For Frank Oaks, the third time was the charm. Since the late '90s the farmer turned restaurateur struck out twice in his attempts to open a 100 percent certified organic eatery in Collier County. But a little over a year ago, Oaks got it just right with Food & Thought.
While most customers probably visit Food & Thought because of the absence of toxics in the food — and healthy cooking processes — some people drop by because they get good bang for their buck.
Vegetable lasagna is a good example. One of Food & Thought's most popular entrees, a good-size slice, bathed in tasty melted cheese, goes for just $6. The ribbons of organic pasta were stuffed with chopped, organic green beans, cauliflower, carrots, broccoli, peas and carrots. To round out this delicious entrée, diners can choose one, two or three sides, bringing the tab to $8, $9 or $10.
The Greek salad is divine as well. Paper-thin slices of cucumber, yellow squash, red onion, carrots and grape tomatoes are dressed with a bit of oil and vinegar. And don't miss the tabbouleh, the traditional Middle Eastern dish, a perfectly constructed medley of bulgar wheat and a fine dice of onions, parsley, mint, olive oil and lemon juice (or perhaps vinegar).
The the house-made banana bread ($2.50), is perfect for breakfast along with a frothy 16-ounce Peachy Keen fruit smoothie ($6), made with peaches, bananas and peach nectar.
The food market section yields further goodies, a virtual cornucopia of organic foods and drugstore products (even hair color, cake mixes and baby food), plus organic wines and numerous health food publications, vitamins and supplements, etc.