Sizzle Dining Stop At Taberna Ole In Fort Myers

Southwest Florida's annual Sizzle Dining event kicked off September 5th and continues to lure hungry diners into restaurants from Marco to Sanibel Island. I've been doing my part to support the cause. Here is a peek at my Sizzle Dining stop at Taberna Ole in Fort Myers

This regional dining event is intended to support local restaurants during what is traditionally the slowest time of the year for them. To lure diners, more than 100 restaurants all over Southwest Florida are offering pre-fix menus ranging from $19 to $59 for two, three and four-course meals.

So far, I've had lunch at Bicyclette Cookshop in Naples, and I still think about that dessert. Photos and more info here. Also, Stones Throw in Cape Coral. Those photos and menu info are here.

I'm trying to visit as many places as possible for Sizzle Dining, the latest being Taberna Ole in Fort Myers. The Spanish restaurant is in an obscure strip mall on US 41 between Crystal and College Parkway. They recently brought in a new chef, and I wanted to see what had changed.

The 3-course menu was $29, however, there were several item selections that came with an upcharge.

Sizzle Dining runs through September 25th. Not only is it an affordable way to try a new restaurant or visit an old favorite, but you also help a charity in the process. $1 of each meal sold is donated to Blessings in a Backpack which helps feed food insecure children.

Wine was not part of the Sizzle Dining menu at Taberna Ole. However, some restaurants include special cocktails and beverages to their menu as an upcharge. Since the menu was Spanish, we naturally ordered wine from the country too.

Croquetas are a house specialty at Taberna Ole but they are not on the Sizzle Dining menu. We could not dine here without having some. Bonus.

These dates were big and sweet. They had some chorizo inside and were wrapped with Iberico pork pancetta. On the plate was a drizzle of honey and balsamic glaze. It was a table favorite at Taberna Ole.

This is a menu signature. The octopus is cut paper thin and is seasoned with paprika. Arugula is in the middle fir a pop of color and flavor.

This was a comfort dish. Thin slices of organic chicken smothered in a savory red wine and cream sauce, topped with mushrooms.

One of the things that makes this rich cheesecake so different is that it is served warm.

This is the perfect dessert to follow a big meal. The crema on top was light, airy and ethereal. Underneath was refreshing orange sherbert.