Local Flavor

Southwest Florida is celebrated for blending the vibrant essence of the citrus state while reeling in unique dining experiences. Residents and visitors can indulge in the region’s charm, with local hotspots radiating tropical vibes and a relaxed ambiance. Mixologists of beloved eateries share their culinary secrets and narratives, showcasing the perfect pairing of entrees and cocktails that capture the area’s “spirits” and signature “Local Flavor.”

Florida Boy Burger Co.

4480 Fowler St., Fort Myers

Florida Boy Burger Co. brings back the authentic flavors of old Florida straight from its swamp roots. It reels in the state’s cattle legacy with high-stacked burgers and handcrafted grub. With a backyard setting atmosphere, the burger joint is decked out in true Florida fashion with gator skins and historical wood paneling from Moody Farms.

Roger Lolly, the owner of Florida Boy Burger, highlights his favorites: the Alligator Alley Burger and the classic beer, Pabst Blue Ribbon.

“There is something special about beer and burgers. Beer is the ultimate tenderizer and naturally enhances the flavor of your meal,” said Lolly. “For us, nothing pairs better with the Alligator Alley than an ice-cold Pabst Blue Ribbon on a hot Florida day. Beer is just $2.”

Each burger is inspired by iconic locations across South Florida, such as The Alligator Alley. This burger features the hub’s twist on the In-N-Out style, humorously noting that once you venture deep into the alley, there’s no easy way to escape.

“The Alligator Alley is our classic burger. It features two 4-oz beef patties, sautéed onions, lettuce, tomato, dill pickle, American cheese and our secret fancy sauce, all on a toasted bun,” said Lolly.

Burgers can be served with upgraded and signature specialties of truffle fries, mac and cheese or fresh greens.

“What makes our beef patties special is that they are crafted from a 100 percent beef short rib blend. All our sauces are made in-house by our Chef Dominick Cioffi,” said Lolly.

He continued, “Florida Boy Burger Co proudly salutes the history of Old Florida while Pabst Blue Ribbon is America personified. Put them together, and it’s hard to beat.”

5 O’clock Somewhere Bar & Grill at Compass Hotel

408 Tamiami Trail N, Naples

It is always “5 O’clock somewhere” when you navigate to the bar and grill at the Compass Hotel in Naples. Known for pouring “frozen concoctions” and “booze in a blender,” the spot serves vacations on a plate accompanied by live music and stunning views—all infused with the iconic Jimmy Buffett vibe.

“Nothing says ‘Southwest Florida paradise’ like sipping on a cold, refreshing cocktail at our poolside and tiki-style restaurant while enjoying fresh blackened grouper,” said Cassie Pollio, bartender at 5 O’clock Somewhere Bar & Grill at Compass Hotel by Margaritaville.

Since its opening, Pollio has been known for her craft cocktails, which feature sultry flavors. Her favorite combination is the signature Blackened Grouper Sandwich paired with the Sunburn cocktail, which offers a delightful taste of harmony.

“These two favorites are perfect first mates and truly indicate Margaritaville-cool. The Grouper Sandwich is fresh, delicious and never overstated. The Sunburn perfectly complements the sandwich with its light, fruity flavor and citrus undertones,” said Pollio.

The Blackened Grouper Sandwich is served with lettuce, tomato, red onion and tartar sauce. It can be ordered any way you want it: fried, grilled or blackened. “I like it blackened because it highlights the freshness of the fish with a subtle touch of heat,” said Pollio.

“The Sunburn is light and refreshing, with a splash of the tropics. It can be served on the rocks with 1800 Silver Tequila, Deep Eddy Lemon Vodka, strawberry puree and our house-made lemonade. “It’s like sunshine in a cup!” said Pollio.

M’Xuma Tacos – Mexican Grill

42091 Cypress Parkway, Babcock Ranch

M’Xuma Tacos is a family-owned Mexican grill offering a menu rich in authentic recipes and unique cocktails served in hand-painted mugs, all set against the backdrop of two fully stocked bars.

“My favorite drink is our Leslie Bonita Margarita because it’s refreshing, and the elderflower liqueur gives it the perfect sweetness,” said bartender Leo Ramirez.

The Leslie Bonita Margarita is the latest addition to the drink menu. It is garnished with edible flowers that enhance its visual appeal as much as its flavor. Elderberry flowers have a slightly sweet and earthly flavor with woodsy and dark fruit zest notes.

“My favorite entree to pair the drink with is our Tampiquena. The dish is flavorful, hearty and brimming with variety,” said Ramirez. “At its center is a tender, juicy cut of grilled carne asada, perfectly seasoned with a smoky blend of spices. Surrounding it are vibrant sides: refried beans, fluffy Mexican rice and two semi-sweet red mole enchiladas.”

He continued, “A side of creamy guacamole adds a cool contrast, while the warm enchiladas allow you to create your own savory bites. Each element of the dish brings bold, distinct flavors that come together to create a satisfying and genuine Mexican experience.”

Old Vines

9105 Strada Place, Naples

Old Vines Naples at the Mercato offers the perfect mix of fine dining and casual character in the heart of the town. It pours signature cocktails and wines and has happy hours and late-night specials.

Troy Davis, Bar Director of Old Vines, is a renowned mixologist, pairing the Duck Confit and Outlawed Orchards as his top culinary duo.

“The acidity of the apples in the cocktail helps cut through the mouthwatering richness of the duck. It cleanses the palate and encourages a fresh bite full of flavor. Additionally, the smoky Mezcal and fall spice flavors complement the subtle heat from the mole sauce on the duck,” said Davis.

The Outlawed Orchards cocktail, topped with a dangerously delicious apple cider foam, is made with Illegal Mezcal, Pierre Ferrand 1840 cognac, house-made apple cider, lime and apple blossom bitters.

“Originally from New England, apple cider was always a staple in my house growing up. I knew I wanted to include that in our cocktail program, so I started Outlawed Orchards by making my own cider,” said Davis. “I begin with various apples, orange segments, cinnamon sticks, allspice, clove and a dash of brown sugar. Then, all the ingredients are reduced to a slow simmer and strained, resulting in a rich, warm, fresh apple cider.”

Davis continued, “Cognac was an obvious choice due to its subtle notes of sweet apple, pear and everything ‘fall.’ Adding Mezcal offers more depth to the cocktail, complementing the rich cider flavors with a touch of smokiness. The cider foam adds more body, more fun and more flavor.”

Davis noted that the Duck Confit is a mixture of savory, spicy and subtle notes of sweetness. The duck leg is slowly cooked in duck fat, making it fall off the bone tender. It’s topped with dark chocolate mole, which brings a kick of spice and concentrated flavor, along with charred scallions and tart cherries for a well-balanced dish.

“When pairing cocktails with food, I always pay attention to the origin of the ingredients. Chef Brooke’s unique Duck Confit combines Mexican cuisine (mole) and French cuisine (Duck Confit) lines up perfectly with our Outlawed Orchards cocktail as it combines Mexico’s smoky Mezcal and France’s historic cognac,” said Davis. “The pairing celebrates two cultures famously known for their extraordinary cuisine.”

JWB Grill at Margaritaville Resort

1170 Estero Blvd., Fort Myers Beach

Experience coastal cuisine on the water with local flavors and international favorites at the laid-back yet refined JWB Grill at Margaritaville, located on the shoreline of Fort Myers Beach.

Bartender and team member Brett Werner of the beach spot shares his favorites, including the Bone-in Ancho Chili Rubbed Pork Chop and drink forte, Ridin’ in the Slow Lane.

“The ancho chili and chipotle flavors from the pork chop pair perfectly with the smoky hints from Elijah Craig bourbon. The cocktail and the pork chop make you want to slow down and truly appreciate the flavors and the company around you,” said Werner.

He continued, “The pork chop is served with truffle parmesan fingerling potatoes and green beans. This flavorful and impressive dish is a fan favorite at JWB Grill, and for good reason. The stunning Gulf views from the restaurant set the scene for enjoying this masterpiece of a meal.”

Ridin’ in the Slow Lane is crafted with Elijah Craig Bourbon, Zirbenz “Stone Pine,” Demerara syrup and splashes of Dashfire J Thomas Decante Bitters. The signature cocktail is garnished with filthy Luxardo black cherries, trimmed orange peels and fresh rosemary. The cocktail is shaken over ice and served on a handcrafted ice ball.

“This duo inspires a laid-back enjoyment that might make you want to stay a little longer. Ridin’ in the Slow Lane lives up to its name. It’s a perfect excuse to sit back, relax and enjoy the finer things in life, like a Southwest Florida sunset from JWB Grill,” said Werner.

Werner added a dessert swill recommendation, the Espresso Martini, to finish the night and pairing.

“Our Espresso Martini has been dubbed ‘the best on the island’ by guests, and it’s been our top-selling cocktail since opening. Here is how we make it: Skyy Espresso Vodka, Kahlua, espresso and either white or dark chocolate liquor, depending on whether you like it more dark or creamy. I shake it in a tin, strain it over the chilled glass, and sprinkle it with hand-ground espresso beans,” said Werner.

Del Mar Naples

494 5th Ave. S, Naples

Del Mar Naples offers rotating, made-from-scratch menus that showcase the vibrant flavors of the Mediterranean, drawing inspiration from Greece, Spain, Turkey and Morocco.

Michael Persian has been a bartender for the elegant spot for the past three years and has recommended pairing the Beach Party cocktail with Red Snapper Ceviche.

“If you’re looking for a cool refreshment on a hot Southwest Florida day, this is the duo for you,” said Persian.

Persian explained, “The Beach Party is pineapple-infused Aperol, which is then topped with a sparkling rosé to give the cocktail the right amount of refreshment.”

The praised beachy cocktail is also served in the Del Mar’s lounge during Happy Hour, Monday through Friday between 4 and 6 p.m. With $5 off the specialty drink.

The Red Snapper Ceviche is $14 and featured on the main dinner menu, alongside the restaurant and bar’s acclaimed selection of chill seafood offerings.

“The Red Snapper Ceviche is the perfect combination of red snapper, lime juice, radish, pickled red onions and cilantro. It creates a tangy and refreshing dish,” said Persian.

Persian described the combination as “pair beautifully,” with the cocktail complementing and balancing the dish’s natural acidity created through the revitalizing orange segments.

Ocean Prime

699 5thAvenue South, Naples

Ocean Prime, the recipient of the Open Table’s “Diner’s Choice of 2024” award, features an upscale menu of steaks, seafood, and cocktails. The restaurant offers a main dining area, a relaxing lounge, a social bar and private and seasonal rooms overlooking the Sugden Theater on Naples’ lively Fifth Avenue.

Order this duo if you’re looking to have a memorable experience on 5th Ave with Naples’ favorite bartenders and the most exquisite fish dish of your life,” said bartender Tayla Kuehne.

Kuehne combines the Teriyaki Salmon entrée with the Pineapple Picante cocktail as the perfect pairing for an elegant night out that is full of vibrant flavors.

“The dish and cocktail pair well due to the complementary character of the spicy Serrano simple syrup and the Asian flavors of the teriyaki marinade, which emphasizes the juicy orange citrus notes of the cocktail. The fresh tart lemon juice of the cocktail cuts through the savory soy butter and decadent salmon,” said Kuehne.

The signature drink is crafted with pineapple-infused Don Julio Blanco tequila, fresh lemon juice, orange bitters and picante – a hot and spicy sauce blend.

“The Pineapple Picante is a slightly spicy, citrus-forward cocktail highlighted by a house-made intoxicating (literally and metaphorically) pineapple-infused tequila,” explained Kuehne.

She added, “The pineapple-infused tequila can be made by anyone, at home for any cocktail they like, by soaking one pineapple in one liter of tequila for 28 days.”

The Teriyaki Salmon, located in the seafood section of the menu, combines citrus hints with savory undertones.

“The dish is seared Teriyaki Salmon over sticky rice topped with Asian-inspired vegetables, finished with a rich, sweet soy butter sauce,” said Kuehne.

Point 57 Kitchen & Cocktails

3522 Del Prado Blvd. S, Cape Coral

Point 57 is a modern American restaurant that draws inspiration from Florida’s coastal cuisine. It offers a menu that is both casual and sophisticated, with made-from-scratch dishes. Specializing in steaks and seafood, the restaurant emphasizes using fresh, local ingredients. Point 57 Kitchen & Cocktail is proud of its extensive craft drink offerings, featuring house-made infusions and a curated selection of wines and regional craft beers.

“I have been working at Point 57 for four years,” said Kayti Burns. “If you live in Cape Coral, then you probably have already had one of our local famous ‘House Old Fashions’ cocktails. Everyone needs to try it.”

“This cocktail has been around since the 1800s and has had many different variations and recipes. These vintage-type cocktails have become more present than ever, which I think is great. What sets our Old Fashioned apart from the others is the addition of apple-flavored brandy and black walnut bitters. This adds a subtle note of nutty and sweet to an already delicious cocktail,” said Burns.

Burns paired the classic cocktail with the Crusted Grouper, noting that the apple brandy hints in the Old Fashion strikingly complement the fresh seafood.

“My favorite dish on our menu is our Crusted Grouper. It is my favorite because the grouper is fresh and so delicious. The abundance of fresh seafood in this area is just one of the perks of living in Southwest Florida, our own little paradise,” said Burns.

The grouper is expertly seared in a pan before being finished in the oven, ensuring that all its juicy flavors are sealed in. It’s presented atop a bed of creamy shrimp risotto, then crowned with a crunchy apple slaw enhanced with lemon butter.

Burns added, “I believe an Old Fashioned can pair with any entrée, but this one with the apple brandy goes very well with my favorite grouper entrée. We also use hickory wood chips to smoke a glass skull and serve our House Old Fashioned in that skull to add a depth of flavor that is like no other.”

“Also, if you are not partial to smoked drinks, just ask for it without the smoke. It is just as delicious,” said Burns.