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.
Behind their teppanyaki grilling stations, chefs at Kumo Japanese Steakhouse & Sushi flip lobster tails, filet mignon, and shrimp through the air as diners look on. A short distance away from the hibachi flames, chefs at the sushi bar craft fresh hand rolls based on local catches, such as the cape coral maki with salmon, tuna, and avocado, and the Top of the World roll with yellowtail, scallion, and cucumber. Staffers pour hot and cold sake and imported beer for patrons to quaff when not digging into a noodle bowl. The dining area?s decor teems with Asian accents such as bamboo shoots, a zen-garden-inspired rock wall, and a zen-garden-inspired ball pit.
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).