Bacchus of Fort Myers in the Bell Tower Shops occupies a space that has had many names over the years, including Bacchus, Dragonfly Bistro, Bacco and Toro. Now that it is back to being known as Bacchus, some diners question whether it’s the “real” Bacchus and whether the food is as good as the original’s.
First of all yes, it is the real Bacchus, complete with the area’s most innovative menu, incomparable service and ultra-hip vibe. And while the ownership has changed, the current crew is of the same stellar stock that has always made dining at Bacchus an exquisite experience.
Serving “Krafty Kuisine & Swanky Wine,” Bacchus is one of several entities under the corporate umbrella of Swanky Lifestyle, which encompasses Mad Take Out and Krafty Kuisine. During the past year, the restaurant has flourished under the leadership of the new owner, New York City businessman Carmello “Mel” Starrantino, Executive Vice President Cyndi Doragh, who is well known in the Southwest Florida business community, and Director of Operations Bill Fluharty, another local leader.
Together, not only have they reinvigorated the spirit of the restaurant, they have renewed its reputation for community involvement. According to Doragh, Bacchus hosts a monthly “party with a purpose” to benefit a worthy cause while raising public awareness. “Our concept is to adopt a local beneficiary each month, based on suggestions from the community,” she said.
For example, to assist a local food bank recently, the restaurant offered discounts to diners who donated a bag of groceries. PACE Center for Girls is another planned beneficiary. In coming months, in conjunction with The Women’s Wine Club, Bacchus will be collecting dresses on PACE’s behalf. “We want to make this a community-wide collaboration,” said Doragh.
That shouldn’t be difficult with the number of movers and shakers who frequent the establishment at lunch and dinner. Of course, they aren’t there to see and be seen as much as they are to indulge and enjoy. Bacchus does not disappoint.
Everything about the place — food, service, atmosphere and frequent special events — aligns with its mission to cultivate “a lifestyle of good taste and good times to exceed the highest expectations.” Although the ambience is casual, it is decidedly chic in the style of Miami’s South Beach. Just don’t let the wait staff’s t-shirt attire fool you; the service is absolutely impeccable by any standard.
Diners may sit indoors or out, as Bacchus has seating areas designed to accommodate any mood and any group, large or small. The inside dining room is intimate yet lively, with a large, flat-screen TV and comfortable leather banquettes, as well as bar seating that overlooks the open kitchen. Weather permitting, the spacious patio is hard to resist, with its tropical foliage and candle-lit, umbrella-topped tables.
The food has never been better. Although Executive Chef Heath Higginbotham, Chef David Spina and the rest of the talented kitchen staff frequently tweak the oft-changing menu, certain signature items remain, much to the delight of long-time patrons. For example, the Krazy Spring Roll (spicy crab in a crunchy tempura wrapper) tops the list of “First Taste” appetizers and continues to be a Bacchus signature. Wasabi mayonnaise, teriyaki glaze and chopped scallions punctuate the many flavors and textures layered into every hot, delicious bite.
Bacchus is also famous for its Serrano Truffle Fries, Macaroni & Cheese (with chorizo) and other side dishes that you won’t find anywhere else. The same can be said for its divinely inspired soups, such as the Roasted Red Pepper Crab Bisque, and its many innovative salads. The Arugula Salad, for instance, is an exotic take on the usual bed of fresh greens. In addition to shaved fennel, bleu cheese and toasted almonds, it also contains cantaloupe, Serrano ham and vanilla bean emulsion.
Most entrees and sandwiches are similarly atypical, though not in an over-the-top, intimidating way. Take the Pressed Burger for example. Unlike most ground beef patties on a bun, Bacchus grinds prime cuts of aged beef and grills the patty between two slices of artisan bread. Available with or without cheese, this pressed creation bears little resemblance — in taste or appearance — to the usual burger.
Whether ordering a tuna wrap, a small pizza or a chicken sandwich for lunch, or something more substantial for dinner, expect the unexpected. Supper entrees range from Seared Tuna Steak & Scallops (with tomato, white beans and sage) to the Roasted Rack of Lamb (with ragout and garlic-roasted fingerling potato, English cheese, bleu cheese and baby portabella) to various fresh fish, pork and pasta dishes, all prepared with a flair that is unique to Bacchus. Prices range from $8 to around $25.
As the name suggests, Bacchus is big on wine and has an excellent selection of reds, whites and sparklers at every price point, including many by the glass. Not a wine connoisseur? The staff will gladly recommend an appropriate wine pairing to go with your meal. In addition, there are about a dozen domestic and imported beers on the menu, along with soft drinks and coffee.
To prolong your epicurean ecstasy, save a little room because the desserts at this unique boutique are well worth it. Recent offerings included the ever-popular, molten chocolate Volcano Cake, the Bacchus Creme Brulee and a Port Wine & Chocolate Pate with Fruit. Other desserts provide original takes on traditional favorites, as is the case with the Blueberry Upside-Down Cake and Bananas Foster.
The presentation is what makes this Bananas Foster so noteworthy. Without benefit of a flaming, tableside production and served in a small terrine, it is far more impressive than it appears, packing in all of the taste and texture of its flashier counterparts. Like everything else at Bacchus, it is a pleasant surprise and a bit of a splurge, but totally worth every calorie and cent.
(Bacchus Restaurant is on the east side of the Bell Tower Shops at 13499 South U.S. 41 in south Fort Myers. Open 7 days. Lunch: 11:30 a.m. — 3:30 p.m. Dinner: 5 p.m. until 11 p.m. or later, except for 10 p.m. on Sunday. Phone: (239) 437-8676.)
Popularity: unranked
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