棕榈套房

Aptly named, this Fort Myers restaurant is hidden away in an unremarkable strip center. With burners on full blast and music turned way up, Chef Bob Boye is front and center cooking at warp speed and engaging customers seated right before him at the counter. The menu doesn’t align itself with any one cuisine or style, and the inspiration seems at the whim of the chef and his merry band of rebels. Plates are designed to be shared so order without restraint. Think shrimp toast with sweet chili, smoked wagyu beef cheek with peanut nuoc cham and steak tartare with “bone-mayo.”