The heat is on for diners’ dollars in Southwest Florida as never before, although only one establishment claims to be cooking with fire - Brixz Grill & Bistro in Fort Myers.
Veteran restaurateur Mike McGuigan opened Brixz in December at the Fort Myers Country Club on McGregor Boulevard. For nearby residents and those working downtown it was a welcome addition, particularly since McGuigan’s other area restaurants have been quite successful. Since opening Channel Mark 12 years ago near Fort Myers Beach, he has also established a quality reputation with Morgan’s Forest on Sanibel and Squiggy’s on the Beach (Fort Myers Beach).
Thanks to extensive renovations and the depth of his experience in the business, McGuigan’s newest restaurant bears no resemblance to its predecessors. In fact, its unique location, innovative decor and grilled fusion cuisine make Brixz quite unlike any other dining establishment in the area.
First, the name is both a play on words and a nod to the restaurant’s decor. Actually, it makes perfect sense to those who know that the brix level is the sugar content of wine and that Brixz has an extensive inventory of fine wine. In addition to its 1,200+ bottle wine cellar (one of the area’s largest), it also has a sizable stockroom filled with cases of the grape. (The restaurant has a full liquor bar, as well.)
More obvious is the reference to the restaurant’s remodeled look. To create a rustic yet inviting atmosphere, McGuigan purchased approximately 27,000 recycled bricks salvaged by the Chicago Wrecking Company from various buildings throughout the Windy City. Not surprisingly, they are prominently featured throughout the interior and exterior.
Now, to clear up any confusion about the cuisine. ÒFusionÓ typically refers to a blend of Eastern and Western flavors, such as grilled chicken served with a spicy Asian peanut sauce. However, Brixz has expanded the fusion concept to include Caribbean and South American flavors among others, for a menu of global appeal.
A variety of international influences are apparent in both its lunch and dinner menus, which feature tasty selections at very reasonable prices. In fact, nearly all of the lunch items are priced from $5.95 to $7.95, with only the Danish Baby Back Ribs entree priced higher. Even so, at just $8.95 for an entire rack of tender, braised ribs, the baby backs are still a major bargain.
Other lunch items include sandwiches and sandwich wraps, each served with a choice of steak fries, potato salad or cole slaw. Pressed sandwiches (the Cuban Classic, Chicken Portabella Press, and Hot Ham and Triple Cheese) are made from homemade bread and served hot from Brixz’ Cuban sandwich press. There are also three different burgers, a Pizza du Jour and several side dishes available.
In addition to the baby backs, lunch entrees include Chicken Marsala, grilled Salmon Topaz, Caribbean Grilled Grouper (drizzled with mango-rum coulis and tropical relish) and Seafood Ravioli (smothered with a hearty crab and red pepper cream sauce). All are served with fresh-baked sourdough bread and a choice of grilled veggies or steak fries.
The dinner menu is even more extensive and includes more than a dozen different appetizers, soups and salads that are also available at lunch. Some of the more intriguing selections include the Sashimi Trio (three kinds of sushi-grade tuna served with Asian slaw and condiments), Chicken Garlic Herb Quesadillas and the Tower Caprice (red and yellow tomato slices with Vidalia onions, various cheeses and baby greens laced with three homemade vinaigrette dressings).
Entrees run the gamut from seafood and beef to pork, poultry and pasta (all of which is homemade). Best sellers include Cajun Linguine (served with chicken or shrimp), Carribean Grilled Grouper, Pistachio-Encrusted Red Snapper and the Mixed Grill (filet mignon, bacon-wrapped shrimp and marinated turkey tenderloin served over grilled veggies).
Generally, entrees are priced from $13.95 to $19.95, and come with fresh-baked sourdough bread and a choice of vegetable, potato or pasta marinara. There are also numerous desserts made on site daily by Brixz’ pastry chef. In addition to the two kinds of cheese cake and creme brulee, favorites include Brixz Chocolate Lava cake and the Bananas Napoleon (banana-stuffed pastry with cinnamon-sugar, layered banana creme brulee, caramel and melted chocolate).
Brixz can accommodate 200 people in the main dining room, 80 in the bar and 40 more on its outdoor patio. In addition, the bar hosts a daily Happy Hour from 4-6 p.m. with two-for-one call and well drinks, as well as draft beer and wine.
With three private banquet rooms for lunch and dinner groups of 40, 50 and 100, Brixz has become a popular place for corporate meetings and social functions. McGuigan says he plans to offer wine-tastings and seminars in the near future, but for now is concentrating on honing the restaurant’s daily operations.

(Brixz is open daily at 3583 McGregor Boulevard in Fort Myers, serving lunch from 11 a.m. to 4 p.m. and dinner from 4 p.m. to 10 p.m. weekdays and 11 p.m. on weekends. The bar is open until 11 p.m. weekdays and 1 a.m. on weekends, with a late-night menu available weekends from 11 p.m. - 12 a.m. Reservations accepted for parties of 6 or more and during holidays. Phone: 936-9348.)