Chef Scott Sopher’s uniquely tasty food, very affordable prices, and casually elegant setting have made Cin Cin one of the top five restaurants in Fort Myers. It perches at the NE corner of McGregor and Cypress Lake Drive, near Prawnbroker and Blu Sushi. Cin’s the center’s culinary gem. It’s now one of the most inexpensive spots in town, where a lighter eater can have a delicious meal this summer for $3.30. Read on!What’s a “Gastro Pub?” The menu states that “The hallmark of a gastro pub is a place that specializes in straightforward, familiar food, presented with adventurous twists and with honest ingredients. Fancy or simple, the dishes are all reasonably priced.” He’s accomplished this, and created quite a few regular customers. Cin Cin is fine for a “come as you are” to the lounge area, perfect for a romantic date, or for bringing ten friends to the separate, warmly lit dining room. Sit outdoors by the trees-it’s really three different places in one! The dining room is large enough; tables are nicely separated by foliage, iron grillwork, and by booths. Lighting is warm, bright enough enough to read, and flatteringly soft.
You just can’t match Cin Cin’s quality and prices, even cooking at home. Cin Cin was a Mediterranean restaurant. The new identity gives it culinary “free rein,” offering a varied cuisines, at a very wallet friendly price..The superbly priced 3 tapas for $10 (Sunday to Thursday) drew me in. There’s 40 tapas available, and 20 or so are on the three for10 $ menu’s list. These are good sized appetizers; one or two is a meal for most people-that’s $3.33 to $6.60 for a gourmet quality dinner! The list includes Beef and Cheese Empanadas, Grilled chorizo stuffed Calamari, Lump Crab and Avocado Salad, Grilled tomato and Fresh Mozzarella, and the delicious Hummus with Fresh Roasted Garlic.
I flipped for the luscious Lamb Flat Bread, a goodly portion of wonderfully seasoned gyros style warm lamb atop rich caramelized onions, with warmed goat cheese, pine nuts and a fresh basil pesto, resting on a sliced fresh flatbread.
The lamb, lightly browned, is accented by the pine nuts’ crunchy contrast, and the caramelized onions rich, lightly sweet texture. I’d pay $12 in many places for this attractive creation. While it is enough for Pamela as a dinner, it’s only $3.33, as part of the tapas trio! Highly recommended.
The seared diver scallops are perfectly cooked and seasoned, on a rich smooth goat cheese polenta, that doesn’t overshadow the sweet scallops.
It’s highlighted with ribbons of sopressata, a cured ham, giving a nice warmth, all topped with fresh micro greens sprigs.
Fried calamari are so crisp, light and fresh, you’d swear they were baked. There’s a ramekin of sweetly tart tomato marmalade, and one of lightly
pickled banana peppers, contributing their mild heat. Place all three components on each forkful, and the complimentary textures and tastes on your tongue will make you smile! Where else can you get three very good sized, terrific tasting appetizers for $3.33 each?
Could Scott please a man from Philly with his “Uptown Philly.?” It’s a clever twist on the real thing. He does it one better. Rather than sliced steak, he puts a seared beef tenderloin, caramelized shallots, baked
brie, baby arugula and a rich demi-glace on a toasted baguette for $13. This is well worth it. The brie fits nicely with the white cheese version I love. This would be very popular in Philly!
The Cavatelli , Mushroom and Spinach is vegetarian, tossed with garlic, white wine, EVOO and parmesan cheese, for $14. It’s ok, just not what I’d order again. Not everything hits a home run on every palate.
Our selections feed four just fine, and there’s still boxed leftovers.
Other diners rave over the seafood paella-next time!
Desserts are attractive and very affordable, either $4 or $5 each! Vanilla Crème brulee, Apricot and Almond Tarte, Fried Churros, Chocolate Fondant, Daily Gelato, Expresso Mascarpone torte, Banana & Rum Confit are a few. Our Banana & Rum confit has bananas layered with
pound cake and hazelnut gelato-think Bananas Foster, with a nice twist, and you’ll finish yours as quickly as we did ours!
Without the wine, the dinner came to ~$15 per person for four people, including tax! There are VERY few spots in the US of A where you can have this creative, tasty “gourmet’ quality experience, and be way under $20, including tax/tip! Visit this week, you deserve an affordable treat in a beautiful, casual setting.
Entertainment and Specials –The website says Thursday is Salsa Night, and there’s live entertainment Friday and Saturday, with a popular Sunday Blues- Jazz starting at 6 pm. Call to see what's current.
Cin Cin, 13451 McGregor Blvd., Fort Myers 415-2007
The lamb, lightly browned, is accented by the pine nuts’ crunchy contrast, and the caramelized onions rich, lightly sweet texture. I’d pay $12 in many places for this attractive creation. While it is enough for Pamela as a dinner, it’s only $3.33, as part of the tapas trio! Highly recommended.The seared diver scallops are perfectly cooked and seasoned, on a rich smooth goat cheese polenta, that doesn’t overshadow the sweet scallops.
It’s highlighted with ribbons of sopressata, a cured ham, giving a nice warmth, all topped with fresh micro greens sprigs.Fried calamari are so crisp, light and fresh, you’d swear they were baked. There’s a ramekin of sweetly tart tomato marmalade, and one of lightly
pickled banana peppers, contributing their mild heat. Place all three components on each forkful, and the complimentary textures and tastes on your tongue will make you smile! Where else can you get three very good sized, terrific tasting appetizers for $3.33 each?The Caesar salad is nicely done, with marinated white anchovies, not the canned stuff, but the quality tender pricy version, that makes your taste buds swoon. There are crisp chick peas with the romaine lettuce. The baked, crispy 
parmesan tuile is worth ordering the salad, and the croutons are nicely seasoned.
The warm Grilled Beet Salad is perfect for vegetarian or carnivore, with baby arugula and pea shoots, tossed in a roasted shallot vinaigrette, and crumbled goat cheese. Delicious!
There are over 30 very good beers, (Anchor Steam, Brooklyn Brown, Bud, Heineken, Ales, etc.) and a good assortment and pricing on wines, over fifty by the bottle, ranging from $25 to 55. We shared the $55 Domaine Carneros ’06, a wonderfully smooth Napa Pinot Noir.If you like good very wines, this red’s well worth the difference. The bottle didn’t last long!
It’s rated 91-93, and priced at $35 online. It is a quite low markup at $55. In Naple$, it would be $100-120 on 5th Avenue. The Mauritson Zinfandel is very good, a generous pour, and a very good buy at $7 a glass.
I love a great big hamburger, and Cin Cin has “Build your own Burger” for $7, plus toppings such as apple wood bacon, avocado, caramelized onions, foie gras pate, duck confit, and even butter poached lobster! The Mushroom Swiss burger ($9) is big, nicely seasoned, and oh so juicy and tender with a tasty charring.
The burger is made with love! Arugula, Gruyere cheese and forest mushrooms give an earthy accent and garden freshness.This is one of the best burgers I’ve had. Highly recommended!
parmesan tuile is worth ordering the salad, and the croutons are nicely seasoned.The warm Grilled Beet Salad is perfect for vegetarian or carnivore, with baby arugula and pea shoots, tossed in a roasted shallot vinaigrette, and crumbled goat cheese. Delicious!
There are over 30 very good beers, (Anchor Steam, Brooklyn Brown, Bud, Heineken, Ales, etc.) and a good assortment and pricing on wines, over fifty by the bottle, ranging from $25 to 55. We shared the $55 Domaine Carneros ’06, a wonderfully smooth Napa Pinot Noir.If you like good very wines, this red’s well worth the difference. The bottle didn’t last long! It’s rated 91-93, and priced at $35 online. It is a quite low markup at $55. In Naple$, it would be $100-120 on 5th Avenue. The Mauritson Zinfandel is very good, a generous pour, and a very good buy at $7 a glass.I love a great big hamburger, and Cin Cin has “Build your own Burger” for $7, plus toppings such as apple wood bacon, avocado, caramelized onions, foie gras pate, duck confit, and even butter poached lobster! The Mushroom Swiss burger ($9) is big, nicely seasoned, and oh so juicy and tender with a tasty charring.
The burger is made with love! Arugula, Gruyere cheese and forest mushrooms give an earthy accent and garden freshness.This is one of the best burgers I’ve had. Highly recommended! Could Scott please a man from Philly with his “Uptown Philly.?” It’s a clever twist on the real thing. He does it one better. Rather than sliced steak, he puts a seared beef tenderloin, caramelized shallots, baked
brie, baby arugula and a rich demi-glace on a toasted baguette for $13. This is well worth it. The brie fits nicely with the white cheese version I love. This would be very popular in Philly!The Cavatelli , Mushroom and Spinach is vegetarian, tossed with garlic, white wine, EVOO and parmesan cheese, for $14. It’s ok, just not what I’d order again. Not everything hits a home run on every palate.
Our selections feed four just fine, and there’s still boxed leftovers.
Other diners rave over the seafood paella-next time!
Desserts are attractive and very affordable, either $4 or $5 each! Vanilla Crème brulee, Apricot and Almond Tarte, Fried Churros, Chocolate Fondant, Daily Gelato, Expresso Mascarpone torte, Banana & Rum Confit are a few. Our Banana & Rum confit has bananas layered with
pound cake and hazelnut gelato-think Bananas Foster, with a nice twist, and you’ll finish yours as quickly as we did ours!Without the wine, the dinner came to ~$15 per person for four people, including tax! There are VERY few spots in the US of A where you can have this creative, tasty “gourmet’ quality experience, and be way under $20, including tax/tip! Visit this week, you deserve an affordable treat in a beautiful, casual setting.
Entertainment and Specials –The website says Thursday is Salsa Night, and there’s live entertainment Friday and Saturday, with a popular Sunday Blues- Jazz starting at 6 pm. Call to see what's current.
Two Brothers is two years old, starting as AA Two Brothers Restaurant and Pizzeria in Bonita Springs. It recently moved to its bigger and better location, at Naples’ Baci. Two Brother’s quality stands out, in an area with over 100 Italian restaurants. Chef Lisa Lucania cooks the Brothers’ family favorites, and creates delicious new ones. The food is fresh, not frozen. Even sauces are cooked to order. This is a family and friends spot, a neighborhood place, with entertainment, as you’d find in Brooklyn or parts of New Jersey.
Warm, personal touches make first timers into regulars. The dozen Happy Hour attendees welcomed us. There’s specialty martinis for $7.90, a range of beers , and red and white wines. Daily Happy Hour specials are from 5-8 pm. Try espresso or cappuccino. 
The best dining deal in town is the daily Three Course Prix Fix menu, 5-6:30 pm, with soup or salad, choice of entrée, cannoli dessert, and a glass of red or white wine, for only $14.95!! This filling meal brings ‘em in.
and dipping dishes. Our appetizers put smiles on our faces. Steven Rodriguez, our server, is very helpful and attentive.
Provolone cheese, mozzarella balls, hard cheese, roasted red peppers and Sicilian olives.
My favorite appetizer is the crisp, Toasted ricotta-filled Raviolis, with a wonderful basil-creamy tomato sauce, topped with chopped 
tomato, grated Parmesan and fresh basil. Wow-highly recommended!
Baci Balls are fresh mozzarella balls, breaded and fried, served with the rich, tasty slightly sweet marinara sauce. Simple and tasty.
are used. The slender pasta and ample white clam sauce broth are finger licking good- sop it up with the bread! Rich, with garlic and great spicing and a mild, or spicy marinara on the side, it’s one of the best around. It can also be ordered with a red sauce. Highly recommended.
succulent and tasty meatballs perch atop a tasty ziti bed, with a rich red sauce. Recommended.
mix of earthy wild mushrooms in a creamy, rich red sauce with pasta-Highly Recommended! One guest said “I’d definitely come back here again, just for this and the chicken marsala!
spice to accent, yet not compete with the steak A crisp vegetable medley, adds color and texture. Wonderfuly seasoned crispy baked quartered small potatoes, are on the side. We quickly ate this! The lights and cooling A/C returned, and we just smiled-didn't faze anyone.
pecan pie; chocolate bombe with chocolate mousse within; a triple chocolate tower with three chocolate mousses; cheese cake; éclairs; a thick Double Death by Chocolate rich fudge/mouse with an Oreo cookie topping-the dessert selection constantly changes..Almost all desserts come from noted Mikkelsen’s Pastry Shop, and they are tops! Cannoli’s are made to order, the Ricotta piped in at the last minute, and shells stay crisp. 
Pecan Pie Tartlette 
We had plenty of food, ate very well, and had leftovers. This is great stick-to-your-ribs food, not pricey tiny portions, that leave you hungry.
dancing to a recorded 5 piece band. The music level is perfect for both diners and dancers. They have a great mix of songs from 50’s to current ones. Quality live entertainment every night-who else has that?
a little loud, have a great time, and people are happy for you.
the stoves. The restaurant’s décor is relaxing, with autumnal colors- golden brown walls, and tan tiled floor, with nicely padded wooden chairs, linen table cloths, and linen napkins. Melissa does it with style. A cozy full bar is to the right, as you enter. 
There’s plenty of seating indoors and on the screened in patio. People come dressed “nicer casual”, and fit right in-this is Sanibel. Think vacation. While it’s not for the wet bathing suit set, a man with a tie or jacket and his companions would feel right at home.
Refreshingly crisp, and naturally sweet. Recommended.
dressing complements it nicely, it, and sprinkled hard cheese tops it off perfectly. It pairs nicely with a half glass of 2004 Nora Albarino Spanish white wine (5), served in a beautiful tulip-shaped glass.
cooked mollusk’s curved arms cross on the plate, tender, with nice grilled accent. The green salad, with pine nuts and red pepper is tasty, and lets the octopus stand out.
flecks of sea salt. Microgreen sprigs and black sesame seeds, with two sauces, make an attractive presentation.
much for one person! A proper fish stew is all too easy for a chef to overcook some parts-not these chefs! Highly Recommended!
coconut curry. This special-half plate is enough for a full portion, and the black rice is great!
cooked sweetbreads do lose their crispness in the sauce, so one might have sauce on half the serving, or on the side.
portion, and pork’s versatility and the chef’s expertise shine here! The rich pork belly goes great with the Australian Torbreck Woodcutter’s Shiraz.
grits served elsewhere; thickened with goat cheese. There’s a delicious peach-jalapeno salsa and a bourbon-molasses drizzle to bring it all together-the peaches are a surprise treat. 
Our Chocolate, Vanilla and Butterscotch Pot de Crème trio is colorful.
We like the butterscotch best, and the spoons are pastry! One of our party liked his Banana Pecan Strudel; it did not survive the journey past several desert forks to reach my fork- a good sign!
Father’s Day is a tough day for an event. The Greater Ft Myers Beach Area Chamber of Commerce held the 14th Annual Taste of the Beach at Salty Sam’s Marina, on San Carlos Island’s Main Street. Chamber President John Albion had all on autopilot. Great advertising and a sunny day brought out several thousand fathers, moms, and kids, despite the heat. Salty Sam’s spot is much larger than the prior beachside site. 
I was a food judge, along with Florida-Weekly’s Karen Feldman, The Sand Paper’s Keri Hendy, and the News-Press’s Drew Sterwald and blogger Hayden Pigott. Hayden, known in the News-Press as “Petite Gourmet: The Littlest Blogger”, is the real thing, deftly reviewing food, decor 
and restrooms, too. Refreshingly original! We sampled some 20 restaurants' 40 items. Judging is initally fun, then a challenge. Items come in fast and furious, and are quickly tasted, hot or cold, before becoming “room temperature”at 92 degrees! 
We, and regular diners alike, sampled every thing from Beach Doggie Dog’s hot dogs, to Parrot Key’s jerked flank tostados, to various crab cakes, and key lime pies from Pinchers and Yucatan Beach Stand. V&J Bistro’s BBQ ribs stood out, as did seafood bisque from Dixie Fish Co. JoJo’s at Pink Shell Resort’s pulled pork sliders, and banana chocolate bread pudding caught the fancy of many. Hooter’s, NTL catering
and Pinchers Crab Shack had lines for their food. Sandy Butler and B&J Bistro were busy. Parrot Key’s drinks garden was packed. The Chef’s Competition and recipe demonstration was quite popular, with chefs teaching some signature dishes.
After diners tasted the chef's beautiful food, it became clear that some chefs have a new following among their students!
About a dozen of Darcey Kuenzel's young dancers showed amazing talent and stamina in the summer heat, as “The Edge.” The dance floor was cardboard refrigerator boxes, taped together. Servers entered an obstacle course competition.
There was no shortage of face painting, spin art, or rides for kids.
Popular Bayfront Bistro stepped up to the plate as the main event sponsor. The live music and dancers under the cool tent added to a fun family event. Happy diners said they will try some of the restaurants.
The menu is built around the grilled offerings, known as a parrillada in Argentina and Uruguay. Prices are very good for large portions. Appetizers have ceviche ($7),deviled shrimp (7), red peppered shrimp (7), fried calamari (7), and meat pies for 1.79. Entrée’s-the beef ribs are $10, New York strip 17 oz for only $17, 10-12 oz filet Mignon (20), grilled chicken breast (11).
We chose the “typical” grill version, with delicious beef ribs, skirt steak, blood sausage, tripe, kidneys, and sweetbreads, with red and green peppers and onions. Three voracious eaters could not finish our “plate!”. And, at $10 a person, or even 7.50 a person for four dinners, you just can NOT top this for value! The “plate” is served piping hot on a raised platform, with a steady heat source under, keeping the food warm. The smoky scent wafts over the dining room, turning all heads. My favorites are the tender sweetbreads, two very large portions, nicely grilled. Tender inside and grill marked outside, it’s a treat. The large chunk of medium rare skirt steak ties the tender beef ribs for #2 spot, with the morcilla, or blood sausage right behind. 
The chorizo, or red sausage is the same delicious one from our appetizer. The kidneys are properly cooked and tender. The beef milk tripe are curved tubes, a little chewy, as expected, and good. I add a touch of salt to my meats. My partners are just as happy without it. The hot bread slices soak up all the luscious juices.
6002-04 Radio Road, Naples Fl 659-5996 (on the east side, in a little strip center)
Located in a tiny strip center on 41, at Naples' 3rd Street South’s traffic light, across from CVS pharmacy, it is small and comfy. Music softly plays; there’s some paintings and prints on the walls, and twelve tables. Peter, the owner, is also waiter/busboy/sommelier this week, and his soon to be partner’s wife is the chef.
Peter previously ran a Deli in Toronto, and saw the opportunity for a Czech bistro in Naples. The good number of European visitors tonight proves him right. When it briefly got too busy, his service was reminiscent of the waiter in "Fawlty Towers."
There's a handful of appetizers, and ten entrees now-more may follow.
For $15 there is the Beef Goulash, Szegedin Goulash, Roasted Pork with Cabbage and Wiener Schnitzel. At $16 try "Svickova" Beef and the Pork Medallions with mushrooms. The $18 Grilled Ribeye Angus Steak tops off the list. These prices are easy on the wallet. The food is easy on the eyes. Nice, and just 2 blocks north of 5th Ave South.
The Wiener Schnitzel’s ($15) two perfectly breaded and sautéed pork cutlets are just as crisp and tender as you could want! Add a shpritz of lemon juice, and schnitzel doesn‘t get much better. The potato salad has peas, cooked carrots, dill, pickles (gherkins) and egg. This plate is portioned for a lighter eater.
Our favorite entrée, by far, is the roast half young Duckling with Red Cabbage, for $17. Properly cooked, lean, and crisp, it’s priced right. The red cabbage is fine, and the bread is fresh and moist.
Other side dishes include bread dumplings, potato dumplings, baked potato, sauerkraut and spaetzle.
The European diners' appetites indicate this Czech food is authentic. One European said this is typical "farmer's food" or home cooking. For me, more used to slightly spicier Bohemian and German cuisine, it’s on the bland to mild side in contrast, except for the tasty duck.
Two months ago, the ten year old French Bread Oven was rejuvenated with new owners and baker, overnight becoming a South Florida center of excellence. This French bakery is in excellent, well floured hands! New co-owners Eric and Tomasina Truglas took over the spot, bringing in new counters, some new baking equipment, classic recipes, and a zest for baking.
Co-owner and master baker and pastry chef Andre Gratesol’s creations, both classic and novel, would be snapped up like hot cakes, er, croissants and clafoutis, in France. Adding more than just bright new painted walls, Chef Eric modestly says,“ We bring a new vibe to the place.” It’s wonderful! Three French customers heartily agreed, as they tellingly left with large boxes of pastries and two loaves of fresh artisanal bread. 
Chef Eric Truglas, a Paris native, previously oversaw four restaurants at Sanibel Harbour Resort, and was director Food and Beverage at Bonita Bay Club in Bonita Springs. He is active in the annual Southwest Florida Wine Fest, and he’s published a cookbook “Southwest Florida Cooking With a French Flair.” Active in Slow Food Southwest Florida, a chapter of Slow Food USA, you can meet him and baker Andre Gratesol Saturday mornings at Naples Third Street South Farmer’s Market, now open all summer. They also are at Fort Myers Farmer’s Market for weekly events.
We are getting an assortment for our guests, so they can choose. This baker is way better than the previous baker.” That’s a solid vote of confidence, and I second it. (Truth be told, I brought home fourteen desserts, to share with friends.) 
In the top center, above, is a Tarte Tropézienne. Blogger :Pastry Studio, a wonderful baking resource, writes that "Tarte Tropézienne is not really a tart at all, but rather a disc of brioche that is sliced and filled with cream Recipes for the filling vary considerably and include buttercream, mousseline (buttercream made from pastry cream and butter), pastry cream and cream diplomat (pastry cream lightened with whipped cream). Almost always the cream is flavored with kirsch." 
A raspberry croissant for $2.20, raisin brioche 2.20, large dried apricot brioche 5.50. The famous brioche and cream Tropezienne, or éclairs for 3.50, Napoleon “Mille Feuille” 3.50, dark chocolate mousse or passionfruit/peach mousse 4.50. The beautiful tartlettes, be they 
strawberry, raspberry, blackberry, mixed fruit, pear, peach or plum, are 3.50 each. Scrumptious! Need a larger dessert? Whole, large tarts with every sort of fruit are $16 for 7 ¾”, and 20 for 9.5”. Chocaholics have Jumbo chocolate chip cookies for 2.50, and lots of chocolate goodiesliek the mousse pastry below. 
Lunch is a steal! For an unbelievable $4.95, have a favorite French Quiche Lorraine with natural Swiss cheese and dry cured bacon in a cream cheese pastry and firm flaky crust, Fougasse (a mini pizza), Croque Monsieur, Le Parisien, or a Tomato-Ham and Mozzarella on a mini baguette!
Andre Gratesol is clearly THE master baker. As Eric says, “If you want a taste of France, come here for French music, and practice some French.” The French Bread Oven is on East Tamiami Trail’s north side, just west of St Andrews, and about half a mile east of Rattlesnake Hammock Road, in the same shopping center as Eurasia. It’s well worth the drive.
French Bread Oven, 8793 Tamiami Trail East, $105, 732-7774.
Barely open 3 weeks, the place had many seats filled, just by word of mouth. Avertising hadn’t even started. The word is out. Bonita Springs’ David Wong’s has delicious food and friendly, knowledgeable servers!
They were “buffed” and ready. This site of a former Cilantro Tamales, across 41 from Pelican Landing, is in a stand alone building, just south of Big Al’s Sports Bar, near the Bonita Regal 12 movies.
many a repeat customer. I’ve been there three times since their December, 2008 opening.
shiitake mushrooms, and crunchy jicama and celery. It is served with an equally delicate, and understated nuoc mam sauce. Highly recommended.
bean sprouts, Asian herbs, and vermicelli noodles. There’s the a tangy tamarind-apricot sauce, with sesame seeds, on the side. It’s like a having a bite of spring air, or a taste of a most delicate harvest.
Khmer curry and chili, basil and coconut. Highly recommended.
of fresh baked seafood -shrimp, scallops, crab, snapper, mild red chili and sliced green onions. It’s served with the eel sauce, ginger , wasabi pressed into a leaf, and sliced carrots. Highly Recommended.
with avocado, sweet potato, onion, cashew nuts, coconut milk, and a light Indonesian curry, as mild or as hot as you like. The tofu is grilled; the shrimp photo is above. The curry sauce is rich, and we used up all our rice in dipping up all its goodness. It’s a different, and slightly richer style than any Thai style you’ve had, wonderfully spiced, and like the other curries, well Recommended.
Surrounding is a quartet of (finally) truly bite sized tuna sushi, with a separate soy dipping sauce. This is a better sized portion than served elsewhere, and at a good $6 less, so well worth the price. Recommended..
Desserts are seasonal, and there may be different home made ice creams, and fried banana.
Two shared the Thai Mango with sticky rice. It’s a heavenly combination of the spotless mango’s cool sweet flesh, countered by the warm rich 
sweetness of the sticky rice. This is a typical Thai dish found all over Bangkok or Chiang Mai, and well worth having!
David Wong’s Pan Asian & sushi, 25301 S. Tamiami Trail, Bonita Springs. 992-5600
Blue Fish Japanese Restaurant opened several months ago in the Bed, Bath and Beyond Plaza, Airport and Pine Ridge, and it has very good quality Japanese food. We sampled sushi, sashimi, Hibachi Steak and Lobster, and Tempura items- all passed with flying colors. The food is beautifully plated. 
You enter, briefly face a Japanese drum, and turn to your right. On the left is the Hibachi room, which is fun for kids to octogenarians, as the chef 's a skilled showman, doing a great job entertaining, slicing, dicing and cooking amidst towers of steam, and a wonderful sizzle. Straight ahead is the main dining room, with a full bar serving creative mixed drinks, separate sushi bar, and plenty of room. One guest noted we were sitting where the band used to play, when this site was the Ridgeport Pub. 
Service is quick and attentive. The owner, Mike Yang, is on premises and quite helpful, as are the servers. Water glasses and drinks are well attended.
The Butterfly roll has spicy tuna, topped with tuna and avocado.
avocado, lettuce, crawfish, and fried soft shell crab, wrapped in a soy bean sheet.
We ordered a variety of other rolls, and I forgot to write them down. Not to worry. They each came beautifully presented, one to two on a plate, saving valuable real estate on the table. The seafood is driven over daily from Miami, and it’s fresh!
mushrooms, squash broccoli, and had 2 shrimp as appetizer. We picked the Filet Mignon and Lobster tail(32) and it’s worth it. It’s enough for two people, with the filet cooked just as we asked, and the lobster was perfectly cooked. It’s such a pleasure to not have to return food! Our Japanese beers are just right for the filet and lobster. I really prefer beer, over wine, with Asian and Indian foods. Go figure.
The three young women cheerfully enter the Café, smile at Chef Brooke, and make a beeline for the comfy couch and chairs. Two men at the counter compliment the chef on their meals. 
We take a windowside table, next to the orchids. Opened May 1st, Chef Brooke’s Natural Café has a steady stream of friendly regulars and newbies. With her network of organic farmers, there’s a variety of seasonal specials The café is open breakfast, lunch and dinner, 7 days a week. Do the math. Including prep work, Chef Brooke is here daily , cheerfully, from 8 am to 8 pm, putting in well over 90 hours a week!!! Owning her first restaurant is her passion, her expertise, her dream come true. She’s created perhaps the freshest, tastiest natural café in Southwest Florida, with all organic ingredients, and some gluten-free bakery goods as well. What’s the difference between “Organic” and “Natural”? Read below, it can be scary.
There’s over a dozen rich smoothies, with names like Mountain Faerie, Blu Pearl, Googleberry, from $6-8, and TheBestSmoothieEver for $9.99 All sorts of organic raw juices are made on the spot. Try the coffees, or numerous teas, with some gluten-free selections. Chef Brooke highly recommends the popular GT’s Kombucha or Synergy drinks-they give Chef Brook the energy to smile through 12 hour days; it’ll energize you, too.
There’s white millet and flax bread, smeared with spiced apple jam. Eating healthy is delicious!
sweet strawberries, crisp cucumber slices and other fresh fruits. Choose your dressing, and dive in.
There’s also a Lemon Tahini Sauce.
They have a great flavor that says “really healthy”.” There’s hummus on the side. Chef Brooke makes hers fresh each day, and it tastes soo much better than any I’ve had outside of the Middle East. Grocery stores' processed hummus, packaged to last for weeks, has NONE of the authentic delicacy and taste of this hummus. Veggie Burger and hummus are Recommended for a filling portion.
Herbs include basil and marjoram, spices include cumin coriander, and sea salt, with a splash of lime. It’s topped with fresh organic tomato, crunchy mixed sprouted beans, onion, baby mixed field greens and some sliced carrot. Wow! Organic soups change daily, at $5 a bowl, and $9 a quart, they're twice as rich as conventional soups. Highly recommended!
beans and other goodies, crunchy, tender and succulent with each bite-every fresh morsel has a distinct taste from its companions.
Chef Brooke says is “just as creamy, just as sweet as butter, and it’s free of animal ingredients. The cookie is humongous, bursting with crisp freshness, better than nearly any cookie you’ve had. Gotta have one! 
I wasn’t aware of the “Organic” vs “Natural” differences, till I did some reading. If a grocer tries to convince you that “organic” and “natural” are interchangeable or identical, smile, keep walking, and find an honest grocer or chef. They will cheerfully show you the produce boxes, and tell you about each farmer. Meeting Chef Brooke, you know you’re with an honest soul, and her kitchen is wide open-no secrets. It is a wondrously healthy treat, to taste her raw or cooked delights.
The new Doc Ford’s Fort Myers Beach Rum Bar and Grille has its bugs to work out, after several visits. We’ve had good meals at the original, Doc Ford’s Sanibel Rum Bar and Grille, and do miss and expect that quality.
The deck seats have the best views. Inside, it’s a warm mix of wooden flooring and walls with posters of Randy’s books. The noise level is quite noisy inside, without sound absorbing fabrics.
People sometimes shout to be heard, two feet away. The sound bounces off the reflective windows, hard floors, ceilings and walls. Nothing to absorb the sound. This high noise level helps turnover the seats-a trick known to restaurant designers! Seats away from the bar have a broad water view.
On arrival, we were given a buzzer that sounded in 10 minutes. Tables sat with dishes left behind, and one sat with just a cleaning rag for 10-15 minutes. Customers paced, buzzers in hand, waiting for seats. More tables awaited cleaning during the evening, as folks filled up the parking lot from 6:30 on. Anticipating a storm, management sent some staff home before 6:30pm. Only light rain followed, as well as quite a few uncleaned tables and lost restaurant revenue-oops.
Kudo’s for having about 25 wines by bottle, and many by glass. The house wine is Foxhorn, for reds and whites. You can die of thirst before getting a glass of wine. One of us initially ordered the Coppola Zin, which they couldn't find, then he ordered the Cakebread sauvignon blanc (15). Then, some 20 minutes later, the bartender somehow found the Coppola Red Zin, which is what he wound up with. Stock needs to be maintained, and alert servers should know what’s in stock.
Lime cilantro pesto (8). This is recommended- light, crisp, and well worth the money for four slender taquitos.
Entrees include Cedar Plank Salmon (22), Achoate (Randy, shouldn’t it be Achiote?) Grilled Grouper (market price), Dry rubbed Rib Eye (25), and Baby Back Ribs (19). The Campeche Fish Tacos (14) the least expensive entrée, has a mound of grouper bits with cabbage, papaya pico de gallo in a flour tortilla, with Cuban black beans and rice. It's looks the same as the Grouper Fish Tacos served at the owner's other spot, the Beached Whale. Though a good portion, we sent ours back because of a bad smell to the salsa. Our server quickly returned with another, which, fresher, still had a minimal off odor.
Fresher ingredients make a difference.
While we liked this at Doc Ford’s Sanibel Rum Bar, it came instead with a big glob of the same Tomlinson’s Taquito pesto. The manager admitted they switched the sauce, to see how it would be received. It doesn’t swim with the snapper, or with the disappointed customers. It's not fun being Guinea pigs. The fish is overwhelmed by the spicing. Not recommended.
We like the creativity and taste better than the snapper. (I think they're fried, not pan seared.) Mexico is now an honorary part of the South, and Charleston and New Orleans are Mexican outposts.
Chef Greg Nelson crafts very good food at Doc Ford's Sanibel Rum Bar, and Randy Wayne White has published two cookbooks- we’re not sure what is going wrong at the Fort Myers Beach branch. Owners Marty and Brenda Harrity, Mark and Heidi Marinello and Jean Baer need to take things off cruise control.Other friends later visited, and had a waiter who seemed “drunk”, and messed up orders. Doc Ford's Fort Myers Beach has its share of inconsistency on food and service-may it only improve.
The Pub, at Naples’ Mercato is poised to soon be at the epicenter of one of the busiest social spots in Lee and Collier County. The Pub alone gathers perhaps 800 people on some days in this off season- that says a lot! The Mercato may equal Naples 5th Ave South by spring of 2010, as the hottest spot in Collier for foot traffic and dining, with national chain stores Books-A-Million, Whole Foods, Sur la Table, AZN, Capital Grille and McCormick and Schmick now open. Mercato will really get going when the movie theaters open, and numerous empty spaces go from currently 25% occupied to full. The condos, still priced over market rates, are largely empty.
The side wall has painted scenes of Old Ben and, for Bluetooth youth, the red box is an old public phone booth, a relic that even predates both cell phones. Inside, 
it’s a traditional pub, with an expansive central wonderful open oak bar, with authentic draught beer taps..
at home in this British Pub. A young, saucy and friendly bunch, they are well trained and know the menu as if they’d been there for months. Our server, Jake has been to England, as his wife is British.
For starters, or appetizers, there’s the classic Scotch or Scottish Egg (9), a boiled egg wrapped in sausage and bread crumbs, served with spicy Pub mustard. I like variety and the British Dip Platter (16) is a generous portion for a few to share, a trio of wonderfully warm dips, with ample pita wedges for dipping. The Spinach and artichoke dip is rich and creamy good, mixed with melted mozzarella and parmesan cheese and Guiness Stout. The Goat cheese dip is sinfully triple creamy, tasting like a Boursin cheese, with admixed herbs, marinara and a topping of crunchy toasted almonds .
The Crab dip is a good mix of real crab and crab cake type filler, topped with cheddar cheese and scallions. If you and your friends combine this with British brews, you’re off to a great start.
On my second visit, my British friend pronounced the fish and chips “Authentic”. His personal taste is to fry it a bit more, till the batter’s crunchier and golden brown, rather than golden.
The English Pot Roast (12) is a filling portion of beef, peas and carrots, with thick cut fries, er chips.
Young’s Double Chocolate Stout BBQ Burger (10) has cheddar, Guinness onions and a chocolate stout BBQ sauce. The Over easy burger (10) has a rasher of bacon, cheese, and an over easy egg.
blackberries and cherries with a luscious natural thick sweet and lightly tart thick raspberry based sauce, “tipsy” with a wee bit of whisky or sherry. Add a dollop of freshly whipped cream, and you’re in for a Scottish delight! Chef Snyder gives proper attention to every detail, each component adds to the dessert's synergy. The dessert would be welcome at any restaurant. Cook’s note: The Pub’s style is a "deconstructed" version of the trifle dessert.
The Naples’ English Pub on Linwood, McCabe’s on 5th, and Fitzgerald’s Irish Pub in Bonita Springs are mild competition- being miles from each is a good buffer. The Pub is open every night for dinner, and lunch Thursday through Sunday.
Last month, I wrote up Charlie Chiang’s, and learned Dim Sum would be starting. I've been in withdrawal since Bonita's Bo Lings went Belly Up. Charlie Chiang’s just started serving Dim Sum. I offered to select, and take photos of a dozen or so dishes-in exchange I got to taste and comment on the food, pluses and minuses. That's why the photos look spiffy. For my reviews, I normally wait till a restaurant “gets in its groove”, (1-5 months) pay for my food, and photograph the food on the table-today I took it outside in the shade of the river front patio. With that said, from this non-covert sampling, there are some very, very good items on “Dim Sum Day One”-it only gets better as things are fine tuned.
a touch of shrimp broth, covered with a thick layer of shrimp paste, sprinkled with white and black sesame seeds, and toasted till lightly browned and crisp. One bite gives crispness, savory shrimp, and them the luscious moist toast-the best of shrimp toast texture and taste.
and a goodly portion of deliciously tender beef slices, with bok choy and scallions. I hope they have this healthy brimming bowlful on the weekday menu soon- it’s delicious.
is like tasting springtime-I’m hooked on it.
reigns supreme, perched atop the tenderly savory and juicy flesh- this is wonderfully cooked duck with bone-in goodness! A couple orders of these would be a great price and portion for a duck dinner. Compared to the Roast Chicken with Bones (6), duck, by its nature, has a ribbon of succulent fat under the skin, 
giving it a more luscious mouth feel. Both have crispy skin, the mark of proper preparation, a Chinese art form. 
with accents of ginger, green onion, and bits of red bell pepper-a savory dish-have it early to mid course.
for two lighter eaters. Udon noodles, made of wheat flour, are a Japanese tradition that’s also long had a place in some Chinese kitchens. Pencil thick, long and way more succulent with savory broth, they are so much more tender than pasta noodles- betcha can’t eat just one- they’re addictive. The properly battered tempura shrimp and veggies must be eaten piping hot.
The light saucing is appreciated. 
just enough fresh crunchiness. It’s light and naturally a touch sweet, unlike grocery store’s bitter, big purple eggplants.
and I like my heat!
Yes, it’s an acquired taste, and there’s scant meat on a foot-some diners try this first, to gauge a Chinese cook’s ability. They score well.
I flipped over the simplicity of the fresh strawberries, with cubes of water chestnut cake and whipped cream in a martini glass-
perfect for summer on the porch!
Sweet Mama’s Island Cuisine is my kind of “Mom and Pop” restaurant, serving delicious authentic Caribbean goodness near Old Naples. It is across from Naples Community Hospital’s Wellness Center, next to Grouper and Chips. Sit by the big bay window, enjoy fresh cooked food, and watch the world go by.
Caribbean Cuisine is a blend of European, African, Asian and Indian influences- a fusion food honed over centuries. That’s long before “fusion” became the pet phrase of cocky cooks who claim to "carmelize meats," and can’t locate Rome, Paris, or Thailand on a map. She teaches global cuisines with humor and experience, to individuals or small groups. She is quite busy as a Naples caterer, offering different cuisines, and she’ll bake a cupcake to a wedding cake.
The golden cloth covered tables are decorated with attractive orange, yellow and red heliconia. The nice mix of reggae, rhythm and blues, and contemporary music is at a pleasantly low volume.
My lunch portion amply supplied two good eaters. “Jerk” is a traditional Jamaican grilling rub or marinade, with allspice, scotch bonnet peppers, thyme, and garlic as key ingredients, and “secret” blends of brown sugar, cinnamon, nutmeg, lime juice and soy sauce. Daily huge $6.99 specials include Monday-Jerk Chicken and Rice and Peas; Tuesday Island Macaroni Pie with fried Plantains; Weds-Sweet and Spicy Beef; thursday curry Chicken, and Friday-Island Style Fish Stew.
The zesty sauce is has chunks of tomato, green bell pepper, onions, secret spices and a touch of cayenne. This beautiful presentation is highly recommended, and a great way to sample tender 'gator. Want a snack? There’s Chicken fingers (7), Coconut Shrimp (9), Onion Rings (2.50) and Mozzarella sticks with a rich marinara sauce (7).
The crust is light and flaky. Quiche is a wonderful basic palette. At your home, you can then add caramelized onion, bacon, bell peppers, crab, salmon, sausage, chiles or asparagus-but please, just don't add all at once!
Dinner choices include Curry Chicken ($12), Creole Fish Stew (14), with bell peppers, onions and tomatoes simmered in a tangy tamarind jus, a Half Pound Garlic Pork Chop, pan fried (14), and Red Snapper Escoveitched-the Jamaican pan fried fish with pickled sauce, with plantain, red beans and rice (This is not “ceviche”; the word comes from the Spanish "escabèche", where cooked fish or meat is then marinated in vinegar or citrus ). Try Spiced Duck with a Tamarind sauce and red pepper jelly (19), and Jerk Lamb with Jerk Marinade and Guava Glaze (19).
Sweet Mama’s Island Cuisine 336 9th Street North, Naples 331-8509
Breakfast features their signature Mile High Stuffed French Toast, three slices of Wheat Berry Bread, battered in a secret dip, and stuffed with fresh strawberries, bananas, fresh whipped cream, powdered sugar and hot maple syrup, for $8. It’s huge! Try Crack of Dawn-two AA Eggs any style, with Fred’s potatoes, choice of whole wheat, white or cinnamon raisin bread toast for $5, with lots of sides to choose from. There’s classic Eggs Benedict, or have it Benedict Garden style, or Oscar style with lump blue crabmeat and asparagus. Next, I gotta try Fred’s Potato Latkes, with crispy bacon and caramelized onions, with sides of sour cream and apple sauce for $7.
Lunch offers a large open face meatloaf sandwich with mushroom gravy and fries for $8; Cobb Salad for $8; Greek Gyros Platter for 9, Veggie Quesadilla (8); crispy Bada Bing Shrimp with a spicy sweet sauce (9), and Three Dog Night with scoops of tuna, chicken and Egg Salad on chopped lettuce, with fresh fruit, for $8. More on the menu.
vertical presentation with veggie of the day, for $14. Mmmm, tender and delicious. Mama didn't make, or serve it this good!
This is high grade tuna, perfectly seared, and better quality than that at many pricier restaurants in town.
that perfectly complements the beautifully cooked classic lobster presentation- you’d find this appetizer, lobster and dessert combo in other restaurants- at double the price. The rice has a delicate taste, made in a special broth. Public service workers get 15% off food Tuesday, with ID.
Fred’s Diner, 2700 Immokalee Rd, Unit 12, Naples (in the southeast corner of the shopping center that's just east of Walmart) 431-7928 
Charlie Chiang’s, a favorite Asian Restaurant in Naples, just keeps growing in popularity since its 2005 opening. Dining on fresh food, served inside or on the riverside patio, is an absolute pleasure. The chefs come direct from China, preparing traditional Chinese styles or Asian fusion, that is as tasty as it is pretty. One vegetarian friend from Washington DC said the Steamed Mixed Vegetables and Tofu is “one of the best dishes I’ve had in any restaurant.”
Charlie is often nearby, his hobby is golfing. This is a Mom and Pop style restaurant. The staff adores Mrs Chiang’s humor, kindness and warmth. The Chiangs go above and beyond in helping their staff get ahead, or out of a jam-the Chiangs treat all like family. I prefer to visit at the end of the lunch crowd, and before sunset, to watch the evening’s colors, while seated on the patio, overlooking the river and its leaping fish. People stand up to best view the pair of eagles that perch nearby. They, or an osprey may select their fresh fish from the river. Sometimes a kingfisher will hover, helicopter like, then dive for its dinner.
My more recent hungry sextet were happy campers by the end of our recent celebration dinner. The Ultimate French Cosmo ($9) is generous sized fresh drink. Others were very happy with Aabsolut (8), and the glass Castle Rock Pinot (9). A bottle of Laetitia Estate Pinot is well priced at $44, and a good match for seafood and meat dishes.
The Sriracha's heat is a great match for the sweet crab and the luscious mayo sauce. If you like some heat, this is highly recommended.
Two of us kept the hotter Volcano roll to ourselves, the rest dove with flashing chopsticks, securing slices of the Green Dragon.
shrimp are coated with a tempura like light batter, stir fried with a touch of garlic, then served with a vinegar-Sriracha sauce, giving the right balance of slightly sweet and saucily slightly spicy.
and rum sauce with tart bits of lemon peel, and served on fresh crisp green asparagus.
Topped with a light ginger-scallion sauce, its served on Chinese greens. It’s enough for two to share. Melt in your mouth tender.
For dessert, I like the Chocolate Tuxedo Bombe (8) with rich chocolate layer cake,
chocolate mousse, and white mousse inside a thin yet firm fondant shell, and drizzled with white chocolate. Musicians may notice more!
strawberry coulis. It’s a textural and tasty delight. Recommended! 
The location is off the beaten path, and they are successful.Why? Fresh food, good prices, generous portions, friendly staff and a beautiful location with riverfront dining works.The menu has vegetarian, heart healthy, and a good mix to entice. Loyal customers confided that they have tried David Wong’s Pan Asian in Bonita Springs, and AZN at the Mercato, and return to Charlie Chiang’s. All three serve very good pan-Asian cuisine, and are careful to have unique items and presentations, so the three different spots, overall, expand fine Asian cuisine options for diners.
Geronimo’s is refreshing, in a welcoming casual way, that’s a breath of crisp fresh mountain air. On tourist filled Canyon Road, it is all too easy to walk by its simple exterior, and miss this elegant gem.
be reminded of her cow skull motif-you are near her gallery; farther away is Abiquiu , her spiritual home. Yes Dorothy, you are in O’Keefe Country now. The green plant is a touch of life, of spring, and set off by the red,high backed leather chairs. Red and green, just like the chiles.
along the way. Deer (or elk) antler chandeliers abound-a nice rustic touch. Lighting is soft enough to be wrinkle-kind, and bright enough to easily read the menu.. Our room has white adobe style walls and ceiling, round wood ceiling supports. Below, rich maroon benches face similar chairs. Light jazz plays in the background, segueing into ‘40’s music with clarinet, supplied by satellite radio.
The superb service sets Geronimo apart from so many restaurants we’ve dined in-it’s like a Michelin one star in that respect. Water glasses are efficiently topped up by respectfully attentive servers. As soon as we sit, the sourdough bread, with flecks of cheese and mildly spiced with green chile, arrives. The butter is artfully topped with a tiny rosemary leaf. There is no long wait to take our order, as we compared this to the Compound’s initially less attentive staff, and it’s less noisy as well. 
A problem about the menu…Two greeters, and later one server, proudly claim, “ The Menu Changes daily.” Oh, really? That having been said, the menu for Friday did NOT vary one iota from the menu for Saturday, except for a different date at the top!! Hmmm. I pulled their Oct 20, 2008 menu off the web, from 5 months ago, and except for one appetizer, and just 4 main courses, it was the same for the other apps and mains! Ahem, guys…Printing the current date atop a menu is NOT evidence of any such menu that truthfully “changes every day”. Bogus claim-rebuked by Geronimo’s own evidence.. When pressed, our server admitted that “what really might change monthly are some vegetables, even the Elk is on almost year round, and most things change with the seasons. You know, root veggies phase out as spring fresh veggies appear”. It's also wasteful of paper-you the customer is paying for this "impressive" touch.
vegetables with a light crystallized ginger sauce (~30). Wonderfully prepared, lightly crisped with a touch of “heat”, she finished the fish before I could get a second bite!
The duck is tender with crisp skin, devoid of excess fat, artfully sliced, topped with microgreens, and layered over white and green vegetables. Our Malbec wine goes well with both dishes. 
Local foodies in Santa Fe said this is “the best of the best” from Albuquerque through Santa Fe and up to Taos, and we agree in that this matches or exceeds the quality in any USA city. Next visit, we’ll try Santacafe and one or two others. Wish we could have tried Coyote Cafe years ago, when Mark Miller was on premises, the reputation has allegedly since plummeted, trading glitz for quality. One local “foodie” said “The Compound ain’t what she used to be 1-3 years ago. Geronimo’s now trounces the Compound. If you lower your expectations from Geronimo’s, you’ll then be ok with the Compound.” Ouch! 
Our seats in the back were by a window decorated with paper cutouts.
the painted floor had several layers of paint worn through, leaving a nice tricolor decorator touch.
On the wall were countless awards of excellence earned by supplying quality food for over a dozen years, and some Orlando's t-shirts.
By the bar, was owner Orlando Ortega himself, with his lovely partner.
with green chile, shredded beef topped with red chile, and cheese topped with chile caribe. No, it's not a Jamaican concoction, it's a traditional New Mexican style of hotter red chile-medium, to me. And we ordered our chile on the side, "Christmas style", with a dish of red, one of green, and the bonus of the hotter red chile caribe as well. All very, very good chiles, and the Los Colores is filling.
is no less filling, with a yellow cheese covered crispy chile relleno, five perfectly grilled shrimp, tasting as if lightly smoked, a warm flour tortilla, and posole and pinto beans. Orlando's chile relleno is said by aficionados to be among the best in New Mexico, and I defer to their expertise.
They are also known for their Grilled Burgers and beer-battered fries (7.50). Soft drinks are $1.50 each, and domestic and Mexican beers are around $4.00, with a few wines for $5-6, or by the bottle for $15-23. Wow-a family can eat like kings here, and they do-perhaps a third of the tables had kids. We were happily filled for $22. Other offerings include: Smothered Beef, Chicken or Shrimp Burritos; Vegetarian Burrito; Taco Salad with Chicken Breast; Blue Corn Cheese, Beef, Chicken or Shrimp Enchiladas. Desserts include: Flan, warm Brownie sundae, Pecan brownies, Macadamia Nut Cookie, Biscochitos - chocolate dipped, Ice Cream Sundae, Frozen Avocado Pie, and Mama's Apple Pie.
with a lower wooden roof, and sparse wall decoration in the main, first dining room. There's no real window view at night. Even though the place had less than 30 diners on a weekday off season, service was too slow waiting till our order was taken, then it picked up. Kudos to the man with bread, keeping plates replenished with slices of a good wheat bread, and a tastier olive bread.
and Parmesan Pepper Cress (17), is slow cooked and delicious. 
a good portion, and priced fairly at $18. The foie gras was correctly seared and rare, and the sweetbreads were slightly rubbery or chewy, overcooked a little, rather than desireably soft. They were still tender enough-the wonderful sauce covers up all glitches. We passed on the tempting Prickly Pear Margarita (12), with Herradura Silver Tequila, Cointreau, and Prickly Pear Puree.
and a tomato-red wine broth. The portion is large, properly cooked, and the equal of that at any finer restaurant in the USA. Our tablemates had the Buttermilk Roast Chicken, which they said was "good, not great for the price". For $26, I hope the "inexpensive" $26 Chicken becomes "great." The prices are higher than most other spots in town. 
Kids love the $5 Black and White Pancakes, with white chocolate chips
in the batter of the half foot diameter pair of fluffy pancakes, with a generous criss crossing of chocolate syrup, served with bacon (2.50), two eggs any style ($2), and sausage ($2.50).
each with peanut butter and crunchy bits of peanuts in the batter. Add Canadian bacon or two sausages for $2.50.
cranraisins, sliced apples, nuts, tomato and onions, finished with a cranberry balsamic vinaigrette. Nice!
that Sysco, and many Naples restaurants have been selling for years as “Grouper.” Crisply fried with Mr. Five’s spices, put on a toasted bun, it’s my favorite, crispy on the outside, moist and tasty with a delicate texture!
breast, topped with a mildly (to some, moderately) spicy ranch dressing, served on a toasted French bun with sliced tomato and fresh lettuce. A hot sandwich, with a little kick to it. Very filling for $5!
The side is Loaded Fries, served piping hot, covered with the same bright yellow cheese, and chunks of crisp thick bacon. Tasty! Now, I’m used to my family's Philly steaks with a white cheese (provolone, Mozzarella?). Anthony, Chef Daniel Johns, and a Google search assure me that there’s an equal Cheez Whiz or Velveeta type “yellow cheese” camp that has been doing it this way for decades.
The filling Hamburger sub, yep, $5, has two patties on a hoagie roll, with lettuce, tomato, and ketchup, mayo, mustard, or whatever else you 
desire. The burgers are made fresh each day, not frozen for 3 months and then defrosted, McD's and other chains' style.
Last week were Prime Rib subs for $5, and the meat alone costs that at Publix. Caterers have their sources, buy in bulk-you benefit. The Basa (Sysco's “Grouper”) Puttanesca has the same tender grouper-quality
you’d pay $25 for dinner if you were on 5th Ave South. It’s a no brainer for the quality, and at 1/5th the price, you can’t beat it!
Four mini cannoli for $3, are piped with the tenderest Ricotta cheese, custard light, wrapped in crisp shells. Anthony’s been to Italy, and makes the best.
