El Jardin
Fusion dining is bringing exciting new flavors to South Cape Coral with the arrival of El Jardín. The restaurant’s menu artfully blends Latin and Japanese influences, creating dishes that are both unexpected and enticing. Small and intimate, the space feels just as its name suggests—a charming garden tucked away in the heart of the downtown area.
Lush greenery climbs the walls, while natural wood and stone elements create an inviting, outdoor-inspired ambiance. Chic lighting adds a warm, sophisticated glow, completing the intimate garden-like setting.
The unique idea is an extension of entrepreneur and restaurateur Brad Coz- za’s downtown Fort Myers restaurant, Oise. Oise is also a fusion restaurant. It features Japanese cuisine as well, but here, it is intertwined with Italian fare.
“When we began exploring Japanese and Latin cuisine, we discovered that their flavor profiles have more in com- mon than you might initially expect,” says El Jardín’s Director of Operations Hervin Zamora.
Both cuisines appreciate the balance of acidity, savory depth, spice and fresh- ness. Different cooking techniques and in- gredients might be used in the dishes that hail from different sides of the globe, but they manage to complement one another nicely. Jardín’s Miso Mojo Skirt Steak is a prime example. It is tender, full of flavor and cooked to perfection. On one hand, traditional Latin mojo seasoning brings bright citrus and garlic to the table, while Japanese miso adds a rich depth.
When the two meet, they create some- thing brand new that still feels familiar. That is the beauty of culinary fusion.
There are no rules at El Jardín. Not every dish combines Japanese and Latin flavors solely for the sake of fusion. Some are true to their identity, such as the Spicy Tuna Roll. A more traditional Japanese sushi roll, yellowfin tuna is the star. The fish is combined with scallions, avocado and spicy mayo for a little kick, then topped with tobiko and eel sauce.
Spicy Tuna Crispy Rice is another, more traditional nod to the Japanese side of the kitchen. It is perfect for sharing. Chunks of tuna are tossed in a spicy aioli and piled on bite-sized rectangles of sushi rice that are crisp on the bottom. It’s a great, shareable dish.
The Dynamite Cape Roll is where flavor fusions explode. It uses lump blue crab meat and asparagus. The fun comes in with tobanjan, a slightly spicy fermented bean paste. Add black garlic and fried shallot and it is delicious.
Cuban Sandwich Eggrolls are a small plate, essential to begin any meal or to simply enjoy with a cocktail and conversation. The eggrolls are served in authentic Cuban cigar boxes lined with parchment paper. They have all the ingre- dients of a traditional Cuban sandwich, without the famous bread.
The main ingredient is slow-roasted pork shoulder using traditional Cuban mojo seasoning. The pork gets hand- shredded and mixed with sweet ham, Swiss cheese and house-made pickles. Finally, it is filled into an egg roll wrap and fried. The roll is cut in half diago- nally and served with a savory aioli for dipping. Between the presentation and the flavors, it is a home run.
It’s hard to have a Latin menu with- out some kind of empanada, and El Jardín has several. The Short Rib is on the decadent side with gruyere cheese, caramelized onions and miso chili glaze.
One entrée that continues to get rave reviews may sound simple, but it is sim- ply delicious, Yuzu Adobo Chicken. A whole chicken is roasted until the skin is crisp, and the meat is still juicy. It is plated with fresh, seasonal vegetables and cilantro fried rice.
Even the Smash Burger sees a flavor twist. Two Angus beef patties are smashed on the grill, cooked to tempera- ture and stacked with white American cheese, house-made pickles, umami onions and a secret sauce that ties it all together. The burger is served on a potato bun.
Looking for more healthful and less allergenic ways to prepare food, El Jardín uses avocado oil and beef tallow in place of seed oils Cocktails were also created with fusion in mind, using combinations of ingredients to complement the food. Many have fresh, herbaceous flavors such as the Jardín of Eden. It’s an aromatic cocktail that is mezcal based. Garden inspired, it has fresh celery flavors, lime juice and a touch of chartreuse.
The Garden Margarita puts a slightly vegetal spin on the classic cocktail. It is subtly sweet and refreshing. The Togarashi rim adds a savory chili warmth.
However, the most popular craft cocktail is the Real Housewives of Cape Coral. Zamora describes it as, “Playful in the name but elegant in the glass.”
The drink combines Bombay Dry Gin with St-Germain, fragrant lavender syrup and fresh lemon juice. It is finished off with prosecco. The result is a drink that is floral, citrus-forward and crisp with just enough sweetness for balance.
Most of the fresh herbs used in the cocktails are grown in the garden adjacent to the restaurant’s entrance. Seating and service in the garden is on schedule to open soon. At press time, El Jardín only has 28 seats indoors, so reservations are necessary.
Now that you know about Cape Coral’s secret garden of culinary fusion, you need to know how to find it. It’s tucked away on the backside of a strip mall facing Cape Coral Parkway next to Taco Works. You’ll know you’re in the right spot when you see an oasis of greenery on the exterior of the long building.
Fun fact: El Jardín is more than just a trendy new place to eat, it also serves as the entrance to Cape Coral’s only speakeasy, Escondido Lounge. The large metal door in the back of the restaurant reading “Employees Only” is actually the entrance. Step inside and your dinner transitions into nightcaps and live music.
The concepts are new to Cape Coral, but locals are catching on and loving it. Fort Myers food lovers are too. El Jardín is just over the Caloosahatchee River, only two miles from the base of the Cape Coral Bridge. With a beautifully chill atmosphere and menu full of unique items bursting with flavor, El Jardín tops the list for Southwest Florida foodies.
El Jardín is located at the entrance to Escondido Lounge, 1017 Cape Coral Parkway E. in Cape Coral. The restaurant is open from 5 to 10 p.m. Tuesday through Saturday. Visit ElJardin-Escondido.com or call 239-922- 5029. Reservations are encouraged.
