Sanibel Chophouse's owner was inspired by summers spent on Sanibel Island (on Florida's Gulf Coast) to create a restaurant with an elegant, island-resort atmosphere and classically prepared steak and seafood dishes. Navigate Sanibel's surf-and-turf matrix to perform a linear computation of six meats, such as filet mignon and chicken cutlets, and four seafoods, including lobster tail and Maryland crab cake (range $24–$45, mean $32.42, median $32.50, mode $28 and $32). Or go for the easy-to-hold chophouse burger: applewood-smoked bacon, cheddar cheese, fried onion strings, and special sauce stacked atop a huge, juicy ground-beef circle (served with lettuce, tomato, pickle, and fries, $14). The menu is rife with meaty eats, such as cider-brined pork chops ($21), and dry-aged steaks, including a 20-ounce rib eye ($32).
The dishes that emerge from New Yu Me's kitchen are awash with color. Carefully packed rice surrounds the glistening pink salmon and bright-green avocado of an alaskan roll, one of dozens of sushi options listed on the menu. Chefs also prepare more creative sushi variations including sushi pizza and tuna dumplings—raw tuna shaped like a pouch surrounding crab and avocado. There's no shortage of cooked entrees either, as patrons can choose from Japanese teriyaki, hibachi, and tempura meals or opt for pan-Asian specialties such as fried rice and curry.
Ikura’s confident chefs whip up dishes right before patrons’ eyes. They cook chicken, steak, and lobster tail on a hibachi grill that is set in the center of a dining table. Sushi chefs roll together thinly sliced veggies, fish, and sauces inside sheets of dried seaweed. Other Asian-fusion dishes include Asian duck fajitas and sesame-crusted salmon topped with a homemade sauce.
Surfing photographs speckle the exposed brick walls of The Beach House's lively dining room, where guests clink glasses of frosty brews over plates of juicy Angus beef specialty burgers, pressed paninis, and sizzling seafood specialties. On weekend nights, they’ll dance to live music and DJed dance tunes. During game time, guests turn their attention to their attention to the rows of massive flat screens, which broadcast the latest matches.
At Sangre De Uva, visitors can relish the flavors of Spain, Cuba, and Portugal in the form of tapas—small, sophisticated appetizers that are meant to be shared. Options range from chilled seafood ceviches to ropa vieja, a dish of shredded flank steak served with fried plantains. Bartenders fill glasses with Spanish, Portuguese, and local wines.
Chef Ayhan opened his first restaurant on Long Island more than 35 years ago, setting the stage for a fiefdom of successful Mediterranean restaurants across the region, each one serving up freshly caught seafood, succulent kebabs, and creamy hummus. The menu draws inspiration from the cuisines of Cyprus, Turkey, Greece, and Israel, entertaining taste buds with an eclectic mix of dishes, such as doner gyro kebab, spinach-and-feta pie, sesame-crusted salmon, and char-grilled calamari.