Good to Grill at The Melting Pot

It's been years since I've sat down for a dining experience at The Melting Pot, but I did just that with a group of fellow food writers and enthusiasts last week to check out the fondue restaurant's new tabletop grilling feature.

The Melting Pot is known for its interactive dining around bubbling cauldrons of goodness, which famously includes decadent melted cheese accompanied by a tray of crudité, bread, and apples for dipping. That's precisely where we began the evening.

Mixing the cheese for our first course

The cheese fondue we enjoyed was mixed in a base of white wine, garlic, and vegetable bouillon. Our server added a dollop of cream cheese and waited for it to melt appropriately before adding Wisconsin cheddar and Emmenthaler.

Before mixing and stretching for effect, a sprinkling of black pepper and black truffle salt was added. Our server kept a close eye on temperature to ensure the cheese maintained the appropriate texture and level of heat; no rooftop burns thank you. It was delightfully good and hard to stop eatting, especially with the chunks of pretzel bread. The next day had me thinking about the unlimited cheese and chocolate fondue offered at the bar for happy hour...hmmmmm.

After a fresh salad with strawberries and goat cheese, a cast iron grill was placed on the burner in the middle of the table for the debut of the new cooking style. We had an entree combination course of garlic pepper angus sirloin, peppercorn filet, and sweet and spicy shrimp.

Steak and shrimp seasoned and ready for the grill

The entrees come with a plate of vegetables that includes asparagus, zucchini, and mushroom caps, and sampling dishes of six signature sauces for dipping and mixing at will: gorgonzola, green goddess, spicy cocktail, mild curry, teriyaki, and ginger plum.

Tabletop grilling in progress

We were given suggestions and instructions, including precautions on transferring the raw meat, and then left to our own creativity and cooking styles. The meat was tender, the seasoning so good it was almost a shame to experiment with the flavorful sauces but we did anyway.

When we flipped over the mushroom caps, we filled them with green goddess for a flavorful treat. The cooking time was quick, except for the vegetables, and placing only a couple of protein items on the grill at a time ensured they stayed the optimal temperature for eating.

Traditionally, guests at The Melting Pot choose between fondue pots filled with various broths and oils for cooking vegetables and meats. While it's not fondue, there is something about the grill that is fun to watch and feels healthful. It did get a little smoky for us at one point and our server adjusted the grill temperature to help.

The last of the four course dining experience was the famous dessert fondue. The  menu has a number of options or you can create your own combination. Ours was White Chocolate Strawberries Foster.

A dash of cinnamon adds sparks to the White Chocolate Strawberries Foster Fondue.

I can still smell the white chocolate, dulce de leche, strawberries, and cinnamon combo. The addition of the cinnamon after a dash of alcohol produced festive sparks; perfect for Instagram stories.

One of my favorite things about dining here is that things are not rushed. It's a place that fosters conversation, it's fun, it's romantic, it's whatever you want it to be. And the best part, the food is fresh and good.

Making Dough at MidiCi

The pizza stretching station is one of the first things you see when you walk into the new MidiCi, The Neapolitan Pizza Company, at the Coconut Point Mall in Estero.

Based out of Los Angeles, MidiCi is one of the newest concepts from the brains behind one of the most successful fro-yo franchises, Menchies.

Fort Myers residents Dina and John Wysseier fell in love with the restaurant's mission of bringing friends--and strangers--together. So they brought the restaurant to Southwest Florida, along with much enthusiasm.

The Wysseier's were inspired by the dining experiences they had while living in Europe, where food brought people together, even strangers. The have a board by the entrance (another on wall space by the bathrooms) intended to make it easier to meet fellow diners, or at least open their minds to the concept. 

Polaroid cameras are kept at the counter to document your dining experience. Take the photos with or leave them in a frame by the door.

The most notable signature of MidiCi restaurants is a live olive tree, the tree in Estero is in the center of the restaurant, Yes it is real.

The concept is fast/fine dining. You order at the counter, but it's not like any pizza counter you've likely seen. The line starts where the dough is stretched and tossed; the flour imported from Italy. Order one of the classics, a specialty pizza, or pick from the ingredients in the condiment station.

Gluten free diners will be glad to know MidiCi has it, GF crust...and it's GOOD. I sampled it along with a pesto pizza, a meat pizza, the double pepperoni and the devil's pizza. The crust snob in me was very happy; it was light, crisp where it was suppose to be.

The two pizza ovens weigh some 3 tons each, they were shipped from Italy and seasoned over several days. You can see the flames from almost any seat in the house. They are like pieces of art.

Other special equipment includes a fly wheel prosciutto cutter that cuts the meat in perfect ribbons. Aged for 18 months, the prosciutto is then used on beautiful cheese plates, in salads and on pizzas. The ingredients here are top quality.

For diners looking for something green, the salads are fresh, big, plentiful and numerous.

Be sure to save room for dessert, the signature dish being the Nutella calzone with fresh berries. You'll need a nap after this one. Gelato and sorbetto are good if you're looking for a lighter option.

The coffee bar has almost everything you could want; they even offer gourmet teas. The Italian cream sodas are to die for and the beer and wine selection is on point, better than most pizza joints for sure. But then again, you might expect this after stepping through the door and seeing the kind of attention to detail that goes into making MidiCi special.

October Isn't Just About Beer--Rumtoberfest Is Here

Who says October celebrations have to surround beer? Bahama Breeze Island Grille is putting a tropical spin on Octoberfest with Rumtoberfest and TODAY is Rumbash Friday.

Rum Flight

Not that you need an excuse to leave work early but Rumbash Friday is a good one as Bahama Breeze turns the party up a notch with things like rum tastings, games, prizes and fortune tellers.

The Caribbean inspired  restaurant also has food specials such as rum glazed ribs and is introducing some new rum cocktails.

The flights are fun. See what the rum fuss is about by picking three from the list that includes selections such as Barbancourt 15 year estate reserve, Don Q Gran Anejo, Brugal 1888 Ron Gran Reserva and more. They're served 'neat' but you'll get some fixins on the side, like ice cubes and cola to experiment at will.

Small tastes of special rum cocktails

The menu has so many rum cocktails it's hard to pick just one so Bahama Breeze is offering three cocktail flights as well. Take for instance the Mama's Hooch & Holler, it contains smaller portions of the Bahama Mama, Bahama Sunset and Goombay Smash.

Rum cocktail samples for Rumtoberfest

Rumtober ambassadors also pan the crowd with samples of the evenings specialty rum creations.

Rumtober selfies are submitted for free trips

And if you take a selfie of your fun night out you could win a Caribbean vacation.

Rumtober runs through November 6th...spread the word and have some fun with rum before the tourists and snowbirds return.

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.

Cru Crushes The Ballast Point Beer Dinner

The craft beer business is booming and so are events that feature it, including beer dinners. Most foodie-types are intimately familiar with wine dinners, however, many have the belief that drinking beer with multiple courses of food would be way too filling.

If that is you, you haven't met Chef Bob Boye at Cru in Fort Myers, FL. This beer lover prepared a beautiful seven course tasting menu that left guests wanting more, rather than feeling over served and bloated.

The courses were small bites and the Ballast Point beers were manageable tasting pours, just the right amount. Sometimes dinners like this offer big portions and big pours, which are nice, but by the last course I often find my taste buds getting weary, my belly expanding and my cell phone handy for an Uber ride home.

Not only was this perfect in portions, but pairings.

In our first course, the batter hugging each Apalachicola oyster was made with the same Longfin Lager it was served with. The Beer was light with citrus, a crisp, pleasant pairing with the salty fried oyster.

Longfin Battered Apaloachicola Oysters

Octopus, tender deliciously prepared octopus, was the star of the second course. It was served over a Meyer Lemon and strawberry marmalade. The Even Keel Session IPA had a bitter aroma and a bitter finish that was fun with the all of the flavors on the plate, including the nutty and bitter arugula. There was a bit of pepper that a was a beautiful compliment to the strawberry. A favorite course for many at my table.

Grilled Octopus

Next up was a fabulous gulf shrimp escabeche. The sweet shrimp with a nice snap, contrasted with the spicy chimichurri gelee it was served with. This was a great combo of texture and flavors that held up to the Grunion American Pale Ale. It had a pungent nose and flavors of orange peel.

The miso seared black grouper with hazelnut broth and sticky rice (4th course) actually tasted better with the beer than on its own...that's the magic of the pairing. The Calico Amber Ale smelled and tasted like caramel, with a pleasing bit of toast.

Miso seared Black Grouper

The smoked olive oil scallop sous vide was another table favorite. The char was perfect, the grilled grapefruit offered nice acidity and the thai basil brought it home. Served with Ballast Point's Grapefruit Sculpin IPA, the beer also had a hint of pineapple. It's grapefruit flavors were even more pronounced with the food

Smoked Olive Oil Scallop

Course six brought the heat. Maryland blue crab & habanero, served over greens and with the Habanero Sculpin IPA. If you like it hot, you will love this beer...it is not subtle.

Perhaps the biggest surprise of the night and one of my favorites was dessert. The curry and dark chocolate soufflé with toasted coconut was incredible. Add to it the Indra Kunindra Curry Export Stout and this blew me away. It's nose was intoxicating and inviting. I could taste curry, cayenne, and lots of cumin. This was a perfect pairing and nothing I would have ever thought to try on my own.

Curry & Dark Chocolate Soufflé 

Although wine still has my heart, I'm becoming more and more impressed with the craft beers I've been tasting, their complexities, layers of flavors and the how well they work with food. Many of these beers I would not drink on their own, they NEED food in my opinion.....just like some wines.

Congratulations Chef, Austin from Ballast Point and the entire staff of Cru for putting on a well thought out and executed beer dinner that converted many of my fellow "wine snobs" who were in attendance. CHEERS!

The Redesign of Bonefish Grill; And Other Fun Features

It had been awhile since I last dined at Bonefish Grill, allthough I had heard rumors of a change in the air. Invited to the restaurant in Fort Myers for Hooked-on-Tuesday (I'll get to that next), the first thing I noticed was the community tables that once lined the center of the bar, had been moved outside, creating more dinning space and places to wait for a table to open up.

The changes outdoors made me curious to see what had taken place inside. Waiting for the crowd of people at the hostess stand to move, I scanned the bar to see what had replaced the community tables. The new high tops slightly resemble the former tables, but these can be moved, creating more options for bigger parties, while not forcing a party of two to sit so close to strangers if they're not up for it.

Similarly, the booths along the bar wall have been replaced with high tops that can also be moved to customize a space just right for your dining companions. There's a new, open feel now that the wall separating the dining room from the bar has been opened up, decorated with modern lighting and wine bins.

New art highlights the back wall of the dining room which also lost some of it's traditional booth seating along one wall. The interior is not all that's new at Bonefish. Diners are loving the new Hooked-on-Tuesday deals. The three course meals come in three prices: $14.99, $17.99 and $20.99.

Spicy Tuna Bowl with Jasmine Rice and Passion Fruit Salsa

For $14.99 I had a salad, the spicy tuna bowl, a dessert and was satiated. Dining with a pregnant friend, the servers at Bonefish graciously substituted her raw tuna for cooked chicken, even though it was not a menu option. I've always found this restaurant to be extremely accommodating; something nice to know if you are dining with someone who has a special need.

Teriyaki chicken bowl

One thing my pregnant friend could NOT wait to dive into was dessert. In fact, she said that was the main reason for choosing the new Tuesday special.

Coconut Pie with Myers Rum Sauce

She nearly stuck her face in the coconut pie; it was so moist and the rum sauce was a perfectly constructed compliment. The sea salt caramel and chocolate sauce on the cheese cake was finger lickin' good, as you can tell by the photo below.

Check out the new design of Bonefish Grill and be sure to take advantage of the new, affordable and delicious Tuesday dining deals!

My Milkshake, Is Better Than Yours

I've judged a lot of food competitions, but after two rounds of milkshake judging this weekend, I still feel like I'm in a sugar coma. The fast/casual restaurant, PDQ, is known for many things, including their hand spun milk shakes. Each year the company has an employee competition, looking for some fantastic, new seasonal flavors.

I sat on the judges panel at both PDQ locations in Fort Myers, FL and was so impressed with the great combinations I was able to try. One had cheerios and honey in it, perfect for breakfast, another had salted caramel and mini chocolate chips.

The winning shake at the PDQ location on US41 near College Parkway, was a pina colada. That might sound more ordinary than the Smurfberry it was up against, however, it had all of the flavors (and in the right balance) that you would expect from a pina colada. The only thing missing was the rum...that's coming up in the next blog.

The winner at the PDQ in Gulf Coast Town Center was the Ahoy Matey.....a shake with Chips Ahoy cookies, marshmallow cream, vanilla and cinnamon; great texture and flavor. Congrats to the winners who now move up the ranks to the national competition, cash prizes and the bragging rights of having their creation served at PDQ restaurants nationwide.

Fast and Casual Summer Special

Oh how I've been remiss on getting the word out concerning this restaurant and this great summer contest. It's been more than a week since I first set foot into a PDQ (US41 in Fort Myers). It's funny to hear people who don't know, guess what it means. While you can still play the game, I'll give you the answer:   People Dedicaed to Quality.

The new PDQ on US41 in Fort Myers

This newest chicken chain is the brainchild of some former top brass in the Outback Steakhouse operation; immediately lending credibility. Beginning in Tampa in 2011, there are now 43 restaurants around the country. Each location has the proprietors name on the door; inspiring pride at the top almost always filters down the line.

A fast casual restaurant, don't lump this into the "fast food" category you may have stored in your brain. Everything at PDQ is fresh and made in house. I toured the kitchen and can vouch for that claim. I did not see one microwave, nothing frozen, no plastic bags of premixed anything. It is evident in the taste of the food; chicken tenders, salads, sandwiches and decadent hand-spun shakes.

Even the fries are hand-cut and go through quite a process to get them tasting just right. They are cut and rinsed over and over to get the starch out, then blistered and fried in soy oil just before you order. You can actually taste the potato flavor!

Washed and blistered, these guys are waiting for the fryer

There's a hand washing basin by the drink station, making it fun for kids and easy for adults to wash up before and after meals. The self serve drink machines offer 155 flavors, there are fresh brewed teas including the house special, a jasmine clover green tea. It is made fresh and taste tested every day. So is the lemonade. The PDQ on US41 in Fort Myers hand squeezes as many as two cases of lemons a day, mixing the fresh juice with simple syrup and water: so refreshing!

The chicken tenders are big and juicy. The choices for dipping sauces range from sweet sriracha and chipotle BBQ to creamy garlic, buffalo blue and more.

More than a half-dozen dipping sauces will delight your taste buds

The kitschen is wide open, you can even see all of the way through it to the drive-up window, full disclosure. Ordering at the drive-thru is face to face with an employee, virtually eliminating any chance to mess up your order do to a squeaky microphone in a plastic box.

Sandwiches come with fresh cut fries or blueberry coleslaw

Giving back is an important part of the PDQ SOP (standard operating procedure). Charity nights and other fundraising opportunities abound, along with reward cards. The staff seams to really enjoy being here and will go out of their way to make sure you do too.

Now here is why I need to be whipped for the delay in passing along an great summer promotion....it ends July 31. If you eat at PDQ ten times in the month of July you qualify to win food for a year and other sweet prizes!

Sign up here. You can still count the times you dined earlier in the month, as long as you have the receipt for reference information. Each restaurant will have a party at the end of the month and draw the winners name. If you frequent any of the newer locations, you're chances might increase as the word might not have gotten around.....until now!

Pick up some tenders for dinner tonight, delicious sandwiches for the office or fool everyone at your next party by serving PDQ's mouthwatering apple slices and toffee dip. You still have time to win so sign up today.

More Than Meat At Ted's

Ted's new Farmhouse Salad

With Memorial Day weekend just days away, and the beginning of the summer season, many restaurants are shifting their menu's to reflect seasonal items and dishes that are suited for warmer weather.

I recently got to try a sampling of the new summer menu at Ted's Montana Grill at Coconut Point Mall in Estero. A little bit of trivia, this was the very first restaurant to open with the mall and nearly nine years later, it is still thriving.

The new salads with kale should be keepers! The Farmhouse was my favorite, kale and romaine, with chicken, cucumber, tomato, Gruyere, bacon, roasted corn and pecans tossed in a fresh lemon vinaigrette that had a nice kick. The dressings are made in house each day and they are delightful.

Ted's new Smoked Trout Dip

The new smoked trout dip for an appetizer is perfect for sharing. With a touch of paprika, this is not a dip where the smoke overpowers the fish, it has a nice balance.

As for drinks, all of them are made with fresh squeezed fruit juices, not bottled. What IS bottled is Ted's own label of wine. Bison Ridge comes in a chardonnay that is citrusy and fresh, with a sightly creamy finish. The merlot smells like chocolate and plum and tastes of cherry and herbs. And the cabernet sauvignon is full of cherry and red fruit, very pleasant with the bison burgers.

Bison Ridge wine is exclusive to Ted's

Bison is the big draw here but if you aren't interested in it, all burgers also come with the more traditional Angus Beef. Another plus for alternative burger connoisseurs, Ted's veggie burger is moist, flavorful and delicious, no hockey pucks here.

Of course there are lots of lighter items for the summer that involve fish and chicken, all made fresh everyday, nothing here is frozen. The atmosphere is always welcoming and chef Juan Rangel has a great story. Check out more on the Ted's Montana Grill location at Coconut Point in my latest 10Best article: Click here.

Don't forget dessert: strawberry shortcake on homemade biscuts 

What's New At Cru

Chef/Owners Bob Boye and Harold Balink

Cru, one of the most popular restaurants at The Bell Tower Shops in Fort Myers, recently passed it's 10-year anniversary and has celebrated with a bit of a facelift; a fresh coat of paint and other changes in the decor.

But one thing that hasn't changed is its superb food and service, along with its inviting atmosphere.

Click here for the complete story in my latest 10Best feature.

Saki and Sushi

Photo Credit: Gina Birch
A beautiful and delicious plate of fresh sushi at Tokyo Bay
in Bonita Springs

I'm a fan of sushi and in Southwest Florida there seems to be a competition among Asian inspired restaurants as to which can come up with the most inventive rolls.

A dear friend who now lives in NYC says she can't wait to come back every year to see what new creations she can find, as all she gets on a regular basis is the basic sashimi--and at much higher prices.

Check out the best places to find sushi and saki in Southwest Florida here, in one of my 10Best lists!

Fab Finds: Foodies in Mind

Eggs Diablo with wasabi, crab and shrimp

The strengthening economy has so many great benefits, one being the opening of new restaurants in Southwest Florida. One rule of thumb I have with new places is a "free pass" at the beginning, while working out the kinks.

I have so many place to talk about but lets keep it simple here and start with two that I've been to several times and have had nothing but good experiences.

Cork Soakers in Cape Coral is on the ever evolving strip of 47th Terrace and it is managed by two well known restauranteurs in the area; Jeff Gately and Ralph Centalonza (two of the former owners of The Joint at Cape Harbour.)

The menu is highlighted by low end comfort foods with a high end twist. Take for example the signature deviled eggs with wasabi. Every day they include a little something different, from bacon to a crab salad topping and smelt roe. They are addicting to say the least.

The cheddar and bacon biscuits are another signature item then there are cheeky things like a fried bologna sandwich or a classic grilled cheese with tomato soup.

Grilled Cheese and Tomato Soup

I had a spectacular pork belly risotto, creamy and delicious and the tacos of the day are always a treat. Most of the dining here is alfresco, with an atmosphere that is casual and inviting.

Taco of the day: pulled pork

For those who love a hearty Italian meal, check out the new Osteria Celli in Fort Myers. Located in an obscure corner of a Publix Shopping Center on the corner of Summerlin and Winkler. This is where you'll find Chef Marco Corricelli.

grilled octopus

After working at a few notable Southwest Florida restaurants, the chef from Milano, Italy finally has his own spot.

He makes his pasta from scratch and it is cooked beautifully.  I've had it with lamb and in the heartwarming, Italian favorite; pasta fagioli.

Perhaps one of the nicest surprises to me is what chef does with octopus. On the right, you will see it grilled, over kale and garbanzo beans. The meat is tender, with a perfect char and made me feel like I was eating healtfully. The calamari is NOT breads and comes over julienned vegetables, again, cooked with great care.

The bruschetta came loaded with fresh tomatoes and basil, the bread had a nice crunch on the crust and soft in the middle. The brussels sprouts are the bomb; simply grilled with salt, pepper and speck.

Brussel sprouts with speck

For dessert, try the Tiramisu served in a large bar glass.... it is just the right ending.

Both of these restaurants can get a bit loud, something Chef Marco says he will work on....after season.

Enjoy these new additions to the culinary scene in Fort Myers and Cape Coral.

There's more to come! Cheers!