Located west of U.S. 41 on College Parkway in Fort Myers, the restaurant is one of five in a Massachusetts-based chain established by restaurateur Fernando Uva in 1995. In December, 1999, Fernando’s opened in the former Rusty Pelican on Fort Myers Beach, joining Uva’s original Fernando’s restaurant and two other eateries on Martha’s Vineyard. All four have been successful.

By early indications, the newest Fernando’s of Martha’s Vineyard will do equally well, despite its notorious location. Still referred to by locals as “the old Brown Derby site,” the College Parkway parcel has seen a number of restaurants come and go over the years, although no one ever blamed their demise on geography. In reality, the College corridor is golden, offering proximity to U.S. 41, Summerlin Road, a thriving commercial district and various residential communities.

This convenience has not been lost on area diners. Since opening on December 30, the Fort Myers Fernando’s has enjoyed a steady stream of lunch and dinner patrons seeking healthy portions of quality food at moderate prices. Further, the extensive and diverse dinner menu is available for lunch.

According to General Manager Tom Van Wart, the restaurant’s initial enthusiastic reception underscores Southwest Florida’s growing demand for authentic Italian fare in a family-friendly atmosphere. “We focus on giving our customers a great value because we want them to come back and recommend us to others,” he said. “We also want them to experience true regional Italian cuisine, not the Americanized version that most restaurants serve.”

Take Fernando’s Fettuccine Alfredo, for example. As the name suggests, the dish’s “classic cream sauce” has a velvety-smooth consistency that imparts a delightful flavor to the fettuccine. (Fortunately, it bears no resemblance to the lumpy, cheese-flavored wallpaper paste that too many unsophisticated palates associate with Alfredo sauce.)

That’s not to say the restaurant only serves pasta dishes, although they are clearly and deservedly the centerpiece of Fernando’s menu. In addition to the more traditional offerings, such as Baked Ziti, Manicotti, Spaghetti, Cheese Ravioli, Penne Vodka and Linguini White/Red Clam Sauce, pasta selections include Fusilli Tuscana (spinach, cannellini beans, olive oil & garlic and tomato), Penne Taormina (marinara, eggplant and fontina cheese) and Farfalle Fernando’s (shrimp, broccoli, sun-dried tomato, and fresh tomato in white wine & garlic sauce), among others. Prices for most pasta dishes average $12.95.

Fernando’s also serves a variety of beef, chicken and fish entrees for lunch and dinner, as well as salads, appetizers and sandwiches. Some suggestions include: Seafood Salad (calamari, shrimp and mussels with lemon dressing), Chicken or Veal Parmigiana or their incomparable Meatball Sub. Most lunch items range from $6.95 to $9.95.

Some of Fernando’s best sellers from the dinner menu include Veal Scaloppine ai Porcini (medallions of veal in a wild mushroom sauce); Chicken Valdostana (chicken breast stuffed with fontina cheese and proscuitto in a sherry wine sauce); Gamberi alla Toscana (grilled shrimp over Tuscan-style beans); and Bistecca ai Ferri (a New York strip steak, hand-cut and broiled).

All entrees include a house salad and fresh-from-the-oven Italian bread, served with a wonderful concoction of diced tomatoes and seasoned olive oil for
dipping. Most dinner entrees are priced from $13.95 to $16.95, although four children’s selections are available for $5.95 each.

Beyond what’s on the standard menu, Fernando’s also features daily and nightly specials, such as freshly-caught grouper, swordfish or pompano. In addition, Fried Zucchini, SautŽed Spinach and String Beans Marinara are offered as side dishes; desserts include Cannoli, Crema Caramellata and Tirami Su.

The dining room at Fernando’s of Martha’s Vineyard is spacious, with roomy tables and oversized booths that seat 180. All are set with white linen tablecloths and napkins, providing a classy, comfortable environment for a business lunch as well as a romantic dinner. The adjoining full-service bar is the perfect place for a nightcap, after-dinner espresso or dancing, as a local trio provides live entertainment six nights a week.

There is also a newly-completed outdoor patio with seating for 72. Known as Fernando’s Cafè, the deck is open for lunch, with evening service limited to coffee and pastries.

With so much variety, Fernando’s of Martha’s Vineyard is becoming popular with professional, civic and social groups. Frequently, it hosts parties for groups of 20 or more, and is the preferred site for functions including local dine-and-dance events; rehearsal dinners, and corporate parties for businesses and area chambers of commerce.