Moroccan Spiced Grilled Lamb Chops with shrimp fried rice, wok charred vegetables, and a Mandarin orange sweet and sour sauce

Food


KC American Bistro, The Clone

Spin-Off in Estero Upholds Chef Casey's Reputation.

Blackberry Old Fashion

Almost Space-Age in its contemporary design – orbits of light circling above, other drop lighting bubbly, shiny and reflective – the new KC American Bistro outshines the more student-geared restaurants at University Village in Estero.

Tablecloths and goblets, dark wood slat-back chairs and servers in black uniforms elevate the vibe, yet patrons dress casually. The “fine” in this dining experience comes out of the kitchen, where global fusion results in such inventions as the Smoked Pepper & Molasses Glazed Duck Breast with heirloom bean picadillo, wonderful caramelized plantains, and a bright salad of jicama, red onions, bell pepper and orange slices.

Soothing and ultra-modern inside KC American Bistro

Also among the 11 artfully composed entrees, you will find coffee-rubbed sea scallops with braised cannellini bean and applewood smoked bacon ragout with garlic-charged sautéed spinach; and Moroccan Spiced Grilled Lamb Chops with shrimp fried rice, wok charred vegetables, and a Mandarin orange sweet and sour sauce.

Creativity extends to the cocktail menu – blackberry old fashioned, elderflower gin and tonic, and other such twists on the classics. And dessert! But how to decide between orange scented crème brulée and chocolate ganache torte with crème anglaise and wild berry coulis?

Coffee-rubbed sea scallops

As with any good restaurant, the “fine” lies also in the details: spot-on service, sultry music, crusty chunks of bread with small crocks of sweet-garlicky butter and a boutique selection of carefully curated wines. Chef Keith Casey has done it again!