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Let's Do Lunch/Dinner...
Sardinha's Pasta, Etc.
Live with Love, Walk with Peace, Eat with
Passion
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You know
that a restaurant is doing well when its
owners feel the need to expand after being in
business for just over a year, particularly
when the square footage is needed to triple
the seating capacity. Such is the story of Sardinha’s Pasta Etc., an up-and-coming eatery
in The Villas Plaza in Fort Myers, off U.S. 41
near Crystal Drive.
I n little more than 18 months, the restaurant
has earned a loyal following of local
residents and workers from the hospitality
industry. That should come as no surprise
considering that executive chef Joel Sardinha
(who co-owns the restaurant with his wife
Robbie) was the executive chef at several
prominent Naples establishments before
bringing his talents to Fort Myers.
Although he’s not classically trained, the
Newport, Rhode Island native has a solid
culinary background and extensive experience
in the restaurant industry. That experience
shows in every aspect of Sardinha’s, from its
sophisticated décor and fresh, homemade fare,
to an eagerness to cater to the tastes and
needs of patrons, young and old.
First-time visitors will immediately notice
the subdued lighting and upscale touches, such
as linen tablecloths and napkins. There is
also a very nice wine list and a full liquor
bar, not to mention a spacious lounge in which
to enjoy a libation of any kind. Further, the
attractive wait staff is as professional as it
is friendly. According to Chef Sardinha, his
establishment is “everybody-friendly,” as
evidenced on a recent night by the diversity
of diners that included young couples and
families, as well as professionals who
appeared to be doing business over dinner.
The late-night crowd tends to be those who
work in the hospitality and service
industries, and want to unwind after work.
However, night owls from all walks of life
will appreciate Sardinha’s themed parties and
periodic weeknight entertainment. Live
entertainment is usually offered Thursday
through Saturday, typically by local and
regional bands.
The main attraction is the varied menu, which
changes several times a year. While the most
popular items are always available, occasional
changes enable the chef to introduce new
items. The idea is to keep the regulars
excited about trying new foods and flavors. So
far, it’s a strategy that has worked quite
well with the menu that features Italian
specialties, fresh seafood, steaks, and
various Mediterranean-style appetizers and
entrees.
Favorites include Italian Classics, such as
chicken or veal cooked various ways and served
with a choice of pasta (spaghetti, linguine,
angel hair or fettuccine). If you love Chicken
or Veal Marsala, for instance, you’ll want to
order Sardinha’s, which is topped with fresh
mushrooms in a uniquely sweet Marsala wine
sauce. Other choices include Picatta (lemon
and caper white wine sauce) and Carciofi
(artichokes and mushrooms in a light cream
sauce).
Other best sellers include fresh seafood
appetizers and entrees that utilize shrimp
from the Gulf of Mexico, and clams, mussels
and calamari flown in from the cold waters of
New England. The Maine Lobster Ravioli is out
of this world, with a truffled asiago cheese
sauce and spinach. Classic Pasta dishes
include the baked Lasagna Bolognese,
containing four layers of fresh pasta with
mozzarella, asiago and ricotta cheese, sliced
Italian sausage and diced meatballs. There is
also a vegetarian lasagna and an abundance of
other selections in the $9-$12 range.
Besides the reasonable prices, what’s great
about Sardinha’s is its ability to please so
many different diners, including those with
food allergies or preferences. Upon request,
most meals can be customized for those on low-carb
or low-fat diets because everything is made
fresh to order. Further, there is a children’s
menu and a limited late-night bar menu with
appetizers such as nachos, jalapeno poppers
and popcorn shrimp.
There is also an early-bird menu. Available
from 4-6 p.m., the early-bird menu offers 10
nightly specials including favorites like
Spaghetti and Meatballs, Eggplant Parmesan and
Meat Ravioli. Priced at $7.95, the meal
includes a salad and bread. Actually, bread is
brought to every table and served with the
chef’s secret, crowd-pleasing blend of oil and
Italian spices.
Sardinha’s has taken a different approach to
making its presence known. Rather than
investing in advertising, the owners have
invested in the community. Their involvement
ranges from providing gift certificates for
worthy causes and donating a chef’s dinner for
four to Big Brothers/Big Sisters of Lee
County, to sponsoring a Little League team and
golf tournaments to benefit the Children’s
Hospital. This has garnered the restaurant
invaluable word-of-mouth referrals and
immeasurable goodwill throughout the area.
Although Sardinha’s is not open to the public
during the day, it offers catered luncheons to
private groups either at the restaurant or
on-site at a business. Sardinha’s also hosts
monthly, reservation-only wine dinners on
Sunday nights. For $55, diners are served a
non-vintage Chardonnay and appetizers from
5:30-6 p.m., followed by a 6 p.m. gourmet
dinner that includes several different wines,
a salad, full entree and exotic dessert. The
next dinner is scheduled for June 2.
(Sardinha’s
Pasta Etc. is in the Villas Plaza at the
corner of Crystal Drive and South Cleveland
Avenue in Fort Myers. Dinner is served
Monday-Thursday from 4 - 9 p.m. and until 10
p.m. on Friday & Saturday. The bar menu is
available until closing at 2 a.m. For
reservations call (239) 275-0605 or visit
www.pastaetc.com for more information.) |
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