Sanibel Island is a southwest Florida destination filled with restaurants that people absolutely adore.
Visitors to Sanibel Island are almost immediately swept up in the magic of our shell-strewn shorelines, palm frond scenery, wildlife-rich preserves, life-altering sunsets, boutique shops, and atmospheric restaurants. Our paradise of an island induces such a profound impression on first-time visitors that as soon as they get back home, they begin craving their next visit. There’s obviously a grain of truth to the saying that ‘once you get the sand of Sanibel in your shoes, you’ll definitely be returning‘!
A dish that has captured the taste buds of Sanibel visitors in a way that makes them continue to talk about it in enthusiastic tones year after year.
In this deeply cherished beach wonderland of Sanibel, there is a single iconic dish at one celebrated restaurant that we see mentioned over and over and over again. Newspapers. Magazine articles. Blogs. Online reviews. Facebook message boards about Sanibel restaurants. Video features…
What is it? Well, we all know that Sweet Melissa’s Executive Chef, Melissa Donahue–Talmage’s resume is impressive; with training at Manhattan’s French Culinary Institute followed by the kitchens of some of the most respected restaurants in the United States including Union Cafe in New York City, Commander’s Palace in New Orleans, and John Besh’s August, also in New Orleans.
We also now that Chef Donahue–Talmage has received high praises from every major publication in Southwest Florida, with recipes featured in multiple local travel and restaurant guides – and even having Sweet Melissa’s Café recognized by USA Today as a top 10 restaurant in South Florida in 2017.
But there’s something undeniably special about the Fish Stew at Sweet Melissa’s that has captured the taste buds of Sanibel visitors in a way that makes them continue to talk about it in enthusiastic tones year after year.
Let’s take a quick look at the dish and see what some of these outlets had to say about it!
Click Either Image Below For A Larger View + To See The Menu AND The Famous Dish:
Here’s Some Of What They Had To Say…
As seen in Saveur magazine (the global guide to cooking, entertaining, and food travel): “The fish stew at Sweet Melissa’s is without a doubt one of the most beloved dishes on Sanibel Island. A mainstay since the James Beard award-nominated restaurant opened in 2009 (customers left their tables the one time chef Melissa Donahue took it off the menu), it combines Gulf fish, shrimp, scallops, clams, and mussels in a tomato-saffron broth with shallots, garlic, chorizo.”
Bonita & Estero Magazine states: “Don’t miss the Fish Stew! Described as “exploding with goodness” by one reviewer, the dish features mahi-mahi or redfish combined with scallops, shrimp, clams, mussels, chorizo and fennel, accented with a lemony saffron cream. This former specialty dish is now a regular item on the menu, in response to diner demand.”
Fort Myers News Press reports: “The Fish Stew has become something of a mascot at Sweet Melissa’s. The staff’s shirts even proclaim “I (heart) Fish Stew” on the back. ‘We did try and take it off the menu,” Talmage said, “and we had customers sort of throw up their arms. One table even left in the middle of service cause they couldn’t get it.’ The stew was quickly put back on the menu. ‘There will be nights where we have seven, eight orders going at one time,” Talmage said. “It is by far our most popular dish.'”
Naples Illustrated keeps it concise: “Don’t miss Sweet Melissa’s fish stew”
According to Allegiant Travel: “No trip to the restaurant is complete, however, without trying its most popular dish, the Fish Stew. Made from shrimp, scallops, clams, mussels, fish (mahi-mahi or redfish) and chorizo sausage in a tomato saffron broth with Pernod aioli, this one-time specialty dish is now a regular dinner menu item in response to diner demand.”
Florida Weekly happened to mention: “A highlight of the meal was a half-sized order of Gulf fish stew that was so bountiful we thought there had been a mistake and we’d been served the full portion. Fresh scallops, shrimp, littleneck clams, mussels and fish came in a bowl of fragrant tomato saffron broth.”
The Sanibel-Captiva Islander | Island Reporter informs us: “‘I heart fish stew is our personal joke among each other,’ Talmage said. ‘I actually took it off the menu for a couple years and so many people were saying they were going to leave because they couldn’t get fish stew.’ The stew she said, ‘has a million, thousand different ingredients. We usually use red fish or mahi mahi, mussels, clams, Gulf shrimp, scallops, chorizo fennel, shallots garlic, tomato concasse, tomato water, saffron wine, lemon juice, fume, salt, pepper, butter and pernod aioli'”.
The Royal Shell blog lets us know: “Sweet Melissa’s Café is one of the best dinner restaurants on Sanibel Island. Melissa’s fish stew is an island staple and a must-try menu item.”
In a profile for Grandeur Magazine’s 2018 Top Chefs of Southwest Florida, we learn: “Her fish stew is a signature. Laughing, she recalls, ‘I tried to take it off the menu once and people rioted over it.'”
While reading the Frequent Islander blog, you’ll come across mention that: “The most famous dish here though is the Fish Stew. Using locally sourced Redfish, scallops, shrimp and clams, Sweet Melissa’s fish stew is a favorite among locals.”
CNN Travel directs: “Sure, there’s a long list of things you can do on Sanibel Island…Grab a bowl of fish stew at Sweet Melissa’s Cafe.”
The food and travel experts at American Sky proclaim: “It’s the Fish Stew that really wows. So popular is this sumptuous concoction of shrimp, scallops, clams, mussels, fish, chorizo sausage and tomato saffron broth with Pernod Aioli that discerning locals have insisted it continues as a menu mainstay.”
It was listed as one of the The 101 best dishes in SWFL … per Jean Le Boeuf: “If Chef Melissa Talmage was a rock star, her Fish Stew would be her “Stairway to Heaven.” It’s a classic everyone loves, and no one tires of.“
Disclaimer: This information was deemed reliable (at time of publication) – but it is not guaranteed – hours of operation, offerings, availability, prices, details, and etc. are subject to change or withdrawal at any time and for any reason. All data should be independently verified.
