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.
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.
In the 1890's, the only liquids being served at The Ice House Pub were not actually in liquid form. They were ice. And that's because the historic building was originally built as an ice plant for the fishing industry. Now, more than a century later, the landmark building spends its days and nights as a local, English-style pub that boasts an authentic menu of English eats and more than 150 different types of international draft and bottled brews, from Guinness and Kronenbourg 1664 to American favorites like Yuengling.
A wooden, high-vaulted ceiling looks down on the pub's tall, brick walls - one of which holds a 10 foot HD television - as diners rest at wooden tables, plunging forks into steaming plates of cottage pie and fish and chips, as well as American bar favorites such as beer battered onion rings and Angus beef burgers. In between bites, guests can take turns pummeling steel-tipped darts into ten regulation-sized boards or take advantage of the pub's other games, such as hot gluing dominoes pieces to snooker balls. The Ice House also regularly hosts dart leagues for men, women, and co-ed teams, and live entertainment in the evenings.
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.
The blonde wood paneling and walls of windows thrown open to the sea-enriched air make the interior of Porto Bello look more like an enchanting island retreat than an Italian and American eatery. The menu, however, keeps the experience firmly grounded in the old world, with such delights as braised short ribs in green onion crepes, gnocchi, and chicken marsala. The chefs embrace local flavors, as well, with Cajun-spiced shrimp and the catch of the day, an ever-changing helping of fresh Gulf fish.
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. Staff 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.