When a restaurant's award tally ticks close to 100, there's no need to change the menu. That's the philosophy at work at Michelbob's Championship Ribs, where co-owners Marsha Gibbs and Bob Mattson have been serving baby back ribs imported from Denmark and slathered in award-winning original-recipe barbecue sauce since 1979. All of their meats?which also include barbecue chicken, pork, and beef?are slow-smoked to a tender perfection each day and served alongside sides such as baked beans, cole slaw, and onion rings, which are all also made fresh daily. Most recently, their victuals won the Naples Daily News award for Best Food in Southwest Florida. They also ship their sauce and ribs anywhere in the United States via overnight air shipping, catering to the legions of fans and long-haul bike messengers who crave their delectable barbecue brand.
Crystalline waters lap at the powdery white sands of Tigertail Beach as guests lounge away, propped up on wooden foldout chairs acquired from Tigertail Beach Rentals. The business makes summertime fun its sole focus, renting watercraft as well as cabanas and other beach accessories. Aquatic explorers can jump into sea squirts and traipse through the gentle waves, spritzing family members or easily deterred merfolk with water cannons. Single or tandem kayaks leisurely glide through the lagoon, with riders enjoying close-up views of residents of the nearby wildlife habitat while maintaining a quiet atmosphere for those on the beach. Guests can recharge with breakfast or lunch offerings from the outdoor café, noshing on Angus burgers, grouper fingers, and kids' meals served in beach pails.
A lot of restaurants claim to have fresh seafood, but City Seafood backs up that claim with its own fishing and crabbing boats, which pluck marine cuisine from nearby waters and deposit it on diners’ plates. The restaurant’s location in the Everglades helps provide its menu of sea fare, which includes oysters, grouper, clams, Gulf shrimp, and Florida lobster tails specially shaped to resemble the Sunshine State’s panhandle. After dining inside or on the Barron River–adjacent patio, diners can pick up raw seafood to take home at the onsite seafood market.
Though San Marco is near the water, Captain Brien still insists on having fresh fish flown in every day. That’s because Captain Brien’s Seafood & Raw Bar is an homage to his Massachusetts origins and New England's culinary traditions. Each day, the captain and his crew survey the fresh catches arriving from New England fishing fleets, hand selecting the lobster, snow crab, and scallops used to make their signature dishes.
Chef Martin's international twist on regional American cuisine helped to earn his restaurant, Verdis, a TripAdvisor Certificate of Excellence in 2013. In the modern bistro's kitchen, he infuses classics with foreign spices to create signature dishes such as nut-crusted tilapia with brown butter-rum sauce, rack of New Zealand lamb with port demi-glace, and crispy duck in raspberry-ginger hoisin sauce. These mains are joined by other simple, gourmet dishes such as PEI mussels and littleneck clams. In the cellar and on the wooden wine racks that line the dining room walls are more than 70 bottles of wine. More than 20 of these are available by the glass, and all are designed to pair with the current menu offerings or stand in as finger paints in an emergency. These dusky reds and icy white wines also complement the colors found in Verdis' design palette, characterized by light earth tones and dark wood trim.