The new seafood griddle and loll launched in Jan during Bellasera Resort.
Consider it a dark gem inside a dark gem.
The upscale seafood griddle spills out into a run of a resort, onto a poolside square and even upstairs onto a square unaware a pool in a core of a boutique hotel on U.S. 41 between First Avenue South and Third Avenue South.
The thought was to move a small of this discriminating dining value downtown, creation it some-more available for some-more people.
“If we like what we do, we only got a small bit closer,” pronounced Peter Tierney, who co-owns a internal griddle group.
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The longtime Claw Bar during The Bay House now has a southern reflection to showcase a Southern-inspired dishes.
“One of a large things here is to reintroduce people to this hotel, too, downtown. No one knows it’s here,” Tierney said. “All of a properties are like that, The Bay House, The Turtle Club. We try to find those singular properties and do something singular with them.”
Months of restoration work remade a gentle colors of a former Zizi griddle into what looks like a classical black-and-white sketch with grand lead bullion highlights. Tierney calls it a “black hole of deliciousness” in a sea of whitewashed Florida eateries.
“We’re that New York-Chicago-style bar that’s unequivocally beautiful. Gold and black tones that only make we feel genuine comfortable,” he said. “We only wish we to feel as if you’re arrange of during a unequivocally good cooking celebration during someone’s residence with that kind of intimate, one-on-one interaction.”
The best instance of this competence be a choice seats around a scratch bar during The Claw Bar. The half-dozen seats in a semicircle around a copious arrangement of shellfish on ice emanate a signature centerpiece that anchors a dining room.
“The Claw Bar is a whole place, though this is a scratch bar,” Tierney said. “The thought is to be unequivocally interactive with The Claw Bar cook and a executive cook for this sole seat. It’s a approach we like to eat. we like to get small bomb bites of food one after another instead of a 42-ounce New York strip.”
Six people, potentially seven, seated during a scratch bar will accept a truly special experience, Tierney said.
“You’re going to get a genuine engaging float with a cook since it’s kind of his whim. It will all be wonderful, though he’ll warn we with a lot of things we competence not expect,” he said.
Executive Chef Andy Hunter, whom we competence already know from The Bay House, positively is gentle with privately pity his creations with diners.
“It’s good when we get a event to correlate with a guests,” Hunter said. “Especially, for this. This will be a lot of fun for us. We’ll get to see a evident reaction. The farthest I’ll be divided from these people is 5 or 6 steps.”
The cook and his group will stir these propitious diners with mixed courses of food and booze pairings.
“On this level, it becomes a theatre for him since a chef’s indeed portion we as well,” Tierney said. “He’s unequivocally creative.”
When we call to haven a seat, ask to be seated during “the scratch bar.” The special prix fixe cooking starts during $65 and substantially will be seated twice on Friday and Saturday nights, he said.
The scratch bar symbolizes a restaurant’s strength on a culinary side, though it also showcases a internal group’s use enlightenment in formulating noted guest experiences.
“We call it friendly hospitality,” Tierney said. “We try to obey that in what we do.”
Good, out-of-date Southern upbringing shapes a menu, too.
“I’m from Charleston, South Carolina. A lot of a menu equipment are partial of that feeling from me flourishing adult and operative there,” pronounced Tierney, who also was an executive cook decades ago during Edgewater Beach Hotel in North Naples.
“Andy spent time in New Orleans and many of his infirm culinary years in Nashville, so we combine unequivocally good together on a food. we still write a menus with Andy for here and we still write a menus for The Bay House and The Turtle Club, so I’m unequivocally most concerned in a food aspect of it, as good as a front of a house.”
The Claw Bar’s menu includes some favorites during The Bay House and The Turtle Club, so it facilities many standouts. The cold seafood ($16-$45) leads off a menu with equipment such as whole Maine lobster, Alaskan red aristocrat crab, jumbo crab cocktail, Gulf shrimp cocktail and caviar. Rising to a tip are a renouned seafood towers of baked and tender fish and shellfish ($65-$105).
“For us, a oysters apparently are a large deal,” Tierney said.
Hot seafood equipment ($12-$30) embody aged favorites such as lobster and pile crab potholes, as good as new additions such as chili garlic Alaskan aristocrat crab bites. Other selections are Pine Island crab bisque, crispy boiled oysters and char-grilled oysters.
“We’re char-grilling oysters nightly,” Tierney said. “At The Bay House, we did it on a weekends with an outward grill. We sole 10 cases of oysters a night, so we motionless to put it right on a menu. Those are delicious.”
Prepared directly on a griddle New Orleans-style, a warmed shellfish are surfaced with garlic butter, Parmesan cheese and grilled lemon. “Really wonderful,” he said.
“But we’re not only a scratch bar. We’re a full-service, classical restaurant,” Tierney said, nonetheless seafood positively steals a show.
“The Coastal Pan Roast unequivocally represents a griddle entirely,” Tierney said. “It’s a small bit of all we do in one pleasing Le Creuset. So, that’s a genuine standout.”
The specialty image ($36) facilities a ambience of roasted Gulf fish, crab gratin, shrimp, scallop and Carolina Gold rice hoppin’ john.
Other seafood specialties embody parched sea scallops ($32), grill shrimp and forage ($28), split-grilled cold H2O lobster ($29), pan-seared salmon ($32), and St. Augustine meal ($29) with Gulf fish, crab, shrimp, mussels and lobster in a sharp datil peppers broth.
The Charleston Carpetbagger Steak ($28) is another favorite from Hunter. The petit filet is served with crispy boiled oysters and spinach.
Grass-fed options from Three Suns Ranch in Punta Gorda are a bison frame beef ($39) with honeyed potato and shaved Brussels sprouts, and a beef porterhouse ($49) with a pimento cheese and potato soufflé.
To greatfully an Italian-named town, 3 pasta dishes also are on a menu.
“Ours are a small different,” Tierney said. “We make an extraordinary Bolognese. Instead of a red chili peppers to give it some spice, we make a possess kimchi. It’s pureed during a finish and blended in. It’s got this pleasing feverishness to it, though it’s distinct a regular, normal one.”
The pappardelle Bolognese is $24, while another pasta specialty is campanelle with fungus and arugula ($22). The third pasta image — sharp lobster spaghetti ($32) — also kicks tradition adult a notch.
“It’s only fantastic. Spicy, rich, wonderful,” he said.
To infer that it’s not only a special arise destination, a Claw Bar facilities a burger ($18) with a mix of brief rib, brisket and sirloin. It’s surfaced with bacon, preserved red onion, butter lettuce, pimento cheese and a tip salsa and served on a brioche bun with Parmesan fries.
There’s also a pimento cheese and beef image ($16) that a menu claims to have a “world’s best” pimento cheese and marinated meats.
“Andy’s famous for his pimento cheese, so you’ll see that via a menu,” Tierney said. “It’s a large deal. You have to try it.”
It’s not all about a protein during The Claw Bar. Fresh internal vegetables from Inyoni Organic Farm in Collier County and 12 Seasons Farm in Lee County are delivered 3 times a week to a restaurant.
“We underline their produce. Whatever they’re bringing in, we’re using,” he said. “We’re celebrating a lot of vegetables on this menu with organic carrots, a roasted mushrooms, a corn, a honeyed potatoes. Things that we would cruise sides, we call them Middle Plates, so we can come in and have 3 plates of vegetables, if we wanted.”
In further to a contingent of salads, a unfeeling plates ($11-$18) are approach over broccoli with cheese sauce. The curry-dusted and flash-fried cauliflower facilities datil peppers aioli. The Claw Bar travel corn is flavored with chipotle, cilantro, basil and cotija cheese. The organic rainbow carrots are cumin-roasted with coriander, sea salt, cilantro, lime, dejected almonds and Greek yogurt.
Expect some singular desserts, as well, to interpretation cooking or accompany drinks during a indoor-outdoor full bar.
“We do beignets. We’re famous for them during The Bay House,” he said. “Millionaire shortbread is one of Andy’s creations. It’s kind of like a gigantic, pleasing Twix bar. It’s unequivocally wonderful.”
The Claw Bar, 221 U.S. 41 S., is open for cooking commencement during 4 p.m. daily. Brunch on Saturdays and Sundays is entrance soon. For some-more information or reservations call 239-231-3912 or go to theclawbar.com.
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