When a curious little eatery and bakery opens on one of the busiest corners in Fort Myers, it pays to take note. Colleoni’s had a simple start last year as a breakfast and sandwich shop, making its own focaccia and milk bread from scratch. It then expanded its offerings to better reflect the cooking traditions of Italian chef-owner Barbara Storci, who moved here from Milan in March (Colleoni is her husband’s historic Venetian surname). Daily entrées and fresh pastas were gradually introduced as lunch specials, like this family recipe for veal cutlets layering sage, mozzarella and prosciutto di Parma with grated ginger- and aged Grana Padano-sprinkled spaghetti. This fall, Storci added dinner service Tuesday through Saturday with weekly regional menus that double as virtual visits to The Boot—and rival any of Fort Myers’ finer restaurants.
12731 McGregor Blvd., Fort Myers, 239-208-3114, colleonis.com
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