Mexico Lindo features new floors, a new layout and new tables and booths imported from Mexico. “We opened in two and a half months,” Arturo said with deep pride, “start to finish, two and a half months.” In those 10 weeks, the Brawns managed a complete renovation. Entrees include steaks, ceviches, chilies relleno, fajitas, tacos, enchiladas and more.īar: Full-liquor bar featuring an array of high-end tequilas, as well as wine and Mexican and domestic beersĪlso: The Brawns did what so many restaurateurs struggle to do in Cape Coral. “But for those who want spicy, we make a habanero salsa that’s really excellent, so we can do spicy if you like.”Īppetizers include tableside guacamole and cheese empanadas with a Colombian aji sauce. Menu: “We call it the flavors of Mexico, because it’s really, really authentic, but just a little less spicy than what you find around Mexico,” Brawn said. View Gallery: The many faces of Del Prado dining Short rib pappardelle and cioppino are on the dinner menu, as is Arnold’s favorite dish: a crispy pork shank served over grits infused with cambozola, a triple-cream blue cheese.īar: Full-liquor bar featuring local beers and craft cocktails Crab cakes will be made from local blue crabs with tasso ham and a charred-scallion vinaigrette. Pulled-pork spring rolls will feature a yellow-mustard slaw and Carolina dipping sauce. Menu: Arnold’s passion for pork and the flavors of the deep South are showcased on Point 57’s menu. The friends took over this 3,700-square-foot building in October 2015, embarking on an ambitious renovation project that’s completely overhauled the property.įormerly: The Dog Bar & Grille, Cosmopolitan Grill, Lazy Flamingo “This is my first restaurant as an owner,” Arnold said.
Royer has lived or vacationed in Cape Coral for close to 10 years. He’s worked at the Magnolia Grill in Durham, North Carolina, and served as the executive chef at Webster House in Kansas City, Missouri. Royer got into real estate and investments, while Arnold pursued life in the kitchen.Īfter training at the New England Culinary Institute in Montpelier, Vermont, Arnold spent five years cooking at restaurants of the famed Chef Lidia Bastianich. With 40 TVs and NFL Sunday Ticket, Fins will also cater to sports fans.īackground: Arnold and Royer met as students at the University of Kansas. Feather’s mom, artist Bev Feather, painted the fish and beach signs that decorate Fins’ walls and custom tables.
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A large fish tank separates the inside bar area from the main dining room, and a full tiki hut is being built atop a concrete pad next to the outdoor bar. Mixed drinks include the Fins Up made with Wicked Dolphin rum and coconut rum, limeade, pineapple juice and blue curacao.Īlso: The owners gutted the former Carmine Street space, raising the ceilings and giving it a light, bright beach-cottage feel. Prices: Entrees top out at $19.99 with most burgers and sandwiches in the $9-$10 rangeīar: The full-liquor bar will feature 20 draft beers, mostly from Florida breweries. Burgers and sandwiches round out the offerings. Fins’ focus is seafood: fresh fish, Gulf shrimp, and authentic Maryland-style crab cakes. Menu: Chef and general manager Mike Cass comes to Fins from the Fort Myers-based Kearns Restaurant Group where he helped design menus for The Lodge, Los Cabos Cantina and Ford’s Garage. View Gallery: The boom is on: A look at the Del Prado dining renaissanceįormerly: Carmine Street NY Pizza & Mussels, Stevie Tomato’s Sports Page
I met enthusiastic diners happy to have more options on this high-traffic stretch of roadway, and eager owners who are pouring much more than just money into these restaurants.
It’s an investment the owners hope will pay dividends, with some of the Cape’s wealthiest neighborhoods perched just across Del Prado on the banks of the Caloosahatchee River.įor a closer look at this restaurant renaissance, I spent a day hopping from one to the next. They all sit on the west side of the road, like ducks in a row, serving seafood, sandwiches, sushi and more.Įach of these restaurants has poured serious money into renovations, converting run-down buildings and dingy kitchens into modern and tidy marvels. It continues for the next several blocks of Del Prado Boulevard in Cape Coral, where the clang of hammers and whining of buzz saws is signaling a restaurant renaissance.įive new restaurants - Fins, Point 57, Mexico Lindo, Charlie Graingers, Ichiyummy - have recently opened or are coming soon to this 0.7-mile stretch of Del Prado. The action starts just south of Palaco Grande where the old Carmine Street NY Pizza & Mussels is being transformed into Fins Seafood & Dive Bar. Watch Video: First look: Ichiyummy is different
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