“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.
No one's ever told the hibachi chefs at Kumo Japanese Steak House & Sushi not to play with their food, and that's a good thing. As diners cluster around the hot grill at the center of their tables, the chefs put on a show, flipping morsels of meat and seafood into the air and onto plates with the same kind of dexterity a surgeon demonstrates while playing Operation. The sushi chefs are equally skilled, turning out beautiful rolls inspired by freshly caught local fish. Diners enjoy these dishes at tables made from glistening granite and set atop glittering floor tiles and beneath modern, geometric lights.
Situated along shorelines in Tampa, Naples, and Key West, Florida Marina Club keeps watercraft ready to crest the waves with docking services, fuel docks, and ship repairs. The marinas’ terra firma amenities match the refinement of their seaside offerings. Restaurants and bars home in on local flavors and international atmospheres, from the Cuban and Caribbean recipes at The Club at Key West Harbour to the weekend pool parties at Tampa’s Hula Bay Club. When not dining or enjoying drinks at Jack's River Bar or Gordon's On The River, members can sweat away cares in saunas, glide through heated infinity pools, or sketch the design for a hypothetical seventh chess piece in restive clubhouses.
The color blue permeates Maguro’s modern dining room, emanating from the glowing turquoise panels affixed to the sides of the tables and counters, the sky-colored accent lights on the liquor-stocked shelves, and the indigo overhead lights illuminating sleek wooden tabletops and hibachi grills. Here, cooks sizzle up Japanese entrees of meats and fresh fish attractively garnished with sauces and flower-cut veggies. Sushi chefs, meanwhile, coil up a slew of authentic rolls.
Following the Argentinean and Uruguayan steak-house tradition, Martin Fierro Restaurant’s menu slings made-to-order steaks, grilled and hand seasoned over an open fire in plain sight of patrons. Tongues sink slowly into warm, dairy-inspired dreams on an appetizer pillow of grilled provolone cheese ($8.99) or flip to the pillow's cold side with a chilled ceviche of fresh seafood cubes, cooked by lime and lemon juice ($8.99). A half-pound Angus beef hamburger adds Argentinean flare to any free weight set with toppings of bacon and fried egg ($8.99), and the salmon al fettuccine tangles its garlic-hinted fish filet in a net of fettuccine bated with smoked salmon cream ($14.99). As appetizers and midcourses wane, patient incisors quiver at the meaty tableau of a juicy new york strip loin sizzling on the grill alongside its asparagus and green-pepper brethren ($17.99). In Martin Fierro Restaurant’s quaint dining room, rustic wood paneling complements an array of South American wall accents, stretched furs, candles, and a shingled indoor tiki roof. Amid offerings of South American wines and beers, customers are encouraged to carouse with friends, though balloon animals are discouraged from carousing with kebab skewers.