In addition to a generous beer and wine list, including a signature cream ale developed by Labelle Brewing especially for The Lake House Kitchen & Bar, the team has developed an impressive list of unique craft cocktails to complement their signature dishes. ![]() Their lunch menu offers a large selection of sandwiches, including blackened grouper, chicken club and turkey burger, as well as tacos, bowls and plenty of vegetarian options, soups, and salads. Our ribs and pulled pork are smoked right here with real oak wood.”įresh and delicious dishes served at The Lake House Kitchen & Bar.Īmong the culinary highlights are caramelized Brussels sprouts drizzled with pan- cetta, parmesan cheese and a balsamic glaze fried gator bites with a sriracha aioli dipping sauce bone-in New York strip dry-aged for 30 days pan-seared shrimp over linguine tossed in white wine garlic butter and several vegetarian dishes, such as the quinoa black bean burger. “There’s nothing in our freezer,” Kearns says. Not only is all produce locally sourced, but some of it is also grown on Babcock Ranch soil. We want to cater to Babcock Ranch’s diverse community that includes young people, retirees, and couples with kids in college and offer them somewhere to relax and call home.”Įverything is prepared fresh-from-scratch on a daily basis, from their bacon jam to all of their sauces and dips. “Whether it’s a wonderful cheeseburger, chicken tacos, pan seared salmon or creamy mushroom risotto with asparagus tips, our menu is value driven and very broad. “We’re offering all different styles of food-something for everybody-with large portions,” Kearns says. ![]() The Lake House team set out to create a slate of menu items that would inspire Babcock Ranch residents to visit several times a week. Navar Requena (Executive Chef) Daniel Kearns II (Owner), Tyler McClosky (Owner), Gary Shvets (General Manager) at The Lake House. ![]() “I live and breathe the restaurant world, and I’m there every single day, working with staff, meeting guests and getting to know the community I’m serving,” Kearns attests. Kearns’ management style is hands-on, drawing upon a lifetime in the restaurant business, starting as a busboy at age 15 and working his way up. “I wanted to partner with someone who had a great reputation in the area, and Daniel and Kearns Restaurant Group undoubtedly provide that with their portfolio of successful restaurants like Ford’s Garage, The Boathouse and a number of others in downtown Fort Myers,” says McClosky, an insurance executive. This is McClosky’s first restaurant, so he is thrilled to be partnering with one of the very best restauranteurs in Southwest Florida. Taking over where Table & Tap left off, new co-owners Tyler McClosky and Daniel Kearns II, Vice President of Kearns Restaurant Group, spent just over two months developing their nautical theme and decor, hiring an accomplished executive chef and creating a modern-American menu and signature cocktails that use fresh, locally sourced, and prepared-fromscratch ingredients. Situated in Founder’s Square, The Lake House Kitchen & Bar opened in July with better than-expected turnouts and overwhelmingly positive reviews. ![]() Enjoy a beverage at The Lake House Kitchen and Bar.
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