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.

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.

Seafood is a big part of the South­west Florida dining scene, a scene that encompasses everything from beach shacks to causal fare, and to the kind of sophisticated dining you’ll find at Real Seafood in Estero.

Coconut Point welcomed Real Sea­food to the neighborhood in December 2024 and the reviews have been glowing.

“People say it’s nice to have a seafood restaurant in the area that is not only high quality but also beautiful with out­standing service,” Real Seafood General Manager Olivier Morame said.

In 1975, the first Real Seafood opened in downtown Ann Arbor, Michigan. The Estero location marks restaurant num­ber 6 for the company nationwide. The menu is mostly the same from location to location; however, the décor of each establishment is unique. In Southwest Florida, the space is bright and open with greenery dripping from the high ceilings.

The atmosphere is fantastic for busi­ness meetings, appropriate family gather­ings and nice for date nights, too.

Real Seafood’s menu is teeming with a variety of fresh fish that comes from the Gulf, New England and the Great Lakes.

Chilled appetizers are a delicious way to begin a meal here. Choices range from raw oysters to a unique Crab Guacamole Dip to a sizeable seafood tower named after the Roman god of the sea, Neptune.

Oysters are on the hot appetizer menu as well, and the presentation is video worthy. They arrive at the table under a clear glass dome full of smoke. When the dome is removed from the plate, the table is filled with a cloud of comforting aromas. The oysters are grilled and smoked in chipotle brandy butter. It’s a dish that hits all the senses.

Another must-have hot appetizer is Grilled Octopus. Cooked sous vide in herbs and garlic, then grilled until golden brown, the two substantial tentacles are plated with crispy potatoes and chorizo butter with smoked paprika and parsley oil.

The Calamari are from Point Judith in New England. Cut into thin rings and flash fried, the meat on the inside is ten­der, while the exterior is nice and crisp. It is finished in a saffron aioli.

Real Seafood has a scratch kitchen. Entrees and other dishes are made to order, and the breads, soups and sauces are all made in-house.

One of the most popular seafood entrees is Gulf Black Grouper. The fish comes from deep, cold waters 50 miles offshore. It is clean and dense but still manages to be flaky. It comes basking in a lemon beurre blanc sauce with broccolini and crab fried rice. The rice has chunks of jumbo lump crab meat and could be a meal on its own.

The miso glazed Chilean Seabass melts in your mouth. The buttery fish is marinated overnight in that miso mix. When ordered, it is seared gold brown and finished in the oven. Drizzled with ginger soy sauce and wasabi aioli for lots of fla­vor, the popular fish dish is served with steamed jasmine rice and baby bok choy.

Then there is a lovely Parmesan Encrusted Flounder. The meal is simple and delicious. Flounder is breaded with a panko and parmesan mix, then seared. Finally, it’s topped with lemon caper beurre blanc and served.

Real Seafood has been using the same seafood purveyors for more than 40 years and has developed strong relationships with the fishermen who haul in the fresh catches. The restaurant gets their top catches, which are delivered at least twice a week.

Seafood may be the claim to fame here, but it is not the only thing on the menu. For example, you’ll find Filet Mignon as well as Grilled Chicken with creamy risotto. The Chopped Chicken Salad is a lighter fare, although it is a sizeable portion.

The menu also has selections to ac­commodate plant based and gluten free diners. Besides the signature dishes, Real Seafood chefs prepare seasonal features and specials.

Most of the desserts are also made in-house. Key Lime Pie and Coconut Cheesecake are two guest favorites. The pie has a traditional graham cracker crust and gets a splash of color and flavor with raspberry sauce. The crust of the cake is macadamia nut. The thick slice sits on top of a mango coulis.

However, the Bananas Foster Bread Pudding is a showstopper. The decadent bread pudding is warm, with a scoop of vanilla gelato on top. But that’s not all. The dessert is finished tableside with rum caramel sauce. It looks and smells so good that it’s hard to stick to that promise of “just a couple of bites.”

The wine list covers a lot of ground from countries and regions around the world. The selection of white wines is particularly pleasing to match many of the seafood dishes. You’ll find big and buttery to light and crisp and everything in between. All bottles of wine are 30% off through Sept. 30.

Real Seafood also has a Signature Cocktail list. Enjoy daily Happy Hour specials on beer, wine, cocktails, oysters, appetizers and more.

Real Seafood has quite an extensive menu. The dishes are expertly prepared and beautifully plated.

“Quality is our bread and butter,” Morame said. “We do not waver on that.”

From the fresh seafood to the skilled chefs and professional servers, Real Sea­food not only delivers that sometimes elusive “quality,” but do it consistently.

Real Seafood Co. is located at Coconut Point in Estero. Open for dinner from 4-10 p.m. Monday through Saturday and 4-9 p.m. on Sunday. Open for lunch at 11;30 a.m. Sat­urday and Sunday. Happy Hour runs from 4-6 p.m. Monday through Friday and 5-6 p.m. on Saturday and Sunday. Indoor and outdoor seating. Reservations encouraged. Large groups welcome and space is avail­able for private parties. 8001 Plaza del Lago Drive, Suite 113. Call 239-539-4748 or visit RealSeafoodCoRestaurant.com.

Many people are surprised to find a steakhouse of this quality and value anchoring the end of a strip mall in a once sleepy area of southwest Cape Coral. Lukas and his wife, Lindsay, opened Prime 239 right around the time Hurricane Ian forced them to temporarily close.

It’s been full steam ahead ever since.

Prime 239 specializes in wet-aged USDA Prime cuts of beef. However, one of the first things you see when you walk in the front door is a dry-age beef cabinet. The house-aged meat has become so popular, a second unit is on the way.

If there is a cut of steak you want, chances are you will find it here, or Lukas will get it for you, if possible. Customer service is a big deal here. Portions range from a 6-ounce filet mignon to a 40-ounce Tomahawk ribeye and everything in between.

Steaks are seared on a flat top to sear in the juices then finished in a custom-made infrared broiler that heats up to 1,600 degrees. Seasoning is a simple blend of salt and pepper, so the flavors of the premium beef are not covered up. They shine.

The steaks are hand cut, in house. Scraps are used to make a decadent Bolognese. It’s served with pappardelle pasta for a filling entrée.

“Besides steak, we’re famous for our Bolognese with prime meat,” said Lukas. “You never get that, even in an Italian restaurant.”

Although Prime 239 steaks are simply seasoned, patrons have the option of adding a variety of sauces. They include brandy peppercorn, red wine demi-glace, several kinds of butter and more.

Speaking of butter, bread service comes with creamy dollops of premium butter as well as a specialty flavor that changes nightly.

It’s not just sauces you can put atop your steak. Talk about indulgent—add a slice of foie gras to that steak. A nod to surf and turf, buttered lobster tail or shrimp scampi can also be added. More traditional toppings include caramelized onions and madeira mushrooms.

It might be expected that a good steakhouse has a good burger and Prime 239 delivers. Theirs is a thick and juicy wagyu patty. The handheld is draped with aged white cheddar and bacon. Condiments include spicy ketchup and foie gras mustard.

Executive Chef Matt Thompson runs the kitchen. He is known for—and takes great pride in—creative specials that have taken an interesting turn. Game meats are now part of his lineup and they’ve been a huge hit. Everything from rabbit to venison and even kangaroo, not only sell, but sell out.

“I have been surprised at how Cape Coral has embraced the game program,” said Lukas. “We keep pushing the envelope.”

Australian Lamb Chops are another of Thompson’s specialties. The dish contains two so-called lollipops that have a pleasing ratio of fat to lean meat and are seasoned perfectly. It’s one of the meat dishes that comes with a side, Maple Bacon Brussel Sprouts. They have a near-perfect combo of sweet and salty, and the serving size is generous.

When it comes to steaks, in the fashion of a traditional steakhouse, sides are a la carte and served family style. They are not to be missed.

Jalapeño Creamed Corn will have you asking for another order to take home. The Mushroom Risotto is earthy and creamy while the Lobster Mac and Cheese is pure decadence.

If you are more into seafood than meat, you’ll find Twin Cold Water Lobster Tails, Faroe Island Salmon and Cioppino, an Italian seafood stew. All the fish is sushi grade. Although Southwest Florida is known for grouper, you won’t find it on the menu at Prime 239.

“Everybody has grouper,” said Thompson. “I wanted to change it up and go with halibut instead.” Halibut comes with parsnip puree, sauteed baby zucchini, lemon velouté, pistachio gremolata and chive oil.

Grilled Artichokes is another dish not often found on local menus. It’s a starter that Lukas says often requires eating instructions from servers. Whole artichokes are grilled with lemon, oregano and white balsamic vinegar. Peel the leaves and dip them into a Cajun-flavored remoulade.

French Onion Soup is another signature starter. It’s savory with a thick layer of melted Gruyère cheese. The Pork Belly is not only mouthwatering perfection but also perfect for sharing. It has Korean barbecue flavoring and comes with a puree of jalapeño and sweet corn.

On the lighter side, salads include Classic Caesar, Steakhouse Wedge and The 239 with baby field greens, fresh berries, candied pecans and a Champagneraspberry vinaigrette. Dressings and marinades are all made in-house and each dish is cooked to order.

Save room for a dessert. Caramel Apple Crisp is a specialty. It comes warm with caramel cinnamon apple in a buttery crust. Topped with vanilla bean ice cream and homemade caramel sauce, there is a hint of salted caramel that makes it impossible to stop after one bite.

The Crème Brûlee is an old-school steakhouse version with creamy, rich custard and that classic crisp, caramelized sugar top. Chocolate lovers can opt for a slice of four-layer Chocolate Mousse Cake or a warm, house-made Chocolate Fudge Brownie Sundae.

The wine list boasts more than 300 bottles and is award-winning. Prime 239 also has a VIP membership and a locker program for regulars to stash their favorite bottles.

The bar is a welcoming and popular gathering spot for craft cocktails and conversation. Not only is there a signature cocktail menu, but also a seasonal menu for double the selections. Transitioning from spring to summer, look for a variety of delicious new specials along with an early dining menu.

Prime 239 offers a mix of intimate seating along with space for larger parties. Outdoor dining is available, too.

With Thompson in the kitchen, Lukas continues to push the envelope when it comes to culinary offerings.

“When I see or think of something, I sit back and think how can I make that and where can I get that,” Lukas said. “If no one can figure it out, I try it. That’s how you stand out.”

Prime 239 Steakhouse is located at 1715 Cape Coral Parkway W., Cape Coral. Reservations are encouraged. The restaurant is open for dinner from 4 to 10 p.m. Monday through Saturday. Seasonal dining and happy hour specials are available. Indoor and outdoor seating is available as well as space for large parties and private events. Call 239-673-8816 or visit www.prime239.com.

Very few restaurants in Southwest Florida can boast the tenure and success of The Veranda. Then again there aren’t any other restaurants quite like The Veranda. For the last 47 years, the iconic downtown Fort Myers establishment has been offering white glove service in two historic, turn-of-the-century homes nestled between a concrete jungle of government buildings.

If the vintage walls could talk, they would tell the stories of politicians and judges, brides and widows, the stories of the thousands of people who picked this special place to mark everything from major life events to casual happy hours.

You feel that history the minute you walk in. You see it documented on the walls and read the story.

Those menus also contain a wide range of dishes, from decadent to light and everything in between. Many have a Southern flare. All are made from scratch, from bread and desserts to mashed potatoes, sauces and jellies. Fewer and fewer local kitchens take these extra steps on a day-to-day basis. It’s a labor of love and makes a noticeable difference to the discerning palate.

The Veranda also preserves the art of tableside preparations. You’ll find classics such as Caesar Salad for starters, Chateaubriand as a main course and Bananas Foster for dessert.

The tableside dessert is a showstop­per, a sizzling production that fills the dining room with an intoxicating aroma. One that has you saying, “I’ll have what they’re having” before you’ve even placed your drink order.

It begins with heating brown sugar and butter. Next, rum and banana liqueur are added to create a brilliant warm flame. The crescendo is a sprinkling of cinnamon that makes the production literally sparkle.

Fresh bananas are then added to the sauce. Once heated, they’re spooned over ice cream and the caramelized sauce is drizzled on top before serving.

Caesar is not the only salad con­structed tableside. Spinach salad is tossed tableside with a comforting, warm bacon vinaigrette.

The Veranda’s famous Southern Grit Cake is a popular starter. Pepper Jack cheese is melted into creamy grits. The dish is topped with flavorful grilled Andouille sausage. Or try the escargot appetizer. It comes in a rich, stilton bleu cheese sauce. The Lobster Bisque is so good you’ll want to drink it when no one is looking.

A signature seafood entrée is the Southern Sampler, which includes Flor­ida grouper, gulf shrimp and sea scallops with a decadent prosciutto cream fettuc­cine. Another seafood entrée, pistachio crusted Chilean Sea Bass, made its debut three years ago and is still flying out of the kitchen. It’s served over rich, creamy Parmesan-Reggiano risotto.

This spring, look for even more inven­tive menu debuts. The Veranda owner Paul Peden teases dishes such as wild game and more. “We are adding some distinctive items, creative appetizers and new daily specials,” he says.

When it comes to juicy meats, land­lubbers have numerous options. Steak choices include a center cut filet mignon, grilled ribeye and USDA Prime New York Strip, all cut in house. But it’s hard to turn down the baked rack of New Zealand lamb in a savory rosemary merlot sauce.

You’ll want nice wine to match. The list covers lots of ground with a selection of older vintages and names that you won’t find anywhere else. Some premium wines, usually only served by the bottle, are now offered by the glass, thanks to a new wine preservation system at The Veranda. It’s an enjoyable way to try something new without committing to an entire bottle.

The bar is dimly lit and cozy, with high-backed chairs, vintage photos and piano music as a backdrop. It’s a popular spot for classic cocktails and conversa­tion before dinner or after a long day.

Then there is the patio. It comes alive at night with twinkling bistro lights strung overhead into the trees. If you’re

lucky, you might just catch a bride and groom toasting. It is a popular spot to reserve for special occasions.

In fact, the entire restaurant lends itself well to special occasions. But you don’t need one to dine in this casually elegant place. It’s ideal for anyone look­ing to exhale after a long day or week. To sit back and surrender to professionals to guide you through an enjoyable dining experience.

It’s also a fantastic spot to host clients and business dinners.

To the casual observer, The Veranda seems to never change. But the reality is, things constantly change. Peden is always refurbishing and updating the aesthetics in and around the historic buildings. What doesn’t change, however, is the five-star service and attention to the smallest of details.

Some of the staff have worked here for decades. The team, from the kitchen to the servers to the bartenders, form a well-oiled machine with a mission to make each visitor’s experience one they will be talking about for weeks to come.

“The people who work here are proud and know the business of taking care of people,” says Peden. “This is truly a one-of-a-kind place, with its historical presence, atmosphere and great service. Sometimes I sit and think how it feels almost magical at times.”

If you’re looking for a place with con­sistently good, house-made food; if you want a place to linger and rediscover the art of conversation; if you are seeking an establishment with a story, sophistication and service that can still be fun with that intangible element of magic, it’s time to make a reservation at The Veranda.

The Veranda is located at 2122 Second St., downtown Fort Myers. The bar and piano lounge open at 4 p.m. Monday through Saturday with live entertainment. Dinner is from 5-9 p.m. Monday through Saturday. Indoor and outdoor seating. Private dining is available, large parties included. Reservations are encouraged. Call 239-332-2065 or visit www.verandarestaurant.com.

When translated from Spanish, Escondido means hidden and hidden it is, on Hendry Street in the historic Richards Building. The entrance is cleverly disguised as a door to the walk-in cooler in the back of Taco Works. If the red light is on, the bar is open.

Chef Bradley Kilgore’s menu is unlike any you will find downtown. For example, Caviar Chips N’ Dip is a fusion of gourmet and comfort food. The caviar brings that luxurious, white linen tablecloth spin to the everyday, much beloved potato chip. The combo is served with a chive dip and is exceptional with a bottle of sparkling wine from the list.

House-made Parmesan Potato Chips are also used for a spin on Huevos Rotos. The crisp chips are topped with roasted garlic aioli, a fried egg, salty prosciutto and scallions—a delicious dish for sharing.

At the end of the day, who can say “no” to a pizza? The Umami Mami, with pepperoni, garlic chili crisp and Umami Hot Honey by artisan frozen pizza company Pizza Freak Co., is one of the best pies you will ever have. Sure, you can order a slice, but after one bite, you will want a whole pie. A Three Cheese Classic is also available.

Chef Kilgore says, “On the savory side of the menu, one of my favorites is the Cheesy Gruyere and Black Truffle Panini.” The base is sourdough bread and truffle aioli. The rest is cheesy good­ness that can lead to fighting over the last bite.

Escondido prides itself on sweet treats that you can both eat and drink. On the eating side, desserts range from a refreshing Margarita-Lime & Tequila Sorbet to a warm and decadent Melted Fireball Brownie Fondant served with rich vanilla bean ice cream and sea salt.

There are delectable dessert cock­tails as well. Try Satin Bliss with 51 Cachaca, Velvet Falernum, Mozart Dark Chocolate, juices, syrups and more.

You might also notice some famil­iar names on the cocktail list such as Ty Cobb, Connie Mack and Thomas Edison. R.Q. Richards, the building’s namesake, is the first cocktail on the menu—a smoked old-fashioned using Bulleit Bourbon. Ty Cobb is a riff on a classic margarita, made with Union Mezcal, passion fruit, lime juice and spicy bitters. Many of the bar bitters are made in house for the unique col­lection of cocktails.

Thomas Edison features Zacapa 23 Rum, house made guava syrup and lime juice. The icing on the cake, so to speak, is cream cheese foam on top. Also find classic cocktails such as Sazerac, Pisco Sour, Daquiri, Dirty Martini and more. Drinks are served in prohibition era, vintage glassware.

Much thought was put into honoring the history of the space that Escondido occupies. The Richards Building was once a pharmacy and soda bar where well-known patrons such as Cobb, Mack, Edison and others were said to frequent. You will find plaques in the bar with their names and others who played a role in the history of Fort Myers.

That includes Richards. Cozza con­sulted with Richards’ granddaughter on the legacy of both the building and her family to determine how best to pay homage to the past while implementing flavors, ingredients, techniques and decor of the present.

Escondido has inventive, from scratch food and well-made craft cocktails, but the atmosphere puts the entire drinking and dining experience over the top.

Although the ceilings are high, it is a cozy space with numerous nooks and crannies. Each has a different personality to suit your mood. Take for instance the Safari Room on the second floor. Relax on a green velvet couch with a mirrored cof­fee table reflecting the rustic/chic accents.

Then there is the popular 70s-themed loft with a low, mirrored ceiling, disco ball and retro lounge décor offering the perfect vantage point to see the action below. It is also ideal for those one-of-a-kind social media photo shots.

Pay attention when you are walking up or down the mirrored staircase from the loft. The artwork on the walls has eyes that appear to follow you, perhaps another nod to those from the past, whose spirits still linger in the lively space.

One of the most striking features is a red baby grand piano on an elevated plat­form high enough for seating underneath and part of the sophisticated range of entertainment and music at Escondido.

Escondido is an ideal late-night stop for dessert on a date night, Happy Hour after work or a fun evening noshing on tapas with friends. But before you can leave for the evening, you will need to scan the wall that looks like a library with shelves full of books to find the door.

Although it just opened, the team is already looking to the future. Escondido plans to add private outdoor space. In addition, the same concept is coming to Cape Coral in early 2025 in the former Ollie’s Pub on Cape Coral Parkway.

The secret is out. Escondido is the new “it” spot in Fort Myers.

Escondido Lounge is at 1617 Hendry St., Unit 102, Fort Myers and is open Tuesday to Thursday from 4 p.m. to 2 a.m.; check the website for any seasonal changes. Happy Hour specials are are Tuesday through Friday from 4:30 to 6:30 p.m. For more information, call 239-822-2833 or visit escondidolounge.com. Space is available for private parties.