Shannon Yates is on a roll. Mad Take-Out (MTO) is his latest culinary success, and a brilliant idea, shared with its Executive Chef, Ruth Cohen. He’s stayed within ½ mile of Cru, which he transformed, during the 2004-7 housing market bubble, into arguably the must sought after spot in Lee County. (Cru closed in Dec., after he, and subsequent chefs, left.) He then resurrected Bacchus (briefly Toro) in the Bell Tower shops, which is packed with his loyal followers. Now, with Mad Take-out's volume, just a few weeks after opening, he’s got another success, and it doesn’t even have a chair or table to sit at.In the diminutive Pinebrook Plaza, north of Bell Tower, north of Cantina Laredo, and east of Outback, they have created a sparkling clean, well organized catering size kitchen with more than ample room to prepare a cocooning couple’s take-out dinner,a family's lunch, or a party of 300’s multi course catered event. Not a problem.
Step inside-you’re greeted by friendly people. Look at the menu’s over 80 possibilities. (compare that to moribund Cru’s meager twelve offerings). The Mad take-Out concept is simple. Veteran caterer Ruth Cohen is meticulous about using truly fresh ingredients. All is made on site. For example, starting with the pizza dough, from spelt flour instead of regular wheat flour. Spelt is a tasty, healthy cousin of wheat. I ordered the $18 16” Spaniard pizza, with spelt crust, mozzarella, Spanish chorizo slices, shrimp and red pepper. The crust was rolled out, in front of me, sauced, and slid in the
huge Garland pizza oven. In no time it was boxed,
and I shared it with other pizza lovers who said “this crust is really good-who makes it?” There's 7 basic pizzas, and over 24 topping choices. I also sampled the earthy yet light hummus, the properly made tabbouleh, and savored the large, bright green fresh, meaty Ceringola olives.
Don’t like salty olives? Well, these meaty fresh babies “have your name” on them, and just one can make you lust for more. My partner loved the Ultimate Veggie wrap sandwich, with avocado, tomato, alfalfa sprouts, Swiss
cheese and Vegenaise on green Ezekiel bread, and it's not even St. Paddy's Day. Very lush and very filling for only $5.25. There’s five spring rolls, with the signature “Krazy roll’s” surimi crab, cream cheese, to-chi sauce and teriyaki glaze. The best! We took a Hamachi and scallion sushi roll ($7.25) from the cooler, and the 
yellowtail is fresh as could be. There’s also hot sandwiches, oven roasted chicken, various past dishes and over a dozen salads. MTO has food for lactose diets, high protein diets, Celiac diets. The salads come in small, medium, and family sizes. The sandwiches are good sized. A popular sandwich features tasty red tomatoes, mozzarella cheese and homemade olive tapenade 
on a thick bread roll. Dig in. There's a big cooler with other goodies.
Got picky kidz? Entice them with chicken fingers, hot dogs, fried mac ‘n cheese, grilled cheese, PBJ, little pizzas and even tater tots. Best part? You can order from your home computer, by cell phone, fax, or send smoke signals- your order will be ready and waiting. I’m just psyched, happy it's opened, and amazed at how smoothly everything runs. I just don't have time to cook. This makes take- out far easier than grocery shopping and cooking. The enjoyable quality, price and quantity makes it a slam dunk.
Kick back with one of over 20 soft drinks, a dozen red wines
and as many nice white wines, in full bottle, with some half sized “splits”.Have a sweet tooth? The Tate’s Bake Shops’ Chocolate Chip Cookies are to die for! Light and crisp, they're a healthy pleasure. Ditto for the Sweet Olive Oil Tortas. These thin round crisp, lightly oiled 5” wheat “flat breads”, eight to a box, are lightly dusted with sugar and anise seed. Savor as dessert, or serve 'em with cheese, jam, coffee or tea. The smoked salmon is tops! One mini-Godiva Chocolate cheesecake will satisfy a sweet tooth, and not add to the waistline.
Finding these goodies is why I, like the others in the shop with me, will come back, again and again. Ruth and Shannon have healthy foods, be they familiar as mac ‘n cheese or mildly exotic as spelt crust pizza. Their creations are made with love, reasonably priced, and gourmet quality. It tastes that way, or Ruth wouldn’t let you put it on your table. Fast, friendly take-out service. Fresh, healthy food. What better nourishment than this, to enjoy in your home?Mad Take-Out, Pinebrook Plaza, 12995 S. Cleveland Ave just north of the Bell Tower Shops, 693-TOGO, or madtakeout.com
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*******ADDENDUM 5/25/09******
Shannon Yates is no longer associated with Mad Takeout or with Bacchus. According to Manager Cyndie Doragh, Shannon recently split, amicably, and he is off for a well needed rest in Europe. Shannon didn't respond to my emails.
He's creative and successful at whatever cuisine he creates. I wouldn't be surprised if he moves to Naples or to another city, with a greater audience for his finer cuisines. Madtakeout's high quality should continue, with able Ruth Cohen still at the helm.
*****ADDENDUM 2/17/2012***
Shannon didn't move, he went back to Cru for a while to work with Chef Harold Balink till a noncompete clause period was over, and left. Bacchus folded without Shannon.
He then started and ran Lush for about a year, until 12/31/2011, when it was sold to a group of restauranteurs. Acrimonious words and complaints flowed between all thereafter, and it was renamed Stillwater Grille.
And yes, Mad Takeout did not last long without Shannon.
Next?
He's creative and successful at whatever cuisine he creates. I wouldn't be surprised if he moves to Naples or to another city, with a greater audience for his finer cuisines. Madtakeout's high quality should continue, with able Ruth Cohen still at the helm.
*****ADDENDUM 2/17/2012***
Shannon didn't move, he went back to Cru for a while to work with Chef Harold Balink till a noncompete clause period was over, and left. Bacchus folded without Shannon.
He then started and ran Lush for about a year, until 12/31/2011, when it was sold to a group of restauranteurs. Acrimonious words and complaints flowed between all thereafter, and it was renamed Stillwater Grille.
And yes, Mad Takeout did not last long without Shannon.
Next?
Try the Wild Mushroom confit's earthy bites of varied fresh warm ‘shrooms sautéed and served in a small metal cauldron for your delight. There may be black trumpets, chanterelles, oysters, enokis and various Asian rarities to tickle your palate.
A Southwestern type touch is the Flores de Calabaza- wild zucchini blossoms filled with Capri cheese and Jamon Serrano, then flash fried in extra virgin olive oil. Roll the crisp blossoms on your tongue, then bite into the melted goat cheese, with a touch of Hawaiian or Nepali sea salt. MMMmmmm! 
You can not go wrong with the Artichoke hearts filled with Serrano Ham and Manchego cheese, then poached in a wonderful roasted garlic fume. I could dine on two orders, and be happy!
The Seared Duck Breast, with Caramelized Figs, and Port Reduction (15) is my favorite, cooked medium rare, for its almost gamey rich taste, and accented by a crisp herb crust. The Oriol Vin del Aspres is a perfect accompaniment, much like a pinot noir, to play off the Port reduction and the sensual duck.
Shrimp in Garlic sauce, with bits of finely chopped garlic, is a delightful order of large shrimp, cooked just enough, and served tender with the garlic heat-tempered to give its richness, rather than the sharpness of raw garlic. 
The Hot Pimenton-spiced Octopus, was a little over cooked, and firmer than it should have been, however the saucing was spot on. With sixteen orders from our table, and other diners tables' orders as well, I’m amazed only one dish came out cooked perhaps a minute too long. Still, every molluscan morsel was consumed. 
What’s life without some Hudson Valley Foie Gras, coated with a caramelized diced Granny Smith apple, with hot persimmon seeds, and enveloped in a Calvados and maples syrup reduction. If this sounds a touch too sweet for you, have the sensual seared foie gras first, then the apple and reduction next. The foie gras is almost erotic in its succulence.
Gabriele, our server, is quite the cook himself, and he is knowledgeable about the finer points, and hands on alchemy, of molecular gastronomy.
Adventuresome? The most amazing looking plate of the evening was the Wild Scarlet Lobsterines and scampo a la plancha, that is grilled, crustaceans that tasted like a delicate lobstser, which were opened and prepared tableside (I interrupted the process, below, for my photo.) 
Café Normandie is The French Deli, renamed; it’s now serving dinner as well as lunch. Owner Benoit Legris changed the name last year. It really is a full, bisto sized restaurant, and now a great dinner bargain.
The noise level is moderate to high. There’s not much room between tables, so suck it in. That’s the price of being in a popular bistro, Naples Style. The average age was perhaps 70, with a 30’s couple, and some octogenarians. That’s Naples style, too. We were seated, soon ordered at 7:30, and our appetizer came 50 minutes later, at 8:20. We were famished, and devoured the three Smoked Salmon Petit Fours ($4.50). The slightly soggy flake pastries have tender smoked salmon, spinach, melted Swiss cheese, and warm béchamel sauce on the side. Tender baby spinach leaves with chopped onion and tomato fill the rest of the plate. "This could be a lunch", my partner said. For $4.50, it’s a very good, and tasty deal. The neutral béchamel gives a nicely
understated moisture and contrast to the rich mouth feel of the petit fours. For the same $4.50, there’s a ham, tomato and Swiss, or a beef, fresh mushroom and Brie petit four as well. Or have Escargot de Bourgogne, for $6, or Foie Gras slices with salad and toasts for $13. Complimentary fairly freshly baked, then sliced baguettes, and tiny plastic cups of butter are a nice touch. Unfortunately we (hungrily) ate too many slices during our wait for food.
highly spiced vegetable mix with carrots and zuchini, that, if eaten first, overwhelmed the delicate duck and its light peach sauce. Not a problem, just eat them after the duck.
A generous and very tasty portion for $16! This is French comfort food, not haute cuisine, so adjust your expectations, and be quite pleased at the price/quality/quantity. There’s also Roasted Chicken with creamy Dijon sauce (15), and Boeuf Bourgjugnon (16).
There’s also crème brûlée (5), hot crepes with choice of sugar, Nutella, or jam (5.50), and Danish (2.25).
Sea Salt is an elegant young lady in town, the "newest kid on the block", on Naples 3rd Avenue South, a gnocchi’s toss from Campiello and just north of Tommy Bahama’s. The Sea, as in the Gulf of Mexico and Naples beach, is two blocks away. And the food? Chef Fabrizio Aielli can cook! Previously, in 1999, he and wife Ingrid opened his highly successful restaurant, Washington D.C.’s tony Teatro Goldoni, and groomed it into a “must visit” spot. They sold it in 2007, moved to Naples, and just opened Sea Salt a few weeks ago. A 2002 James Beard Foundation Star Chef Award Recipient, and a former chef at Naples Winter Wine Festival, he’s nationally respected. While Chef Fabrizio is clearly “hands on” in the kitchen, the front of the house is covered by personable, artistic Ingrid. Active partner Lili Montes minds the financials and other details.
They gutted a failed clothing store, and created an elegantly simple, beautiful setting for lunch and dinner. The patio is the perfect spot to
people watch on 3rd Ave S. The curved outside bar is a favorite vantage point. 
Inside, there's wooden floors and ceilings, and the 3 dimensional limestone wall featuring inset color photos of Old Naples. 
This is a freshly designed concept. From the white tablecloths and napkins, to the servers attractive black uniforms with striped aprons, a lot of thought has created Old Naples newest spot to "see and be seen". 
My favorite spot would be the true Chef’s Table, a table that can sit 8, smack dab in the kitchen's center. Whether you are a foodie, or just curious about the inner workings of a commercial kitchen, this is the place to be!
We sat at Table 54, to both view the dining room and look into the kitchen, ably served by attentive Gina. Ingrid told us that Chef Fabrizio has several vendors for just seafood alone, and several for primarily organic produce. A look at the fresh seafood and produce, and the lack of odors in the kitchen attest to his meticulous nature, and passion for cooking with only the freshest ingredients. He’s passionate about salts, 
with over 100 salts from around the world, and yes, you can easily taste the difference between salts! 
We started with an Italian white wine, the Antinori Vermentino. ($8), nicely complementing the Crispy Assortment, below. Sea Salt has over 500 wines, and the staff is knowledgeable on pairing.
($19). The batter had just the right amount of salt, pepper and light spicing to complement the delicate seafood. An appetizer larger than some entrées in Naples, one could not ask for fresher or better quality seafood. My dining partner said “You can taste the freshness of the seafood underneath the batter, and tell it’s good!” The wine is a great match for this and other seafood.
and creating a whole that exceeds it’s components. The calamari are sensually tender, and the cappuccino foam light, and understated. The poached quail egg tops it all off, with panache.
texture stand out, accentuated by the dried tuna roe, or bottarga, with the tomato’s richness tying it all together. We scooped up the sauce with complimentary crusty bread slices, tender and soft on the inside. 
orange balsamic soy, with red Hawaiian salt (12).
and tops it with a shaved red poached pear. The supporting veggies are roasted cipollini onions and tender turnips. The portion size is quite fine for me. 
This is a decent portion size, a better grade tuna than often offered elsewhere, elegantly presented.
at the same time. See if this special is available-well worth it!
thyme sauce, and baby artichokes (32), and Broiled Black Grouper with grape tomato pops and chives, served with shiitake shrooms and truffled soft polenta. (32). There’s also a Braised Lamb Shank with fig and fennel, served over fontina and Swiss chard mashed potatoes (28), a grilled brick pressed young chicken (27), and Five Spice Dusted Bone- in Prime Ribeye (below) with black truffle zabaglione, roasted shallots and fingerling potatoes (42). 
The Black Raspberry-Candy Orange Sorbet (above right), topped with black salt was my favorite- by a salt grain. Gelato is made with less air than American ice cream, so it's richer in taste. It's also kept not as coldly frozen as ice cream, so it stays creamy. Put any gelato in your home freezer and it turns solid-bad move!
