BRAVO Cucina Amps It Up For Fall

It's fall, hurricane Irma recovery is making progress, Bravo Cecina is not only open, the menu is full of new happy hour, brunch and seasonal menu items.

I love brunch and was hoping to make it for the new crepes (chef Raul Rodriguez loves them) but it was happy hour that got me first, one of my favorite times of the day. From 3:30-6:30 you can enjoy $5 cocktails (like the midnight mojito with strawberry and blackberry) and new, chef inspired bar bites.

Stuffed Banana Peppers

One of my faves was the stuffed banana peppers ($7.99). Halved and roasted, they are stuffed with mild sausage and cheese mix of mozzarella and provolone mixture; creamy, spicy, and hard to eat just one.

The table as a whole could not get enough of the shrimp bruschetta appetizer (13.99) on ciabatta bread with a borsin cheese spread. It's substantial and the creamy, herbal cheese adds an extra special touch.

Pepperoni Cheese Dip

Pizza is an American favorite and I could eat it everyday, in fact we had one here. It had burrata, mozzarella, provolone, garlic roasted pesto, prosciutto, and arugula with fennel seed. It had a touch of sweetness to balance the salty meat.

Not all pizza crusts are as good as this, therefore I have been known to mutilate a slice by taking the toppings off and eating them solo; the dough left behind in a sad heap. So  the new pepperoni cheese dip sounded like a dream. It's hot and deliciously gooey with cream cheese, mozzarella, provolone, parmesan and pepperoni; pizza toppings.

Cod Fresca

New seasonal entrees include balsamic chicken with orzo, farro, zucchini, red peppers, feta and asparagus. and also the harissa grilled shrimp. This shrimp dish also has orzo, farro, zucchini, red peppers, feta, but with the addition of arugula and red pepper aioli; a more than pleasing combo

The cod fresca ($18.49) completely won me over. I felt healthy just by looking at it. Things that look good for you don't always taste so good but that is definitely not the case here. The 6-ounce piece of fish is pan seared then placed over green beans, zucchini, tomato, orzo and faro in a lemon butter sauce, then topped with cucumber relish.

Chef Rodriguez was so enthusiastic about the new caramel mascarpone cheese cake (6.99), how could we say no? Dense and delicious it was a delightful finish.

Caramel Mascarpone Cheesecake 

Chef Rodriguez runs the kitchen with skill, he has been with the company for 10 years and likes the family atmosphere. About the new additions, he is a fan of the cod fresca as well, and likes how the menu has been simplified. He says, "Now there are lots of light choices and I'm happy about that."

The restaurant decor has also been freshened. It is still Tuscan but with a modern touch.

The staff is welcoming and the servers know the dishes well, helping diners navigate with ease. Whatever you do, try the new menu items at BRAVO Cucina before they go out of season.

Summer Grilling Specials at Brio

August is National Grilling Month and to celebrate, BRIO Tuscan Grill has created a special three course summer dining special; the Art of Grilling. I sampled the prix fixe selections at the Waterside Shops, Naples, FL location last week, leaving with a full belly and a smile.

First course choices are a soup of the day, it was Italian Wedding on our day, or salad. While there are traditional salads like Caesar, there is also a Kale Caesar with pancetta and chopped egg, and a chopped salad with feta among others.

Grilled seasonal catch

Main course options cover the range of fish, pork, beef and a tender combination of grilled beef medallions with with black pepper shrimp. The pork was tender and juicy, the steak cooked to the perfect temperature and the shrimp naturally sweet, with a good amount of heat.

Grilled strip steak with rosemary and lemon

It was hard to focus purely on the meat as the sides were flavorful and delicious. We couldn't get enough of the crisp fingerling potatoes. Opt for the creamy parmesan sauce on the side so you can taste the potatoes naked too. The Sicilian cauliflower had a pleasant spicy kick that included peperoncinis and capers.

Roasted Strawberry Shortcake

Dessert is literally the icing on the cake for this three course extravaganza. The roasted strawberry shortcake is a seasonal delight, but it was the creamy, dreamy caramel marscarpone cheesecake that put us over the edge.

There are specials on wines to match these dishes as well. This portions are more than generous especially when considering the $27.95 price tag. The Art of Grilling at BRIO Tuscan Grill runs through August 21 so be sure to take advantage of it.
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New Offerings For The New Year: Avenue 5

Champagne glasses ready to be filled
against the wine wall

Apologies for delays in posting....this was 'saved' but never 'published'.....oppose. Info still up to date and worth taking note of.


One of my favorite things about Avenue5 in Naples (FL) is the wine wall. You know when you are out to dinner and your date keeps peering past you to see the TV's mounted around the bar? I do the same with the wine wall, casually glancing past my dining companions, taking note of the labels I recognize, dreaming about which ones I would open first.

I did indeed get to sample some good ones along with some specialties of Avenue5's new Chef, David Nelson. A former chef partner at Truluck's in Naples, Nelson was telling our table how in his new role he was wanting "to do simple things right," when a smoking, Maine lobster cocktail came out. Dry ice was used to create a pillow of soft smoke under the bowl.

Definitely not a simple presentation but it was simply delicious; light and fresh in a Champagne dressing, with grapefruit and avocado. Served with Veuve Clicquot Rich over ice, a perfectly fresh and sweet sparkling cocktail for Florida.

Lobster Cocktail

You'll find a similar dry ice presentation with shrimp on the regular appetizer menu.

Next up was a bay scallop; ceviche with ginger, lemon grass, lime, cilantro, roasted serano and avocado mousse, served with soy wonton crips. The ceviche was nicely balanced with acid and heat and was a great compliment to the wine: Domaine Fournier Les Belles Vignes Sancerre.

Bay scallop ceviche

The gnudi's and meatballs had everyone guessing what would be on our plate next and snickering as gnudi is pronounced "nudie." It's a free form mascarpone and ricotta ravioli, dredged in semolina to make a kind of pasta shell around the cheese mixture. Plated next to the meatballs that were cooked in sauce, the combo was topped with a lemon gremolata and finished with a black truffle foam that I wanted to scoop up with my hands and daintily shove in my face.

In the glass was a Chianti Classico Antinori Marchese Riserva 2011; cherry and musty to the nose, with red fruit, tobacco and oak on the palate. This was a good marriage of food and wine.

Gnudi's & meatballs

The fourth course was a surf and turf of grilled Colorado lamb chops chimichurri and butter poached lobster tail with corn-tarragon sabayon, dauphinoise potato. The lamb was stunning with the Domaine Serene, Yamhill Cuvee, Willamette Valley 2012 Pinot Noir. I began salivating over that wine the minute I saw the bottle next to the decanter.

A beautiful perfume came from the glass with great fruit and spice as it opened more. It didn't go with the lobster, but it was perfectly suited for the tender lamb.

Lamb chops and poached lobster tail

Last but not least, was a delicious tray of desserts including a six layer chocolate cake, key lime cheese cake and the favorite, chocolate pot de creme. Each small taste was served with a carefully selected port, Sauternes and riesling.

Avenue5 often has wine dinners and other events so be sure to check the website or get on their email list to join the fun, food and wine. And be sure to say hi to Chef, I'm excited to see what new things he continues to add to the menu.

Pairing Wine And Beer

This time last week I was preparing to go to my first beer/wine combo dinner. I've been to hundreds of wine dinners and a handful of beer dinners, but never one that embraced both; apparently no one else at this event had either.

When I took my seat at the funky 7th Avenue Social in Naples, the gentleman next to me was conflicted, not knowing which flight he would choose, the beer or the wine. You should have seen his relief when I assured him the restaurant would never be so cruel as to make him choose, he would get BOTH.....wink, wink......because I know people.

We got a glass of wine and one of beer with each course. Not only did the beverages pair seamlessly with each dish, they also complimented each other, proving that like dogs and cats, beer and wine can sometimes get along too.

I really wasn't sold on the idea until I took a sip of Fort Myers Brewing Company's signature, Gateway Gold, a blond ale,  followed by a taste of the award winning Balletto Pinot Gris. Both were fresh and light with lots of citrus.....wow, this is gonna work. When paired with the ceviche tacos (poblano crema and pico de gallo) the food and wine geek in me got giddy with excitement!

The diver sea scallops (pictured below with Fresno, saffron creme anglaise, micro greens, poached quail egg and lardons) were served with a small production Ehlers Estate Sauvignon Blanc and a high Five IPA. Another beautiful combination that had diners licking plates and draining glasses.

Then came the house smoked duck rillete with drunken fig jam, served in a glass jar that seemed to be bottomless. The hops in the Red Tape American Amber came from Willamette Valley, Oregon; same place as the grapes found in the silky Coleen Clemons Pinot Noir.

4th course was a petit filet with blue crab, béarnaise, glance de viande, pencil asparagus and twice baked fingerling potatoes. What a savory dish, served with two toasty, complex beverages: the Tamiami Tan brown ale and the Baer Callisto blend of cabernet sauvignon, syrah and petit verdot grapes. The groans of delight were getting louder with each course.

Then came the grand finale, put a fork in me! A PB&J empanada was plated with salted caramel ice cream and served with a Peanut Butter Porter and Delaforce Ruby Port from Portugal.

This dinner was an amazing three pronged punch of pleasure. It's rare in these types of dining events that every course hits the mark....this one did.

Bravo to Heather Smith from Opici Wines and Fred Malone from Fort Myers Brewing Company for working together, sharing tasting notes and picking the perfect wine and beer match ups. The triangle was then completed by 7th Avenue Social's amazing chef, David Lani, who created dishes full of flavor and texture to compliment the beverage combination.

When is the next one?

Summer at Sea Salt, Naples Dining

Many Southwest Florida restaurants have summer menus that are not only full of seasonal specialties, but also spectacular deals, aimed to get the locals out of hiding from the heat. As I started previewing some a while back, I somehow got sidetracked. I found this draft, waiting sadly in its queue to see the light of day.

Sea Salt in Naples is quite spectacular, in its food quality, presentation, service and of course wine list. I recently got to sample some of the summer specials created by Chef/Owner Fabrizio Aielli and his Executive Chef Josh Zeman staff, like a delicious Zellwood corn bisque with double smoked gulf shrimp and potato hash. The rich, salty/sweet treat also offered a fun table presentation.

And how could anything be bad with these three magic ingredients: Lobster. risotto and truffles. I was hoping there was a vat in the back that I could dive into.

Another flavor packed dish was the White Peking Duck with celery root veloute, crispy parma ham, pear and currants. And one of my favorites, the Foie Gras saucisson; fennel potato puree, red onion jam, pickled mustard seeds

Just at the moment when I thought I couldn't possible eat anymore, pastry chef Chelsea Phillips sent out plates of decadence so beautiful it would make a grown man cry.

Try the summer specials while they last and take advantage of some outstanding Sea Salt specials such as lunch at the bar. It's only $12.95 and that includes a glass of wine. There are lots of 1/2 price options for happy hour, and the pre-sunset menu is 3 succulent courses for a mere $29.95.

Wednesday is half-price on bottles of wine under $100 AND no corkage fee if you have something special you would like to open from your home cellar. If you have not been to Sea Salt, or it has been awhile, now is the time to check it out; the tourists are gone, you can get a great seat and an even better deal on some of the best food in the area.  Cheers to summer in Southwest Florida.

KC American Bistro Beats the Summer Heat

As the summer heat gets even hotter, my summer menu sampling continues with KC American Bistro in north Naples. This is another one of those great, strip mall finds.

The small bistro first opened in 2009 where it became a standing room only space. Four years later, Chef/Owner Keith Casey expanded and more than quadrupled the capacity while still keeping some intimacy.

This bistro serves American regional cuisine; a spin on traditional dishes from around the country, integrating local elements in a way that  just makes sense and tastes great.

You'll find lots of seafood on the menu but also succulent lamb, beef and a refreshing watermelon salad. Like many restaurants, chef is offering a few new seasonal specials that you have to try before they go away

One of these items is the cornmeal fried oysters served with a green apple slaw, over a cajun remoulade that had just the right amount of kick, not to overpower the mollusks. The cornmeal was crisp and the oysters juicy.

Also new for the summer is the potato crusted Alaskan Halibut served over lentils, garlic spinach and potato. There were layers and layers of flavor and I couldn't put my fork down, trying each of them individually and in conjunction with the others.

Also new this summer, KC American Bistro adds a full liquor bar to its lineup. The great wine list remains, with lots of boutique selections and a nice by the glass roster.

For even more specials, pick up the July edition of Living Local and look for the bistro's ad along with my business review

Barbatella: Summer BOGO's and Brunch

For food and wine lovers, summer in Southwest Florida is exciting. Forget about the suffocating humidity and threat of hurricanes, we've got 1/2 price wine and pre-fix menu's that will make you sweat.

Some amazing places are putting forth some amazing deals to make us brave the heat and afternoon rains, Barbatella is one of them. The restaurant on Third Street South in Naples not only has some new summer dishes but equally impressive are the seasonal deals.

I got a sneak peak recently while sipping a floral and fruity Zibibbo from Sicily. Yes Zibibbo is a grape, it is typically on the sweet side, but this one was fresh, with more minerality; a nice summer treat served at Barbatella.

Gorgonzola and pistachio, wrapped in fig and salami

Some super specials this time of year include a happy hour that starts at 2:00 and an early dining menu; three delicious courses for only $21.50.

This restaurant has a courtyard, a cozy bar and an open pizzeria with a wood fired oven. The pies are fantastic, especially on Monday when it is buy one get one all day.

Other great deal include Wine Wednesday with 1/2 off bottles under $100 and Sunday when it is 1/2 off ALL bottles. The Sunday Brunch is also impressive with a three-course spread for $21.50 and $3 mimosa's all day.

There are specials almost every day of the week but they're not listed on the website at the time of this posting, so give them a call. Get out and enjoy their great food and drinks at amazing prices this summer.

New Year, New CPK

If you are like most people, you are going into January cutting back a bit, on calories, on spending, on...well you name it. So you'll be happy to know one of your most beloved pizza chains is going the extra mile to help you out, to give you more delicious yet healthful options when dining with them.

California Pizza Kitchen is making some sweeping changes both on the menu and with the decor. But fans will be glad to know many of the favorites such as the original BBQ Chicken and Thai Chicken pizzas, are staying. Some new additions to the pizza lineup include the Bianco, surprisingly light considering it has whipped truffle cream, Gorgonzola, Mozzarella and fresh sage. To get in a serving of veggies, try the brussels and bacon with caramelized onions, goat cheese, romano and cracked pepper....DA BOMB. All of the dough is hand tossed.

Roasted Garlic Chicken

So you would expect a pizza kitchen to crank out some good pies and CPK delivers. However, they are also delivering more local, seasonal vegetables. I noticed lots of kale, brussel sprouts, quinoa and farro on the new menu. Give the Harvest Kale Salad a try. It is full of great flavors and a nice bit of spice. Or take on the new roasted garlic chicken, again full of flavors with a nice crisp skin served over vegetables with bold mediterranean seasoning.

What I was must surprised at during a recent menu sampling was the Halibut and the Salmon, both roasted on a cedar plank and served with perfectly cooked veggies; your trainer would be pleased.

I should stop there and not tempt you with the new desserts like the Salted Caramel Puddig or the mouthwatering Butter Cake, I'll just keep that news to myself. (photos below)

CPK has been at Waterside Shops in Naples for more than 20-years. Not only has the restaurant undergone a change in menu but a change in design as well. It's one of the first in the nation to sport both the new look and the new menu of the new CPK.

The seating is more open, there is a new bar and a chefs table giving a birds eye view of the skillful pizza makers who toss the dough high into the air. But the biggest draw is the spacious outdoor patio. The new decor keeps the California vibe, using recycled materials, wood and metal.

You'll love the fresh look and the fresh food of CPK at Waterside Shops.

Betting Big On The "Bucket"

The popular Mercato Shops in Naples is full of trendy places to hangout; places that while offering good food and a cool scene aren't necessarily inviting for families or for diners in a more casual mood.

That all changed in May, when the Rusty Bucket opened its doors. A family friendly tavern, the new restaurant serves well prepared comfort food with fresh and local ingredients. The craft beer selection is quite impressive, the wine list is quite adequate and the cocktails are made with fresh squeezed juices. The dining geek in me loved the fact that the menu offers drink pairing suggestions, for appetizers as well as main courses.

Fresh and delicious grapefruit margarita

We enjoyed a hearty selection of appetizers including a tangy hummus platter and mouthwatering pork potstickers with sweet chili and ponzu sauce. But it was the fried pickles that had the entire table talking. These were not wimpy little pickle chips, but a healthy sized spear. Dipped in batter you would expect for fish and chips, the fried treats were perfectly crisp; good on their own but even better with the side of ranch dressing for dipping.

Palate pleasing pork potstickers

The main courses range from giant sandwiches and ribs, to burgers and fish. The grilled salmon with a soy glaze, stir fried green beans and sticky rice was so simple, yet simply delicious. The meaty and moist fish was seared with a pleasant crisp, and fantastic flavor.

Perfectly pan-seared salmon

This menu has a little bit of something for every diner, to please both diets and cravings. The Rusty Bucket has a kids reading program and the Blue Plate specials make eating here affordable for the family. In addition, it's a great spot to catch a game on the manyTV screens throughout the dining room and bar.

Rusty Bucket's signature 'Big Sicilian' pizza

Next time you are shopping at or passing by Mercato and want a good meal along with good service, kick it at the bucket, the Rusty Bucket.

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.

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

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.

Fab Finds; Desserts, Diners and Dining in style

There is a sweet new addition to the shops and restaurants in downtown Fort Myers. This week Irresistible Confections owner, Justin Shafer, finally opened the doors to his new Broadway Factory.

Besides the beautiful treats on the right, Broadway Factory serves up old favorites like haystacks and chocolate covered pretzels. Next week he will be adding adult beverages to the line up, as chocolate and champagne make for one heck of a happy combo.

There is also a yogurt wall with more than half a dozen self serve flavors. The do it yourself toppings bar has an abundance of sweet and crunchy toppings as well as syrups. You pay by weight. I was trapped inside by a raging thunderstorm, it was delightful torture.


Doing research for a story I'm working on about breakfast spots in the area, I ventured to a new place (at least for me) in Cape Coral called Jill's Joint.

The diner is not easy to find, sitting behind the tall fences of an industrial park. I felt like I was somewhere I wasn't suppose to be, especially for food.  Several blue collared workers sat at the small counter, a salesman with his computer at a small table, a cop in the corner reading the paper and now me, in my high heels and Black House White Market dress.

Everyone was minding their own business until I showed up. I polled the crowd on what to order, announcing it was my first time, as if it wasn't obvious. I was given a styrofoam cup for my coffee that was more suited for a soda, and helped myself at the drink bar. Have I ever mentioned that I hate styrofoam?

With the help of the very nice staff, I decided on the Strangled Eggs Supreme. It's described as a gastronomical adventure on the menu and I'm always up for one of those. A mash of meats, cheeses, veggies and home fries; covered in sausage gravy and topped with two eggs; I could not conquer the breakfast beast but gave it a good try.

Perhaps the best Fab Find for me this week was in Naples; it was two-fold. One of my favorite wine reps invited me to have lunch with her at Mereday's, where we were to taste wines with National Sales Manager Edd Lopez from Whitehall Lane.

When I walked in the door and spotted chef, I had a moment of confusion. I first met Charles Mereday when he was hired as Executive Chef at Southseas Resort on Captiva Island. Now he has his own spot in Naples and it is beautiful.

The Salmon Tartare with olives, capers and shallots was fantastic with the Sauvignon Blanc. The wine was crisp, the acid moderate; it was a bit floral with apricots and lots of stone fruit. It's a great bargain at under $20 a bottle. Loved both.

We continued to taste a brand new blend called Tre Leoni, the 2009 Cabernet Sauvignon and the Reserve Cab. Chef Mereday served a perfectly cooked duck course with blackberries and chèvre over a butternut squash puree. I tried it with all three reds and it worked each time. These reds from Whitehall Lane are all fantastic and extremely affordable considering where the grapes come from in Napa.

I love the concept of Mereday's. You get to pick from three to five courses with the option of a wine pairing. Each course offers you several choices and the prices range from a flat $55 to $115. The restaurant is full of natural light, sitting along the marina at Naples Bay Resort. The decor is trendy and the food is spectacular. Mereday's has a great Wednesday wine event too.


Check out these Fab Finds when you get a chance and be sure to share yours also.