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Tender at the bone: At Andre's, classic beef medallions are served in sizzling butter. Photo by Vanessa Rodgers.

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Serious Steak

By: Marsha Fottler

A tradition of excellence at Andre's and a new Italian eatery on Fifth Avenue.

Place one tablespoon of chocolate into the core of a pear half and "glue" the other half of the pear back on. Place the pear in the center of the phyllo square and fold the dough up around the pear, securing with toothpicks just below the stem. The pear should stand by itself in the dough. Bake at 350 degrees for 12 to 15 minutes (depending on size of pear). Leave several inches between each pear on the baking sheet to allow butter to melt. Serve warm with additional chocolate cream and a scoop of vanilla ice cream.

Sucrée Salée, 15675 McGregor Blvd. (Island Plaza), Fort Myers. 454-4411.

ASK MARSHA

Q. What are the typical corkage fees in Gulfshore restaurants?

A. As you know, a corkage fee refers to what a restaurant charges a guest to open and pour a bottle that the diner has brought from home. Some establishments in Naples, such as Shula's Steak House and Chardonnay, do not permit guests to bring their own wine. And the Dining Room at the Ritz-Carlton pretty much discourages the practice by charging a hefty $50. The fee at Baleen at LaPlaya Resort is $30. If you dine at Lafite at the Registry Resort, expect to pay $25.

Other establishments are less pricey. Chops and Pazzo charge a friendly $10 for the first bottle but $30 for subsequent ones. Also, the wine you bring cannot appear on the restaurants' extensive wine lists; otherwise, you buy it from the restaurant. Bistro 41 and Sunshine Café charge $10 with no restrictions. Marie Michelle's on the Bay asks that you pay $12, while the Aqua Grill fee is $13 (waived in the summer). Veranda charges $15, as does Roy's, Bravissimo and Ridgway Bar & Grill. Sanibel Steakhouse and Biddle's ask $20.

When you bring a special bottle of wine to your favorite restaurant to enjoy, it is a gracious gesture to order an additional bottle from the restaurant's list. For instance, if you bring a red, you might order a white for the appetizer course, or a dessert wine to finish off the meal with style.

YOUR TURN

Do you have a positive dining or wine experience you'd like to share? Send us your comments about a great Gulfshore dining discovery, and we'll include your remarks and name in this column in an upcoming issue. Please send to Marsha Fottler, Gulfshore Life, 9051 Tamiami Trail N., Suite 202, Naples, FL 34108 or, by e-mail, mfottler@gulfshorelifemag.com.

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