Visani Restaurant & The Comedy Zone set the stage for comedians from throughout the United States to fill the rows with uproarious laughter every Saturday night. Guests can munch on an appetizer platter of mini meatballs, fried mozzarella, and bruschetta before a main course of hard-boiled comedy is served at 10 p.m., which leaves ample time to warm up guffaws throughout the day. Upcoming acts include Tony Tone, an impressionist who has appeared on HBO's Def Comedy Jam and Cedric the Entertainer's DVD The Starting Line Up 1, and James Sibley, an observational comedian who has appeared on My Name Is Earl. Unlike an elitist ATM, the 200-seat theater operates on a first-come, first-served basis, so reservations are recommended.
At Sweet Cravings, dairy denizens crown cones with scoops of Working Cow ice cream, a local company that hand-blends confections in small batches. The aroma of sizzling batter inundates the cheerful, yellow-walled shop as the staff whips up fresh waffle cones. Sweet Cravings's old-fashioned batch freezers preserve the palate-pleasing smoothness of such premium ice-cream flavors as butter pecan, carrot cake, and fudge brownie delight. Soy-based ice cream and italian ice sate the sweet-tooth cravings of the dairy-free sector, and sugar-free scoops and frozen yogurt keep waistlines trim for graceful dives through rapidly closing elevator doors.
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.
Brothers John and Paul Browning, along with their father Robert, are the three fishermen behind their 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.
Owners Ines Josupeit and chef James King join culinary forces at Table 209, a bistro tucked into the historical buildings and sunny harbor walk of Punta Gorda. James brings his 20 years of experience working in kitchens throughout San Francisco, Seattle, and Portland to the restaurant, cobbling fresh seafood, prime meats, and seasonal ingredients into innovative gourmet dishes. Every Monday night, Ines grabs the culinary baton, pulling from her own German heritage to simmer up an authentic menu of traditional German sausages and potato pancakes. Out in the dining room, local artwork festoons the walls, as guests sit around white tablecloths, illuminated by flickering candles that stop passing cavemen dead in their tracks. Outside in the patio, glimmering strands of hanging lights cascade above rows of tabletops and lush plants.
The culinary crew at Torch Bistro crafts a fusion menu filled with American bistro fare and Japanese dishes, which pair with eclectic cocktails mixed by the dexterous bartending staff. The eatery grabs diners’ attention with hearty entrees such as a shrimp and scallop duet ($16), a slow-roasted beef pot roast ($13), and an apple-bourbon-roasted half duck accompanied by carrots and parsnips ($17). Showing a passion for things flat and flour-based, Torch also hauls out four different BLTs ($7–$8) and an equal number of stuffed crêpes including the cordon-bleu crêpe filled with black forest ham, roasted chicken, and swiss cheese ($7). Torch’s bar staff pours a sassy selection of drinks, rumtinis, and after-dinner coffees spiked with irish whiskey ($4) or accurately aimed volleyballs.