Read the Review by Dana Reid - The Island Sandpaper
On July 2, 2002 The Island Sandpaper published the following review of our restaurant.
An excellent restaurant just opened at 6241 Estero Boulevard. Open since June 1st, Charley’s Boathouse Grill may remind some of Charlie Brown’s Steakhouse. That’s because Charley moved into the same building Charlie moved out of. None of that mattered much to me; I went there to size up their steaks. I also wanted to impress my girlfriend. We were both impressed almost as soon as we walked in.
On the way to our table, we were led past a huge salad bar. We were seated at a table with a view of a palm-lined canal. A white heron stood just outside the window. He must be looking for food, I thought. Good luck getting a waiter out there.
Our waiter, Alec Jackson, poured us some water and gave us menus. Alec is from England, and he’s got that accent. He was engaging and witty and had a goatee and Mohawk. He said the salad bar was free with any entrée. My date and I promptly adjourned to the salad bar, which takes up a whole room.
There were over 50 different items, including 13 different salad dressings. I didn’t even know there were that many. I love bacon bits, and they had plenty here. They were the most finely ground and best-tasting bacon bits I’ve found in all my culinary investigations. There was lots of fresh fruit, which I passed up. I had to save room for steak.
Once back in the dining room, we enjoyed our salad and Alec brought us a loaf of freshly baked bread. It was all gone in a few minutes. Alec asked if we were ready to order, and I had to admit we weren’t. Everything on the menu sounded so good, I wasn’t sure what to try. I asked what most other people had been ordering, and he mentioned blackened shrimp as a popular appetizer. He sold me when he said that it was made with 13 different spices. Within ten minutes, the shrimp had come and gone. They were good and spicy, but don’t ask me what the 13 spices were. I just know 13 was lucky for once.
It was time to order the entrees. For the lady, a New York Strip steak and lobster tail. I ordered Prime Rib with a lobster tail. Alec said those were the most popular items on the menu, and he should know. He’s worked in this restaurant for a few years, going back to the ‘Charlie Brown’ days. I asked him how the new place differs from the old. “It’s a lot cleaner”, he said, “and everything has been redone.” Even that simple statement sounded profound when delivered with the English accent.
Showtime. The steaks and lobster tails arrived. I paused long enough to take a picture and ask for more water, and then it was time to dig in. I went for the baked potato first; it was closest. One minute later I was cutting into the lobster tail. It was tender and succulent and came off the shell easily. I dipped chunks of it in the chafing dish, savoring each buttery bite. Still, it was gone all too soon.
That left the steak. It was a couple of inches thick, and it covered half my plate. This one was going to be around awhile. My knife went through it easily, and I was soon enjoying bite after bite of melt-in-your-mouth tender, juicy prime rib of beef. I even got a couple of bites of my dining companion’s New York Strip steak. In my opinion, it didn’t even need any steak sauce. It was delicious. I must confess, I had my server box up the last few ounces of Prime Rib for me to take home. After seeing the items on the dessert menu, I knew I had to save room. I ordered a piece of cheesecake, which is baked on the premises. I had it topped off with whipped cream and chocolate sauce. Its graham-crackery crust was awesome, and the blend of great flavors in my mouth at that time defy description. Kind of frustrating, since if there’s one thing I know, it’s cheesecake.
On the way out, we met Jim Zukaitis, the manager on duty. I told him how I’d loved everything, including the dessert. He asked me if I’d tried Michelle’s Carrot Cake. I said I hadn’t. “It’s my favorite”, he said. “It’s made by Michelle Jones and Michelle Stanton.” I knew it had to be good, if two women put their names on it. I had a piece boxed up to go. Even food critics get too full sometimes.
Charley’s Boathouse Grill is open every day from 5 p.m. to 10 p.m. Reservations aren’t required, but are recommended for parties of ten or more. Casual dress is okay. For reservations or more information, Contact Them.
Dana Reid
Island Sand Paper, 2801-R Estero Blvd., Ft Myers Beach, FL 33931
Office: 239-463-4461 - Fax: 239-463-1308