THE ORIGINAL SITE, AND REVIEW OF SWEET MELISSA'S IS BELOW. SWEET MELISSA'S HAS SINCE MOVED, AND ITS NEW REVIEW IS POSTED ON JUNE 29, 2009.*****

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You could say the same, too, especially while sitting at one of Sweet Melissa’s four wooden chairs directly in front of the wide open kitchen, chatting with friendly Executive Chef Melissa Talmage and staff during a lull in service. Relax, and take in the tropical setting-it’s is as homey as you could ask for, while dining out. It is a warm open setting for the food's subtle sophistication. Yes, relax, savoring the orange-red walls, tile floors, linen table cloths and the luscious tropical greenery filling the window views. We were very happy that we made the journey from Naples to Sanibel, to share in Sweet Melissa's friendly atmosphere.

It was raining as we arrived; the usual 20 minute summer afternoon downpour. A vibrant double rainbow shone over Melissa’s for a long time, a very good sign from above! We turned from the window, to plan our preferences for appetizers and wine with Server and Wine Steward Marlana Kennedy, who suggested starting with the Watermelon Salad ($9). The salad's mouth sized bites of Mozzarella and Watermelon balls, were sprinkled with Spiced Pecan bits, to offset the fruit’s sweetness, with all arrayed on mandoline Sliced Cucumber Ribbons. A delicate Champagne Vinaigrette dressing offered the right touch of crisp, yet slight acidity. “It’s so creative and beautiful”, Pamela said, noting how the salty small Kalamata Olives complemented the sweet watermelon, in nearly every bite.
The Big-Eye Tuna Tar Tar (12) is a succulent tower of chunks of tender tuna, admixed with tartly sweet White Grapefruit for contrast, with Candied Fennel, and crisp Toasted Hazelnuts, topped with crunchy Frizzled Red Beets, and encircled on the plate with a light Ancho chili Oil. "Delicate and tender" I said. We couldn't think of adding anything to it, without disrupting the rich chords of flavor.



The Roasted Grouper (15) is perfectly cooked. Pan seared to develop a tasty crust on both sides, then oven roasted, it is then topped with an ethereally light disk of Shrimp Rum Butter. This is nestled next to the delicately scented Coconut rice, with its admixed crisp English Green Peas.

If you haven’t been a prior fan of grouper when sampled at lesser restaurants, it’s time to try Grouper at is best, at Melissa’s. I could have ordered three portions, it was so good! Oops, time for some ‘splainin, as Luci Arnaz (Ball) would say.
Pamela and I eat like birds, all right. She is the Hummingbird, and I have the Vulturean Insatiable Appetite! Pamela said of our dishes, “The size of the portions are perfect; you can dine with an appetizer and a main course, and feel just right!” I, El Gordito, agree.
Weekend visitors Colin Heard and Erica Hamilton of Fort Lauderdale, sat at the next window- side table, and mentioned they "Googled" Sanibel to find the "Best Sanibel Restaurant". Their research indicated Sweet Redfish Blufish as the "Best" a while ago, and they have been repeat visitors to Redfish/Melissa’s.



Chef Melissa came over during a brief lull in the kitchen, and shared that some of her favorite cookbook authors include Julia Child for the French basics, Alice Waters for her simplicity and magical treatment of local produce, Eric Ripert of Le Bernardin in NYC, Suzanne Goins, of Sunday Suppers at Lucques, and Nuevo Latino Cuisine Chef Douglas Rodriguez.of Miami’s Yuca and more recently of Patria’s in NYC.


Savor its richness. Now combine a morsel of steak with the steak’s topping of Salsa Verde’s parsley, capers, anchovies, lemon, olive oil and salt and pepper. It’s the best! At $16 for this tasty portion, or a double portion at $32, it just can't be beat. I’ve searched restaurants and butcher shops for the elusive Hanger Steak, and was delighted to have found a great one at Melissa’s. First cousin to a skirt steak, and richer in taste, it is best served rare or medium rare. Marlane paired the steak with a rich Seghesio Sonoma Zinfandel, a wonderful marriage with the rich beef, that couldn’t have been better.
Tastings of small portions of varied appetizers and/or entrees can be arranged, as one regular enjoys ordering different creations, on a weekly basis..
Chef Melissa continues a great tradition with Sweet Melissa’s, offering innovative tasty food, beautifully presented, and at prices that are easy on the wallet. This is a a totally different concept from the 250 seater restaurants, certainly much quieter than say Bubble Room and other tourist watering spots on Sanibel. Like Colin and Erica, we’ll be back for the comfortable atmosphere, friendly prices, and excellent food.

4 comments:
Great descriptions, pictures and choice of food.
Sweet Melissa's new digs are gorgeous and her food is still the best anywhere south of New York.
There is nothing she prepares that isn't beautifully done and fabulously delicious.
Fantastic experience.
You're guests are obviously made up, anyone who is from Sanibel knows both of those people. Ft. Lauderdale bit?? wow.
I put down the names they told me, I don't check their id's to verify their name!
Glad you and "anyone from Sanibel" are sure of who they really are. Please share their names here, so I also know who they "really" are.
Thank you!
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