Unless you’re hungry for sushi, you’re guaranteed to find something to suit your appetite at Icabod’s Wicked Good Food and Drink in south Fort Myers. In fact, its oversized, four-page menu is so extensive and jam-packed with choices, it may be impossible to settle on a single item.
Not to be confused with Washington Irving’s Ichabod Crane, Icabod’s is named for a mischievous Scandinavian troll that serves as the restaurant’s mascot. As legend has it, he liked the looks of the castle building previously occupied by Dwyer’s on south U.S. 41 in Fort Myers, and took up residence there because it reminded him of home. The troll must know something about demographics, because the restaurant is ideally located between the Cypress Lake Drive/Daniels Parkway and Gladiolus Drive intersections, fronting one of the busiest stretches of one of the area’s most-traveled roadways.
Owner and Sanibel resident Rob DeGennaro opened the restaurant last fall on Election Day and thus far, it has proven to be a winner with local diners.
“Our slogan is ‘Bring a friend, meet a friend, make a friend.’ And that’s the premise that we run this business on,” he says.
As a veteran of the hospitality business, DeGennaro is qualified to make such promises. For many years, his family has owned and operated bed-and-breakfast inns with taverns in Maine, such as the Pilgrim’s Inn and Whale’s Rib Tavern on Deer Isle and the Harbor Cottage Inn and the Tan Turtle Tavern in Acadia National Park.
A presence in Southwest Florida since 1991, DeGennaro has created, owned and operated several restaurants on Sanibel and Captiva, including the Hungry Heron, Island Cow, R.C. Otter’s Island Eats, Captiva Island Inn and Keylime Bistro. All have since been sold but continue to operate successfully.
DeGennaro expects similar success with his latest venture. At a time when many other business owners are downsizing, he has taken an ambitious approach, starting with Icabod’s massive square footage (approximately 12,000sf). The imposing, two-story structure features various dining rooms and upstairs/downstairs patios, with seating for more than 250.
Like its surroundings, the combined lunch/dinner menu is so large it’s a bit overwhelming at first glance. It features a mind-boggling number of selections, all of which are made from scratch on the premises. This includes all of Icabod’s bread and signature kettle chips, which are hand-sliced, specially seasoned and fried in canola oil to perfection.
To ensure that every item exceeds expectations, DeGennaro is a constant presence at the restaurant. He buys and uses only super-fresh ingredients and products, including the half-dozen or so different fish purchased locally each day. Also, he works closely with chefs J.R. Underwood (who has worked for DeGennaro for 17 years) and John Gilley, another long-timer.
As a team, they’ve designed a “one-stop shop,” for patrons with disparate tastes. At Icabod’s, they’ll find everything from stuffed lobster and porterhouse steak to hamburgers and salads. “It really depends on what the guest wants at that moment,” says DeGennaro. “We’ve been doing this for 27 years, so I think we have it down.”
That’s an understatement. During a recent visit, guests at nearby tables were overheard raving about the quality of their Corned Beef Sandwich and the Turkey, Baked Brie and Cranberry Melt. Other delicious-looking dishes within view included the Steepin’ Heapin’ Meatloaf, the Olde Shepherd’s Pie (lamb, sweet peas, onions and carrots in gravy, crowned with smashed potato and jack-cheddar cheese) and the Pan-Seared Mango Crabcakes and Jumbo Scallops. There are also lunch and dinner specials each day.
Having so many choices has made Icabod’s especially popular with families, as have the prices. Sandwiches average $7.95-$8.95, with entrees mainly in the $13-$20 range. There’s a kid’s menu, too, with more than a dozen offerings all priced at $6.99 for those 10 and under. Besides a full liquor bar, beverages range from soft drinks and old-fashioned apple cider to domestic and imported bottled and draft beer (including micro-brews), frozen smoothies, coffee, tea and more.
Icabod’s affordable prices, efficient service and accommodating environment also appeal to business people and other groups. During the day (until 4 p.m.) the upstairs room, Icabod’s Attic, is open only for private functions and meetings. Because it’s equipped for power point presentations, it’s ideal for corporate luncheons, which may be catered or ordered from the menu.
While smaller groups (such as the Red Hat Society ladies) often congregate there, Icabod’s can also accommodate wedding parties and other large groups. Recently, Icabod’s prepared a lunch buffet for 120 people. There is no charge to reserve the room.
In addition to a daily (4-7 p.m.) and late-night (11 p.m. – 2 a.m.) Happy Hours, there is some form of live entertainment each night. On weekends, starting at around 9:30 or 10 p.m., an acoustic guitar player is featured in the downstairs dining area, while either a deejay or a band entertains upstairs on the patio. Actually, the upstairs patio has live entertainment Wednesday through Sunday, from 9:30 p.m. until closing. Also, Celtic Stew appears on Sunday nights from 6:30 – 9:30 p.m.
“This is a locals restaurant, just like I’ve always run. If guests want to join us, we’d love to have them,” says DeGennaro. Frequent diners are handsomely rewarded. After six visits, anyone with a club card receives a free menu item of their choice.
In April, DeGennaro, his father, Frank DeGennaro, and his brother-in-law Hank Shaudys, are scheduled to open a Tan Turtle Tavern on Summerlin Road near HealthPark. It will feature a menu and casual atmosphere similar to Icabod’s, but in a beach cottage-style setting.
(Icabod’s is at 13851 South Tamiami Trail in Fort Myers. Open daily from 11 a.m. – 2 a.m. Serving lunch and dinner from 11 a.m. – 11 p.m. and a limited menu until 1 a.m. Live entertainment nightly. Call-ahead seating is available and strongly urged for parties of 8 or more. Private room for meetings and parties. Take-out available. Phone: 239-267-1611)
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