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|
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.
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|
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.