The hound is playing dead in our area. Weeks go by without an interesting question or review. Here are a couple of places we have been lately that I don't think have been reviewed here, or at least not lately.
Il Tesoro Sanibel. First tier outpost of a New York upper-east side resto by the same name. We had dinner last night using a groupon I had bought earlier this year. What a charming restaurant! Funky, relaxed yet romantic atmosphere. Tiny space tucked behind a great local artist cooperative.
We split a small simple salad while we waited for our delicious entrees. My husband had a seafood mixture of lobster, shrimp, grouper, maybe some bass and scallops over squid fettucine...black with ink. Totally delicious. I had lobster ravioli with a sage butter sauce.
Ordered a lemon tart with pine nuts and a key lime tiramisu...probably would not order that again. Would pick the lemon tart over the key lime tiramisu. I wish more places would have light desserts or just serve fruit. I'd love to see Panna Cotta on a list sometime.
Excellent bottle of Jermann pinot grigio. Liza, our server, was very good and had an engaging personality. Tiny place. Must reserve at this time of the year.
They had an antipasto display as we walked in. We will definitely get that next time.
Second place: Tucked in off College Pkwy near US 41. Kenwood Lane Grille.
Tiny continental style place...very casual with very well made food. This is the definition of a mom and pop restaurant. He cooks, she serves.
I had one of the best risottos ever here. It was superb with wild mushrooms and a pronounced porcini flavor. Totally delicious. We split a crabcake appetizer. My husband had steak au poivre which he said was a good as any ever. This place is very inexpensive for the quality.
The only annoying note is the hovering wife. I enjoyed her the first time but it gets to be a bit much. Chef does this, chef does that. Showing us everything coming out of the kitchen. I don't want my dinner making the rounds before landing at my place. They are trying very hard and have a great culinary background. Let's keep them in business Hounds.
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