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Pine Island chef opens restaurant in Cape Coral

December 6, 2011
By MEGHAN McCOY - mmccoy@breezenewspapers.com , Cape Coral Daily Breeze

A well-known chef in the area recently opened a restaurant in Cape Coral that offers great dining, food and value for his customers.

Jeorge Lanese, who is originally from Argentina, has been around food his entire life. He grew up in a bakery, which eventually led to working in restaurants at the age of 14. Once he stepped foot in the kitchen, he knew he found his passion, which still remains 25 years later.

"I love it because I can create and do different things," he said about cooking.

Article Photos

MEGHAN McCOY

Chef Jeorge Lanese recently opened a new restaurant, Misto Bar & Grill, in Cape Coral offering diverse fresh made from scratch entrées.

Lanese owned two restaurants before opening Misto Bar and Grill on Oct. 11 on Del Prado Boulevard. The first restaurant he owned was Giorgio's from 1997 to 2004 in Cape Coral and the second was Vesuvio Italian Grill on Pine Island from 2006-2010.

His customers have stayed with him throughout the years, especially those from Pine Island.

"They have been incredible," he said. "The support from residents on Pine Island has been heartwarming ... very supportive."

Fact Box

What: Misto Bar & Grill

Owner: Chef Jeorge Lanese

To go

Where: 231 Del Prado

Blvd., South, Cape Coral

Hours: Lunch Monday through

Friday from 11:30 a.m. to 2:30

p.m. and dinner Monday

through Saturday beginning at

4:30 p.m.

Information: 239-673-9799

or 239-673-7428

Lanese named his restaurant Misto Bar & Grill because of the meaning behind misto - diversity. He said on any given night customers can find Italian, French, southwestern, Louisiana cooking or Pacific Rim entrees.

One thing that he has stayed faithful to throughout his career is preparing everything from scratch, along with using only fresh meat, seafood, produce and vegetables.

"One hundred percent of everything you will taste here is made here," Lanese said. "I don't have any premade and precooked food. Nothing is processed and no chemicals."

He said he purchases his fresh seafood from the Olde Fish House Marina on Matlacha twice a week to serve in his restaurant.

"I get fish right off the dock there," Lanese said.

The chef also orders fish from Hawaii for his restaurant, so his customers do not have to travel thousands of miles to experience the taste of the fish found there.

In addition, he makes all the bread and pastries from scratch. Lanese said he makes his deserts light, so his customers can enjoy every bite.

He said he wants to make things from scratch because he is trying to set the bar so his customers know that they will receive the best meal possible when they come to his restaurant.

Although his menu is very diverse, he said his forte is fresh fish and seafood.

Lanese enjoys adding a little extra twist to his dishes, so his customers are still trying to decipher the different flavors when they are half way through their meal.

In addition to a diverse menu, the restaurant also provides the best wines from Italy, France, Australia, South American and the United States, which Lanese personally taste tests to go along with different meals. He said the wine is affordable for its quality.

Lanese said he believes a true dining experience entails food, wine and company.

"It's a high dining experience that won't break the bank," he said about the restaurant.

Another important aspect to dining for Lanese is white tablecloths and cloth napkins, which every table has.

Reservations are strongly encouraged for those who wish to eat at the restaurant, so the chef can better prepare the meal, since everything is made from scratch for every customer. Individuals can call 239-673-9799 or 239-673-7428 to make their reservation.

The lunch hours are from 11:30 a.m. to 2:30 p.m. Monday through Friday and dinner hours begin at 4:30 p.m. Monday through Saturday.

Lanese said he enjoys getting to know his customers, so he knows what their food preference is.

"I have a great relationship with them," he said.

 
 
 

 

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