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Wining and Dining: Local restaurant offers grand opening celebration Wednesday

May 9, 2012
Melissa Schneider - Editor ( , Fort Myers Beach Bulletin, Fort Myers Beach Observer

After opening late last year, Anthony's Trattoria, about a half-mile south of Bonita Beach Road (28340 Trails Edge Blvd.), has been making a great name for itself as a mouth-watering, newly-established Italian eatery and steakhouse.

This new crowd favorite is offering a grand opening celebration Wednesday, May 16, beginning at 5 p.m., to commemorate its place in the crowd.

A ribbon-cutting will take place at 5:30 p.m. sharp featuring Sheriff Mike Scott. Diana Fox and the Tradewind Band will perform that day, from 5 to 9 p.m., and guests can peruse the outdoor Cruise-In car show, open to anyone who would like to show off their mechanical ride.

Article Photos

The all-new Anthony’s Trattoria will offer a grand opening celebration Wednesday, May 16, from 5 to 9 p.m., with live music, free apps and more. Photo by VICKIE JONES.

"We will also have free appetizers, a wine tasting, pizza judging and beer specials on tap really pulling out all the stops for this celebration," co-owner Jerry Paul said. "There is no charge to attend, and anyone wanting to show off their cars are welcome to join the show."

About Anthony's Trattoria

Restaurateurs Jerry and Connie Paul, along with partner and head chef Michael Filzenger, offer a very stylish, lively and upbeat Italian-themed restaurant at Anthony's Trattoria, with Roman columns, fresh flowers and candles and beautiful silks.

Fact Box

Anthony's Trattoria


Wednesday, May 16, 5 to 9 p.m.

What: Ribbon-cutting ceremony,

featuring Sheriff Mike Scott,

live music from Diana Fox and

the Tradewind Band, free apps

and a Cruise-In car show.

Where: 28340 Trails Edge Blvd.,

Bonita Springs, a half--mile

south of Bonita Beach Road

The all-new, old-world menu, created from Michael's Italian grandmother's recipes, Italian cuisine and prime-aged steaks, all made by hand, from scratch, right there on premises: fresh, fresh, fresh.

"Michael's grandmother is from Italy, so she is supplying the fresh menu of old-world cuisine," Jerry said. "Everything is made right here, from scratch right down to our salad dressings. We offer fresh-made ravioli, fettucini and other pastas; we make our own bread; we make our own pizza dough, we fillet our own fish, butcher our own meats and age our own prime steaks for 14 to 28 days. This creates a texture and taste that is unmistakable, giving our steaks the perfect marbling, the perfect sear, and the perfect taste."

Aside from offering made-from-scratch old-world Italian meals, Anthony's Trattoria ages its own beef, creating a more flavorful, tender and juicy steak.

"Aging steaks basically turns a piece of prime meat into a piece of candy in the flavor, the texture, the cutability. Our Chateau Brion, you can eat it with a spoon, it's so tender. Our veal rib chops, lamb rib chops, surf and turf, center-cut fillets, it's all hand-cut, hand-selected," Jerry said. "We were told by the owner of the Omaha Steak Company, who dined at our restaurant last week, that we have the best aged steaks he's ever had. That has to tell you something."

The restaurant's "Prix Fix Special," features a three-course dinner with your choice of soup or salad, choice of more than 20 entres, cannoli for dessert and hot coffee or iced tea, all for $10.95.

The $13.95 Pre Fix Special features some bigger entrees, such as tender petite filet with applewood bacon; mussels marinara and linguini; seared crab cake and risotto; grilled salmon fillet and risotto and others.

Hours to Anthony's Trattoria are 5 p.m. to close seven days a week. Reservations are highly suggested. Space is available for private parties and functions, and Jerry said the restaurant hosts several local groups already, such as the Italian-American Club, many church groups and other private events.

For more information on the newest Italian steakhouse in the area, visit To make your reservation or to place your take-out order, call 947-2202.



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