The new location celebrated its grand opening on April 21, followed by a grand opening week with special rewards and giveaways. Chicken Salad Chick of Cape Coral is owned and operated by multi-unit franchise owners Scott Pace and Kendal Potesta. The husband-and-wife duo opened their first Chicken Salad Chick in 2022 in Fort Myers and have since opened up two more locations, Estero and Port Charlotte.

Potesta grew up in the restaurant industry, while Pace brings a strong financial background from his years working on Wall Street. Together, their business experience and shared passion for “Spreading Joy, Enriching Lives and Serving Others” helps them deliver outstanding customer service at each of their restaurants.

Chicken Salad Chick is known for its dozen-plus variety of made-from-scratch chicken salad flavors, fresh sides, gourmet soups, signature sandwiches and desserts. The new Cape Coral restaurant offers in-restaurant, drive-thru, take-out, thirdparty delivery and catering options.

Giving back to the community is an important focus for the Cape Coral team and the Chicken Salad Chick brand, which established the CSC Foundation to support CURE Childhood Cancer and local food banks with fundraisers throughout the year. As part of pre-opening friends and family events in Cape Coral, the restaurant raised money for Barbara’s Friends at Golisano’s Children Hospital.

Chicken Salad Chick of Cape Coral will be open Monday through Saturday from 10 a.m. to 8 p.m.

Chicken Salad Chick serves fullflavored, Southern-style chicken salad made from scratch, with more than a dozen original chicken salad flavors as well as fresh sides, gourmet soups, signature sandwiches and desserts. Founded in 2008 in Auburn, Alabama, by Stacy and Kevin Brown, Chicken Salad Chick has grown to more than 330 restaurants in 22 states. For more information, visit ChickenSaladChick.com.

Martinez has nine years of experience with the company, including roles at Doc Ford’s Rum Bar & Grille in Fort Myers Beach and St. Petersburg Pier. He completed his guest service professional certification in 2025.

Dixie Fish Company, founded in 2015 and originally a Florida fish market from 1937, is known for fresh seafood, madefrom- scratch dishes and waterfront dining at 714 Fishermans Wharf, Fort Myers Beach.

HM Restaurant Group also owns Doc Ford’s four locations and Bonita Fish Company, and supports local nonprofits focused on environment, conservation, education and community outreach. Visit DixieFishFMB.com for more information.

Prime 239 sources high-quality beef from select ranches and ages it in controlled environments for 21 to 60 days. Optional steak enhancements include Oscar-style, Maytag Blue Cheese butter maître d’ butter, and red wine demi-glace.

Located at 1715 Cape Coral Pkwy. West, Prime 239 Steakhouse offers premium steaks, fresh seafood, over 100 whiskeys, 300+ wines and craft cocktails. Open for dinner from 4 to 10 p.m. Monday through Saturday; it is closed on Sunday. Visit Prime239.com to learn more.

The waterfront restaurant specializes in fresh Gulf seafood, casual dining and dockside service. It seats 250 guests, offers daily live entertainment, brunch Friday–Sunday, a 30-slip marina and hosts private events for up to 150 people.

Bonita Fish Company is located at 702 Fisherman’s Wharf on Fort Myers Beach and is open from 11 a.m. to 10 p.m. daily; the restaurant offers brunch from 9 a.m. to 2 p.m. Friday through Sunday. To learn more, visit BonitaFishCo.com.

Located in the Bridge Plaza on Mc- Gregor Boulevard, Cibo opened in 2004 as a small 50-seat restaurant serving classic Italian fare. Sean Deckter started in the kitchen making salads before moving up to line cook.

Patrons could not get enough of the restaurant’s signature 6-ounce meatballs and savory, slow-cooked marinara. The sauce is made with San Marzano tomatoes, onions, garlic and basil. It is cooked low and slow for five to six hours to extract as much flavor as possible from the tomatoes.

Southwest Floridians wanted more, so to keep up with demand, the owners of Cibo relocated to a bigger space in the same plaza. They added 100 more seats and a full liquor bar. The bar seats fill up fast with regulars hungry and thirsty for happy hour. In fact, many wait for the door to open at 4 p.m. to grab their favorite spot at the bar.

Cibo is not the only thing that got an upgrade in the move. Deckter did too. He graduated to sous chef and eventually took over the executive chef title, which he still holds.

Leading the kitchen crew, Deckter oversees the small details that make a big difference, like pounding the veal and chicken in-house every day for signature dishes. The food is made fresh and from scratch. Many items have been on the menu since the restaurant opened. Consider those meatballs. They have developed a cult-like following, according to Deckter. For many guests, they’ve become an essential beginning to the meal, an appetizer that sets the tone for what follows. Over the holidays, regulars are known to order them by the dozens.

“I laugh to think about how many I’ve rolled in my life,” chef Deckter says. When asked if there was a secret ingredient, Deckter said, “No.” However, there is a specific order for introducing the ingredients. Then, “We let the mix rest. We let it bind together before rolling and baking,” he says. “That is the key.”

A signature seafood entrée is The Spiedini and it’s gluten free. The base is a creamy sweet pea and prosciutto risotto. It’s topped with grilled jumbo shrimp and diver sea scallops. Finishing the plate is broccolini, lemon butter, red pepper coulis and basil oil.

Frutti di Mare is another popular seafood dish, but it features pasta. Spaghetti is tossed in white wine, garlic, basil and tomato broth, then loaded with the fruits of the sea: shrimp, scallops, clams, calamari, fish and cold-water lobster. The sauce is so good, you’ll almost want to drink it—or at least sop it up with extra bread.

When it comes to pasta, the menu at Cibo has the classics such as Spaghetti Bolognese, Lasagna Napoletana, Rigatoni Vodka and more. Regulars know to ask about the Ravioli of the Day. It is made fresh, and the sauces and fillings change daily.

“For the regular menu, I figure if you can do the classics and do them right, that is what people want,” Deckert says.

He takes creative license with the daily specials and gives his staff freedom to do the same. One of the best-selling and regularly featured specials is Braised Beef Short Ribs. Deckter says when word gets out the dish will be on the menu, some guests call when they’re on the way to reserve an order in advance.

One of his favorite menu items is The Filet Mignon. “It’s one of the best in town,” he gushes. The meat is barrel cut from the center. He calls it, “Big, fat and consistent so you get the same thing every time your order.” Chef uses sous vide first, to keep the meat tender. Before serving, he sears it on high heat to lock in the juices.

The appetizer menu at Cibo has a following of its own. Crab cakes are “The Best” according to the menu label. They are a sizeable portion with lots of crab, and come with lemon caper aioli, red pepper coulis and microgreens.

Cibo’s Beet Salad is also labeled “The Best.” Tender, roasted beets are accompanied by arugula and a medallion of walnut-crusted goat cheese. The dressing is a bacon vinaigrette.

Gnocchi is another popular appetizer. It is made daily with ricotta cheese, asparagus and mushrooms. The sauce is parmesan cream, and they melt in your mouth.

Desserts are made in-house and are a must-try, beginning with Banana Blondie. The dessert bar is warmed and topped with ice cream, toasted hazelnuts and drizzled in a white chocolate sauce. For a decadent treat, order Dark Chocolate Volcano Cake, (it comes with Love Boat ice cream).

Cibo has Italian classics as well such as tiramisu, cannoli and affogato. The dessert martini menu has quite a reputation with espresso to pistachio white chocolate and everything in between.

The Deckerts had always dreamed of owning their own restaurant. They didn’t just dream, they planned financially for it as well. The icing on the cake was that the restaurant they purchased from longtime owner Craig Komatz was one they helped to build both in the front and back of the house.

Komatz inspired and created a devoted following. Carmen Deckert has also gathered a following of her own, earned through decades of genuine love and care. She may be owner, but she still waits on guests who over the years have become friends. In fact, some who came in with their parents are now dining with kids of their own.

From making salads to ownership, Sean Deckert says he is overwhelmed at his full-circle restaurant journey. The transition was seamless as far as guests could tell, and their support has been overwhelming, according to the couple.

“It’s been a great experience and an incredible feeling.” Deckert says. “We love it.”

So do we.

Cibo is located in the Bridge Plaza at 12901 McGregor Blvd. in Fort Myers. The restaurant is open Sunday through Thursday from 4 to 9 p.m., and Saturday from 4 to 10 p.m. Happy Hour is offered in the bar daily from 4 p.m. to close. For more information, call 239-454-3700 or visit cibofortmyers.com.

Caiman Cantina in Naples and Bimini Basin Seafood & Cocktails in Cape Coral are the latest additions to the diverse restaurant portfolio of Phelan Family Brands. The Southwest Florida-based company has more than two dozen restaurants under its umbrella. Familiar names include Pinchers, Texas Tony’s Rib & Brewhouse, Deep Lagoon Seafood & Oyster House and Chops City Grill, to name a few.

CAIMAN CANTINA

Until recently, Caiman Cantina was the newest concept. The restaurant opened in Naples Park last November serving authentic Tex-Mex cuisine. Think enchiladas, fajitas, tamales, chili rellenos, tacos and more.

“Dad (Tony Phelan) and I always wanted a Tex-Mex restaurant in Southwest Florida,” says Grant Phelan, CEO of Phelan Family Brands. Phelan grew up in Texas where his father was an entrepreneur and restaurateur before relocating the family to Florida.

A meal at Caiman Cantina begins with a large serving of tortilla chips, cooked to order with a bowl of warm salsa for dipping. It’s a welcome gift of sorts before your meal. The queso is traditional, but the recipe is a secret. It has been in the Phelan family for more than 40 years.

Seaside Shrimp Ceviche is one of the more healthful starts to a meal. The base is shrimp. The sauce is zesty and has lime, mango and cucumber.

When it comes to main courses, the flavorful menu has several seafood options along with specialties such as chicken in Oaxacan mole sauce and slow cooked Michoacan-style pork.

Enchiladas are a popular Tex-Mex menu item. There are five different kinds, and each comes with beans and rice. On Wednesdays, enchiladas are only $3. In fact, every day of the week, Caiman Cantina has some wildly affordable special.

Margarita Monday offers $5 Margaritas. Taco Tuesday means BOGO, you buy one taco and get the second one free. The cantina has Al Pastor to Barbacoa and everything in between. On Thursdays Grandma’s Tamales, both green chicken and red pork, are $3 each.

For Cerveza Saturday, patrons get 2-for-1 draft beers. Finally, Sizzlin’ Sunday is buy-one-get-one for fajitas. Fajitas are a house specialty. “They’re the best in Southwest Florida” says Phelan with confidence.

They come out sizzling and fill the table with savory scents. What makes the fajitas stand out here is the quality of meat sourced, and the special seasonings used. The meat is cut in-house. The spices are a proprietary blend that give the beef, chicken and shrimp a distinct flavor.

Phelan says if you love a good food-and-drink combo, order a Mr. Tony’s Fajitas with a Spicy Jalapeño Margarita. It is made with Tanteo Jalapeño Tequila, triple sec, agave and fresh lime. The cocktail has a little kick, but is still balanced.

The margarita list is long and contains a traditional version as well as lots of spins on the classics. Try the Smokey Pineapple with a Tajin rim or the refreshing Watermelon Mint Margarita for something different.

The bar at Caiman Cantina is separate from the main dining room and it stocks an impressive number of tequilas.

Caiman Cantina is bright and colorful, featuring fish tanks and neon signs. In fact, it almost feels as if you’ve wandered into a spot in Central Mexico, not North Naples.

The portions are so large that you’ll likely have enough left over for another meal. The food is so good, you’ll be glad you do.

BIMINI BASIN SEAFOOD & COCKTAILS

Bimini Basin Seafood & Cocktails is the newest restaurant. It recently opened in the trendy Bimini Square along the Cape Coral waterfront. This is not just another restaurant; it’s a destination. Phelan called it the “crown jewel” of the family’s restaurant group.

The new space is a sizeable 9,000sf. It’s an “infinity edge” restaurant, according to Phelan. Almost every seat in the house has a view of the water. The space is open and airy, mostly alfresco, with clean, nautical décor.

The picturesque views and the atmosphere alone are a big draw. However, the menu seals the deal. The Phelans mined some of the most popular dishes from Pinchers, Keywaydin’s, Hogfish Harry’s and Deep Lagoon. Now you can find them all in one place instead of driving all over Southwest Florida.

Hogfish Bimini Style is one of them. A favorite at Hogfish Harry’s, this meaty fish fillet is coconut crusted and fried. It’s served over mango almond rice, green beans and coconut red pepper sauce.

Black Grouper Oscar is a signature dish at Keywaydin’s on Fifth Avenue South in Naples. The grouper is pan-seared and served over a bed of cilantro lime rice, and sauteed spinach. For that extra touch, the fish is topped with a crab cake and drizzled in hollandaise.

Then there is the Rum Glazed Salmon. The salmon is from the Faroe Islands. It’s pan-seared, then glazed in a sweet rum sauce. Next, the fish is placed on top of creamy corn couscous with a side of sauteed green beans.

“When I think of Bimini, I think of the Bahamas,” says Phelan. The rest of the menu reflects that feeling. Appetizers include oysters, coconut shrimp and conch fritters. The Seafood Tower is loaded, and it is impressive. Get one for the table and enjoy Maine lobster, stone crab claws, oysters, mussels, shrimp and tuna tartare.

Seafood may take center stage, but you’ll also find burgers, T-bone steaks, marinated chicken and a large selection of salads. Be sure to save room for a zesty slice of Key Lime Pie or spiced rum Pineapple Upside-Down Cake.

The bar is large and the cocktail menu festive. The tropics are covered with daiquiris, piña coladas, margaritas and more. It feels like you’re on vacation when you’re here.

Bimini Basin is a popular body of water for boaters, so the eponymous restaurant has 24 dedicated boat slips to accommodate all kinds of vessels, from the smallest to largest.

Bimini Basin is a beautiful space with outstanding food. It makes for an ideal place to unwind and catch a brilliant Southwest Florida sunset.

Congrats to the Phelan Family on two more outstanding additions to the local dining scene. Spring is the perfect time to visit one of these new Southwest Florida restaurants for lunch, dinner, happy hour or any occasion.

Caiman Cantina is located at 10395 Tamiami Trail North in Naples. The restaurant is open daily from 11 a.m. to 10 p.m. with indoor and outdoor seating. Happy Hour is from 2 to 5 p.m. daily. Catering is also available. To learn more, call 239-788-0222 or visit caimancantina.com.

Bimini Basin Seafood & Cocktails is located at Bimini Square, 458 Tudor Drive in Cape Coral. The restaurant will be open soon. Happy Hour is from 2 to 5 p.m. daily. Indoor and outdoor seating are available. For more information, call 239-347-7033 or visit biminibasinrestaurant.com.

Tap 42’s first restaurant opened in Fort Lauderdale in 2011. They have since expanded to 12 locations including two in Southwest Florida. In Naples, find Tap 42 at Mercato. The newest restaurant is at Bell Tower in Fort Myers, and it is massive.

There is a large wraparound bar inside surrounded by lots of tables and booths. An expansive patio allows for outdoor seating, and the Fort Myers location’s second- floor, open-air bar, The Rooftop, is a great place for cocktails, entertainment and a newly added lineup of appetizers.

Besides the inviting atmosphere in both locations, patrons return for what Tap 42 is turning out of the kitchen on a consistent basis.

“The menu is diverse with something for everyone,” said Alex Rudolph, Tap 42 partner and executive vice president. “We have some fun and unique takes on contemporary food.”

Take for instance, the Crispy Asian Calamari Tower. Here, the calamari comes in thick strips, stacked in a tower like the game, Jenga. The strips are lightly breaded and exceptionally tender. They are surrounded by Asian slaw. The dish is topped with a flavorful sesame ginger drizzle and comes with a tangy sweet and sour sauce.

Truffle Street Corn Guacamole dip is another starter that turns heads. It might sound odd at first, but at first bite, you’ll fall in love. Tap 42’s guacamole is layered with charred corn and truffle crema. It’s topped with cotija cheese crumbles and chili-lime spice.

The salads at Tap 42 are not for the faint of heart. They are big and they are loaded with fresh ingredients. Salads range from Ahi Tuna Poke Salad with macadamia nuts and mango vinaigrette to the signature Tap 42 Chopped Salad tossed in creamy tomatillo ranch dressing. All the dressings are made in house.

The Grilled Chicken Avocado Salad is another favorite. Mixed greens are adorned with sliced chicken, charred corn, black beans, manchego cheese and more. The dressing is a cilantro-lime vinaigrette.

The sandwiches are just as impressive and sizeable as the salads. One has even gone viral on social media. The Chopped Chicken Caesar Wrap is like none you’ve likely had before. Chicken, romaine lettuce, Parmesan- Reggiano cheese and focaccia croutons are chopped together and tossed with house-made dressing before getting wrapped neatly in a flour tortilla. It is great tasting and a great value, too.

The burgers are also outstanding. Rudolph says Tap 42 is well-known for The Prohibition and The Big Smash burgers. Thick and juicy, The Prohibition is draped with white cheddar, bacon, dijonnaise and a secret sauce.

The Big Smash has American cheese, caramelized onion and thick-cut peppered bacon for a salty and spicy pop. It’s topped with a signature smash sauce. The burgers and sandwiches come with crispy fries on the side.

Tap 42 has a variety of bowls on the popular entrée list. They include the California Chopped Chicken Bowl, which is loaded with protein like Bell & Evans chicken breast and black beans. Cilantro rice serves as the base of this bowl. The Grilled Salmon Zen Bowl is also wildly popular. A thick-cut salmon filet is glazed with truffle miso and put on top of pan-fried brown rice and a green vegetable stir-fry.

Rudolph says if you are a baby back rib fan, you’re in for a treat at Tap 42. “They are not like other places,” he said. “They are bigger and thicker, and the meat just falls off the bone.”

Beef lovers have an ample selection as well. The New York Strip is 14 ounces of certified angus beef. It is flame grilled for extra flavor. So is the center cut Prime Chimichurri Skirt Steak. It’s prepared with sweet plantains and garlic mojo.

Many of the items that are plated with entrées and even appetizers can be ordered as sides too. Favorites such as those plantains and Asian slaw. But the Truffle Mac & Cheese is a must have.

Desserts are made in house and Key Lime Pie is a signature. Chocolate Chunk Bread Pudding is decadent with vanilla bean ice cream, while Strawberry Shortcake Tres Leches is slightly on the lighter side.

Brunch is served Saturday and Sunday. It includes regular menu favorites along with several breakfast items. A new Baja Breakfast Burrito was recently added. Also enjoy $25 bottomless Bloody Mary’s, mimosas and Funky Buddha Floridian beer for brunch.

There are currently 21 beers on tap, many of them local and from other areas of Florida. Tap 42’s bar program has an extensive selection of craft margaritas. They include ingredients such as prickly pear and basil syrup, or toasted coconut and lychee, along with more traditional creations.

Peachy Lychee is a favorite martini. It’s made with Grey Goose Essence Peach, fresh lychee juice and lemon. Matcha is a hot ingredient right now, so the Strawberry Matcha-Tini has become quite popular. It features vodka, matcha, Licor 43 and strawberry cold foam.

The classic Mule On Tap is refreshing and just right every time. There is a curated selection of shots as well. The Hangover Cure includes CBD-infused Butterfly Pea Tea with vodka and peach. Or, if you have a favorite cocktail, order a pitcher for the table.

Happy Hour specials on select drinks are offered Mondays through Fridays from 3 to 6 p.m.

Tap 42 takes great pride in hospitality and it shows. The restaurant team goes out of their way to make sure patrons have an experience that will keep them coming back. From the food to the drinks to the service and affordability, it’s a winning combination.

Tap 42 is located at Bell Tower in Fort Myers and Mercato in Naples. Indoor and outdoor seating is available at both locations, as well as space for large and private parties. Catering is also available. The restaurants are open Mondays through Thursdays from 11:30 a.m. to 11 p.m., Fridays from 11:30 a.m. to midnight, Saturdays from 11 a.m. to midnight and Sundays from 11 a.m. to 10 p.m. Bottomless Brunch is offered on Saturdays and Sundays from 11 a.m. to 3 p.m. Contact Fort Myers at 239-291-9922, Naples at 239-399-3313 or visit Tap42.com.

The menu at OISE (oh-ee-see) is not divided as in one side of the menu is Italian and the other Japanese. Rather, each dish features elements of both cuisines.

A perfect example is Gyoza. The famous Japanese dumplings are typically filled with pork and other ingredients. OISE’s Gyoza are stuffed with Italian sausage. The broth is Parmesan ramen with chili oil. That is fusion.

Founding Chef Brad Kilgore first introduced the OISE concept as a pop-up in Miami. He is an award-winning chef who has worked in Michelin-starred restaurants and has a coveted James Beard nomination. His family history is Italian, and he has a passion for Asian cuisine, so this concept was right up his food alley.

Kilgore teamed up with local entrepreneur Brad Cozza to land the first brick-and-mortar version of OISE in the former Blu Sushi location on First Street. The exterior is now covered in lush greenery that is impossible to miss.

When you step inside, leave any preconceptions and expectations of traditional food prep at the door. Allow the staff to guide you through a dining experience that’s both familiar and refreshingly new.

Much of the pasta is made in-house and the fish is of the highest quality sashimi grade. Some is harvested from local waters, while other selections arrive from Japan.

Sushi selections are numerous with rolls that include the Snowbird, Peruvian Ceviche (drizzled with coconut leche de tigre) and Big Baller.

Juicy, torched Wagyu beef and indulgent foie gras are the big boys in the Big Baller Nigiri. It’s finished with truffle ponzu. Another standout is the Kilgore Handroll, made with crispy, smoky pork belly, tuna belly tartare, truffle caviar and miso.

Hamachi Sashimi is served over a ponzu sauce made with truffle-yuzu. It’s artfully topped with chili threads, crispy garlic, rice puffs and cilantro. Don’t try to figure it out. Put it in your mouth and close your eyes, allowing the ingredients make friends. The outcome is delightful.

Cacio e Pepe is a classic Italian dish with four simple ingredients: pecorino romano, butter, black pepper and pasta. At OISE, it’s reimagined and made into breadsticks, which are dipped into peppercorn-miso Alfredo and served as an appetizer.

Bolognese is another classic, but the version here is unlike anything you’ll find in Southwest Florida. First, the pasta is radiatori, fat squares that resemble a radiator or accordion. The grooves are perfect for trapping the red sauce and its small chunks of pepperoni and mushroom. The dish gets some heat and a touch of that fusion from chili crisps.

When it comes to entrée pasta, patrons swoon over the Truffle Sesame Carbonara. Pappardelle pasta is tossed in a rich sauce of black truffle, pecorino and egg yolk. Thick pieces of pork belly take the dish over the top. It’s rich and decadent.

OISE’s Japanese Katsu Sando is made with chicken parmesan and plated with toothpick flags of both reflective countries. THE Caramelized Meatball is a signature dish at OISE that took five years for Kilgore to perfect. Made with Wagyu beef, it is topped with a red-miso tomato sauce and baked to perfection. Topped with cheese, it’s finally torched for a caramelized finish and served with toasted sesame garlic bread.

The kitchen has a Yakitori Grill, which cranks out a variety of meats including sirloin and skirt steaks, center-cut filet mignon, double-cut pork chops and more. They are slow-cooked, juicy and served with a trio of sauces.

Save room for sweet treats such as Pistachio Gelato with Cherry Lychee Kakigori (shaved ice). Selections are known to rotate.

Also consider Dolce Nebbia Affogato, a cocktail, after-dinner drink and dessert rolled in one. This is an interactive item. Guests combine the ingredients tableside, which is not only fun but makes for great photos and videos. It’s made with coffee shochu, espresso, sake, condensed milk, vanilla gelato and cocoa dust.

Yuzumisu Margarita is another cocktail that can substitute as a dessert, but also complements many of the spicy, savory food items. It’s made with blanco tequila, yuzu juice and limoncello that’s made in-house. The ice cubes are fused with yuzu in them, so if you are patient enough to let the drink sit and the ice melt, the flavors in the glass evolve over time. It’s reminiscent of a key lime pie.

Matcha Vesuvio is one of the more visually stunning cocktails. It features Japanese vodka, matcha syrup and lemon. Bartenders carefully sift matcha ash on top to resemble the ash from the famous volcano it’s named after. The drink looks similar to a black and white cookie, but it’s not sweet. The matcha flavors are pronounced but livened up by the lemon.

Much thought was put into the craft cocktails, which are equally as playful as the food menu. In a nod to the building’s history, Poinsettia’s Old Fashioned uses Japanese whisky for the Asian side and Sicilian citrus oil for the Italian twist.

Poinsettia’s is the restaurant that originally inhabited the space back in the 1920s. During the OISE renovation, four layers of flooring were pulled up, revealing the original Poinsettia’s tile. Most of it was able to be restored and adds a distinctly vintage look to the modern space.

A custom-made live edge oak bar is the centerpiece of the restaurant. The moss wall behind it connects the natural elements, creating a cool vibe. Greenery is prevalent throughout the restaurant, and much of it is living.

With Kilgore and Cozza finding success downtown, the duo plans to open an OISE spinoff in Cape Coral this holiday season.

OISE has a lot going on. It’s a true feast for the senses.

OISE is located at 2262 First St. in downtown Fort Myers. Indoor and outdoor seating is available. Dinner is offered daily starting at 5 p.m., and a lunch service is scheduled to launch for the holiday season. Reservations are encouraged. Find more information at OISEristorante.com or call 239-445-0080.

Additionally, Prime 239 introduced five crave-worthy specials to reward early diners, wine lovers and steak aficionados.

Prime Time Dining: a two-course tasting menu for just $55, including a complimentary beer, house wine or soda, from 4-6 p.m. Monday through Saturday from 4-6 pm.

Half-Price Wine Mondays: 50% off all bottles of wine (excluding owner George Lukas’ private cellar selections).

Surf ‘n Turf Tuesdays: a 6 oz. center-cut filet mignon paired with a 6 oz. cold-water lobster tail, served alongside Yukon gold mashed potatoes, honey-glazed baby heirloom carrots and finished with a velvety green peppercorn brandy cream sauce.

Prime Rib Wednesdays: a 16–18 oz. upper choice prime rib slow roasted at 1,600 degrees and served with Yukon gold mashed potatoes and garlic-sautéed broccolini.

Double VIP Discount Thursdays: guests who present a Prime 239 VIP coin receive a 20% discount off their entire bill, plus half-price on all cigars.

As a bonus, Prime 239 is offering $1 off all cocktails from 4–6 p.m. in the bar and dining room throughout the summer.

Prime 239 Steakhouse, at 1715 Cape Coral Parkway West in Cape Coral, serves in-house wet-aged USDA Prime strip, T-bone and ribeye steaks along with fresh seafood matched with creative sides and original sauces. The steakhouse of­fers over 100 whiskey selections, a 300+ bottle wine list, creative craft cocktails and non-alcoholic selections. Visit Prime239.com for menus.

The restaurant’s new owners are committed to keeping customer favorites just as they are, while adding a few new delicious surprises along the way. It’s the same great pizza, with an even stronger focus on quality and service.