Food

“This little restaurant — 75 seats — popped up for sale and all the numbers were right — we negotiated and I bought the business,” said Chef Guy Verdi, giving a simple explanation for complex events that led to acquiring Verdi’s, the popular and successful Marco Island restaurant that opened for its 10th season in 2008. Full story »

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There are secrets inside Marco’s Margaritas that make this south of the border sensation more than just a cocktail with a Mexican flair. Let’s start with its namesake. Full story »

You can’t eat just one, which is exactly how the organizers of the annual Taste of Collier like it. All proceeds of the event, which has drawn as many as 10,000 people and this year features fare from 30 restaurants, go to local charities. Full story »

Pollo Tropical opened its second Naples restaurant on Monday. The newest location for the Miami-based, Latin/Caribbean chain is 3777 U.S. 41 East, about one mile from Airport-Pulling Road. Full story »

Life is just a bowl of Nachos Grande for Eric Phillips, and if you factor in his cooking talents and business philosophy of treating his employees right at Nacho Mama’s cantina/restaurant — he could be in the running for the Marco Island Chamber of Commerce poster child (ahem, business) of the year! Full story »

What is the best part of your job? “Cooking of the food and getting to see everyone from our open kitchen.” Full story »

Do you eat out a lot and what’s your favorite restaurant? Oh yes! We eat out about four times a week. The restaurant that is my favorite is too expensive; that’s Chardonnay, so I’d say Carabbas is my favorite. Full story »

I usually begin by asking the chef du jour what inspired them to become a chef and then explore what brought him/her to the area. Chef Jeff Detwiller’s story begins when he was a kid growing up on Rockaway Beach, N.Y. Family is the thread that ties together his coast-to-coast career moves and brought him full-circle to Florida. Full story »

That’s surprising. Your first indication how a restaurant will be is not food-related? No. Because a restaurant is like a wave in the ocean. It starts at the front door and runs through the place. It starts with the hostess, to the servers, cook and dishwasher. Full story »

What is your favorite restaurant? Nektar, actually is. Food is not overly complicated, very healthy. The chef uses no butter, except for one plate. It’s great food. Full story »

Comfort foods are in. And fine-dining restaurants across the country are in high gear to embrace foods that aren’t so great for the waistline but fabulous for recalling days when Mom made everything and it all tasted good. Full story »

In some American households, there are family members that are just extra special. They have special needs, they require extra attention, and with the strict restaurant rules in the United States, some family members are actually denied service just because they happen to be different. Full story »

Who knew that Captain Brien wasn’t a bearded, crusty old salt — the quintessential New England sea captain? Certainly, not moi. We talked several times on the telephone trying to set up an ETC interview, and I thought I detected a slight New England accent when we agreed to meet. Full story »

Why does everybody love Girl Scout Cookies? There is something for everybody. You can get rid of the guilt with the fact that the money is going to a good cause. Full story »