A foodie paradise
It’s the best-hidden gem on Fort Myers Beach, a foodie paradise, Flippers On The Bay. Found at Lovers Key Resort at the jump off point for a desolate coastal stretch leading to Bonita Beach, it is a crazy combination of fine dining in a casual atmosphere.
The dining is al fresco, there are no linen tablecloths, but there is magic.
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The sea bass at Flippers is legendary and melts in your mouth.
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Flippers coconut shrimp is served with a mango coulis and pineapple relish.
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The tuna ceviche appetizer is as colorful as it is flavorful.
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Chef Juan’s presentations are like architectural structures, stacked high with elements that shine best when mingled.
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A signature appetizer, Campenchana is a spicy combination of shrimp, lump crab, avocado, cucumber, jalapeño and more.
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Don’t skip dessert, the creme brûlée is a rich and delicious favorite.
“During season people will wait two hours for a seat,” says Director of Food and Beverage Agan Sathan.
Reservations are not taken, but call ahead seating helps.
Part of the allure is the atmosphere on the back bay where you can still catch a glimpse of the Gulf of Mexico, the sunset and dolphins at play. Also notable is the outstanding hospitality and service.
Then there is Executive Chef Juan Cruz. He has an infectious laugh, an inviting smile, and he is a master of his craft. From El Salvador, Cruz worked his way through Latin America to California where he worked in the kitchens of famous chefs the likes of Wolfgang Puck and Thomas Keller.
His cuisine is global. Agan describes it as, “food from his life journey. He picks the best flavors from his life and showcases them here.”
The Chilean sea bass is a longtime Flippers favorite. Served with citrus miso sauce it meltsin your mouth.
This season, a second sea bass has been added to the regular menu. Sea Bass Oscar is plated like a tower with herb-scalloped potatoes on thebottom followed by sautéed vegetables. The fish is marinated for eight hours in white citrus miso before it is pan seared, caramelized to perfection and topped with jumbo lump crabmeat. Finished with béarnaise and demi-glace, it is succulent and rave-worthy.
Executive Chef Juan Cruz
Sea bass is so popular at Flippers that Agan estimates serving 5,000 portions a season.
Not only does Agan oversee the dining at Lovers Key, he is also a sommelier and has been slowly upping the quality and selections on the wine list. He has also hired Mladen Stoev to help with the wine program and guide diners with unique choices they might otherwise overlook. He is one of the few advanced sommeliers in Florida, and he is delightful.
For starters, try the Mediterranean-style calamari; you’ll be hard pressed to find any other calamari in the area prepared like this one. Lightly breaded and fried until golden, it is tossed in Kalamata olive tapenade then topped with Asiago cheese and pepperoncini.
The yellow fin tuna ceviche appetizer has ginger, avocado, fresh cucumber relish and a nice kick. But it’s the artichoke bottoms that will leave you craving more. Stuffed with goat cheese, then panko breaded and deep-fried, they are crisp on the outside and creamy inside. Served with roasted pepper sauce and homemade crostini, enjoy it with a glass of crisp Soave from Italy.
The menu is predominantly seafood and besides sea bass includes shrimp, pompano, salmon, red snapper and a filling Bohemian Grouper. It’s served over mashed plantains, topped with a citrus pineapple relish and then drizzled with a luscious lemon beurre blanc.
Selections for landlubbers are limited, but it doesn’t matter when you can have an 8-ounce prime filet that is so tender you don’t need a knife. It comes with a mozzarella jalapeño yucca cake, sautéed vegetables, crispy fried onion rings and a homemade demi-glace.
“I’m a foodie. When I get good food, I’m in heaven, like a kid in a candy store,” Agan says. “Good food, wine and good experience — this hits the nail on the head and that’s what we have here.”
He compares dining at Flippers to an experience he had at New York City’s famed Le Cirque.
“I had the same wow reaction to the food,” he says. “Every dish that Juan prepares — I don’t know how he does it.”
Chef Cruz also manages to take time out of his cooking frenzy to venture into the dining room, greeting guests, making them feel welcomed. It’s a fun place to work, Agan says, and it shows.
“I also take time to talk to all of our guests,” he says. “I’m passionate about that. This is our home, and we want to make you feel welcome and special.”
Take the waterfront backdrop, a table full of flavorful and creative food, add a dose of hospitality, and you’ve got a homerun at Flippers On The Bay.
EDITOR’S NOTE: Flippers is also open for breakfast and lunch, seven days a week.
