­pect ca­sual fare such as slid­ers, burg­ers and sal­ads, along with din­ner en­trees that in­clude cre­ative pasta dishes and fresh seafood. LD Sani­bel Is­land Golf Club, 1100 Par View, Sani­bel. 239-472-9222, mali­afoods.com


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


In­dulge Your­self. Lo­cated at the West Wind Inn on the Gulf side of Sani­bel Is­land, this cozy restau­rant is open for break­fast, lunch and din­ner. Banan­aberry French Toast and the Ital­ian Omelet are among the break­fast fa­vorites served with Colom­bian cof­fee or a choice of ar­ti­san whole-leaf teas. Re­lax in the cafe’s old­world at­mos­phere as you en­joy an Is­land Curry Chicken Salad or Pressed Cuban Sandwich for lunch. Chef Tom Sis­son cre­ates a din­ner menu with is­land flair, and you can pair your food with the per­fect wine from an ex­ten­sive list. BLD 3345 West Gulf Drive, Sani­bel, 239-472-1541, nor­mandier­estau­rant.com


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


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, 239-765-6766, the­fish­house­r­estau­rants.com


Lo­cal Color. Sani­bel Grill ser ves up typ­i­cal pub fare—juicy burg­ers, seafood bas­kets and spicy Buf­falo wings—and more. You’ll find sea­soned bar­tenders and the of­ten-sought­but-never-found neigh­bor­hood bar feel, which ex­plains the pop­u­lar­ity of this spot. D 703 Tar­pon Bay Road, Sani­bel, 239-472-4453, the­sani­bel­grill.com


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 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 it of­fers. LD Bai­ley’s Cen­ter, 2463 Peri­win­kle Way, Sani­bel, 239-472-4499


Is­land Bowls That Please. Cre­ate your own fresh and healthy meal in a bowl, based on the Hawai­ian dish known as poke—seafood or meat cut in cubes. At this cozy restau­rant tucked in Bai­ley’s Cen­ter, din­ers start with a base (rice, greens, quinoa or na­chos) then add a pro­tein (any­thing from ahi tuna to steak). Next they se­lect top­pings and veg­gies and then add some­thing crispy like nuts and fin­ish with a sauce. It’s a quick, tasty meal that’s sure to please. L 2441 Peri­win­kle Way, Sani­bel. 239-472-0875, sani­bel­spoon­drift.com.


Floribbean Gourmet. For lunch, try 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.


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


Good Thing, Small Pack­ages. Chef Melissa Tal­mage pre­pares en­trées in full and pe­tite por­tions, giv­ing din­ers the op­tion to sam­ple mul­ti­ple dishes, such as Grilled Oc­to­pus or Smoked Mul­let Frit­ter. 1625 Peri­win­kle Way, Sani­bel. 239-472-1956, sweet­melis­sas­cafe.com. LD 1625 Peri­win­kle Way, Sani­bel, 239-472-1956, sweet­melis­sas­cafe.com


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.


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


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


A Shop­ping and Din­ing Ex­pe­ri­ence. Traders is a shop­ping em­po­rium and a restau­rant, with live en­ter­tain­ment on Tues­day and Thurs­day evenings fea­tur­ing singer and gui­tarist Danny Mor­gan, a lo­cal mu­sic icon. The menu fea­tures fresh Florida gumbo, pan-seared crab cakes and macadamia-en­crusted grouper. L, D, C, R. 1551 Peri­win­kle Way, Sani­bel. 239-472-7242, trader­ssani­bel.com.


New Is­land Fa­vorite. Opened by the own­ers of Traders, T2 of­fers new delicious dishes, like trendy ta­cos and sa­vory flat­breads, in ad­di­tion to coastal-in­spired clas­sics. A full bar with mixol­ogy cock­tails such as Sani­bel Sun­set and Elder­flower Bloom, a ro­tat­ing Florida craft and draft beer se­lec­tion, and a wine list to envy all add to the unique and lively Florid­ian dé­cor. Out­door seat­ing, full bar, gift shop, T2 is the per­fect place for lunch, din­ner and any­time in be­tween. LD 2340 Peri­win­kle Way, Sani­bel. 239-558-8919, T2­traders.com.


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


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. For din­ner you can choose sa­vory en­trées such as Chicken Sal­tim­bocca, pre­pared with fresh sage leaves, lemon ri­cotta and pro­sciutto-wrapped chicken over lin­guine. The Crab Races, tak­ing place on Mon­day and Thurs­day, re­ally keep the room hop­ping! LD 15951 Cap­tiva Drive, Cap­tiva, 239-472-5161, crowsnest- cap­tiva.com


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 en­trées such as panko-fried shrimp and dry-rubbed rib­eye. LD 5400 South Seas Plan­ta­tion Road, Cap­tiva, 239-312-4275, doc­ford­scap­tiva.com


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 but­tery herb top­ping. Or try the Vene­tian Plat­ter, which fea­tures salmon, sword­fish, scal­lops and tiger prawn served with sautéed po­lenta. Sa­vory beef and pork en­trées round out the menu for land­lub­bers, and the dessert menu is pos­i­tively deca­dent! LD 15183 Cap­tiva Drive, Cap­tiva, 239-472-3337, green­flash­cap­tiva.com


Changes in Food­i­tude. A white picket fence and cheery 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


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


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


Old Florida/New Amer­i­can. Chef Greg Nel­son’s al­ways chang­ing menu cen­ters on the bounty of the sea­son with plenty of fresh fish. Come check out the sushi menu, which of­fers an ad­ven­tur­ous va­ri­ety of more than 30 choices of sushi rolls, sashimi, spe­cialty rolls and se­lect sakes. 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. 421, cap­tiva-house.com.


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, 239-395-1142, cap­ti­vais­landinn.com


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 pecan­crusted goat cheese salad. Out­door seat­ing is avail­able. D 11508 Andy Rosse Lane, Cap­tiva, 239-472-6200, cap­ti­vais­landinn.com


A Gi­ant Tiki Hut. With its thatched roof and up­per deck, this restau­rant is the ideal place to en­joy the is­land vibe, drinks, food and en­ter­tain­ment. Daiquiris and other rum cock­tails, plus craft beers and wine, are among the bar of­fer­ings. Seafood lovers find plates of grouper and shrimp along with freshly shucked oys­ters, and meat lovers in­dulge

in juicy burg­ers and ribs from the smoker. Ev­ery night live mu­sic gets the party started. L, D 17501 Har­bour Pointe Dr., Fort Myers, 239-360-2248, bi­mini­bait­shack.com


Food for the Epi­curean. Start with Bread Jenga, a toasted bread tower with cheese sauce, mod­eled 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 En­trées,” 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


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


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. D 17260 Har­bour Pointe Drive, Fort Myers, 239-466-4000, mar­riott.com


Cozy & Con­tem­po­rary. 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 such as 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. B L D SB 12901 McGre­gor Blvd., Fort Myers, 239-466-4663, crave­menu.com


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


Fort Myers Il­lu­mi­nati. This restau­rant hon­ors its leg­endary name­sake ge­nius, Thomas Edi­son, with a dis­play of his­toric photos. The menu is steeped in Amer­i­can culi­nar y tra­di­tion, with dishes like the sig­na­ture chicken pot­pie re­ceiv­ing raves from din­ers. LD 3583 McGre­gor Blvd., Fort Myers, 239-936-9348, edis­onfl.com


Au­then­tic and So­phis­ti­cated Korean Cui­sine. A chic set­ting, this is the place for au­then­tic AYCE (all you can eat) K orean BBQ. The pro­tein se­lec­tions cover land and sea while the ac­com­pa­ny­ing small dishes are sa­vor y and sat­is­fy­ing. The menu also in­cludes pop­u­lar kim­chi pan­cakes, beef tar­tar that has a sweet edge, and sexy veg­etable dishes for plant-based din­ers. The small sushi bar pre­pares rolls edostyle, while the cock­tail bar is known for craft cre­ations and dozens of wines by the glass. Good for groups and cel­e­bra­tions. L, D 7091 Col­lege Park­way, Fort Myers. 239-771-8818


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


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 such as 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 such names as K ona Big Wave and Goose Is­land 3 12. LD 2207 First St., Fort Myers, 239-332-3673, fords­garagefl.com


Agent Fish. The food here is tried and true. Sal­ads, along with fish, steak and pasta dishes, have been pleas­ing palates since 1 982. Soup or salad ac­com­pany all din­ners, just like in the good old days. Early din­ers catch good deals from 4-7 p.m. Cozy booths, fish art and nau­ti­cal de­tails give this restau­rant a sea­far­ing vibe. D 13451-16 McGre­gor Blvd., Fort Myers, 239-4892226, prawn­bro­ker­fort­my­ers.com


Head of the Class. This place at­tracts the seafood, steak and mar­tini crowd. They come for a pri­vate club at­mos­phere and a well­bal­anced menu, with weekly specials. Theater­go­ers of­ten stop in for cock­tails or din­ner. Early din­ers find good deals from 4-7 p.m. 7790 Cy­press Lake Drive, F ort Myers. 239437-4377, uni­ver­si­ty­grill.net. D 7790 Cy­press Lake Drive, Fort Myers, 239-437-4377, uni­ver­si­ty­grill.net


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, 239765-9660, doc­fords­fort­my­ers­beach.com


Au­then­tic Shrimp­ing Shanty. Set in the heart of Fort Myers his­toric shrimp­ing fleet’s home base, this ca­sual eatery prides it­self in serv­ing boatto-plate shrimp. The fresh catch from the Gulf wa­ters is served sim­ply as peel-and-eat with house sea­son­ing or kicked up a notch with cilantro lime, Ha­vana mojo or New Or­leans-style bar­be­cue. More shrimp dishes, fish, burg­ers and pizza round out the menu. Set on the edge of Back Bay, it’s an ideal spot to linger over a cock­tail and on Sun­day en­joy beach vol­ley­ball, corn hole and other games. LD 2200 Main St., Fort Myers Beach. 239-463-3043, orig­i­nal­shrim­p­dock.com


Din­ing Fun in Par­adise. Tucked in Salty Sam’s Ma­rina, this is the place for great open-air wa­ter­front din­ing and min­gling with sailors who

tie their boats to the dock. Trop­i­cal cock­tails score big with rum run­ners, pina co­ladas and mo­ji­tos on the menu. En­joy conch frit­ters, co­conut curry mus­sels and the restau­rant’s fa­mous crab, av­o­cado and mango stack for starters. Caribbean-in­spired seafood en­trees in­clude the co­conut shrimp plat­ter, mango tango mahi mahi and the crab-stuffed grouper. Meat lovers find Ja­maican jerk ribs. Live en­ter­tain­ment on week­ends. LD 2500 Main St., Fort Myers Beach. 239-4633257, my­par­rotkey.com


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. Other choices in­clude: Big Ten’s juicy build- your- own burg­ers with a full back­field of top­pings and cheeses; yummy sand­wiches and melts topped with steak, pork, ham and ba­con; fresh cod; orig­i­nal Philly cheeses­teak; and triple BLTs. Or tr y a stacked Reuben, cal­zone, strom­boli ( veg­gie/ meat) or the Cape’s best wings. You’ll also find plenty of salad choices, wraps and icy bev­er­ages. Big 10 Tav­ern ser ves up a to­tal sports pack­age that never misses a game; you’ll al­ways find fun en­ter­tain­ment for fam­ily and friends. Open ev­ery night un­til 2 a. m. LD 4703 SW 16th Place, Cape Coral. 239-257-1081, big10­tav­ern.com


Fam­ily His­tory. Try the fresh home­made spanako­pita—fresh 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 P arme­san, 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


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 such as 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

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

menu in­cludes such names as Kona Big Wave and Goose Is­land 312. LD 1719 Cape Coral Park­way E., Cape Coral, 239-540-3673, fords­garageusa.com


Eclec­tic Coastal Cui­sine. Whether you choose Shrimp and Grits for break­fast or Le Bouf Ba­con Wrapped Lob­ster Tail for din­ner, you’ll taste why it’s the fresh­est seafood in the area! The 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 the mar­ket to take home! En­joy live en­ter­tain­ment ev­ery night. BLD 1715 Cape Coral Park­way, Units 2 & 3, Cape Coral, 239-471-0136, lob­ster­la­dyseafood. com


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, 239-541-5600, marker92.com


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 hand­s­e­lected 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


Ca­su­ally So­phis­ti­cated. Start with Pulled Pork Spring Rolls, served with Gouda cheese, yel­low mus­tard slaw, and Carolina dip­pin’ sauce to wake up your palate. Scal­lops are an ex­cel­lent choice for an en­trée, served with charred onion, fen­nel sausage, Mar­coni al­monds and ap­ple cider re­duc­tion. Chef and pro­pri­etor Matt

Arnold has been in the restau­rant busi­ness for 27 years, and each dish served shows his ex­per­tise! Choose from an ex­ten­sive craft drink se­lec­tion and be sure to save room for tiramisu. D

“Your diet is a bank ac­count. Good food choices are good in­vest­ments.” —Bethenny Frankel

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

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.