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OISE Ristorante, a new restaurant with a modern vibe, is opening in the former Blu Sushi space in downtown Fort Myers.The restaurant will feature a blend of Italian and Japanese cuisine, curated by chef Brad Kilgore.OISE is set to open by August 7th, initially serving dinner only.
The transformation is quite impressive.
OISE Ristorante is opening in Blu Sushi’s former space in downtown Fort Myers, and it’s simply lovely.
Take the floor, for example.
“We didn’t know what to expect when we ripped up four layers of flooring,” said entrepreneur Brad Cozza, one of the partners on the project.
“But there it was. It’s the only thing we didn’t change.”
And for good reason. Underneath it all was, and currently is, an eye-catching mosaic tile floor, dating back to the 1920s when Poinsettia’s restaurant occupied the space.
Small clusters of tiles are missing here and there where walls or posts once stood, but that’s fine with Cozza.
“It’s all part of the history,” he said.
On top of that history is the distinctly modern vibe — sleek concrete tables, clean lines, plush leather booths, lush greenery suspended and growing (yup, a lot of it is live) here, there, everywhere and vibrant ring lights overseeing it all.
Then there’s the dreamy live oak bar, “a whole tree from Georgia.” It’s backed by a wall of live moss.
You’ll find that moss on the host stand outside fronting First Street and in the restrooms, which also feature skylights that aren’t skylights at all.
It all flows, mixes and melds together organically.
Italian and Japanese cuisine on the menu
The same can be said of the menu, curated by chef, co-founder and partner Brad Kilgore, who also recently collaborated with Cozza on Escondido Lounge.
For OISE, Kilgore — who has been nominated for James Beard Foundation awards in Rising Star Chef of the Year and Best Chef South categories — blends Japanese and Italian cuisines.
“I started cooking when I was very young,” he said. “When I was 18 years old, I fell in love with Italy and Italian food. Then I got really inspired by some of the flavors and techniques of Japanese cuisine. I was kind of learning that for a few years. Now this is truly a convergence of my career. It’s my two loves.”
Think Hamachi sashimi, gyoza dumplings and Kilgore’s favorite spicy salmon or tuna crispy rice for starters.
Then comes the sushi — tuna nigiri, dynamite crab, Peruvian ceviche roll and more — and sushi platters.
Pasta (made in-house) includes fettuccini pomodoro (another Kilgore favorite), Okinawan chicken parm (a Cozza favorite) and the 5-years-in-the-making caramelized meatball (a half-pound of wagyu beef topped with red-miso marinara and caramelized fondue).
Filet mignon, wagyu steak and miso-dijon-rosemary chicken thighs are a few of the Yakitori grill items.
Upscale classic and signature cocktails will be served
Signature cocktails — from Jared Boller, who crafted the original cocktail program for The Guitar Hotel at Seminole Hard Rock Hotel & Casino — are a reflection of Kilgore’s menu.
“All the drinks are meant to complement the food,” Boller said. “It’s a multisensory experience.”
Picture a yuzumisu margarita with yuzu juice, home-made limoncello and sweet chantilly, a midnight ume negroni and a Poinsettia old fashioned, a nod to the building’s past.
“Nothing’s going to be traditional,” Kilgore said. “We’re always going to put our little twist on it.”
It’s the third time Kilgore and Boller have joined forces on a project.
Reservations via OpenTable will be required when OISE opens by Thursday, Aug. 7, at 2262 First St. It will be dinner only Tuesdays to Saturdays for the first few months. Lunch should be introduced late October or early November, with a goal of serving lunch and dinner seven days a week by season.
A second OISE is expected to follow in Cape Coral (along with Escondido Cape in the old Ollie’s Pub space) in late 2025.
“I think this concept is just what this area needs,” Cozza said. “I’m really excited about it.”
And so are we.
Follow OISE on Facebook and at oiseristorante.com for the latest updates.
Robyn George is a food and dining reporter for The News-Press. Connect at rhgeorge@fortmyer.gannett.com
Dining and Cooking