Summerlin Cafe delivers fresh menu
The Summerlin Cafe, at the location where the Sunflower Cafe formerly sat near Walmart at Summerlin Square Drive on Fort Myers Beach, has undergone a total renovation and is open for business.
The eatery, run by brothers John and Nick Drivas, mixes all-American breakfast and lunch favorites with northern Greek cuisine in a delivery that accentuates creativity and fresh ingredients.
Since reopening this summer after a full overhaul of the building from new flooring to new tables, relaxing images of aquariums and saltwater on a television screen and coastal artwork on the walls, the Drivas brothers have gone big from the makeover to the menu for their eatery. They hired interior designer Michelle Baker to bring a new ambience that they say is getting positive feedback. “It’s like a brand new car,” John said.
Most of all though, it is about the food. The Drivas brothers stress how everything served on a plate is made in house. “Everything in the kitchen is made from scratch,” John said. “We use higher quality breads and cheeses, fresh ingredients.”
They make two to three different soups each day. Their specials are made fresh each day.
The cafe is currently focusing on breakfast and lunch with plans to open for dinner later in the fall.
How big is the menu? There are 30 types of omelettes, five different types of eggs Benedict, multiple combinations of waffles (including chicken and waffles) and French Toast to match classic breakfast choices.
If you are looking for a healthier breakfast, the cafe owners like to promote their use of fruit, in what Nick says is a “bountiful use of strawberries” for their popular pancakes and crepes. For fans of crepes, there is the regular option as well as blueberry, cherry, fresh banana and fresh strawberry.
Pancake eaters have multiple options from fruity choices to those seeking to indulge with chocolate chips added on. Other fruit choices for customers include pineapple and kiwi.
For the health conscious, there is blackened salmon salad and there are also fresh vegetables each day including mushroom and baby spinach.
Other popular highlights of the menu are the crab cake Benedict and eggs Benedict Florentine.
The lunch menu ranges from black angus beef burgers to corned beef, gyros sandwiches, salmon fillet, chicken sandwiches and rib-eye steak.
“It’s not your average diner,” John said. “We have something for everybody.”
The brothers know they have challenges due to the COVID-19 pandemic but believe things will improve. “We love this area. We think it’s a special place,” John said. “This is an up and coming area. We are going to get through this,” Nick said.
“This is the gateway to Sanibel and the beach,” Nick said. “This is the kind of place where people come to meet their friends and have coffee and lunch.”
To meet safety protocols, all of the employees wear masks and there are hand sanitizing stations in the cafe. Everything on the table is sanitized with anti-microbial solution before a new customer sits down, Nick said. The tables are spread out to ensure social distancing.
“People really want to go into a place where they feel safe and clean,” John said.
After years of plying their trade, the brothers understand that hospitality is at the root of their business. “We love to make our guests feel at home,” Nick said.