Local Clams from Pine Island Sound, near Fort Myers.
Fish Tacos are excellent!
USS Nemo, the legendary upscale Naples seafood-centric establishment has built its reputation delighting diners for 14 years with some of the most innovative preparations of the freshest seafood in the area. Continue reading
Trattoria Romana, owned by the Gismondi family of Arturo’s fame is one of the top Italian restaurants in Palm Beach County Continue reading
Fred Bollaci, international authority on healthy gourmet living, and president and CEO of Fred Bollaci Enterprises, debuts his inaugural “Golden Palate” “Appetite” column in the Spring issue of VENU Arts and Culture magazine (view article), it was announced today. Continue reading
Award winning Chef Keith Casey has been delighting Naples area diners since opening KC American Bistro in 2010, featuring excellent Regional New American Cuisine.
Located in The Pavilion shopping center in North Naples, minutes from the Ritz Carlton, KC American Bistro’s Chef/Owner, Keith Casey, originally from Boston, was a pioneer on the Naples food scene when he arrived in 2010, forever changing the model that Naples fine dining consisted of steak and potatoes or Gulf Grouper and key lime pie.
Casey proudly features American cuisine, sourcing the best ingredients from different regions across the country, using traditional culinary traditions and flavors to accent his ingredients, giving his own interpretation to regional American favorites. Casey’s restaurant features a giant map of the United States on one wall, adorned with an American flag, symbolizing his pride for country and uniquely American cuisine.
The menu at KC American Bistro changes periodically to reflect what is fresh and seasonal, while keeping many of the favorites that loyal customers love! Diners will note that Chef Keith labels each dish with an abbreviation for their origins, like “SE” for southeast, “Pac” for Pacific, etc.
Being a native New Englander, Casey brought to Florida a love for the shellfish and seafood the Northeast is famous for: steamed Maine mussels, Day Boat Diver Scallops, and Cape Cod-style lobster sliders being three favorites.
KC American Bistro features one of the most innovative, progressive, delicious menus on Florida’s Gulf Coast. The Short Ribs are second to none– melt in your mouth, the lamb is incredible, as is the Berkshire Pork Chop. The seafood dishes, especially the Ritz Cracker-crusted Grouper, and the Seared Wild King Salmon are outstanding. The restaurant also offers a Children’s Menu.
KC offers an extensive, yet approachable wine list, with a number of great selections by the glass, and serves dinner Monday-Saturday. The restaurant offers an exciting dessert menu, three favorites are: the Orange Scented Crème Brûlée, and the Pink Grapefruit and Limoncello Sorbet.
See you in Naples, and please tell Chef Keith that Fred Bollaci sent you!
KC American Bistro
885 Vanderbilt Beach Rd.
Naples, FL 34108
239.566.2371
Westport’s beautiful waterfront restaurant of choice for excellent locally and seasonally-inspired, “farm to fork” cuisine with healthy emphasis (located in the prestigious Saugatuck Rowing Club, a private fitness and rowing venue), the Boathouse Restaurant is open to the public and is also a top area destination for lovely catered affairs and is a Fred Bollaci Enterprises Preferred Destination!
The Boathouse Restuarant is fortunate to have an Executive Chef with innate and culinary ability with food. Paul is a 1991 graduate of The New York Restaurant School finishing at the top of his class and wooed by many fine establishments. His career has taken him to both Vermont and Connecticut. Edson Hill Manor in Stowe Vermont was fortunate to call Paul their chef for many years. An avid skier, Paul often would cook delicious lunches, take a break and ski and then cook marvelous dinners.
Born and raised in Connecticut with family all around, Paul also was the chef at the renowned Paci in Southport. Paul excels at New American cuisine, with a light, elegant touch to indigenous, seasonal products and local flavors. The Boathouse menu has been admired for its unique pairings of local fish, produce and farm raised and grass fed menu selections.
Nancy Burke, SRC Restaurant Manager and Event Planner and CIA Certified Caterer has been in the restaurant and catering business for over twenty five years. Having owned a successful restaurant and catering company in Ridgefield called Thirty Three & 1/3, where the NY Times rated a” very good” and said ”every town should have a restaurant like Thirty Three & 1/3 where consistently great food and great service happens.” Nancy has a passion for planning events, and designing menus and presentations that look as good as they taste.
A graduate of the Catering Program at The Culinary Institute in Hyde Park and a B.A. in Communications, Nancy’s talent along with the beautiful venue at The Boathouse has catered many lovely weddings, rehearsal dinners, bar and bat mitzvahs, corporate and non profit events. “We love planning an event here and work with an exceptional staff of dedicated professionals” Burke says. Fred Bollaci agrees: the restaurant and adjoining deck is the perfect spot for an amazing lunch or dinner.
The menu, which changes often to reflect the seasons and fresh, locally-available products features many excellent choices for lunch and dinner. On a recent visit, the lunch menu featured: Lobster Bisque with sherry and tarragon, Chickpea Soup with parmesan and truffle oil, excellent crab cakes, and perfectly cooked Salmon atop a local kale salad with cranberries and raisins, among other favorites including salads, sandwiches, and entrees. The dinner menu featured: New England Clam Chowder, Burrata Mozzarella Salad with Cherry Tomatoes, Basil and and Lemon Olives, Cantaloupe Melon, Grilled Hot Peppers, Sopprasatta, Parmesan, and Crostini, Baby Kale With Grilled Peaches, Pecans, Goat Cheese and Champagne Vinaigrette, Chopped Salad, Cucumber, Celery, Beets, Cherry Tomato, Mixed Green, Ricotta Salata, Lemon Dressing, and a Raw Bar with East and West Coast Oysters, Little Neck Clams, and Jumbo Shrimp for starters.
Featured entrees included: Grilled Branzino With Herb Faro, Sauté Spinach, and Olive Tomato Tapenade,Angus Beef Tenderloin With Blue cheese Slaw, Mediterranean Chicken Pan Roasted Chicken with Red and Yellow Peppers, Balsamic au Jus, Cherry Peppers and Roasted Potato, Paccheri (short rigatoni) with Braised Short Rib Ragout and Ricotta Salata, and Bucatini Sauté with Lobster, Shrimp, Cherry Tomato, Garlic and Olive Oil, Risotto With Spinach, Cremini Mushroom, Toasted Almonds, Black Garlic and Parmesan, in addition to daily specials.
The wine list is approachable with selections from around the world. Service is attentive and personable, and the dining area is beautiful–nautical themed with a fabulous outdoor deck on the second floor overlooking the Saugatuck River, and nearby boats. On a nice day, it is pure tranquility!
The Boathouse is also a full service premier catering company, which caters events at the restaurant, a gorgeous location for any event, or at your venue, specializing in Birthdays, Graduation Parties, Bar and Bat Mitzvahs, Rehearsal Dinners, Weddings, Corporate or Personal affairs.
Locals will appreciate that the entire menu is available for takeout as well!
See you in Saugatuck, and please tell the folks at The Boathouse that Fred Bollaci sent you!
The Boathouse Restaurant at Saugatuck Rowing Club
521 Riverside Avenue
Westport, CT 06880
203.221.7475
