DINING

EAT+DRINK

By Mark Spivak

DINING Take it SLOW

“A lot of cooks avoid brisket because it takes too long,” says Brandon Schewe, chef and co-owner of The Bohemian Restaurant in Bonita Springs. His version is first smoked for an hour in an Argentine asador grill using Florida hardwood oak, then finished for seven hours in the oven. Served with roasted bone marrow, the dish is garnished with grilled ciabatta crostini, house-made pickled red onions and garlic confit, grilled lemon, gremolata, and natural jus. Along with his wife, Caitlin, Schewe also owns the nearby Downtown Coffee and Wine Company. The couple is committed to the success of the neighborhood. “At the end of the day, it’s not about us,” he says. “We’re really trying to build downtown Bonita Springs.” (thebohemianbonita.com)

CALEIGH MICHELE PHOTOGRAPHY