In the endless heat of Southwest Florida, time is asswampy as everything else. The year's midpoint has long passed, yet it feels like the thick of summer;like soggy shirts, searing car seats and humidity that invades your every pore.
It's the time of year when reprieve feels unimaginable, when cool seems more like atheory than a possibility.
To help usthrough this suffering, we're taking a look back atbreezier and more blissful timeswith a tasting trip down memory lane. Eight months into 2022, these are the dishes that have stuck with us, the ones we'll be thinking of longingly as we sweat out these next few months.
My colleague in food, Diana Biederman, shares her picks from Collier, with my Lee favorites below.
The best dishes of 2022 (so far): Naples, Ave Maria and Collier County
Warm lobster roll, Bamz: Though I was privy to onlytwo bites, I can’t stop wishing the buttery claws and knuckles-stuffed roll was all mine. (2464 Tamiami Trail E., Naples; 239-417-1002; bamzfood.com)
READ THE REVIEW:Bamz, The Bevy and the battle for Naples' best lobster
Skirt steak, The Bevy: As someone who previously believed slabs of beef were boring, The Bevy’s tender, well-seared slices served with romesco sauce and shish*to peppers changed my mind. (360 12th Ave. S., Naples; 239-331-3133; naplesbevy.com)
Lyonnaise salad, Bistro la Baguette: Naples' best composed salad? Mais oui: slice into the poached egg to let the yolk dribble onto the lardon, jammy onion confitand fresh arugula, then toss to your heart’s content. (3560 Tamiami Trail E., Naples; 239-403-7861; bistrolabaguette.com)
MORE:Paradise in a parking lot? Bistro la Baguette excels at simplicity — JLB
Hot potato-leek soup, Hyde N Chic: Chef Andy Hyde’s first-course teaser from spring swims with plump escargot and lobster chunks;luxurious ingredients inevery spoonful. I’d happily indulge every day, if I could afford to. Click here for my full review.(923 Creech Road, Naples; 239-404-3065; hydenchicrestaurant.com)
Marinated chicken, La Oaxaqueña: Not your ordinary paillard, thisbird is prepared a la plancha to perfection. Read my full review here.(2795 Davis Blvd., Naples; 239-732-7565; find it on Facebook)
Watermelon Nosh, Nosh on Naples Bay: I’ve spent the better part of many summer nights trying to replicate this potent mezcal co*cktail at home, but I can’t find the right candy garnish to make it as pretty. (1490 Fifth Ave. S., Naples; 239-384-9208; noshonnaplesbay.com)
MORE:JLB picks her way throughthe new Nosh on Naples Bay
Dulce de leche crepes, Oasis the Kitchen Lounge: The crepes and fresh whipped cream alone would do for dessert, but the hot chocolate-caramel sauce drizzled over the smooth amber gooeyness inside sends this over the top. (5072 Annunciation Circle, Ave Maria; 239-658-5938; oasiskitchenlounge.com)
Burrata pizza, Pizzata Pizzeria: Can pizza be life changing? Yes. Think of thisas a crusty slice of heaven with organic rainbow tomatoes, Parmesan, large basil leaves and fresh burrata. (1201 Piper Blvd., North Naples; 239-631-1021; pizzatanaples.com)
Charcoal pasta, Trulli Pasta: An unusual and versatile find, charcoal linguine is earthy and smoky, requiring just a bit of butter or olive oil for a simple,and simply fantastic, dinner in four minutes. (3887 Mannix Drive, No. 608, Naples; 239-263-8009; trullipasta.com)
Chicken karaage, Yoko San Ramen: As a foreign exchange student in Sendai, Japan, my host mother would often prepare karaage for lunch. Though Yoko San'sportion has shrunken since my March review, dare I say these bigger-than-bite-size fried thighs are better than hers? The dipping sauces weren’t included in my last takeout, butI didn’t miss them. (6345 Naples Blvd., Naples; 239-880-9900; yokosanramen.com)
READ ON:Slurp-worthy: Two new ramen restaurants open in Naples, Fort Myers
The best dishes of 2022 (so far): Fort Myers, Bonita Springs, Cape Coraland Lee County
Brisket, Big Nick's BBQ: Juicy, beefy andsmoked fresh daily, when Big Nick's runs out, it's out. Order early or risk the missed-the-brisket blues. Click to read my full review.(drive-thru and delivery only;9211 Cypress Lake Drive, south Fort Myers;239-204-2498;bignicksbbq.com)
Lion's mane and local mushrooms, The Bohemian: Wrapped with sprouts and mincednuts in wisps of jicama, these oh-so-savory mushroomwere a play on tacos that I'll never forget. (27975 Old 41 Road, Bonita Springs;239-451-9619;thebohemianbonita.com)
FULL REVIEW:At The Bohemian, rhapsody and sticker shock — JLB review
Braciole, Bruno's of Brooklyn: What's better than a saucy, slow braised, from-scratch braciole? Asaucy, slow braised, from-scratch braciole atop a heap of hand-rolled cavatelli from Bruno's. Read my full review here. (2112 Second St., downtown Fort Myers;239-278-0211;brunosofbrooklyn.com)
Cevapi, De Adriatico: Chef-owner Hugo Cardenas highlights the Serbian side of his also-Bolivian roots with these classic, and sumptuous, sausages. (Gulf Coast Town Center,9908 Gulf Coast Main St., San Carlos Park;239-362-3545;facebook.com/deadriaticorestaurantfortmyers)
READ MORE:At De Adriatico, chef Hugo Cardenas takes you home — JLB
Guyanese doubles, Dru's West-Indian Roti Shop: Think of doubles like puffy, magnificent tacos filled with curried chickpeas. At the family-run Dru's, this dish is one of many crafted by chef-owner DruChuraman. It's also a delicious introduction to the cuisine of Guyana. Click here for my full review.(2968 Cleveland Ave., Fort Myers;239-245-7162;druswestindianroti.com)
Pintxos, El Basque Vin & Pintxo Bar: If I had to choose between the vin fig and the kroketas, the boquerones and ganbak tocino, I could not. Every pintxo I had at El Basque delighted. I choose them all. (25245 Chamber of Commerce Drive, Bonita Springs;239-301-4973;elbasque.com)
MORE:
Lobster, Harold's: With butterylobster,bright citrus and a compressed watermelon cube that tastedlike perfection,this seasonal dish packedthe best of summer into just a few bites. (15250 S. Tamiami Trail, south Fort Myers;239-849-0622;haroldscuisine.com)
Hot Pot & BBQ: An entire restaurant cannot be a dish, unless that restaurant is the new Hot Pot & BBQ in Fort Myers. This all-you-can-eat hot pot adventure has to be experienced to be believed. Come hungry, leave happy, stuffed and ready for a nap. (9345 SixMile Cypress Parkway, Fort Myers;239-338-9999)
READ ON:
Banh xeo, Pho Thanh Binh: Packed with shrimp and sprouts, and served with leafy greens, herbs and nuoc cham, this Vietnamese crepe will make you rethink the crepe genre entirely. (1109 Del Prado Blvd. S., Cape Coral;239-310-4845;phothanhbinhfl.com)
Margarita pizza, Uncle Rico's Pizza: It's hard to explain exactly why Uncle Rico's is so freaking good. It's the tug of the dough and also the way it crackles. It's the cheese and the sauce and the uber-fresh toppings, too. But really, it's owner Enrico Aguila, who pours his heart into everything he touches. (2960 Cleveland Ave., Fort Myers;239-362-0083;unclericospizza239.com)
ALSO:In Fort Myers, four new pizzerias— and new barbecue, too
Jean Le Boeuf is the brand under which our restaurant critics have written for more than 40 years. This articlecame from staff writers Annabelle Tometich and Diana Biederman. Follow our critics as@JeanLeBoeuf onTwitterandInstagram. Connect with these reporters:atometich@news-press.com; diana.biederman@naplesnews.com
