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www.twha.us • 941.349.0194 • July/August 2014 • Island Visitor Publishing, LLC

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The menu is one which will satisfy any seafood lover as well as any landlubber. There are lobster rolls, fried oyster rolls, broiled seafood combo with stuffing, oysters on the half shell, seafood gumbo, lobster bisque, to name just a few items available. All of the food was served hot, which is something we expect from our restaurant experience...but, unfortunately, at times we do not get. The Fries (Chips) were not the typical McDonald-size fries, rather, a nice, almost steakhouse size. We spent some time talking about Rhode Island with our waitress, who was also from Rhode Island and was well acquainted with some of the places we mentioned. She has been employed with the Clam Bake for nine years, which says something for the way the owners treat their staff. Each Wednesday there is a Rhode Island Chowdah served, which is clam broth and clams and onions and potatoes...They also have Saugy Dogs, which are hot dogs made in New England and a favorite of ours. We ate so well we did not have room for dessert. But, there was Boston Cream Pie, Key Lime Pie as well as several other offerings on the menu. The House specialty is a CLAM BAKE, which includes a Maine lobster, mussels, cup of clam chowder, corn on the cob, New England Steamers, a generous portion of Atlantic Cod fish, a piece of hot sausage, russet potatoes, carrots, celery and onions steamed to perfection in layers of North Atlantic seaweed, served with garlic bread, which I tasted and loved! The Clam Bake is priced at $49.95. As mentioned, the owners, Mark and Laurie Thomas moved to Fort Myers, from West Warwick, Rhode Island some ten years ago. They have obviously got the “restaurant business” down pat and run a wonderful operation. Mark is a graduate of Johnson and Wales, which our own Anthony, from the Del Tura Pub, graduated. Mark has been in the restaurant business 30 years. Margaret and I fully intend on a return visit before we head back north at the end of May. Bon Appetite ! Expect more reviews from the desk of a longtime “Foodie”. Michael Johnson ...5408 Via Estrella

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(239) 321-6666

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The restaurant is The Clam Bake. Located in south Fort Myers, right on route 41. My wife and I spend our summers in Rhode Island. We love seafood and, in particular, New England fare. The Clam Bake is owned and operated by a couple from West Warwick, Rhode Island. Our summer cottage is in Warwick. The Clam Bake is located at 16520 South Tamiami Trail, Suite #152, Fort Myers, Florida 33908. They are prepared to take reservations for parties for as many as 70 people. They serve lunch and dinner. The phone number is 239-482-1930. And, you can go to www.ClamBakeFortMyers.com for a complete menu and hours. Immediately, upon entering the Clam Bake, we noticed the decor was based on various New England landmarks and icons; Boston Red Sox banners on the walls, New England Patriots logos, paintings of the New England shoreline. On and on....The restaurant is quite large and was not too busy on the afternoon of our visit. We were seated in a comfortable booth and immediately began looking over the menu. Our waitress was at the table without hesitation and asked if we were interested in a drink (they do have a full bar service and “specialty drinks” were on a card at the table.). I requested sweet tea (they did not have it during our visit but, it’s on the menu). I settled for lemonade and Margaret had club soda. There is a “Special Lunch Menu”, which consists of several typical New England offerings, priced quite reasonably. The lunch specials are four ounces worth of entree and the dinners are eight ounces. We each started off with New England clam “chowdah”, which was served hot and very tasty. Thick and rich, with not too many potatoes and a nice allotment of chopped clams. For our main course, Margaret had the Fish & Chips with an appetizer of Steamed Middleneck Clams. I had the Fried Ipswitch Clams (whole belly). The fried fish as well as the Ipswitch Clams are batter fried, which we both prefer, rather than breaded. The batter contains a bit of cornmeal, which adds to the flavor and the crunchiness ! The tartar sauce was a typical tartar sauce. My meal came with baby lima beans, which could have used a bit of seasoning but were cooked perfectly.

FROM DEL TURA

Aaron Nelson www.soapyclawsandpaws.com

THE LAW OFFICE OF

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3/15

Restaurant Review

164 Pondella Road, North Fort Myers, Florida 33903 | 239.997.6464

Tara Woods - July & Aug 2014  
Tara Woods - July & Aug 2014  

Tara Woods Vol. 25 No. 6 - July/Aug 2014 Presented by Tara Woods Homeowners Association – www.twha.us