In Southwest Florida, five years in the restaurant business is equivalent to several lifetimes in most other industries. But to Eddie Vozzella, executive chef and general manager of University Grill in Fort Myers, five years is merely a good start.
“We’re an upscale neighborhood bar and grill,” said Vozzella. “People feel comfortable because there’s nothing pretentious about the restaurant or our menu.”
Since opening in December 1997, University Grill has attracted a loyal and growing patronage. Regulars include residents from nearby gated communities as well as the pre-performance crowd from Barbara B. Mann Performing Arts Hall across Summerlin Road. Despite doing very little advertising, it also has reaped a number of awards from local publications, including “Best Business Lunch” and one of the “Top 10 Restaurants in Southwest Florida.”
University Grill is one of several restaurants locally owned and operated by the restaurateurs who established The Timbers and Matzaluna on Sanibel, and The Prawnbroker in Fort Myers. The group also owns a number of successful restaurants on Florida’s east coast.
Unlike the management hierarchy common to many dining establishments, University Grill is run primarily by Chef Eddie. Over the years, he has refined the lunch and dinner menus to perfection, typically revising them twice a year. “Right now the menu is so incredibly balanced that I haven’t changed it in a while. It really has evolved.”
This evolution is most apparent in the lunch menu, which has been enhanced to include more entrees. Among them: University Grill’s signature Bronzed Atlantic Salmon (also available char-grilled or broiled and cooked to order), Blackened Mahi-Mahi (topped with tomato basil relish) and Crunchy Grouper (lightly encrusted in crispy cornflakes). By popular demand, the Black & White Sesame Seed Yellowfin Tuna (with teriyaki and wasabi) was added recently and is a best seller.
In addition to several other seafood entrees, the menu features a Fresh Hot Turkey Platter (complete with gravy and cranberry sauce), Char-grilled Chicken Quesadilla and Sirloin Steak. Some entrees, such as the salmon and grouper, are also available as sandwiches. They share the spotlight with a wide assortment of deli-style items, burgers and the restaurant’s more imaginative fare, including the Memphis-Style Pulled Pork sandwich and Marinated Grilled Portobello sandwich (with goat cheese and roasted peppers).
There are also soups, including University Grill’s famous Creamy Crab Bisque, served by the cup or bowl. Soup is also available with several different half-sandwiches. The salads are also quite popular, particularly the University Grill Salad, which is huge and delicious. It contains fresh mixed baby greens, tomatoes, artichoke hearts, red onions, roasted peppers, walnuts and gorgonzola cheese with balsamic vinaigrette dressing for just $7.95. For an additional $3-$5, you can top it with grilled chicken, shrimp or salmon.
On average, lunch items range from $7-$8. While sandwiches include a choice of French fries, coleslaw or cottage cheese, entrees have the additional option of rice or vegetables.
It’s refreshing to report that University Grill offers similar fare at lunch and dinner. While the prices are slightly higher after 4:30 p.m., portions are consistently impressive, day or night. What’s more, both menus feature the same appetizers in serving sizes that could suffice for a meal. Some favorites: the Baked Spinach & Artichoke Dip (served with tortilla chips, diced onions, sour cream and tomato salsa); Crispy Calamari (served with smoky chipolte mayo); Steamed Mussels Provencal; and Baked Escargot (served in mushroom caps).
Dinner offers a little of everything -pork, chicken, certified Angus beef, seafood and pasta - along with a King Crab Legs appetizer. A Fresh Fish Report, issued daily, details the many fresh catches, all of which may be ordered blackened, broiled, bronzed or char-grilled. There are also Surf & Turf combos featuring a 7-ounce sirloin steak paired with a choice of king crab, lobster tail, shrimp or crab cake.
Highlights of the Seafood Favorites include: Horseradish Root Crusted Grouper (with saut?ed spinach, vanilla rum beurre blanc and frizzled leeks); Snapper Piccata (a best-seller served with lemon butter caper sauce); and Seafood Stew (grouper, shrimp, tuna and mussels simmered in a saffron broth). Generally, entrees are priced between $15 and $20 and are served with either a house salad or cup of soup, as well as other side dishes. Most diners opt for the restaurant’s inimitably fabulous “smashed potatoes,” typically made with roasted garlic or Parmesan cheese. Fresh, warm bread also accompanies entrees.
A variety of beers, wine and soft drinks is available, as is a full liquor bar. Drinks are discounted by $1 during daily Happy Hour from 4-7 p.m. (4-6 p.m. in the dining room). The restaurant also has a private banquet room, which was recently renovated and can accommodate up to 42 people.

(University Grill is at 7790 Cypress Lake Drive at the intersection of Summerlin Road in Fort Myers. Lunch is served Monday through Friday from 11:15 a.m. - 2:30 p.m. with a light menu available from 2:30 - 4:30 p.m. Dinner is served from 4:30 - 10 p.m. weekdays and until 11 p.m. on weekends. The bar is open until midnight Fridays and Saturdays. Dinner reservations accepted. Phone: (239) 437-4377).