Sweet Melissa’s Restaurant

Chef Melissa Donahue has been pleasing the palates of Southwest Floridians for nearly two decades. The vivacious chef recently moved her famous Sanibel Island restaurant, Sweet Melissa’s, to Fort Myers, embarking on a new culinary chapter.

Sweet Melissa’s was not only a favorite for people who lived on and frequently stayed on the island, but it was also an establishment that mainlanders flocked to when they wanted an extraordinary dining experience. However, like many Sanibel staples, the restaurant structure was no match for the wrath of Hurricane Ian in 2022.

While deciding whether to rebuild or relocate, Donahue hosted pop-up dinners at Island Pizza. When Uva’s Vino & Tapas became available in the Village Shoppes at HealthPark, it was turnkey, ready for Donahue to move in and fire up the grills.

She describes the food served here as “farm to table, new American cuisine with a Southern influence.” Also, dishes that reflect Southwest Florida. That means lots of seafood.

One of Donahue’s most revered is Fish Stew, on the menu since day one. It’s her version of cioppino with generous portions of shellfish, fresh gulf fish and chorizo. The broth is tomato saffron. It’s one of the many dishes still on the menu through the restaurant’s island to inland transformation.

Another is Roasted Redfish. “I was thinking about a deconstructed seafood gumbo,” she said. “That was inspiration.” The gulf fish is pan seared with the skin on until it’s pleasantly crisp. It is served with andouille ravioli and a blackened seasoning beurre blanc sauce.

Donahue got her culinary christening at the legendary Commander’s Palace in New Orleans. Famous for its new haute Creole cuisine (and gulf seafood), the restaurant launched the careers of celebrity chefs such as Paul Prudhomme, Emeril Lagasse and more.

She might not host a television show, but she has competed on one; Food Network’s “Beat Bobby Flay.” In addition, she has the coveted distinction of being a James Beard Award nominee. It’s safe to say Donahue knows her way around a kitchen.

The menu at Sweet Melissa’s Fort Myers has a few more offerings than Sanibel. It is teeming with flavorful small plates ideal for sharing. “I approach the restaurant as if you were dining at my home,” she says. “Making a bunch of small plates, you don’t have to spend a lot of time or money, but you still get a full dining experience.”

Start with the housemade Cornbread while you contemplate the next move. It comes out warm, slightly sweet and begging to be slathered in the hot honey butter that comes on the side.

Donahue’s Cornmeal Crusted Cod Bites are a nod to fish-n-chips. The tender pieces of fish are lightly fried and come with a ramekin of tangy malt vinegar aioli that is perfect for dipping.

Given the chef ’s New Orleans history, the Sweet and Spicy Shrimp and Grits is a must-try signature dish. Blue Crab Pasta is another. It features a generous portion of fresh blue lump crab with sweet corn, brown butter sauce and lemon-thyme brioche breadcrumbs on top. The angel hair pasta is house made, as is the ravioli.

On the lighter side, Grilled Artisan Romaine is a staple salad. A head of romaine lettuce is cut lengthwise and given a slight char on the grill. It’s dressed with a classic Caesar dressing and truffle oil. Grated parmesan cheese adds the finishing touch.

Watermelon Heirloom Tomato Salad is another refreshing favorite. Beautiful chunks of tomatoes and watermelon fill the center of the plate. They are surrounded by mozzarella balls and Kalamata olives. The salad is drizzled with basil vinaigrette and sprinkled with spiced pepitas, creating a delightful contrast in flavors and textures.

In addition to the pasta, all dressings, soups and sauces are also made in-house. Everything is cooked to order. “My kitchen is 95% ‘a la minute,’” she says, meaning the components for each dish are separate, not pre-assembled. This makes things easier for the kitchen to accommodate plant-based diners and those with severe allergies.

Popular non-seafood entrees include an intoxicating Braised Short Rib. The meat is slow cooked in veal stock and seasonings that include ancho chili and honey. When it’s tender enough to fall off the bone, the meat gets stacked on a grit cake. The combo is served with al dente haricot verts and crispy shallots. Donahue reserves the juice for a savory jus.

Roasted Duck Breast is another standout specialty. The meat is sous vide to a perfect, medium rare temperature. The skin is rendered until crisp, and the fat is used in the duck confit fried rice.

Sweet Melissa’s sweet treats are also made in-house. She consistently offers several sorbet and homemade ice cream options with flavors ranging from the classics (chocolate and vanilla) to innovative, such as five spice or grapefruit and rosemary.

Pineapple Upside Down Cake is a traditional Southern dessert that Donahue has embraced, but with a spin. She adds ground ginger and garam masala for a touch of spice, and rich but light matcha anglaise. The crust is comprised of ginger snaps.

Even though we are entering the fall months, Donahue has extended the summer prix-fixe dining menu. The three-course meal includes Grilled Artisan Romaine Salad, Grilled 6-ounce Flat Iron Steak and Key Lime White Chocolate Bread Pudding. For $50, it offers great value.

In addition, Donahue hosts oneof- a-kind wine pairing dinners on a regular basis. The wine list covers a lot of ground. Craft cocktails and draft beer fill in the blanks. The bar is spacious with longtime “Sommelier/Mixologist Kevin O’Malley.”

The dining room is spacious enough to hold special events and accommodate large parties. Reservations for holiday parties are already being accepted.

The restaurant’s new digs are on a welltraveled stretch of Summerlin Road across from HealthPark Medical Center. Still, many Southwest Floridians – even longtime fans of Donahue – don’t realize she is tucked into the middle of the strip mall.

The restaurant is a must-try for anyone who appreciates well-thought-out dishes that are prepared with quality ingredients, respect and a dash of love.

Donahue is small in stature, but she is mighty in spirit. She is a passionate chef whose vibrance and commitment to giving back have made her a beloved part of the community for nearly two decades.

Now is the perfect season to support local businesses like hers. Grab a table and enjoy a relaxed dining experience before the snowbirds return.

Sweet Melissa’s is located at 16230 Summerlin Road in Fort Myers. The restaurant is open 11 a.m to 9 p.m. Tuesday – Saturday, and 5 to 9 p.m. on Sunday. Happy Hour is 3 to 6 p.m Tuesday to Saturday. The bar offers full service, liquor, beer and wine. Large parties can be accommodated. Reservations are recommended. For more information, call 239-990- 6889 or visit SweetMelissasRestaurant.com.