Bacchus may be known worldwide as the Greek god of wine and cheer, but in Southwest Florida, the name is most likely to be associated with fine food served in a sophisticated setting. Since Bacchus & Co. opened in the Bell Tower Shops in January, 2000, Executive Chef Shannon Yates, and partners Jeff and Suzi Lewis, have opened two more establishments, both in downtown Fort Myers. Last year, between August and New Year’s Eve, they opened a second Bacchus, followed by Shannon, a martini and dessert bar that expanded its offerings earlier this year.
Each of the three establishments has its own personality and imaginative menu, and all have been extremely successful by meeting the changing needs of their respective patrons. For example, Bacchus & Co. Downtown recently converted its cocktail bar to a sushi bar and has made some items available to Shannon’s lunch crowd. Based on the positive reception downtown, plans are in the works to add a sushi bar to the Bell Tower location, as well.
While each of the Yates-Lewis establishments has a separate identity, all three share the same emphasis on creative, quality cuisine.

Bacchus & Co. Bell Tower (13499 So. U.S. 41)
When it opened almost three years ago, Bacchus set a new standard in Fort Myers with its informal yet sophisticated approach to dining. Despite having just 40 indoor seats and an additional 40 outdoors, the restaurant’s diminutive size belies the scope of what it has to offer. Beyond its outstanding wine list, excellent service and long hours (11 a.m. - 11 p.m. daily), Bacchus serves many items rarely seen on local menus.
One evening, for example, the chef’s tasting menu (four courses, each accompanied by a complementary wine) featured a first course of herb-seared rare white tuna, followed by Asian-spiced scallops on a bed of somen noodles, finished with julienne vegetables and a saffron fish consomme. For the main course, roasted breast of duck was served with a white bean and pancetta ragout, finished with a Provencal tomato jus. Chocolate truffles and a dessert wine completed the meal.
On the regular dinner menu, exotic items range from appetizers such as Escargot Casserole (baked with a goat cheese crust and mushroom Marsala sauce for $10) to entrees such as Pan Roasted Pheasant Breast (served with purple sticky rice and dried cranberry port reduction; $24). There are also soups, salads and desserts which, like the entrees, are subject to change in order to surprise the palates of Bacchus’ many regular patrons.
Similarly, lunch is a mix of starters (such as soup, crab cakes, cheese board and sushi pasta), salads and sandwiches, including a popular Sauteed Salmon served with Napa cabbage slaw ($8) and a daily soup and half-sandwich special. A steak, pizza and frittata are also
available.
Lunch is served from 11 a.m. - 3 p.m. Dinner is from 5 p.m. - 11 p.m., with a limited menu available between meals. Wine and beer only. Phone: (239) 415-9463.

Bacchus & Co. Downtown (2226 First Street)
Imaginative fare and a classy atmosphere are among the only similarities between the downtown Bacchus and its Bell Tower counterpart. For starters, Bacchus’ downtown restaurant has a different chef, a full liquor bar, and is considerably larger, seating 140 under cover and another 50 on the patio.
More significantly, it has downtown’s only sushi bar, headed by veteran sushi chef Osam Ogiso. Sushi may be ordered at the 11-seat bar or off the dining room menu for lunch or dinner Monday through Friday; dinner only on Saturday. Periodically, all-you-can-eat sushi is available (reservations required).
Of course, the regular menus are terrific, thanks to lunch selections such as the Sauteed Sea Scallop Salad (with blue cheese and citrus vinaigrette; $8) and the Roast Chicken Sandwich (thyme and garlic marinated with sweet potato hash and sundried tomato pesto; $7). Daily soup and sandwich specials also are offered.
Dinner features a broad array of fish, beef and game, as well as appetizers and salads. Standouts include the Seafood Paella and the Scottish Salmon (served with Tuscan cous cous and a saffron drizzle). Other than the ever-changing Chef’s Tasting, most entrees range from $16-$26.
Hot food is available any time between 11 a.m. and 11 p.m., although the sushi bar is open for lunch weekdays only from 11 a.m. - 2 p.m. Dinner is served from 5 p.m. - 11 p.m. Phone: (239) 226-4200.

Shannon - (1406 Hendry Street)
This newest and most innovative Yates-Lewis collaboration to date continues to evolve with downtown. For New Year’s Eve, for instance, Shannon plans to join other downtown restaurants for a white-glove event designed to promote area eateries. "Particularly in the current economy, I think it’s important to be more cooperative rather than competitive," said Yates.
While it remains one of the area’s few refined, adult social spots where actual conversation is possible over a nightcap or dessert, Shannon has also begun garnering its share of the daytime crowd, with breakfast and lunch during the week. Along with coffee, juice and simple breakfast fare (omelets and fried-egg sandwiches, bagels, scones, etc.) morning patrons may get the news via paper or TV, as well as gain access to the Internet via high-speed T-1 lines.
Lunch is equally straightforward, with prices averaging around $7 for pasta, soups, sandwiches and salads. Thanks to its ties with Bacchus across the street, Shannon offers sushi at lunch and dinner. In addition to various combination meals, bento boxes have proved especially popular at lunch. Just $9, each box contains half a California roll, one piece each of tuna and salmon sushi, and a choice of salmon, beef or chicken teriyaki served with sushi rice. Shannon also honors Bacchus’ full dinner menu on a call-ahead basis during the week. The restaurant seats 30 inside and 25+ on the patio outside.
Open 7 days from 7 a.m. until midnight. Breakfast hours are 7 a.m. Ð 10:30 a.m. with lunch from 11:30 a.m. Ð 1:30 p.m. Limited items are available until the bar opens at around 5 p.m. Phone: (239) 689-CORK (2675).