Monday, January 4, 2016

A New Chef For The New Year At Twisted Vine

For years, Twisted Vine Bistro has been a top spot to dine in downtown Fort Myers for it's cool vibe, extensive wine list and creative food, among other things, and it's status as a premiere dining destination is climbing yet another rung on the ladder going into 2016.

For starters, Chef Airon Adams has arrived from Chicago. European trained, with experience under top chefs from the around the U.S., he is all about approaching food "in a new and unique way." He says, "I want someone from Chicago to come here and say I got the best meal of my life in Fort Myers."
Seared scallop over truffled porridge
Take for instance Twisted Vine's new seared scallop dish. It is served over an irresistible truffled porridge with beach mushrooms, fennel jam, parsley vinegar, olive jus and pea tendrils. Beautifully presented, every element plays together with great finesse on the plate and palate.

Crab Cake
The substantial crab cake is all crab rather than filler with a delectable, black garlic emulsion and preserved lemon and chive.

The Lobster parfait is perhaps one of my favorite new appetizers. Butter poached, the crustacean is served over a rich and creamy parsnip puree and red wine demi.....this will knock your socks off. Don't share, get one of your own.
Duck Breast
The duck breast is simply amazing, cooked perfectly and paired spot on with spaghetti squash, baby turnips, soy chestnut and red watercress. It's one of the hot new items creating a buzz and delighting diners with comforting flavors that work well together.

The hanger steak is one of those menu items that upon reading the description, you might think twice about ordering; crispy fingerlings, salsify, sprout leaves, sechuan pepper, blueberry demi and kumquat gremolata. Don't think about it, don't try to imagine it, just order it. I promise it not only works, it will be a dish you talk about the rest of the week.

Candied Beef Short Ribs over polenta
You'll notice the new menu has a clean look, using more of the proper culinary terms for pestos and sauces rather than a lot of fancy adjectives to describe how delicious the dishes are. So this is where you need to put your "foodie" pride aside and ask your server to help interpret.

Too many times people don't order something that will blow them away, because they don't understand the methods mentioned on the menu and are embarrassed to ask.

Long time fans of Twisted Vine will find the menu listing different indeed, but you'll also find it to be extraordinary once you take a chance on some of the additions. I'm excited to see what else the chef and owners come up with for 2016.

Of special interest is the expansion next door. The Barrel Room at Twisted Vine will soon become downtown's hot new bourbon and blues venue, with a delicious gastropub menu serving late.

Congrats Steve and Denise Hollister on the fantastic changes at Twisted Vine and for always striving to give Southwest Florida a memorable dining experience.


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