The Bay House restaurant, in North Naples, has a new chef and wonderful food. The setting has always been beautiful-a warm, old Florida atmosphere overlooking the Cocohatchee River. However, the menu had been old fashioned and uninviting. With the arrival of a new chef and more interesting menu, MsRev and I decided to give it a go with some friends.
The menu has some Southern, mostly seafood, and tilted towards the low country cuisine of Charleston and Savannah.
Crispy fried oysters with Cajun remoulade were ethereal. They serve some of the best mussels I’ve had down here. They don’t use the ubiquitious New Zealand green-lipped and taste more like mussels we ate in Italy last fall. Crushed olive Caesar was quite tasty, an interesting twist on the usual Caesar. The beet carpaccio was a bit bland. If soft shelled crab is offered as a special appetizer, order it. Even the hot out of the oven buns were delicious.
The shrimp and grits entree is to do die for. It’s better than any we’ve had in the low country itself. Other entrees we thoroughly enjoyed were the oven roasted black grouper, seared jumbo sea scallops, and roasted sea bass with artichoke and shrimp fritters.
They serve a respectable key lime pie and crème brulee. Chocolate cake was a bit heavy and doughy.
Prices are moderate, with all seafood entrees under $30 (unfortunately, that’s moderate for Naples nowadays).
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