Monday, November 19, 2007

Dwyers Prime Steakhouse & Fine Dining in Fort Myers


I cringe when a restaurant's name includes such laudatory words as "gourmet", "fine dining", "best"or "original", as I've more often been laughably let down by such self congratulatory words.

Dwyers, a family owned restaurant, happily has earned the words "fine dining", thanks to the culinary artistry of new and renowned Executive Chef' Bill Wavrin, and Dwyers Chef Richard Verissimo. Working as a team, they have upgrading the prior menu offerings from Irish pub favorites. Chef Wavrin earned his toque as executive chef at Miraval Resort and Mexico's Rancho La Puerta, and has been a regular contributor to Chile Pepper and Gourmet magazines, and has appeared on respected television shows.

The Chefs have created beautiful food that is healthy and tasty-what more could one ask for? Chef Wavrin, a very good teacher, shall soon start cooking classes. I've tasted some of the Chef's' food at the restaurant, and at the March of Dimes Signature Chef's Auction, and I'll be back for more. The changes in the restaurant's menu upgrade Dwyers' style and quality, and prices do follow in tandem.

Yes prices, as ordering top quality steaks at any fine steakhouse these days gives sticker shock, since wholesale prices have greatly increased. Expectations will be high for the Steakhouse's premium Angus dry-aged beef, that ranges from $32 for a small ribeye to $65 for a huge bone-in 30 ounce ribeye. The entrees are served with a side choice of Orange Scented Red Yams, Roasted Garlic Mashed or Dwyers' Melange of Grains. Seafood is fresh and market priced. The small plates are gems, such as the Herbed Seared Scallops and Ciabatta Bruschetta, Roasted Tomato and Tangerine Aji Vinaigrette for $12, or the Ahi Tuna Tower for $15. The Crab Cakes with Pineapple Pinot Gris and Smoked Paprika Aioli looks good at $13.
Herbed Scallops Searing in Cast Iron Skillet
Herb Seared Scallops & Ciabatta Bruschetta
A Maine Lobster Presides Over His Realm
Soups are ~$7 and vary by day. Salads are generally $7.50,-8.50, and choices include a Spinach Salad with Applewood Smoked Bacon & Maple Cinnamon Vinaigrette. Side orders include Wild Mushroom Saute of chanterelle, Trumpet, Crimini & Shiitake Mushrooms for $7.50, and one can add a side of Oscar, with Asparagus, Crab & Herbaceous Bearnaise for $10.Desserts sound delicious, and range from $7.50 to $10. Given the freshness and quality, this is competitive pricing for the time involved. Is Fort Myers ready for raising the bar on food quality? I think so, given the success of Cru and other finer restaurants. Diners are already becoming regulars, staking out their favorite Dwyers tables, and servers know their preferences.

Dwyers' Upstairs Patio Deck

NOTE: DYWERS HAS CLOSED EFFECTIVE MAY, 2008. Patrons loved Chef Wavrin's food and the upgraded service. In this economic environment, it couldn't survive, as people dine less often, and go to less expensive spots. Patio 33 closed, too. Other higher end spots in Fort Myers are having the same problem, and also closing or downscaling menus.

Dwyers 13851 S Tamiami Trail, Fort Myers, FL (239) 425-0782

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