If you didn’t know where to look, you might not find Jayne’s Victorian Garden in south Fort Myers. Although its Bridge Plaza location is hardly off the beaten path, Jayne’s is a rather unexpected tenant to find in a strip retail environment. Its generic façade and vague “restaurant” signage belie any hint of the charming wonderland just beyond the front door. Once inside, visitors will discover a refreshing mix of healthful, gourmet foods (on an eat in, take out or catered basis), organic ingredients and unusual gifts.
To proprietors Jayne and Brian Baker, Jayne’s Victorian Garden is a culmination of their life experiences. Originally from northern Indiana, the couple moved from Chicago to Fort Myers in 1981. From 1983-1987, they worked waiting tables and then managing The Mad Hatter (at Blind Pass on Sanibel Island, which they bought in 1987.
Although they sold the restaurant in 1998, its whimsical Alice-in-Wonderland theme inspired many of the decorative touches at Jayne’s, which opened in February. More important, the restaurant reflects the Bakers’ passion for creating fresh, natural meals that are as nourishing as they are tasty. It’s a mission they hold near and dear.
After suffering a life-changing illness in the late 1980s, Jayne developed severe allergies to wheat, corn and other components of the typical American diet. With few local sources of unprocessed food available at the time, Jayne and Brian developed their own. In addition to growing organic herbs, vegetables and flowers at home, the Bakers supplemented their diet with meats, vegetables and fruits from other organic farmers. Thanks to the natural nourishment, Jayne’s vitality returned.
These days, the Bakers use their herbs and flowers to flavor and garnish much of the food they serve, as well as the floral organic jellies they manufacture and sell. “We want our clients to share in the experience of fresh, clean, pure foods and to feel good,” said Jayne. “That’s very important to us.”
According to Brian, there’s nothing especially offbeat on the menu. “The biggest difference is purity and freshness. It’s very simple, basic food,” he said. “We help people with alternative ideas, but it’s nothing weird. We’re not a tofu restaurant. For that matter, we’re not just a restaurant.”
Indeed, for the mid-day diner on a lunch hour, Jayne’s is the perfect place to combine eating and shopping, or to simply indulge in a respite from the real world. The cheerful setting is reminiscent of a Victorian-era tearoom, with seating for 36 at the tables, booths and bar. Despite its dollhouse look and dainty décor, there are no finger sandwiches on the menu.
Instead, Jayne’s offers a variety of sandwiches to satisfy any appetite. Among them: Tuna Salad (solid white Albacore with dill, zucchini relish and herb mayo) and Chicken Salad (made with tarragon, almond and grapes) to Roast Beef (with roasted peppers, horseradish mayo and Swiss cheese) and Chicken Breast (marinated in basil vinaigrette).
Yes, there is a Tofu sandwich, but it is seasoned and baked, and served in pita bread. Other vegetarian fare includes a Veggie Garden Burger (soy with tomato, herb mayo, lettuce and pickle) and a Portabella sandwich (seared and grilled, with garlic, olive oil, balsamic vinegar, herbs, mozzarella cheese, roasted pepper, tomato, red onion and lettuce).
All sandwiches are priced at $6.50 and served with gourmet veggie chips, homemade dip, and a fresh vegetable garnish. Diners are also given a choice of toasted, wheat-free oatmeal bread, or organic whole-grain bread, roll or wrap. Soups are made fresh daily and served by the bowl for $4.
Jayne’s typically uses the foods and products it displays for sale on shelves at the rear of the restaurant, including organic brown rice and rice pastas (versus those made of wheat). If you’ve never tried them, order a lunch entr?e. Brown rice and cooked veggies ($6.50) are served daily, and may be ordered with chicken, shrimp, beans or tofu for a modest additional charge.
There are also Fresh Rolls (vegetables wrapped in rice paper, served with dipping sauce), Rice, Veggie and Bean Mini Burritos, and Pita Pizzas which vary daily. Jayne and Brian purchase “wonderful” organic vegetables from local growers according to season, and work with a three-person staff to create daily entree specials dependent upon what’s fresh. Spinach and house salads, and all-natural desserts round out the menu.
Approximately half of the restaurant’s space is devoted to the handiwork of local artists, currently showcasing painters Betty Poole and Beverly Spana, and photographer/graphic artist Kim Hambor. In addition, there is an extensive selection of vintage glass and crystal jewelry from Jayne’s Jewels (which Jayne debuted 20 years ago), floral candles (with pressed flowers from Jayne and Brian’s garden), and hand-rolled beeswax candles made by Brian’s mother.
Catering comprises a significant - and growing - segment of the restaurant’s business, with assignments ranging from local public events and corporate meetings to wedding receptions and other private parties. In order to make every event personal and special, Jayne’s prefers to limit parties to fewer than 200. For the same reason, each menu is customized according to client needs, be it a vegan buffet or a sit-down dinner with meat and potatoes.
For the more casual occasion, Jayne’s offers individual boxed lunches that include a salad or sandwich, fruit and dessert. Each meal is thoughtfully and beautifully prepared - naturally.
(Jayne’s Victorian Garden is at 12901-13 McGregor Boulevard in the Bridge Plaza in Fort Myers. Hours are from 10 a.m. - 5:30 p.m. Monday through Saturday, with table service for lunch available from 11 a.m.- 2:30 p.m. Saturday hours can vary, so it’s best to call ahead. Phone: (239) 482-2466.)