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Welcome, La Corte

The new restaurant in Cape Coral is putting forward thoughtful updates to classics in American and Continental cuisine—and making people take note.



Beyond the gates of La Corte’s spacious front patio is yet another dining nook with a bubbling fountain, petite palms and potted plants.

Photos by Dorothea Hunter Sönne

I used to be able to count on one hand the number of Lee County restaurants I’d tell Old Naples friends they’d need to brave seasonal traffic to try or else they’d be missing out. The number has grown in recent years, with the new La Corte Bistro fitting that mold. And for food lovers who live in the area, you need to get over there sooner rather than later.

The owners took the shell of the former Brew Babies space and transformed it into a serene terrace; an intimate garden; a strikingly old-school bar; and an elegant main dining room dripping with crystal chandeliers. Oh, yeah, they also hired a talented chef, Tim Spain, who has a penchant for making the food look as pretty as it tastes. From our appetizers to the dessert (see photos below), every mounting bite elicited a chorus of oohs and aahs. The whole experience is one we won’t soon forget.

Convenient for Cape Coral standards, off Cape Coral Parkway near the bridge (which is virtually an extension of College Parkway, one of Fort Myers' main thoroughfares), it’s relatively easy to get there on a Friday night. Just be sure to make a reservation if you dare to go as we wade deeper into season.

 

To plan a visit:

La Corte Bistro

1520 Lafayette St., Cape Coral

(239) 542-2224

lacortebistro.com

 

Top-shelf liquor fills the retro bar. 

 

The eye-catching main dining room

 

A fresh take on a burrata salad: Herb sprigs and tendrils of greens offset the creaminess of the cheese.

 

A special starter, reminiscent of beef Wellington, was so savory it was gone within minutes. 

 

Fork-tender domestic grass-fed lamb took on a Dijon-parsley crust.

 

The grouper, coated with panko and a dusting of pistachio, was enhanced by a white wine sauce. 

 

A Key lime tart, made in-house, was a perfect sweet ending. 

 

Get the Hot Dish every Wednesday and Friday online and every month in Gulfshore Life.

 

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