Bonita Fish Company

It’s a new fall season and there’s a new addition to the Fort Myers Beach dining scene, Bonita Fish Company. The waterfront restaurant and bar occupies a historic spot on the San Carlos Island, known for the past 35 years as Bonita Bill’s Waterfront Cafe and Tiki Bar.

The casual seafood restaurant and bar gained national attention after Hur­ricane Ian when a 42-foot boat named “Batchelor Pad” became impaled on a dock post between the bar and its separate events space. It became quite the tourist attraction with visitors pos­ing for photos then signing their name on the bow.

The property was sold to HM Restau­rant Group, and the boat has since been removed. The restaurant group now skill­fully corners the dining footprint under the bridge. HM also owns and operates Doc Ford’s Rum Bar and Grille as well as Dixie Fish Company.

Doc Ford’s can be described as a ca­sual yet upscale sports bar where fishing is the sport. Dixie Fish has a more rustic casual feel. The menu is small, and din­ing is not just alfresco — it perches out and over the water.

Bonita Fish Company completes the delectable trio on Estero Bay. Like its sis­ter restaurants, Bonita Fish Company is also on the casual side. It is described as “old-school wharf-style” by Joe Harrity, managing partner with HM Restaurant Group.

The waterfront dining is also alfresco with a primary focus on seafood. How­ever, the items served here are not repli­cas or even twists on the dishes already created for Doc Ford’s and Dixie Fish. They stand alone.

Harrity is particularly proud of the built-in smoker in the kitchen. It is used to cook a wide range of proteins and other items. In a nod towards the area’s heritage and history, if you see the smoked mullet on the menu, order it. It’s one of those Southwest Florida waterfront staples.

Also, look for specialties that may include a version of Smoked Shrimp Fritters and a Smoked Shrimp BLT, according to Harrity. He says the pos­sibilities for specials are endless and the kitchen crew is having a blast creating them. The smokey offerings are likely to change and evolve as is typical for restaurants and seasonal menus.

Seafood is not the only type of food at Bonita Fish. A good, casual restaurant must always have a great burger. The new menu here may have a version of a popular Smash Burger. The beef patty is a thin one, seared to lock in flavors and add texture.

The waterside restaurant is not skimp­ing on desserts, either. The selection is small but mighty. All are made in house.

When Bonita Bill’s occupied the space, the food was not limited to lunch and dinner. The restaurant was also known for serving a hearty breakfast, especially for patrons fueling up before heading out on their boats for the day. Harrity wants to honor that tradition, but in a different way. Instead of a tradi­tional, daily breakfast, diners can enjoy brunch Friday through Sunday.

The menu has a sweet and savory mix of classic breakfast items, lunch items and dishes that combine the two in a delicious mashup. All food served here is fresh and cooked to order.

The bar is the centerpiece of the restaurant. From craft cocktails to craft beers, it is stocked with beverages to complement the food.

At one end, you’ll see a juicer with a large hopper on the top. It not only squeezes fresh orange juice for brunch, but also for a range of cocktails. In ad­dition to oranges, lemons, limes and all kinds of fruits can be run through the hopper, so bartenders have the freshest ingredients to work with.

Ten beers are on tap and there are numerous canned selections, too. Wine is offered as well.

Complementing the nautical motif of the restaurant, the bar top is a gorgeous teak and holly wood. The rest of the décor depicts photos and memorabilia of the fascinating history of the build­ ing and the surrounding waterfront. It originally opened in 1926 as the Bonita Fish Company and Fish House.

Harrity says the goal was to preserve, not blow past the past, and to offer a feeling of nostalgia. “After Ian, a lot of people have been scared about some of the reconstruction of the area,” he said. “They’re worried that the ‘Old Florida’ feeling they love so much will go away, but we’re doing our best to keep that.”

Besides the regular dining room, Bonita Fish Company has a private event space, Bayside at Bonita Fish Company, that can host up to 130 people. That space opened over the summer. It is under cover and air conditioned. Most of the restaurant space is covered with lots of fans and good airflow.

Deck seating is offered, too. It’s hard to find a spot without some kind of water view. A new tiki hut bar is the next addition, which will be on the docks between Bonita Fish Company and Dixie Fish Company.

The restaurant is also boater friendly, with a large dock footprint. Docks are expected to be fully operational by the beginning of 2026 with 35 slips.

Waterfront dining is quintessential to Southwest Florida. Much was lost after Hurricane Ian, but not all. Bonita Fish Company has taken the old and made it new again, with character, class and great food.

Bonita Fish Company is expected to open in early fall. Located at the base of the Matanzas Pass Bridge at 702 Fishermans Wharf on Fort Myers Beach, it will be open for lunch and dinner daily and for brunch Friday through Sunday. Bayside at Bonita Fish Company may be reserved for private events. Visit the restaurant’s social media for updates, hours and specials.restaurant’s social media for updates, hours and other specials.