Bert’s Seafood and Chowder House opened a week ago at the former Naples 5th Avenue South site of Cork’s Steakhouse, with the best fresh Cape Cod-style seafood in Naples. Truluck’s and McCormick & Schmick now face more competition with Bert’s attractively price, top quality seafood. Bert’s has a warm welcoming feel, looking as if it’s been here for years. Generous portions of authentic, delicous preparations are served in a family-friendly setting. I am happy when I can give a strong positive review. You are happy to smile and return, over and over, to a comfortable spot..
Bert’s owners Jim Hammar and Tom Shields
respectively run the front and back of the house with Chef Michael Geary and friendly efficient staff. Walk in off 5th Avenue South, and take in the 30 foot long attractive teak bar which welcomes you on your left, 
with three friendly bartenders to serve your favorite drinks and even food at the bar. 
On the right of the bar are four-tops. At the back is a wine room dining area that seats 12-16 comfortably.Most glasses of wine are $7, with only a few more than that-compare that to wine prices elsewhere on 5th, with smaller pours as well. Ther's agood selection of bottles, with names like Toasted Head, Kendall Jackson Specila Select, BR Cohn Silver and Frogs Leap. Martinis are $9- vs 12-17 along 5th, and at Mercato. The right side of the building is the main dining room with a wood beamed open ceiling and rich red walls. Perhaps 160 people can be seated inside and out.
The décor is warm, with woods and a rich deep red walls. Numerous black and white large prints decorate the walls, showing nautical Naples around the turn of the century. Somebody cares, and did their homework, even going to the historical society to buy these authentic prints.
Bert’s has that "been here for years" look, with a comfortable warm feel. My photos were taken at 4:30 pm, the place is packed by 7 pm in season. This is a keeper, unlike the Pate’s' Corks, which was later sold to a businessman who then watched it go downhill.
Starters include Flash Fried Calamari ($12), Fried While Belly Clams (10), Steamed Mussels (12), and Seared Manie Lobster Sliders (14).
I flipped over the rich creamy Bert’s Signature Seafood Bisque (cup/bowl - $7/9), one of the richest and best seafood soups I’ve had in a very long time. If you love a lobster bisque, then this
will thrill you with it creamy good texture, rich taste, and generous chunks of crabmeat, scallops fish, shrimp and lobster. You’ll briefly hold and savor every luscious mouthful before reaching for the next addictive spoonful. It’ll put a smile on your lips!. A “must have” while in Naples.Bert’s clam chowder ($6/8) is the real thing, creamy, slightly sweet, and brimming with diced potatoes and a good amount of clam. It’s very good. I do prefer the Seafood Bisque, if I had to choose just one soup to try.
Many people offer lobster rolls, however few get it “right”., accordingly to my Maine and Massachusetts friends. Bert’s has the quintessential “true lobster roll”, with chunks of lobster meat overflowing the special roll, for only $23 Others put in gooey filler and use hot dog rolls-that’s not gonna cut it with a New Englander. You can’t find the roll at first on your plate-the 
abundance of tender lobster meat completely hides the roll! There’s "no" filler to speak of-this is the way it should be! And the roll? It’s the real deal with the crust properly sliced off, buttered and then lightly grilled to crispness. Served with fries or potatoes, it’s THE best lobster roll you’ll have outside of a Cape Cod fisherman’s home. Recommended.The salad is fresh, not from a typical restaurant’s plastic bag.
I could live forever if I were prescribed a lobster diet at Bert’s. The doctor could not write for a better dish than the Baked “Lazyman’s” Lobster Casserole ($30), with the equivalent of meat from two 1.25 lb lobsters. Lightly buttered, topped with chef Geary’s wonderful lemon butter
crumbs, then baked to tenderness, this is a “must have” dish when in Naples. This much lobster would easily cost $50 at Truluck’s. Highly recommended.The Bert’s Signature Baked Seafood Platter (30) is generous on fresh taste and light great breading. The plump whole belly clams melt in your mouth, unlike the rubbery strips you may have had for years at lesser locations. The cod strips are tender and slightly sweet with oceanic freshness. The medium sized shrimp are cooked 
just right with that enticing slight ‘crunch.” It’s not easy to get both thick and thin portions of food baked just right-the thicker pieces are just as tender as the smaller items. The baked or fried foods are a “make or break” for a seafood restaurant, and Bert’s healthier baked platter passes with flying colors.
Bert’s Seafood Pasta’s (29) linguine pasta and its delicate creamy sauce is a well chosen counterpoint to the perfectly cooked tender scallops, shrimps and lobster. There’s the meat of
two Maine lobster claws, a quintet of good sized shrimp and large succulent scallops It’s such a generous portion that my guest had to take home half, and said the sauce was better the next day. It's that better next-day goodness that also goes for soups. Chef Geary is consistent in his masterful cooking of every dish we’ve sampled.
just right with that enticing slight ‘crunch.” It’s not easy to get both thick and thin portions of food baked just right-the thicker pieces are just as tender as the smaller items. The baked or fried foods are a “make or break” for a seafood restaurant, and Bert’s healthier baked platter passes with flying colors.Bert’s Seafood Pasta’s (29) linguine pasta and its delicate creamy sauce is a well chosen counterpoint to the perfectly cooked tender scallops, shrimps and lobster. There’s the meat of
two Maine lobster claws, a quintet of good sized shrimp and large succulent scallops It’s such a generous portion that my guest had to take home half, and said the sauce was better the next day. It's that better next-day goodness that also goes for soups. Chef Geary is consistent in his masterful cooking of every dish we’ve sampled.Baked Scallops are an art form here, tender as "buttah" and oh so tasty! The lemon herb butter crumbs have a light delicate taste that complements the slightly sweet scallops perfectly. This generous platter, with choice of starch and melted butter is only $25.
Bert's is family friendly, with the affordable ($5-7) choice of fish and chips, linguini, chicken tenders or fried shrimp plates for kids.The Char-grill offers USDA choice open flame grilled filet (6oz/10 oz for $24/ $32), and a big New York Strip Steak, 16 ounces, for just $28. You'd pay over $40 at many steak places around! And, unlike other pricey spots, it includes a choice of fries, baked or mashed potatoes, and a small house or Caesar salad. Why pay $5-12 extra for a side potato or salad at other steakhouses?
Tom Shields (same name as his dad), Layne Perkins, Chef Michael Geary
Who’s the competition? Swan River offers similar New England style cuisine, however they are over four miles away. Mercato’s more upscale McCormick & Schmick’s looks like a high end steakhouse, yet serves nicely priced seafood. Truluck’s, a couple blocks west on 5th Ave S. serves fresh seafood in a more formal dining style with a range of prices. Randy’s is funky and unique. Each has their niche, and I’ve been enjoyed each. I’m not sure where Esquire’s John Mariani finds his “fried catch o’the day” in today’s Naples, elso I'd toss that in the differential of choices. Why, I've not seen it offered in ANY SW Florida spot in over 15 years. Check out Bert’s, you deserve the best in fresh seafood.
826 5th Ave South, Naples, 213-1111 www.bertsnaples.com
Gallery du Soleil's beautiful galleries and art is a fitting setting for the artistic collaboration that is Gulfshorel Life At Home. Ave Maria’s sculptor Márton Váró hs almost a dozen home-sized white marble sculptures in one room. His Ave Maria Annunciation sculpture will be finished next year. It’s easy for me to pick out which gallery artists' work that's right for me. Here, my favorite artist is Tang Wei Min, for his wistfully beautiful paintings of traditionally garbed Tibetan women.
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The Patio Scene
Grace's Mini Cupcakes
Georgia Engel (Madame Arcati) and James DePaiva (Charles), are two of the stars of this Naples TheaterZone production of "High Spirits", based on "Blithe Spirit" by Noel Coward. Onstage at Community School of Naples, it's gotten great reviews. I'll be there, and post more photos (sans flash) later, too! Mark Danni, Ellen Elleman, Karen Molnar and several dozen other TheaterZone staff, board members and patrons have brought first rate theater to Naples, and Naples audiences support it. This, Collier County's only professional Equity Regional Theater had its first season in 2006, and delighted Naples Daily News critic Maxine Ginsberg- she's knows whereof she speaks.
Susan Hartley, Kathleen Kolacz, Mary Benepe-Sytsma, Jamie Eckhold
George Hawn, Georgia Engel, Gibson Hawn and Helen Hawn
Ray and Joyce LeCatta (Italian American Club) and Ellen Elleman
Ellen, Mike, Julia, and Melissa Elleman and Georgia Engel
it has 5,000 square feet of art. Charles Goings is one of the most talented and creative artists I've met, equally talented crafting beautiful furniture from magnificent woods,
painting varied subjects in different media, and creating beautiful jewelry from natural sources. Some of his more surrealistic paintings feature a white flower, often a lily,
sometimes a desert orchid-now you known one of his motifs. Peter works in a “Dr Seuss-ish” style with oils, and is known to the community for LIVEART productions.
was chosen as an illustrator for Celestial Seasonings tea. Her feline nude with gas mask and compelling eyes
was painted 15 years ago-ask for the story on it! Juan Diaz is a very talented ceramicist and painter, coming from a family of artists. Vincent Plzak creates a fiery collection of silver figures
on a gold and black background.. Monica V. has a retablo style Madonna and Child. 
Designer Steve Baffa, Frank Nappo and Michael D’Amico are other artists to see.
She actually started out in TV, interviewing celebrities like David Bowie and Mick Jagger, and while she never met Eric Clapton, he’s one of her collectors. Her father was a rock collector, however she didn’t think of working in stone until she ordered hammers and chisels off the internet, and was soon hooked! After taking just a few whacks on stone ten years ago, her husband said “I think you better do this outside.” Now she makes quite big pieces as well as wearable sculpture.. She says, “It’s like finding my muse-I love it.” “ I like making stone look very light”. She’s succeeded- a viewer asked her “how do you bend the stone?”
One young lady had attractive piercings, and a beautiful colored tattoo. 
I asked who did it, and she brought me to see Matt “Mully “ Mayhern of Naples' Body Branding Tattoo 
demonstrate his beautiful detailed three dimensional art.
Zazou featured beautiful home accessories, and Naples' Al Fialkovich of Decanted Wine offered Prosecco and a wonderful unoaked Chardonnay. It's one of my favorite wine shops.
There were about 30 artists in a separate gallery, with an appreciative audience 
watching their creative talents, and buying art. 
There were several musicians in KAW; young and old danced to their beat.
black napkins. While I and my guests sat at a booth, other regulars preferred to sit at the eight 
sushi bar chairs, perched to see the chefs artistically prepare a variety of attractive dishes.
The big 16 page menu is well organized, offering a broad variety of authentic Thai and Japanese dishes. During the evening, diners got to meet Owners Barry Schrayer, (chef) Mee and Goi (“Pinky”) Wichitsakulrat. as they made the rounds of tables, introducing themselves.
soy Ponzu sauce, scallions and sesame seeds. The delicate tataki medallions are wrapped around hair-thin slivers of carrots and daikon radish. In the center is a lovely rosebud of tuna. Nice.
tempura flakes for contrasting texture, attractive appearance and fresh taste. The roll’s savory ingredients' flavors are well balanced with the mildly spicy tuna covering and flakes. 
We looked at the plate carefully, and noticed the carrot carved into a swan, the artfully carved orange, and even the pattern on the wasabi! Attractive squiggles of carrot and daikon root complete the attractive presentation. This is a highly recommended keeper!
(caviar) The tuna is wonderfully cooked, and the sculpture-like presentation is quite pretty. (All plates that went by during the evening are attractive). 
wrapped first with nori and then masago caviar, topped with finely sliced surimi , and a swirl of mayonnaise. “Tis the season to be jolly and sharing!” Throughout the evening, people at other tables got up to look at the attractive creations on other neighbors’ tables, and find out what the names were. Where else are customers that curious and just plain friendly? 
and his partner flipped for their Fire Dragon Roll 
He let on that they are writing a cookbook with a great title, and some catchy ways to make the recipes more fun-you meet everyone dining out!
harmoniously matched, and each ingredient can be individually tasted and appreciated.
pepper, onions and scallions in a wonderful chili garlic sauce. We polished off most if this while it was still hot! This is the most filling, savory dish of all that we tried. Highly recommended as our favorite!. Others said the jumbo garlic shrimp is their favorite-either way, it’s said to be hard to choose between the two!
With 16 pages of Japanese and Thai offering and artist-chefs, it was no wonder that people got up to see and learn what the others were having.
Owners Barry, Mee and Goi came by to the tables during the evening, and our neighbors said they only had compliments to give.
Istanbul Kebab House, Gyros and Kebabs recently opened at Naples' Coastland Mall’s Food Court. While Greece and Turkey share some similar dishes, there’s a difference in spicing that’s well worth exploring.
He says” I realized there wasn't much good European or Turkish kebabs, gyros and other such foods here, so I wanted to bring the great tastes to Naples.”
Looking at the line of people waiting to order behind me, I asked what will be his next step. He said, “ In the future, I look forward to also opening a restaurant with private seating.”
and hummus (4). 
The Greek, Shepherd and Mediterranean salads range from $5 to 6.50.
and come with a salad, and a choice of rice or French fries. 
There are various combos of gyros, shish kebabs and kebabs that come with fries and a large Coca-Cola- a very good deal for only $6.50.
The slivered Carrot salad has a Greek dressing (Balsamic vinaigrette, feta cheese and ground peppers). The sliced onions (hidden in the above photo) are topped with a red sauce (red peppers, and extra virgin olive oil).
A new Indian restaurant in Fort Myers! My Indian food lovers and cooks said “Pack the car, we’re gonna give their Rogan Josh and Kulfi a try!”
There’s actually 4 separate parts to this long, large complex-we were in the elegantly simple dining room at the south end, entered via by the pointed awning. The dining room has a display of wines and beers on the left, and the two-level dining room is on the right. 
It is is relaxing, with attractive chairs and tables, and no Indian tchotckes or gods peering down. The indoor greenery is nice, and the lighting is fine for romantics or friends. Low volume music is calming. Owner James Rajiah had his thinking cap on in designing this from the elegant menu to the simple décor and harmonious use of lighting and music. Open only a few months, it’s succeeded on both accounts.
An Indian meal’s spices demands an Indian beer, so we had Singha and Taj Mahals.
and the Chenin Blanc. The former was ok, the Chenin Blanc was quite nice, a little fruity, sweeter, and a touch crisp-nice-I’d order it to go with appetizers.
and was ok for pita bread, but not authentic naan. It’s clearly not made in a traditional Tandoor oven, as it lacks thick and thin areas, scorched marks, and the characteristic texture and taste are just not there. There’s not much taste difference between the plain, garlic and onion naans-I’d recommend another appetizer till a tandoor is purchased.
three chutneys. I liked the eggplant, the other items are nicely fried, and I left the naan behind. Overall, a good introduction to the cuisine.
This was my favorite of the evening. Recommended.
dishes we ordered. There are six vegetarian dishes, and quite a few more could be made upon request. I’d try the Vegetable Biryani (11) next time, or the Aloo Gobi (7).
with laddu, a tasty rich sweet mix of ghee, flour, and sugar syrup, and were very happy. Highly recommended.
Indian food in India, and parts of London or NYC for that matter, is traditionally served “hotter” than by American standards, and nearly all restaurants in the USA, outside of Indian enclaves, “spice it down” for the American palate. You can spice it to any level desired. The couple at the next table, ordered their food “not spicy.” One ordered the very same Butter Chicken that I enjoyed. At the end, the man made a big deal about how it was overspiced and unbearably salty, emphatically stating they could not eat it at all, so he wanted it written off the bill. He added “We won’t be coming back.” Not a problem-Dora nicely handled it. Curious, after they left, I lifted the lids on their food –they had picked out all the chicken, and consumed well over half the sauce! Oh how they must have suffered; with every tasty, free spoonful! The couple’s scant remaining food indicated they did not go away hungry, or terribly dissatisfied. Takes all kinds...
outdoors in a lovely lush landscaped setting.
I’d come back for drinks and appetizers here anytime! There’s a large bar with friendly 
bartenders-one of the nicest bars in town. 
At the end of the complex is an area suitable for corporate or family banquets.
277-9101. 9101 College Parkway, Fort Myers,Fl 
enjoying Jerry Pellegrino's live guitar music.
One miffed customer groused, "Truluck's chef must have gotten a steal on this "chicken of the sea" and a big bag of rice, or else they're going belly-up." Smart restaurants offer a nice tasting, small portion of mid priced cuisine. This attracts new customers, and keeps costs down. I'll admit Truluck's offerings were nicer at previous Wine Tours, when they served signature seafood, not fried chicken fingers. Look out KFC!
Let the newcomer show up the tired old guard! The jazz pianist made us want to return! 
as the violinist serenaded guests. 
That's al fresco dining in style! She offered various pastas, gnocchi, bruschetta and nice canapes. The Restaurant of the Angels does it right. Fifth Avenue Coffee scored big with savory panini's-we'll be back!
Other participants include Zizi at Bellasera, Little Italy, Bice, Pinchers Crab and Riverwalk. The Marino Group kindly provided the shuttle bus all evening, and Mercedes-Benz of Naples also assisted.
I’m returning to Fort Myers Beach’s V & J Bistro, for a taste of the award winning crème brûlée, and try more of chef and co-owner James Buis’ creations. One visit is not enough! V & J is named for Rachael’s late mother Vera, and James’ late stepfather John-lovers of all things culinary.
I like the Portobello & Goat Cheese Strudel (7), with a generous portion of ‘shrooms and cheese 
served in a thin roll of strudel dough. The attractively plated, ample portion is sliced in half for finger food or fork. Served hot, it’s very good taste combination and very good value. These creative appetizers are not the usual, um, tourist fare served on Fort Myers Beach!
nicely made crêpe. It is boring on the plate, and not as tasty as the other appetizers. This dish needs some tweaking. I’m game to try it on a second visit.
and Spring Rolls (6). These looked good, with very good prices.
The Lamb Shank is perfectly tender, a good portion with a rich cherry demi-glace, served with mashed potatoes, squash, carrots and baby bok choy, At $13, this is half the price in many Naples restaurants, and no less of a filling portion. Recommended. 
The Miso Sea Bass (17) is properly cooked and tender, with a fresh fruit salsa, on a bed of nicely cooked and scented jasmine rice. Another keeper!
Two thumbs up for the Porcini Mushroom Encrusted Veal Tenderloin, with demi-glace and mashed potatoes (15). It comes cooked as ordered, attractively presented. 
My neighbor had the 8 Oz Filet Mignon, wrapped in bacon for $20, and he said it was as good as at any finer steakhouse.
I didn’t try the Key Lime Pie. All desserts are $3.50, (that’s no typo) a great price for the quality.
I second that, with my second AZN visit. Comparing the prior to the current revamped menu, AZN has enhanced their very good selections, adding bold new dishes, creative drinks, and a thoughtful variety of nicely priced wines.
The front windows widely open, letting in fresh air. The bar area (below) fills fast. 
AZN attracts a mixed age weekday crowd, and a younger later-night weekend set. We’re not in Kansas anymore. Eye opening AZN dismisses dated “Chinese” foods and tacky décor.
around the tender, fresh shredded lump crab meat. It’s served over a Kimchi rich butter sauce. (Opened below.)
There’s no Old Bay spice or other additions to detract from the delicate crab’s sweet taste.
This wonderfully light treat will put Mrs. Paul’s Frozen Fish instantly out of business.
buttered toast to soak up more broth. They’d probably bring more toast or bread, if asked. You’ll smile when you see what is done with the bonito flakes-it’s very clever!
Next time we’ll try the Hunan Hot and Sour Soup (5) and the AZN House Salad or the Yuzu Caesar (7). The Vietnamese Spring Rolls (6) went by, and they look good!
There’s quite a few gluten free menu items, marked with a red cross.
sandwiched between firm pastry cookies, and topped with a super rich Belgian chocolate sauce. Enough for two, it was finished before it melted.
General Manager Scott Selznick visited each table, as did Anna Hsu, below, with Server Scott Christopher. 
Who’s the competition? Primarily the other Mercato spots and P F Chang’s. AZN can go chopstick to chopstick with P.F. Chang’s, and win. Charlie Chiang’s has a different niche, with relaxing riverside dining, unique dishes and dim sum. Sushi-Thai and Bonita Springs Paul Wong’s Pan Asian have their unique styles.
FGCU President Wilson Bradshaw
Ever wonder what challenges writers and runners have in common? Each distance or level of competition calls upon specific talents. Explosive jackrabbits fly through 100 meters, sprinters race 400 meters, and lean marathoners pace long miles. Newspapermen sculpt succinct copy under deadline. O. Henry crafted timeless short stories in a dozen pages. Literary marathoners, the master storytellers, weave protagonists and prose into 400 page novels that you can’t put down. Pharmacist and bookkeeper O. Henry’s niche wasn’t managing money, writing long novels or counting pills. Today’s aspiring writers seek their niche, attending conferences and courting sage advice. Shin splints and writer’s block stymie runners and writers alike. FCGU sponsored keynote speaker Carl Hiassen and lecturer Julianna Baggott illustrate how runners and writers alike face and surmount personal demons and fears. Fear of failure and real failures weigh on wannabes and published pros alike.
Joe Wisdom covers compounding double-consciousness, Rebecca Totaro swarms over bubonic plague literature, while Jim Wohlpart recycles environmental sustainability and cracker childhoods. FGCU’s Dept of Two Languages and Literature’s courses might expand your horizon. 
While my literary knowledge comes primarily from “Borat: Cultural Learnings of America for Make Benefit Glorious Nation of Kazakhstan” and R. Crumb, I benefited from Carl’s insights. Unable to write with a proper 17th century French Count’s perspective, he had to fall back on writing in the here and now. His kaleidoscopic Florida zoo is populated with greedy crooks and lusty dolphins; his bad guys float on lakes and rivers. His adult geared books sport two word titles like "Skinny Dip," "Team Rodent" and “Basket Case”, while his newer young reader books shout one-word titles like “Hoot,” Flush” and "Scat". You can't imagine the names he's given his kids. His books leaves a legacy that inspires readers to be mindful environment stewards. 
He exposes the politics that stymies heathy zoning, and allows condo developers’ to first stake out burrows, then pour tons of concrete, entombing owls and tortoises while alive. A writer who gets youngsters to set aside Wii, Facebook and Gameboy to actually finish a novel has my respect.
Like the Rolling Stones opening for the Beatles, her opening for the Hiaasen-seeking audience contributed to a vibrant one-two burst of inspiration, from both of their experiences.
The 3rd annual Vendor Showcase on October 26 featured different foodservice vendors and distributors, showcasing hundreds of tasty and innovative products. This is where chefs see and sample, learning how to add better quality and variety to their cuisine.
Jimmy Augustine's The Fresh Garden, gets my vote for tasty and beautiful. 
Chefs like Brian Roland artfully combine their produce with proteins, and customers fill up seats to savor his creations. Patrick Fevrier has long used his organic produce to create the best French cuisine in South Florida at Escargot 41.
is created by David Calandra of Run the Gamut’s “Ice Magic.”
One lobster’s claw is larger than my hand, the crustacean must weigh 15 lbs!
Boar's Head provisions make the rounds.
Cory's Seafood rocks!
Cusano’s Bakery’s display says it all, for geat quality and variety. 
The American Culinary Federation Caxambas Chapter of Naples and Marco Island generously supports the students and the Culinary Arts programs of the Collier County School District through their Scholarship Fund and Grant Program. 
brother can polish minerals. Decent new smaller tumblers go for $40-60.
I now needed to tumble the foodsaver's container, with marinade and a steak inside, to match the pricey Reveo for less.
Tumbling alone, IS wonderful for efficient marination. Tumbling plus vacuum does NOT not add any benefit. The tumbling and the weight of the steak, repeatedly stretches and retract the meat fibers, allowing the marinade to penetrate. There, you saved $100 by not getting a small Reveo, and you have a big mineral tumbler! If you really, really, must tumble steaks for pennies, double bag your steak/marinade in freezer Baggies, tape it in Tupperwear, and put it in your clothes dryer, along with clothes to soften the impact.
Don't blame me if your whites look and taste like teriyaki.
Don't try that trick with gas or regular elecric burners or it'll flame up! After searing the steak's surfaces, I finish it in a 400 degree (toaster) oven for about 8-10 minutes, (med-rare to med)
then let it rest for 10 minutes before serving. Delicious, with a seared crust! Cleanup is fast. While steaks (and guests) rest, I use the pan's tasty bits for a sauce reduction. I then clean remaining oil off with clumped paper towel, add 1/3 inch of warm water, and boil. With tongs, I hold a clumped paper towel with tongs to clean off any stuck bits, 
then dry the pan. Next, lightly oil, then heat the pan-seasoning it. Wipe off excess oil, and put it away. This goes fast. Supper's ready! 
Steaks tumbled for a 20-30 minute marinade taste as if marinated for 24 hours. 
She knows hundreds of customers’ names and stories. They have worked together for 40+ years! One starts, and the other easily finishes a sentence. For flashy décor, vertical food, frozen foods, faux finishes, Frankenfood or chirpy robotic servers, get thee to a chain restaurant!
Another lady had her 50th birthday here. This is family,with regulars like the Snedikers, who have dined all over Naples. They choose to celebrate events, large and small, here with friends. There’s no robotic patter of “Hi, my name’s Biff. I’m from Lalaland” at Richie's. You are never rushed, as often happens elsewhere in season.
as Richie work his magic! He grills the beef, then tops it with grilled onions, and adds lettuce, tomato, a pickle, and chips on the plate. It’s enough for two people, and only $4.99! Tender and juicy, it's too big for the bun! This truly two-fisted burger beats out any of 
the pricey, greasy, smaller and often previously frozen, overcooked burgers that may be found at spots like McDonald’s, Five Guys, Steak 'n Shake, Lindburgers , etc. No other hamburger comes close to Richie’s fresh, monstrous hamburger!
that comes with two scoops of vanilla ice cream. Lynn’s Strawberry Shortcake is a huge portion. Kids go for the Zebra; a crepe filled with vanilla ice cream, and topped with chocolate sauce and powdered sugar. I want to try the Peanut Butter Ice Cream Pie and the Frozen Turtle Pie, rich with caramel and chocolate.
Joy of Cooking somehow left out balut recipes, as did other cookbooks. Googling “balut cooking” wasn't helpful- boiling times varied from 15 to 40 minutes. This egg was smaller than most duck eggs, so I warmed up water, put it in, and boiled it for 20.” I gathered salt, sweet chili dipping sauce, white vinegar, a Meyer lemon, and bagel chips, to better see what would best fit with balut. Sipping on a Chardonnay, I also had a cold beer at the ready.
Twenty boiling minutes passed, and the intact, inscrutable egg calmly faced me, silently daring me to open its secrets. Would I face a tiny blob, or worse, a feathered and footed apparition? I set it in an egg cup, (incorrectly) pointy, smaller end pointed up. Tapping around the egg, I opened it toward the top, removing the resultant round “cap.” I gingerly took a sip of the warm, clear broth within. Not bad. I added a pinch of salt, and downed the rest of the broth, in a shot. It was tasty. “Tastes unlike chicken,” I thought. Attached to the cap is a nut-hard, clearly inedible concave disk of cooked egg white (below, on right), unlike anything I’ve seen. I set that aside. The disc of soft yolk looked up at me from within the shell. 
Gingerly, I turned the yolk over, and an embryonic blob, half the size 
of the yolk, was attached. "Whew, no feathers or feet,” I thought, “dodged that bullet. ” Still, at some level, I was not prepared to see this. I hesitated, put a dash of salt and lemon juice on the pair, and took a nibble. “Hmmm, Not bad.” In fact, it had a pleasantly rich foie gras taste, and unique creamy-solid consistency. The next mouthful was drizzled with Thai sweet chili dipping sauce. Its strength covered up the delicate taste. Another bite, and the balut was history.
Ginourmous swamp buggies, High School bands, ROTC students, airboats, and knee- high Shriners vehicles parade down
US 41 in the Annual Swamp Buggy Parade. Later, the buggies competed in time trials, blew engines and bolts, readying for the real competition on Sunday 
I love a parade! The annual parade started long before condo's obstructed beach views and access, prissy SUV's were detailed, and hoity-toity shops with $300 shoes sprang up on once dusty 5th Avenue South. The community joins in to see their kids, neighbors, and vehicles that slog through swamps on six foot tall tires. Condo dwellers from New York sit next to Native Indians. Adults from Nicaragua cheer alongside bewildered Swiss and Syrian visitors. It's quite a crowd that gathers for a couple hours-the spectators are more colorful than those in the parade! 
There truly are prizes here. Sample over fifteen (15) different feta cheeses alone, and a broad selection of perhaps 30 other cheeses, priced way less than at grocery stores. Muenster, Mozzarella, Swiss, Provolone, you know the ones!
Let’s talk yogurt. Yoplait and other “yogurt foods” sadly are artificially sweetened with funky chemicals. A Yoplait Yogurt product’s label discloses the presence of gloppy “high fructose corn syrup”, and “modified” corn starch as the 2nd and 3rd most prevalent ingredients. Yoplait then tosses in MSG’s controversial chemical cousin- Aspartame, and Potassium Sorbate, Citric Acid, Yellow #5, and Blue #1 to preserve and color the corn syrup, and make it cling like mucus to your lips. “Frankenyogurts” contibute to tooth cavities. Do corn syrup and MSG-type chemicals really belong in your food? There’s an easy, healthy solution.
touch of tartness with real Bulgarian Lactobacillus bulgaricus. Live longer, avoid Frankenyogurt’s corn syrup, calories and cavities. It’s that easy.
as they buy and start drinking and nibbling, while still in the store! There are over 40 different cold cuts, at prices less than grocery stores, and more authentic in taste. I bought some Hickory Smoked Dried Beef (Suva Govedina) that is as tasty as any charcuterie from France or Italy.
The Cured Pork Loin Elena is as beautifully lean and tasty as any Pastrami imaginable. The Beef
(Sudzuk), and Pork Sausages sell fast. Take home slices of the best of Mortadella, Bologna, Dry Salami (Moskovskaya), Smoked Bologna, and Sorpressata. 
Slice these thin, have a sip of wine, and enjoy life’s simple pleasures.
Like pierogies? Try these, or the similar looking pelmeni, all free of preservatives.
Have a sweet tooth? There’s rows of sweets, free of Aspartame and MSG!. 
Vegetable spreads, caviar, Bulgarian flour? All here. Soon there will be wines and beer, as the store expands its offerings and customer base.
There’s a few dozen fruit drinks like sour cherry, that others were buying by the armful. With 900 items, stock up on halva, sauerkraut, Greek and other coffee beans-you start to understand the variety that’s here!
Moe will give you recipes. Take your casserole pot from oven to table, so your family and guests know your food is cooked and served from your heart.
The Mercato is designed for foot traffic. Bravo’s broad front patio area is attractively conducive to walking, with curved grassy areas. There’s outdoor plush seats, and tables under broad umbrellas. Inside, one is quickly greeted, and escorted to the indoor/outdoor bar, or to the large central room, with white Corinthian columns supporting truncated trusses-this is “dining among the ruins”, Bravo style. The walls are golden brown stucco, faux finished, with Italian influenced artwork. Huge, 5 foot diameter hemispheric brown and white speckled Murano-styled glass ceiling fixures
supply light, along with hidden high-hat fixtures Nicely placed greenery adds color and warmth. I made a beeline to the open, perhaps 60 foot long open kitchen, as waitstaff repeatedly cried “guest on the line.” The food is cooked to order. It’s a beautiful showpiece, a frenetic, controlled chaos, both where the chefs are, and where the servers and public briefly can mingle. 
This working kitchen is well worth a view. For everyone’s safety, have a quick look.
Though billed as a “family” restaurant, it’s perfect for well behaved kids, couples and moderate sized adult parties. There’s a private room opening out on the patio. Its single table seats 10 or, better, 8.
she never had to ask, and correctly filled each glass.
The Caesar salad is fine for $4. I prefer the more sensual Insalata Rustica (6), with its contrasting tastes and textures. Romaine, arugula and radicchio are tossed with fresh pears, dried cherries, spicy pecans, tender grape tomatoes, and my favorite, the crunchy taste bursts of crispy pancetta.
The balsamic vinaigrette is applied just right.
Highly recommended.
covered with a nice tomato sherry cream sauce is as good as many other places’ versions.
Kalamata olives, onions and pine nuts, then drizzled with a warm caper vinaigrette. Recommended.
It’s a filling meal. Recommended.
dominating every bite. The price and good quality are in line with other spots’ crab cakes-I’m just a fan of big lumps of crab and scant filler. My type can cost almost double this. As this review is from Bravo’s first week; crab cakes and other things may be tweaked.
topped with vanilla bean gelato. A beautifully served, delight. Highly recommended. Other dessert include Chocolate Chip Bread Pudding (6), Warm Berry Cake (6), Tiramisu (7), Cheesecake with Caramelized Sugar and Crème Anglaise (7), and Crème Brûlée (5).
Ashraf and Feibi holding Falafel Sampler
It's only been open a few weeks, and already the customer demand has them staffing up for dinner It’s a couple’s spot, a family spot, and a popular take out delight. I enjoyed dining and people watching, while talking with nearby people. It is very casual- come as you are, and you’re fine. The interior is simple, not fancy, with pale green walls, tan tile floors, and comfortable seating at six gray topped tables. There's no definite "atmosphere" yet, that will follow.
Feibi Shows How to Wash Chickpeas
Falafel is a vegetarian tradition. Chick peas are soaked overnight, crushed, and combined with onion, cilantro, parsley, and garlic. There may be caramelized onions, olive oil, and other local ingredients. Cumin and coriander are popular spices. Egyptian style favors fava beans Coptic Christians take credit for starting falafel. It has become a favorite of Palestinians, Israelis, and Syrians. A patty, cylinder, or more commonly a ping pong ball sized portion is quickly deep fried at about 370 degrees F., The falafel thus cooked have crispy goodness outside, and are luscious inside. Serve them plain, drizzled with tahina/tahini, or wrapped in a pita with lettuce and tomato. Falafel Grill’s Classic Falafel dish serves falafel with a mix or organic greens, tomatoes, onions and tahina sauce ($4.95).
drizzled with tahina. Deep fried pita bread wedges are wonderful on their own, or with the dips!
Chicken Kabab (10.95, and Beef Kabab for $12.95. Mix and match!
hint of vanilla, eggs and nuts cooked, then drizzled with simple syrup. This is best paired with a dollop of its whipped cream in every bite. Baklava is also available.