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.

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.

Lingering at LaMotta's

It always makes me feel good when I'm feeling bad.....Italian food. There is something about tomatoes and basil and garlic and cheese and pasta and.....well, you know!

Not only does LaMotta's Italian Restaurant and Pizzeria (Fort Myers, FL) have the Italian classics you know and love (including delicious pizza), Chef Carmelo has a few tricks up his sleeve, like shrimp and grits ($12). The seared shrimp are drizzled in a spicy bada bing sauce, and the grit cakes are full of the shellfish; pleasing presentation and taste.

Shrimp and Grits 

For more seafood specialties, LaMottas makes a decadent lobster ravioli full of claw meat, and a creamy, delicious lobster risotto too.

I loved how the Filet Florentine ($23) was presented. Served over spinach, the eight ounce filet was topped with melted mozzarella, sundried tomatoes and prosciutto, wrapped to look like a flower.

Filet Florentine

Another super dish for carnivores is the New York strip ($21), smothered in a savory mushroom demi-glace. Get some bread to sop up all of the delicious juice.

New York strip in a mushroom demi-glace

But my favorite was the Sicilian Osso Bucco with meat so tender it fell right off of the bone. The slow roasted pork was served over pasta with hearty red sauce; talk about comfort food on a dreary day.

If this wasn't enough, the table also sampled a plate of crisp, Italian fried chicken; flavor and texture fantastic. And the pasta sachette ($17); pasta purses stuffed with cheese and served in a mushroom demi-glace cream sauce. The garlic rolls were particularly nice when dipped in the sauce.

As we lingered and lamented at full we were, the desserts came out and the lemoncello was poured. You will leave LaMotta's full, satisfied, and maybe with a slight touch of guilt. Not because of all the calories you consumed but because you paid so little for so much goodness!

Capone's Opens With A Bang

If I have to choose a side in the pizza tug-o-war between Chicago-vs-New York style,  I'll always
pick Naples, as in Italy. Since that doesn't always go over so well, my second answer usually is NY. However, it's kind of like that annoying paper or plastic question, both work for different occasions.

My occasion for eating Chicago-style last night was the opening of Capone's Coal Fired Pizza in downtown Fort Myers. It was a VIP opening so I didn't get the full effect of a full pizza on my table, but small slices passed out by enthusiastic new employees.

The thin crusted samples were enough to make me want to come back, that's for sure. We also tried Capone's version of shrimp Alfredo and sausage and peppers.


But the buzz about this place has been more than the food, it's been about the decor. From the Tommy Guns on the front door to the men's bathroom door that looks like a jail cell. The theme is also carried over inside, while the ladies room resembles a brothel.

Another interesting feature is the vault, in the middle of the restaurant. It was fun to watch people dance around the plexiglass, afraid to step on it but enthralled by what was beneath it; money, guns, cigars and the skeleton of a gangster.

What I found even more interesting is that Al Capone has a niece living in Southwest Florida. Deirdre Marie Capone was at the opening, signing a book she wrote about her infamous Uncle Al. In it she shares some family recipes, personal photos and reveals the human side of the Chicago mobster.

Sadly, I did not get a close enough look at the wine list but I have confidence that it is adequate at the very least since Heather Knows Wine had a hand in putting it together. Congratulations Capone's, another fun addition to the downtown dining scene.

Pushing Pizza In Naples

It's no secret that I LOVE pizza. While there a number of good places in Southwest Florida to eat it, not all have good ingredients. By good I mean organic, fresh, vegetarian and even gluten free. That is one reason I enjoy Pizza Fusion; you have all of these options and more.

Tonight I went to the opening of the new Pizza Fusion in Naples. And while I should be packing for my 5:45am flight tomorrow, I want to take a moment to rave about the new space on US41 and Golden Gate, by the Coastland Center Mall.

We started with a delicious roasted beet and arugula salad with feta and candied walnuts. Then we sampled the spicy Sausage and Tricolor Pepper pizza, The Farmers Market veggie pizza and the garlicky Spinach and Artichoke on a crisp Multi-grain crust. Full of flavor but not too filling, the thin crust was just right.

The newest Southwest Florida pizza franchise has a distinct local flare. Local artists took delicate pages from books about Florida and molded them with sturdy iron for unique chandeliers in the middle of the restaurant. The bulbs used are famous Thomas Edison design.

The new Fusion carries several local beers on tap, as well as a balanced, affordable selection of wines from around the world.

Congratulations Brown Thompson and staff on a successful opening and best wishes for much success at your cool new spot in Naples.

Great Times With Pizza and Wines

Last night I attended my second annual pizza and wine pairing at Grimaldi's Pizzeria at the Bell Tower Shops in Fort Myers, FL. The pizza is still as phenominal as last year but the wine list has changed significantly. General Manager Scott Flinn says now I have 50 to choose from; most are available by the glass and half carafe as well as by the bottle.

We started the evening with a crisp, grapefruit filled Girard Sauvignon Blanc ($35) and a Mediterranean Salad. The salty olives and feta, along with the vinegar in the dressing, tamed the acidity in the wine. It was one of my favorite pairings of the night. Perfect for the hot Summer months ahead.

Next up, the star; the pizzas. Flinn began with one of his favorites; roasted red pepper, sausage and ricotta. The ricotta was fresh and creamy, the sausage good and spicy and the roasted red peppers added just the right, sweet touch. As I was looking at the wine list I noticed a bottle that used to be one of my favorites; Caymus Conundrum ($35). After asking Flinn how it was drinking, he said, "You're about to find out." Over the years, the blend has seem to evolve into something sweeter than I prefer and sweeter than what I originally remembered. Maybe I'm the one who has changed, not the wine. Regardless, it was creamy; full of perfume and thick apricot flavors. It was fantastic with the white pizza.


I pointed out another wine on the list; a fun, syrah based blend called Troublemaker ($39). Flinn shook his head and said, "Well you've guessed the next two. Lets see if you can figure out what I'm pouring for dessert." Back to that challenge in a minute. The Troublemaker was peppery but juicy and it was served with pizza #2; meatball, ham, Kalamata olives and a tangy red sauce. We experimented a bit with the olives; they brought out flavors of cocoa in the wine.

Grimaldi's has seasonal cheesecakes and this is the last week for the Baileys in an Oreo crust.. My task was to guess the wine Flinn would pair with this. The pressure was on. I scanned the blends first, then the cabs, the merlots, no, no no. I kept going back to the "Baby Amarone" Palazzo Della Torre ($39). BINGO!!! I earned my pizza and wine stripes!

The made-from-scratch cheesecake was creamy and rich, one of my dining dates called it "the money dish". The wine was not as rich and full of raisins as a "grown up" amarone. It was easy to drink. The dessert brought out the characteristics of cherry and almonds in the wine. Another great combination! Good job Scott!

The new round of seasonal cheesecakes includes Blueberry Cobbler and Strawberry, $5 a slice.

Another summer special beginning in June, "Tasting Tuesday". All bottles and glasses of wines at Grimaldi's (other than house and Sangria) are half-price. The famous pizzeria is continuing expansion projects nationwide. If there is not one near you, look for one while traveling this Summer and treat yourself to some amazing, authentic New York pizza, impressive wine and for sure, a great time.

 

Unexpected Bedfellows

I have blogged about my love of pizza, and how I've eaten it in even the most remote places in the world, so when I was invited to a pizza/wine tasting at Grimaldi's Pizzeria last night, I could hardly stand it!

The first pairing, presented by General Manager Phil Lawson, was completely unexpected; white pizza and white wine, a Riesling at that. Sometimes the wine snob within tries to raise it's ugly head and I could feel it stirring. Best way to subdue the beast is to feed it. The piping hot pizza was loaded with salty artichokes and spicy sausage. The flavors knocked the peach and other sweet fruits right out of the Mondavi Riesling ($7 glass/$25 bottle) for a surprisingly nice partnership.


I initially went to last night's tasting in search of an Italian Malbec, exclusive to Grimaldi's. Yes, Argentina's flagship red is being grown and bottled in Northern Italy, and while it doesn't hold candle to it's South American brother, it did the job when served with the meatball pizza. In a blind tasting I don't think I would've nailed the KRIS ($8 glass/$30 bottle) as a Malbec. It was a bit thin with some blueberry notes; a little earthy with a hint of cassis in the finish. I tasted some cardamon when drinking it with the meatballs. I would like to try it again with a few more years in the bottle.

I'm a big fan of Italian wines so was really looking forward to the next pairing. The Santa Christina Sangiovese ($6 glass/$20 bottle) from well-known Italian producer Antinori, was a delicious glass of dark fruit; a bit floral with some all-spice. That combination with the sweet, roasted red peppers and ricotta cheese pizza was a hit. Lawson said his chef's roast between two to three cases of red peppers a day. They cut cheese about seven hours a day. (insert Beavis and Butt-Head joke here)

There's something about saving the best for last. My favorite combo of the night was the Educated Guess Cabernet ($10 glass/$40 bottle) from Napa, paired with a bold onion and pepperoni pizza, with a lightly charred crust. The wine had hints of cocoa, french vanilla, cherry and leather. Lawson calls it one of the best values on Grimaldi's menu. Order this combo!

A little inside info for my gluten free friends; Grimaldi's has been working on a dough recipe for you. It's a challenge, finding one that holds up to the heat of the coal oven while maintaining the integrity and reputation of the dough that Grimaldi's is famous for. But know that you are not forgotten and will hopefully soon be accomodated!

***COMMENTS: Thanks to all my Facebook friends for posting so many great comments. I would LOVE it if you could also post your comments here on this blog site. Many people tell me they posted and it never showed up. Disappointing for us both. So click comment, type your comment, check the box that says "comment as" then hit post. If a word verification box does not appear next (a scrambled word to retype) your comment did not post. Thanks!

Pizza On Top Of The World

I am back from my Arctic Adventure! I can't wait to share more about my trip to Greenland but I am still digesting it. That being said:

In previous blogs I've shared my love of pizza with you and couldn't wait to write about the pie I ate in Kangerlussuaq. Kangerlussuaq is the hub for international flights into Greenland because of it's large runway and decent weather. Even though it's home to an International Airport, Kangerlussuaq only has a population of about 600 in the winter, 1000 in the summer. Dining options are fairly limited so when I was told about the small, take-away pizzeria just across the street from the airport, my expectations were fairly low.

The pizzeria was only open a couple of hours for lunch, and a couple of more hours for dinner. At least there was outdoor seating; two weathered picnic tables on the narrow porch. The Turkish/Danish owner was very hospital and offered a long list of pizza possibilities.


Wanting to try food from the region, we asked about the Muskox. The chef wasn't a fan saying it tasted like sheep. Not recalling having ever eaten sheep we inquired more, finally asking, "is it gamey". Response with arms flailing: "sheep, sheep; you know, baaaahhhh baaaahhh". Does the guy to the right look like any 'sheep' you've ever seen? We gave up and with a baaaahhhh baaaaaahhhh, and ordered the majestic Muskox.

Since the pizza joint only sold pizza and the neighboring grocery store had been closed since 2:00, our only option for wine or beer was the airport bar; we wandered over, ordered a couple of Tuborgs (Danish beers), asked for glasses and took them back to the pizzeria. It was obviously a laid back place.

We shared a picnic table with a couple from Switzerland, traded travel stories and inspected the Muskox Pizza. It was delicious! I was surprised by the nice thin crust; delighted by the flavorful cheese and enjoyed the heavy dusting of oregano. Oh, and the Muskox was amazingly mild and tender.

I can't imagine you would ever find yourself on a layover in Kangerlussuaq but if so, the pizza is worth a walk across the street....if you are lucky enough to land while it's open.

Heaven: Pizza and Red Wine

When I die and go to Heaven I hope there will be a pizzeria on every corner with a great wine list. I think I found a little Heaven on Earth last night at Grimaldi’s at The Bell Tower Shops in Fort Myers. Yes, it is the world famous Grimaldi’s from Brooklyn! The pizzeria has been serving up award winning pies for more than 100-years and has finally opened its first restaurant in Florida. Thank God they picked Fort Myers!

The dough is hand tossed and cooked in a coal-fired brick oven to get that perfect crispy, smoky crust. You’ve probably heard New Yorkers say the secret to making the best pizza crust (and bagels) is in the water. Apparently Grimaldi’s thinks so too. They hired a chemist to analyze and recreate the mineral content of the water in their Fort Myers restaurant to match the exact composition of that in New York

The menu is simple: Pizzas, Calzones and Salads. The wine list for a pizza joint is VERY impressive with names like Ferrari Carano, Gaja, Treana, Prunotto Barolo, Cakebread and Sonoma Cutrer among others. We enjoyed a carafe of the house Montepulciano for $15. It was better with food than on it’s own but that's typical for most Italian wines.

Wine decision made, food decision not so easy. Faced with so many mouthwatering options we couldn't decide on just one pie! We ordered 4 personal sized pizzas: a classic Pepperoni, a traditional Margarita, a White Pizza (with Calamata olives and basil) and a Pesto Pizza (with artichokes and sun dried tomatoes). Each was fantastic, fresh and flavorful; the crust lived up to it's reputation and then some! I can't wait to go back and try more combinations!

Now that Grimaldi’s is open I decree there will be no more complaints from transplanted New Yorkers who “can’t find a good pizza anywhere in this town!”