For more than 15 years, Heavenly Pizza's culinary team has crafted pies from handmade dough, blended housemade sauces, and topped slices with fresh, never-frozen veggies. Ingredients such as broccoli, hamburger, and jalapeño top their pizzas, which reach up to 16 inches in size. Rather than color within the lines of traditional pies, the chefs playfully twist the pizza format with stromboli, ricotta-filled calzones, and crusts stuffed with cheese, sauce, and all the juicy details about pizza crust. More homemade red and alfredo sauces are slathered on heaping portions of pasta, which rounds out the Heavenly Pizza menu along with sandwiches, pitas, and salads drizzled in more than 10 dressings.
Christened with a four-star write-up from noted restaurant critic Jean Le Boeuf, Agora's hearty Mediterranean and Greek cuisine charms customers' palates with rustic, enticing flavors in an effervescent waterfront atmosphere. Amidst murals depicting legendary locales from Greek and Roman history, including the Acropolis, the Colosseum, and the Department of Horse Drawn Vehicles, feasters warm up with appetizers such as spanakopita, phyllo dough snuggling fresh sautéed spinach with feta cheese and herbs ($7.99). Gentlemen and ladies who lunch may munch on a gyro sandwich filled with hand-carved meat ($7.99) or the horiatiki salad, a traditional Greek concoction of tomatoes, olives, and pepperoncinis ($10.99).
Accessible by boat or car, Al's Tiki Bar and Grill immerses guests in an island-tinged culinary experience marked by waterfront views, fresh grilled fare, and live music peppered throughout the week. Using Pavlov's theory of appetizers, chefs cause taste buds to salivate with house-cut, beer-battered onion rings ($4.95) or Al's Beach bread, piled with herbs, melted blue cheese, and tomato on a toasted baguette. For entrees, diners can savor the marinade from the jamaican jerk chicken ($10.95) or juggle between the surf 'n' turf's new york strip steak, 1 pound of snow-crab legs, vegetables, and jasmine-rice pilaf ($24.95). The kitchen also silences stomach grumbles with sandwiches, burgers, and kebabs, such as the bamboo-skewered hawaiian pork-tenderloin kebab with bell peppers ($10.95). In between bites, guests can tune their ear trumpets to live jams during weekly performances.
Tovos Grill draws its name from an acronym of the five joint owners, infusing the restaurant's American comfort food, sizzling grill fare, New York–style deli sandwiches, and pizza with quintuple bonds of friendship. Chefs load the dinner menu with carnivorous delights, including certified Angus cuts of prime rib ($17.99/14 oz., $15.99/10 oz.), slow-roasted and seared to successfully romance taste buds. Traditional homestyle dishes, such as meat loaf ladled with mushroom gravy ($11.99), settle comfortably into bellies and promptly hand up a framed cross-stitch. From the lunch menu, toweringly stacked deli meats straddle bridges of bread, as in the Times Square Triple Decker, which marries turkey to a classic BLT ($7.79). Pizzas roast in a wood-fired oven, including the Grande Pollo ($11.99/10", $14.99/14"), loaded with chicken, arugula, feta, onion, and olive toppings laid out in championship-winning chinese-checkers patterns.
Sandy Stilwell is a Fort Myers native, and as such she has a passion for pouring her time back into the community—she serves on the advisory board for Gulfshore Life Magazine and is the former chairwoman of the Salvation Army's Christmas drive. Sandy brings the same altruistic vision to Sunshine Grille, one of the many local eateries she and her family maintain that give back through organizations such as the Ronald McDonald House.
Sunshine Grille serves its customers first and foremost, offering a menu of wood-fired steaks and seafood. From grilled filet mignon to sesame-crusted salmon and veggie-loaded flatbreads, most of the eatery's cuisine bursts forth unto the palate with a signature smoky flavor. The restaurant's voluminous wine list emanates sweetness, as do the live musicians that coax jazz-inspired harmonies from saxes, guitars, and keyboardists seven nights a week. These musicians work their melodic magic under soft lighting and between walls of auburn and stones stacked like the hundred-dollar bills that form the walls of the US Mint.
At Yanos Restaurant, chefs glean inspiration from global pantries to plate dishes that have been lauded by Florida Weekly as “artful presentations comprised of first-rate ingredients.” Chefs augment the flavor of grilled duck breast with jicama slaw and black-bean puree and coat soft-shell crab in a crispy tempura batter. The wine list is equally broad in scope, with bottles hailing from Spain, South Africa, Germany, and Andromeda.
Yanos Restaurant’s sleek, wood-floor interior complements its contemporary fare: track lighting illuminates a Warhol-esque pop-art print of Marilyn Monroe and powder-blue and yellow walls. Outside, next to a palm-tree-lined cobblestone street, sturdy canvas umbrellas provide shelter from the elements.
Outside The Edison Restaurant & Bar, a circular fountain and a thriving, vibrant lawn invite diners to step up to a white-shingled edifice that looks as much like a home as a restaurant. Inside, black brick walls, black-and-white portraiture, and a finished-wood piano bespeak the eatery's elegant yet unpretentious air. Executive chef Stuart Gordon, who has spent time in the Caribbean, the United Kingdom, and Barbados, utilizes years of experience in top restaurants to craft full-flavored dishes. Six dining areas, each with their own ambiance, accommodate private meetings and parties. In the aptly named Chandelier Bar, sports fans can cheer for their team with pints in hand and charbroiled cheeseburger in mouth. And on the terrace bar, patrons can peer across to the Fort Myers Country Club and admire its flourishing palm trees and well-maintained missile defense system.
“Fisherman Charley,” a wooden fisherman statue in a yellow rain slicker and hat, stands guard in front of Charley’s Boathouse Grill, where chefs have prepared steaks and seafood for more than four decades. The kitchen wet-ages Angus beef for four to six weeks before hand-cutting each steak, which is measured by ounces and seared to taste. Seafood such as locally caught grouper also fills the menu alongside snow crabs, teriyaki chicken breasts, and house-baked breads.
For special events, patrons sup on some of the most popular menu items inside a converted boathouse. Up to 70 people can also gather at the “hideaway,” which has back-bay views of Estero Bay, making it perfect for actually seeing the harbor seals you dressed in tuxedos.
In an effort to find a healthy alternative to fast food without sacrificing speediness, the creators of Pita Pit began assembling their signature sandwiches for breakfast, lunch, dinner, and late-night snacks. At each location, thin, Lebanese-style pitas encircle lean, grilled meats and fresh veggies. Sandwich selections span the spectrum from gyro meat and falafel to turkey and prime rib. The staff empowers customers to make healthy choices by displaying nutrition information for each bread, meat, and post-meal toothpick and corralling a selection of healthy sandwiches, which dining companions can wash down with fruit smoothies.
In 1977, Sam and Zlata Savich opened their first storefront, where they showcased pastries from their native Yugoslavia alongside international delicacies picked up throughout their baking careers. These days, Sam and Zlata's pastry legacy continues to rise with an expanded menu that now features full breakfast and lunch alongside poppyseed danishes, Eastern European cookies known as kalochis, individual cheesecakes, and fudge brownies. They also make fresh bread by hand every day—without any preservatives—before transforming slices of their rustic sourdough or banana bread into pillowy servings of French Toast for breakfast or a mid-marathon snack.
With its huge grass-roofed patio, The Sandy Parrot looks as though it ought to have ocean waves lapping up against the surrounding sand. The echoes of the sea are even louder on the menu, which features a huge collection of grouper, crab, shrimp, tilapia, and mahi-mahi dishes rounded out by prime rib, sandwiches, and chicken. Preparations span the globe, drawing in such flavors as garlic teriyaki sauce, parmesan-laced lemon butter, and mango-papaya salsa. Live musicians take the restaurant's stage six nights a week, performing tributes to Motown and Elvis, hits from the '60s through the '90s, and sweeping arrangements of the dessert menu.
After spending 33 years saving lives in the firefighting service, Firehouse Sports Grill proprietor Joe Wise collected beloved recipes from stations throughout the country to regale diners with firefighter feasts of burgers and sandwiches, pizzas, and pastas. A bar area decked out in polished aluminum tread plate evokes the raw power of a speeding fire engine, and crimson walls laden with ancient fire axes and keepsake pictures of old emergency crews hark back to a simpler time before fire poles were replaced with teleportation devices. Multiple flat-screen TVs broadcast sporting events as guests sip frosty drafts and potent cocktails and chow down on hand-cut fries, tangy salads, and tender barbecue ribs.
Brothers John and Paul Browning, along with their father Robert, are the three fishermen behind their titular seafood eatery. After the success of their first location in Fort Myers, the trio opened another restaurant on the banks of the Caloosahatchee River in North Fort Myers, where they continue to serve up a medley of freshly caught fish, shrimp, oysters, and crab. At each laid-back eatery, they strive to make diners feel at home, broiling, steaming, or frying meals to individuals' specifications as they regale them with pictures of their childhood pet goldfish.
Chris and Michelle Lussier learned some of their most important lessons from their grandparents—techniques for cooking meatballs so they are plump and flavorful, the proper amount of garlic to use in homemade sauces, and how to manage a family-style restaurant with both efficiency and warmth. The duo and their chefs have been whipping up Italian specialties in their cheerful neighborhood eatery for nearly a decade, from creamy pastas to plump calzones. They speckle their pizzas with gourmet toppings, such as barbecue chicken and tender steak.
These packages are valid for any combination of Lean Boxes worth $12 or less. Please note that The Lean Box does not feature any vegetarian meal plans.