The farm-to-table food movement is alive and well at Harold’s Restaurant in South Ft. Myers. Chef Harold Balink owns and operates this upscale venue. All items are made from scratch.
The menu is changed up weekly with simple elegance. Presentation is everything and the wine list is well appointed.
We started the evening with Local Greens, a crisp salad bundle, Roasted Tomatoes, and Carrot Timbale dressed with a light Vinaigrette. Appetizers include Ceviche, Octopus, Foie Gras, Lobster Bisque, and Soup of the Day.
Entrees include a Veal Chop, Seared Scallops, Mustard Crusted King Salmon (pictured above), Grilled Hangar Steak (pictured above), Branzino, House Made Pappardelle with Bolognese, Prime Filet and Cowgirl and Barramundi.
Desserts are varied and include: Key Lime Pie (see above), Chocolate Ganache Tart and more.http://www.haroldscuisine.com
The food was not only pleasing to the eye, but tasted delicious with perfect attention to detail. Our server was Heather. She was very knowledgeable and professional.
Chef Balink has a culinary arts degree from Johnson & Wales University, a bachelor’s degree in hotel restaurant management from Boston University and is also an accomplished Sommelier.
Harold’s opened in 2015 and is located at 15250 South Tamiami Trail, Ft. Myers, FL 33908. Reservations are accepted (239) 849-0622. Full bar, bar bites, children’s menu. Hours of operation are from 5 p.m. to 10 p.m. Friday and Saturday 5 p.m. to 11 p.m. Closed Sunday and Monday. Bar specials are available.
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