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Sunday, 25 June 2017 11:26

Happy Hour: Pick of the Week Featured

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It's off season,  I love off season, don't get me wrong, I love season too. For those who have been here for any length of time know we can't survive without our tourist and friends that come to call our little paradise home for the winter months, yet this is the time of year that “us” locals get to enjoy our little slice of heaven. 
 
I so enjoy going into a restaurant without all the crowds and more importantly... no waiting. Welcomed by the happy faces that are glad to see me, feeling more appreciated is good. Let me be clear here,  the welcome I receive in season is wonderful most of the time, but the combination of less volume and smaller crowds, with various restaurants all vying for our attention, make for a noticeable difference in off season. I haven't even mentioned the fantastic happy hours and dining specials that are much easier to enjoy this time of year. 
 
Happy hours are the early-bird specials of the 21st century.  If you eat early enough, you can get an inexpensive meal. Whether it's strategic meal planning or a cost-effective way to check out a new place.
 
In this week’s feature, we introduce our Food Critic, Peter Dellaforte who uncovered a great spot that has discounted drinks and food, on the back bay. BayFront Bistro is located on Fort Myers Beach behind the Publix at Snook Bight Marina, 4761 Estero Boulevard.
Happy hour is 3pm-6pm at the Upstairs Bar and Downstairs Bars. Come enjoy 50% off any dinner appetizers along with 50% off wines, call liquors, and beer!
 
We each started off with the Ahi Tuna Tartar, chunks of sushi grade tuna, seaweed salad, avocado pieces and carrot slivers all tossed with a chili soy sauce, served as a tower over sliced cucumbers, some sriracha sauce on the side, a crispy wanton, wasabi and ginger.
 
We continued with the Sweet Fire Shrimp, Prince Edward Island Mussels and the Brie Apps.
 
We found the Sweet Fire Shrimp, to be excellent, the lightly fried shrimp tossed in a spicy aioli sauce served in a crispy wanton bowl. Excellent blend of spices that I would call medium heat. Splitting this dish was a mistake, so we ordered another.
 
The Prince Edward Island Mussels were sautéed with shitake mushrooms & sweet onions in a rich & slightly spicy sambal & sherry wine butter sauce & finished with crostini for dipping. We recommend shelling all the mussels when you get the dish and letting the shucked mussels sit in the sauce. You'll want to order some extra bread with this for dipping. This dish comes in a little hotter on the spice chart but still easy on the palette. 
 
The Brie is baked in a pastry puff covering and served warmed just right, with fresh berries and cranberry compote which was a great transition dish between the other spicier selections.
 
We recommend the Bay Front Bistro and look forward to returning to try their other tasty dishes. 
­
239-463-3663 or at: www.BayFrontBistro.com
 
Peter Dellaforte
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