From early lunches to late-night eats, the staff at each of Yo! Taco's three locations pairs fresh guacamole with housemade chips and 1-pound burritos for its crowds. Colorful awnings and umbrellas lure patrons lounging on the beach or hiding in English Tudor sand castles to outdoor dining areas where they sample from the menu of made-to-order tacos piled with sirloin steak, chicken, and pico de gallo. In addition to soda and iced tea, the servers also pour beer, wine, and sangria to accompany homemade queso and chicken quesadillas.
Lauded by the Sun Sentinel for its “expert sushi with eye candy presentations” and its “nice medley of cuisines,” Red Ginger Asian Bistro presents several star Asian cuisines. Chinese classics such as egg drop soup, moo goo gai pan, and moo shu pork mingle on a menu with Thai fare including red-curry shrimp and thai beef salad. The staff also prepares Japanese-inspired food, curating selections from the sushi bar such as unagi sashimi, shrimp-tempura rolls, and Sexy tuna rolls packed with white tuna, cucumber, asparagus, and the power to make people stare at them with mouths agape. Even drinks from the bar run the geographic gamut, from hot and cold sake to lychee martinis and Asian, European, and North American beers.
When John Ritter thinks back to 1948, he can almost taste the frozen treats he churned out during his after-school job at the local ice-cream parlor. Now, after a 35-year career as a film animator, he helps others to enjoy similarly sweet memories at Ritter's Frozen Custard. Here, friendly staffers handcraft each batch of frozen custard, an ultrapremium ice cream as smooth as a jazz record dipped in chocolate. At the counter, guests can sample the flavors of the day, which range from tart blueberry to gooey, crunchy mocha-almond fudge. Scoops of classic vanilla—along with more than 25 toppings—fill specialty creations such as brownie sundaes, hand-dipped malts, and freezer-ready ice-cream sandwiches.
The dockside tables at The Waterfront Restaurant & Marina allow diners to get as close to the water as possible without getting wet. The eatery's 16-slip dock welcomes boaters and hungry mermaids to pull up and join the land-based clientele in sampling the menu of local specialties, such as Pine Island clams, oysters, and stone crab. Chefs also grill up more than a dozen types of burgers and load fried seafood morsels into baskets. Sunsets reflect in pitchers of draft beer and carafes of red, white, or pink wine.
Sandy Stilwell is a Fort Myers native, and as such she has a passion for pouring her time back into the community—she serves on the advisory board for Gulfshore Life Magazine and is the former chairwoman of the Salvation Army's Christmas drive. Sandy brings the same altruistic vision to Sunshine Grille, one of the many local eateries she and her family maintain that give back through organizations such as the Ronald McDonald House.
Sunshine Grille serves its customers first and foremost, offering a menu of wood-fired steaks and seafood. From grilled filet mignon to sesame-crusted salmon and veggie-loaded flatbreads, most of the eatery's cuisine bursts forth unto the palate with a signature smoky flavor. The restaurant's voluminous wine list emanates sweetness, as do the live musicians that coax jazz-inspired harmonies from saxes, guitars, and keyboardists seven nights a week. These musicians work their melodic magic under soft lighting and between walls of auburn and stones stacked like the hundred-dollar bills that form the walls of the US Mint.
“Fisherman Charley,” a wooden fisherman statue in a yellow rain slicker and hat, stands guard in front of Charley’s Boathouse Grill, where chefs have prepared steaks and seafood for more than four decades. The kitchen wet-ages Angus beef for four to six weeks before hand-cutting each steak, which is measured by ounces and seared to taste. Seafood such as locally caught grouper also fills the menu alongside snow crabs, teriyaki chicken breasts, and house-baked breads.
For special events, patrons sup on some of the most popular menu items inside a converted boathouse. Up to 70 people can also gather at the “hideaway,” which has back-bay views of Estero Bay, making it perfect for actually seeing the harbor seals you dressed in tuxedos.