DINING

STORY BY GINA BIRCH

OUR CULINARY WISH LIST

When dining out returns, these are our first five stops.

he long stint of sheltering at home has forced many Southwest Floridians to rediscover the kitchen, igniting that inner chef. For others it was culinary torture.

Many restaurants stayed open for takeout, however, not all. And while takeout has always been an option for experiencing some of our favorite meals and supporting our favorite restaurants, while staying in our PJs, not all dishes transfer well.

It might be good — but it’s just not the same. Nothing beats a hot meal right out of the kitchen, professionally prepared and served with care. Dining out is an escape, an adventure, an experience missed by so many.

As we emerge from sheltering at home, put these local Southwest Florida spots on your dining list for outstanding cuisine, atmosphere and hospitality.

FLIPPER’S ON THE BAY, FORT MYERS BEACH

This al fresco dining spot on stilts at the south end of Fort Myers Beach is a true hidden gem. Located on the waters of Estero Bay at Lovers Key Resort, diners also have a view of the Gulf of Mexico and the sunset.

Executive Chef Juan Cruz is from El Salvador and worked his way through kitchens from Latin America to California alongside famous chefs the likes of Wolfgang Puck and Thomas Keller.

The menu he has crafted is global, representing the many flavors of his journey: Bohemian grouper in a citrus buerre blanc, pan-seared pompano in saffron broth with a yucca cake, paella with chicken chorizo, and prime filet in a cabernet reduction with mozzarella jalapeno yucca cake.

Not only do patrons come for Cruz’s cooking but also to see him. His laugh is infectious and every night he takes time out of his cooking frenzy to venture into the dining room and greet guests.

Come by boat or car; reservations are not accepted, but you can call ahead. Flipper’s also serves lunch and breakfast.

DON’T MISS THIS DISH: The Chilean Sea Bass Sea bass (pictured at left) is a longtime Flipper’s favorite. Managers estimate they serve 5,000 portions during a typical season. While the Sea Bass Oscar is a hit, Flipper’s signature is White Miso Chilean Sea Bass, and it melts in your mouth.

CAMPIELLO, DOWNTOWN NAPLES

Established 20 years ago, Campiello Ristorante & Bar is one of the old guards on Naples’ popular Third Street South.

Located in the historic Naples Mercantile Building, the Italian restaurant has a space to accommodate almost any desire: a popular lounge and bar, airconditioned conservatory dining, quiet courtyard seating, and a lively, lush outdoor patio.

The open kitchen features a woodburning pizza oven on one end and a wood-burning rotisserie on the other; the smell is comforting.

Executive Chef Mike Dalton says, “You can come in and have a beer and pizza or have a five-course meal. There are not a lot of places offering that to the community and that is huge; it suits everybody.”

In season, Campiello’s has a special truffle menu that is pure decadence. And every month, Chef Dalton presents

a special menu that features the cuisine of a different Italian region for his Tour of Italy.

With so many menu choices, one thing almost everyone can agree on is to save room for dessert. Try the Butterscotch Budino with hazelnut honey toffee and sea salt or the Almond Toffee Profiterole with wild blueberry gelato paired with a digestivo or espresso.

DON’T MISS THIS DISH: Pappardelle with Braised Veal You can’t go wrong with any pasta here; much of it is made in house. However if there is one pasta dish that keeps patrons consistently coming back for another round, it is this hearty house specialty. It’s simple but delicious.

CIELO, SANIBEL ISLAND

During the summer of 2019, Il Cielo on Sanibel went through a complete remodel from the front of the house to the back. The changes include streamlining the name to Cielo. General Manager Marcus Preece jokes, “The ‘Il’ fell off during construction.”

What used to be a darker space with heavy wood is now light and open, sporting a tastefully colorful modern Florida motif. The patio has been enclosed to house a new horseshoe-shaped bar.

A new wine storage and distribution system allows patrons to enjoy 2-, 4- or 6-ounce pours of high-end selections rather than springing for an entire bottle.

Cielo’s bar has always been known for its unique selection of spirits and now features a craft cocktail program led by award-winning mixologist and Beverage Manager Greg Baldia. He makes many of the

mixers, tinctures and bitters in house.

Executive Chef Melissa Akin revamped many of the old menu items and added a few new ones. The cuisine is still seafood forward with Antarctic salmon, sushi roll appetizers, a ravioli and more. However, meat lovers rave about the grilled filet with whipped potatoes, truffle cream and green peppercorn demi.

Located in a charming 1940s-era home fronting the famous McGregor Boulevard is Cristof’s, the vision of chef and owner Cristof Danzi.

The building has quite a history, some of it depicted in black-and-white photos on the dining room walls. Famous artist Darryl Pottorf even lived there at one time.

The main dining room still has many of the vintage home’s original features, including the wooden floors that sometimes creak under your feet. The large wrap-around porch is peaceful for dining, but when the weather is nice, the tables on the shady patio can be even more desirable.

Cristof, a Sicilian-born chef, worked in kitchens around the world before settling down in Fort Myers some 20 years ago. His menu is a blend of Louisiana, Caribbean and Mediterranean cuisine with what he calls, “an Italian accent.”

Entrees include chicken and gnocchi in truffle cream sauce, pork tenderloin wrapped in prosciutto with a sundried tomato glaze and goat cheese, Southern bouillabaisse loaded with seafood in a Cajun broth, and grilled vegetarian plates.

Cristof’s is quite the place to power lunch for politicians and executives. It’s also home to Sunday brunch featuring a popular Green Eggs and Ham Panini. CRISTOF’S, FORT MYERS

DON’T MISS THIS DISH: U-10 Scallops They are fennel dusted and pan-seared medium. Chefs take the temperature to ensure they are slightly translucent in the middle. The scallops are topped with sweet and savory pancetta jam and served with bamboo green rice and seasonal vegetables.

DON’T MISS THIS DISH: Fried Green Tomatoes The traditional Southern dish is dressed up and stacked with fresh mozzarella and pancetta, then placed over a bed of arugula. Served with chipotle corn salsa, it’s a signature appetizer.

Corned beef and cabbage at Rumrunners.

RUMRUNNERS, CAPE CORAL

When Rumrunners opened at Cape Harbour in 2003, it seemed the restaurant was on an island alone. Designed by successful restaurateur Jeff Gately, and chefs Todd Johnson and Ralph Centalonza, it was the first casual fine dining restaurant of its kind in the area.

It was also the largest with some 300 seats. A substantial portion of that seating is outdoors, stretching along the expansive, waterfront dock. Diners have the option of arriving by car or boat for both lunch and dinner.

As one might expect from a waterfront restaurant, the menu features numerous seafood selections in preparations inspired from around the country and world including Southwestern-style lump crab cakes, steamed mussels Provencal, New Orleans-style littleneck clams, Caribbean bronzed salmon, tuna tataki and more.

More substantial entrees include everything from a comforting meatloaf to a 16-ounce cowboy steak. The menu has something for all tastes, and the dining specials truly are special with the combined talents of the chefs.

Rumrunners is also popular for happy hour with drink specials, $5 lite bites and raw bar specials that include $1.50 oysters.

DON’T MISS THIS DISH: Seafood Pot Pie Not your mother’s pot pie by any means. This one is loaded with baby shrimp, scallops and lump crabmeat along with more traditional ingredients such as diced potato, carrot, celery and onion. It’s all simmered in a rich lobster cream sauce, and then topped with a flaky pastry.