Best View (and renovated too) On Fort Myers Beach

The Lani Kai Island Resort is arguably the most infamous as well as famous party place on Fort Myers Beach. Above the beer bongs and bikini contests is a more peaceful restaurant on the roof with swinging chairs, live music and a great view of the sunset.

Adjacent to the rooftop tiki is the air-conditioned Island View Restaurant, once severely dated now seriously renovated. It smells fresh, looks nautically chic and has the best view of the shoreline, six floors up.

I dined here during its opening week and when I posted photos on Facebook, my foodie friends (along with longtime locals) exploded my inbox and text asking if I was REALLY eating at the Lani Kai and if it was REALLY good. I'm pleased to say it was!

A dirty martini with a sidecar and a new, signature island cocktail

There is a new raw bar with seating but pulling up a chair at the cocktail bar, you'll get a fantastic overview of the beach and the Gulf of Mexico. The wine list has enough selections by the glass and bottle to satisfy most guests, the signature cocktail list is creative and I particularly enjoyed the old school way martinis are served, with a side car.

White pizza with perfectly roasted garlic and spinach 

Chicago chef Jason Smith-Agate opened the restaurant at the beginning of May with a redesigned menu to match the new space. He knows just how to work the new wood fired oven for flatbreads, appetizers and entrees; I'm told it's the only such oven on Fort Myers Beach.

Wood fired ocotpus 

The wood fired octopus has quite a spicy kick; a nice change to the standard calamari found on most beach menus. One of my favorites appetizers was the bacon wrapped shrimp over guacamole with a tequila lime butter. The flavors and textures made great friends.

Bacon wrapped shrimp over guacamole 

It is safe to say at this point of the meal, the chef had my attention. I had set my expectations low, not figuring this popular party spot would be able to pull off a quality dining experience. We tried the fish special of the evening as well as a prime rib that literally melted in my mouth. I wanted to drink the au jus it was so savory.

The trick now is to get food lovers to look past the party and the Hawaiian facade of the hotel and give the Island View a go. Owners know this and made accommodations, such as free valet service by the express elevator. The poolside lift takes you straight to the restaurant so you can avoid the board short and bikini crowd.

Be adventurous and give the Island View a try. The happy hour is from 4-7 with $5 cocktails and wood fired flatbreads. If you want more incentive and live in Southwest Florida, look for a copy of Living Local at Publx. The May issue has a BOGO offer for dinner and there is a good chance you'll find a similar one in the June publication. CHEERS!

Mad About Moraga

Lamoraga Tapas Bar in Naples, FL

Lamoraga is the hot new tapas restaurant in Naples, the first US location of this high-end chain from Spain.

The building looks sleek and industrial from the outside, in fact I drove right by it twice, thinking it was an automotive related business. The inside is also sleek, masculine with lots of wood and metal; but feminine curves on the ceiling.

The dining room is wide open with lots of seating, and the tapas bar looks like a modern sushi bar, with low seating and glowing lights.

As I sat in the adjoining bar waiting for the rest of my party, the bar tender explained how crazy busy it has been since opening a couple of weeks ago. There are giant, glass sliders that can open the entire bar to the outdoors, once it cools down again.

A satisfying meat and cheese tray at Lamoraga

We tried a host of tapas from cuttlefish croquettes that looked like beautiful truffles to seared foie gras that melted in my mouth. The meat and cheese tray was delectable with manchego and goat cheeses and a host of meats that were perfectly cured. The 5J bellota ham was another table favorite and it was a generous portion.

The tomato and burrata salad was creamy and delicious; the Moorish lamb skewers were tender, flavorful and the gazpacho was refreshing, its texture smooth rather than chunky.

Prices were mostly and surprisingly affordable, ranging from $5 for soups and sides to $38 for a New York strip. The service was spot on.

This is a destination restaurant, not surrounded by overpriced nightclubs, shopping, uninspiring diners or anything else. It is on the top of my list to revisit.

Beautiful, Toxic and Delicious....

......the Lionfish

Photo: Wikimedia Commons 

The Lionfish is a truly spectacular fish to look at. Hard to imagine that hidden in those beautiful fin rays are toxins that can kill other fish, and cause great pain and harmful side effects to humans.

Aquarium owners began turning these lovely fish into the wild as they grew too big for home tanks.  Now the nonnative fish is consuming native species, damaging Florida reefs and massively growing in population, with no natural predator.

With so many species being overfished and the Lionfish population on the rise, conservationists are trying to educate the public about their flavorful meat, in hopes of creating a demand.

This was the idea behind the weekend Lionfish Fest in Fort Myers. It began with a fishing roundup on Saturday, the catch divided among eight chefs who put their culinary skills to work for a food competition on Sunday. It was the first time they had cooked Lionfish and the first time eating it for most of the attendees; everyone seemed pleased.

The chef's created some amazing dishes, showcasing the delicate seafood. No, it doesn't taste like chicken, more like a mild Hogfish.  The only downside is the amount of meat you get from each one. If you get a chance to catch, cook or eat a Lionfish, give it a shot. I think you will be pleased.

The Lionfish Fest was a benefit for the Heights Foundation and Lee Reefs

Burgers & Bubbles

I have been remiss in congratulating the winners of the first annual Burgers & Bubbles at the Promenade last week, in Bonita Springs. I was invited to be on the esteemed panel of judges and couldn't wait to sink my teeth into the juicy creations from restaurants and bars across Southwest Florida.

Then I read the rules sheet and realized this was SERIOUS business. I had to consider everything from the freshness of the buns to even grilling. Of course taste and presentation were the biggies and NO verbal discussion, eye rolling, moaning or any other form of communication that could sway fellow judges. That was particularly hard for me because I involuntarily shout things like 'oh ya' when I taste something fabulous.

Judging sheet in hand, the burgers began making their way to our table. It was hard to resist eating more than a bite or two at the beginning, we had to keep telling ourselves that this was a long haul event. About halfway through we noticed our palates needed cleansing, and what better than to cut through the layer of fat that had accumulated in our mouths than with the other headliner of the show.....BUBBLES! Ah, recharged and ready for more meat.

By the way, I think there may have been more brew than bubbles at the event, but who was counting. Both were perfect pairs to the wide array of burgers available for sampling. Besides the numerous tasting tables, participants got to join in seminars on beer, bubbles and other topics.

The dreaded discard plate, one of many

I hated to discard so much food, but then a dozen burgers in one sitting is something even a frat boy might struggle with. Congratulations to Roy's for winning both the judges vote and the coveted Peoples Choice award. The best alternative burger title went to the Sundial Beach Resort on Sanibel Island. Their tuna burger was my favorite! I'm already looking forward to next year's event.

Stay tuned for more new and exciting shopping, dining and events coming to the beautiful Promenade, now under new management. 

Cheeseburger, Cheeseburger, No Fries At Belushi's New Bar

Jim Belushi performing at the VIP opening of his namesake bar in Fort Myers

Tonight is the much anticipated grand opening of the new Belushi's Lounge in Fort Myers. The music and comedy lounge encompasses the upstairs of the newly opened Tilted Kilt and is the brainchild of comedian/actor Jim Belushi and the restaurant owners, who are family and close friends.

When I talked to Jim at the VIP opening I asked what I've heard many locals question, "Why did he open here?" Belushi said, "It's about passion;" passion for the blues, comedy, friends and for his famous brother John.

Belushi's is filled with one-of-a-kind photos and memorabilia of the Belushi Brothers in their glory days, before the death of John. Fellow comedian and beloved friend Dan Aykroyd, not only provided some of the items but also ships in his Crystal Head Vodka. Only premium spirits are served here, no well brands. Thank you!

The only food you'll get upstairs in honor of one of John's must famous sketches; cheeseburgers and chips, no fries. The burgers were created by Jim and famous TV chef Guy Fieri; they're good!

Belushi in the upstairs 'Basement'

The second floor 'Basement' is a private room at the top of the stairs, available for parties. Belushi says, "This room's got magic." It's a replica of a room in one of his brothers movies, the faux water heater is actually a party keg.

Belushi's officially opens at 7 tonight with live music at 8 from the Wildfire Blues Band. Now that the joint is open, expect live music every Wednesday-Saturday, with comedy weekends once a month.

When I asked Belushi how often fans might be able to see him here, and onstage with the band, he replied, "As often as my wife will let me."

The Tilted Kilt is the castle-like building on US41 just south of Daniels Parkway, Fort  Myers, FL

An Evening at The Escalante

Season is almost over, meaning Southwest Floridians will soon reclaim possession of the roads and restaurants. In the midst of the winter chaos I was introduced to a gem, one that I have driven by a million times but never took the time to explore; The Escalante Hotel on the corner of 3rd Street South and 5th Avenue South in Naples.

Fashioned after the Brazilian Court in Palm Beach, this boutique hotel is the former Beach Comber, an historic property dating back to the early 1950's.

Hotelier Mary Brandt has made a number of changes since taking over, converting the high-rise part of the hotel into condos, keeping only those chic suites with private patios surrounding the pool for guests. She has also added fitness classes and yoga on the pool deck and the beach, as well as an organic garden, growing produce and herbs for the restaurant.

About the restaurant, Veranda E, Brandt recruited innovative California chef Michael Kang to help revamp the kitchen and menu. The restaurant is delightfully al fresco; the poolside trees strewn with lights for a magical setting.

Serving fish flown in from Hawaii and organic meats from North Carolina, among other specialties, the energetic Chef Kang and his staff use combinations and ingredients that 'foodies' will go mad over. The concept of each dish is so simple, it is prepared with the idea of creating that elusive, perfect bite. If you are adventurous and want an even bigger treat, don't order off the menu. Instead let the chef and the expert kitchen staff prepare something special for you. Just tell them your wishes and how many dishes; we had eight.

First up was a small portion of curry rock shrimp and scallops that I want to eat full size, for a poolside luncheon with a cold glass of viognier.

Foie Gras A La Mode

The most decadent dish came next; foie gras a la mode. The fatty meat was perfectly crisp on the outside, surrounded by a mind blowing mix of flavors including white peach, sesame, teriyaki and an aged  balsamic reduction. While this flavor combo might seem a bit outrageous, remember the concept of a the perfect bite? A little of everything all at once worked to the point that I didn't know how I could go on eating, but I managed.

Carpacio of squid

The carpacio squid was almost too pretty to eat and once again the flavors were amazing. One of my favorite Asian dishes is anything Kung Pao and at Escalante, chef expertly used calamari steaks for the protein; tender and flavorful.

Asian Pear and Humboldt Fog Cheese salad

Next dish was part salad, part cheese course with a generous slice of Humboldt Fog. Asian pear, organic greens, walnut vinaigrette and lavender honey rounded out this mouthwatering course.

Crispy, whole snapper

Chef Kang approaches food like architecture, with dimension and typically plated in a vertical fashion. The crispy snapper was a perfect example. We had a fresh, whole yellowtail that was split in the middle then prepared in a ceviche-style before being flash fried. It is one of the most popular and most impressive dishes on the menu. Some guests even share it as an appetizer.

We also had wild tiger prawns from Nigeria in a sake sauce and the most tender dry aged, bone-in ribeye with porcini hoisin sauce, a killer combination of east meets west. This is sadly when the white flag of foodie surrender was raised. So naturally a dessert course was brought out, just to make it official.

You might not be able to pronounce all of the ingredients used in the dishes at Veranda E but you won't care, your taste buds will be tickled in ways you will dream about when you go home.

If you have a special event or wedding in the future, give The Escalante a look. This historic hideaway has charm, pays attention to detail and has a restaurant that will hold you hostage with amazing meals during your stay.

Note: Dinner prices range from $14 to $55

Wine Wednesday: B Cellars

Happy Wine Wednesday! What's in your glass today? I had four little yummies in mine from B Cellars in Napa. I couldn't pick just one, so here is a quick overview of all four.

I was even more excited to taste these after learning Kirk Venge is the consulting winemaker. I'm a big fan of his wines at Venge Vineyards.

The Blend 23 is a mix of chardonnay, sauvignon blanc and viognier that smells floral but tastes a bit rich with honeysuckle and citrus. ($40)

The Blend 24 is a cab based blend made Tuscan style with sangiovese. Its a bit earthy with tobacco, cocoa and hint of blueberry. This would be consider B Cellars signature blend. ($55)

Blend 25 is also cabernet based but it is only blended with syrah to produce more robust flavors of jam and pepper. This one, smooth as it already is, definitely has good legs for aging. ($65)

The Synergy Cabernet takes grapes from three vineyards to produce this delightful wine with layers of flavor. The nose once again is a bit floral but the flavors are of cherry, spice and leather. ($65)

All of these wines are small production with intense flavors that will age well. B Cellars winery is about to move to a new location at Oakville Crossroads where there will be a daily Grand Pairing of food and wine for lunch. My reservation is in!

Dark and Stormy -vs- Sunny and Bright

Dark and Stormy, Bahama Breeze Island Grille

Did you know that today is World Meteorological Day? I didn't either until I got an invitation from Bahama Breeze to try their Dark and Stormy Cocktail. Seemed a little peculiar to pull up with my top down on a sunny and bright Sunday, to order something "dark" and "stormy." 

The cocktail is made with a spicy Gosling Black Seal Rum and some tangy Ginger Beer. It tastes surprisingly like whiskey when mixed together.  If you're looking for a good happy hour, Bahama Breeze is sure to please with $4 mojitos and $2 off wines among other drink specials. 

Happy Hour also includes half-price appetizers so you can get your coconut shrimp fix for a great price. Those specials are from 4-6 Monday through Friday. 

Enjoy the outdoor patio while the weather is still nice and breezy, no pun intended. 

"B" Is For Burgers

The Tex-Mex Haystack Burger

I love the 'B' culture of values at the newest burger joint at Gulf Coast Town Center in Estero, FL. Employees and managers are guided by mantras like: 'B' in service, 'B' involved, 'B' knowledgeable, 'B' informed, among others.

That alone tells me I'm going to "B' in for something good. And the hand washing stand at the entrance makes me think 'B' cleanly is on the list somewhere too. Kids actually find it cool to wash up before dinner here.

There are 20 regular burgers on the menu, the 21st changes on the 21st of each month. Besides serving juicy certified Angus Beef, Burger 21 has veggie burgers, chicken burgers, and a fantastic Ahi Tuna burger with house made, pickled cucumbers and avocado. The sriracha aioli and caramel soy sauce are the perfect condiments. It's fantastic.

Ahi Tuna Burger

Be sure to get a mixed basket of fries and have fun at the sauce station; a bar with ten different dipping sauces like chipotle and thai chili, beside the typical ketchup and mustard. The big novelty here is the marshmallow and the apple cider sauces for the sweet potato fries. They have just enough sweet and tang to compliment the taters. 

One of the most impressive features of Burger 21 is the commitment to their gluten free customers. There is a Green Zone in the kitchen where specific utensils and areas are dedicated to food prep, to avoid any possibility of cross-contamination. There is a separate fryer for the gluten free fries and meals are delivered on a different tray from the rest of the table. GF bread products are not so easy to find in restaurants and lets be honest, rarely are they good. But the buns here pass the test; fluffy AND flavorful.

Banana's Foster and Keylime Shakes

Hand-spun shakes come from a proprietary blend of ice-cream and in almost a dozen flavors. They are well-worth the splurge. With seats around the shake bar, it's a popular spot to watch the action. The restaurant itself is open and retro in decor with no TV's inside, so you can actually have a conversation without distractions.

However, if you're dying to catch a game, the spacious outdoor patio has some mounted electronics. Burger 21 is community minded, holding 'Spirit Nights' for various charities and organizations, so you never know what kind of fun you may stumble in to.

Give Burger 21 a try, you'll be more than satisfied!

Bangin' Brunch

I'm a big fan of brunch, especially on Sundays. It's not just about the food but the company, the day of relaxation, the whole package.

I'm a new fan of Slate's, on an obscure side street, just off the busy Cape Coral Parkway in Cape Coral, FL.

We showed up toward the end of the festivities which is a blessing and a curse. A blessing because the crowd had subsided, a curse because in the meantime, they had consumed so much, that some of the dishes had run out.

After being seated we were told there was only one order of beignets left so we immediately scooped them up, before even looking at the rest of the menu.

Even though this is a New Orleans inspired restaurant, Beignets are a recent addition to the line-up. The delicate, powdery treats needed their very own fryer and it arrived, just in time for Fat Tuesday.

With our coffee (chicory) and sugar fix satisfied, we set our sites on things a little more substantial. I was salivating over the Champagne; Slate's signature Benedict served on a buttery croissant, topped with spinach, tomato, red onion, goat cheese and poached eggs. I just couldn't put my fork down, even though I was full. Bravo!

In addition, and to no one's surprise, I managed to put my fork in other dishes at the table. The cheese grits were rich, creamy and out of this world. The crawfish omelet had tons of flavor yet not too spicy and the pancakes were a fluffy delight. Add to that a great shrimp, Bloody Mary, live music and outstandng service. What a gem.

If you go, make a reservation as you may be turned away, especially for dinner. Don't get mad, the kitchen is small and the food is cooked to order. It doesn't come out all at once and in a big rush. They want you to savor and enjoy the food, wine and fun atmosphere here. A genuine dining experience.

Yep, that's the bathroom sink and we loved it too.

Cruising With Edison

Yesterday, I joined Thomas and Mina Edison themselves, on the inaugural boat cruise of a new Southwest Florida tourism enterprise called Partners On The River. The couple held onto their hats as we left McCarthy's Marina on Captiva, took the old mailboat route, and headed to their winter home in Fort Myers.

Every Wednesday Captiva Cruises sets sail from the barrier island, through Pine Island Sound and up the Caloosahatchee on a beautiful and educational ride to Southwest Florida's most famous tourist attraction, aside from the beach. Knowledgable guides point out the fascinating history of the waterways and tell the tales of the pirates, native Americans and entrepreneurs who made the area what it is today.

While Captiva passengers tour the estates, other Edison and Ford ticket holders can hop on board for brief river tours. Daily boat tours from the museum property are part of the master plan. Over the last few months, new investors have taken over an old yacht club adjacent to the historic homes and renamed it The Marina at Edison Ford, thus completing the new partnership.

The Marina not only has a large dock, but lots of party space to aid with events at the Edison & Ford Estates. Perhaps the best part is the new restaurant going in the Marina. Pincher's Crab Shack, part of a well established, local restaurant group, is scheduled to open in about a week.

A back entrance has been added to the public building just for the estate tourists, so they can rest their feet and feed their belly in between inspecting antique cars and exotic flora. Pincher's deck has seating for more than 200, with fantastic views of the water and sunsets.

The three businesses have big plans to offer more and more options to tourists on land and on sea; a winning combination for everyone.

Aw Nuts

When I posted a recent blog concerning a near fatal squirrel accident involving me and a bicycle, I was surprised at the number of crazy encounters my friends admitted to having with the spastic rodents. Seems as if everyone has a stupid squirrel story. And I have another one.

I love working from my lanai this time of year. There is a huge tree right in front of me that lost an entire side during Hurricane Charley but has managed to grow so tall that I can't see the top from where I sit. It is the playground of dozens of squirrels.

I sometimes take breaks and let them entertain me with their scurrying and chirping.  Every now and then I'll see three stacked up on top of each other, a fourth wanting to join, and wonder what kind of furry freaks they really are. But then again it's their tree and who am I to be peeping.

Today, in the calm after lunch,  I saw one fall through the branches and heard it hit the ground with a heavy umfff, as if all the air had just escaped from its little body. Once again I gasped, not wanting to look. It was obvious this one did not land on its feet, like a cat; it was a definite thud.

But before I got to my feet that lil guy had already scampered right back up the tree. They may not land on their feet like cats but they certainly seem to have nine lives.

This intrigued me so much that I googled falling, not flying, squirrels. Wikipedia says most urban squirrels don't make it past one year, not because of predators, but automobiles. I'm pretty sure I've contributed to that stat.

Apparently it's more common for squirrels to miss their mark than I thought. Check out this video, I promise it's not bad if you're animal squeamish.

In Line For Wine

Having finally recovered from a great weekend of food, wine, spirits and fun at the third annual Clearwater Beach Uncorked I started thinking about a strange phenomenon that occurred.

Chilly, misty weather on Saturday greeted the two day festival on the beach. Sunday was sunny and perfect, however, most of the tickets were sold for Saturday. The weather forced attendees to cram into the food and wine tents, rather than enjoy the ample outdoor seating and standing space.

Individual lines to get food samples somehow turned into a giant que around the entire perimeter of the two giant tents. I kept thinking this would never go over in Miami, at the South Beach Food and Wine Festival. I wondered if people were just polite or did they not have a clue that the tent and tables of samples were wide open; that queuing up as they were, was actually slowing down the entire process.

There is also a kind of unspoken etiquette at events like this. After you get the taste and a brief description of what you are trying, you get out of the way for the next person. This never ending line caused the tables to be blocked by people with full glasses and plates.

Most people seemed OK with this, after all they were still drinking on the beach in February. But it was too restricting for me so I stayed in the middle of the party and when empty, kindly inquired if I could reach through for a pour, since everyone around the table was already full.

Always looking for the lesson in things, I came to this conclusion:    
At times we get so accustomed to following the crowd we don't look up to see there is a wide open tent in front of us. Cheers.

Day Five At Avenue5

Diver Sea Scallops

And on the fifth day, the media descended.

Avenue5, the newest restaurant to open on Naples' trendy 5th Avenue South, is ready for the pubic and the press. Not even open a week yet, last night I got to tour the newly renovated space and taste the creations of Chef John Welch.

Avenue5 occupies the old McCabe's Irish Pub space. As we relived stories from the party pub days, we discovered our table was in the spot where the men's restroom used to be.

The dark old pub has been completely transformed into a contemporary, light space, with glass doors opening onto the plaza and the street. The wine wall holds 3500 bottles

Chef's specialty is lobster so we had to try the lobster sliders on fried green tomatoes. The parsnip slaw they were served with helped offset the richness of the dish.

Another favorite appetizer was the 100% Heritage Berkshire Pork Belly. The chunk of meat was generous for an appetizer and came with a three bean salad that included celery, apple and pickled rhubarb. The flavors were bright and addicting.

The entrees we sampled included a perfectly cooked Colorado Rack of lamb that melted in your mouth. One diner said she liked it better than the New Zealand variety. The diver sea scallops were a tad bit salty but the oysters and sweet corn stew helped to off-set this and gave some nice layers of flavors.

The Sea Bass was a big hit, served in a bowl with boo chou, mushrooms and noodles; a perfect accompaniment to the creamy fish.

Prices at Avenue5 range from $9 appetizers to $56 entrees.

It never hurts to remind diners who arrive at restaurants within the first few weeks of opening, that the chef and staff are still finding their groove and working out the kinks. Try not to be too critical if things aren't  exactly what you expect, and let the managers know in a constructive way, so they can make the necessary adjustments.

Cue The Quinoa

I signed up for a cooking class at a health food store (Ada's Natural Market) this week to A) learn something new B) benefit a charity (the new Golisano Children's Hospital in Fort Myers, FL). Of course as soon as I commit and send in money, ten thousand other things pop up on the same night. For instance a drive-by from a friend I haven't seen in ten years who lives 2000 miles away and just so happened to be in town on business…..for a few hours.

The text went like this:

Me: I know we can coordinate something….but I have signed up for a cooking class at 5:30

Friend: Cooking Class? You don't know how yet?

Me, trying to sound important: It's a charity thing.

Friend: Cooking for you might be considered that….so I've heard.

Someone's got jokes…..

Well I made the class and we started the night with a naked tasting…..of three different quinoa's. The white was mild with a smooth texture, the red was a  little more crunchy and nutty, the black was very crunchy and a bit bitter. 

Chef Winfield Lentz then took us through the subtleties of three dishes, from proper pans and rinsing, to how to cut onions. First recipe; Spring Rolls. I learned that it takes a delicate hand to roll the wet rice wrappers; say that fast three times, wet rice wrappers….GO!

Second dish; Brown Rice & Quinoa Pilaf. I was reminded that pilaf and I never really hit it off to begin with, so why start now. 

Third dish; Un-Meat Balls, utilizing the red quinoa and black beans for a base. They were surprisingly substantial and with homemade sauce drizzled on top, I can buy into this for sure. Or better yet, make bigger patties for meatless burgers!

I have been a fan of quinoa for a long time and happy to be inspired by these three dishes. And as for my friend, I was still able to get a couple of hours of quality time in over oysters, Mahi and delicious red wine. Who says you can't do it all!