The spring semester at FGCU always arrives with a strange hunger. Hunger towards graduation or the kind that comes from wanting to feel relaxed after syllabus week, sunburnt and briefly unburdened.
On a recent escape to Fort Myers Beach, I found myself at Doc Ford’s Rum Bar & Grille. It’s the sort of place that promises a soft breeze and tropical drinks that sound like dares. Doesn’t exactly feel like fine dining and that’s because it’s not meant to be.
Doc Ford’s is wrapped around with water, with boats bobbing close enough to feel like you have an invite. At night, the place shifts. The entire roof lights up and live music slips into the background just enough to fill the silence without stealing the moment. The view does a lot of the work for you, but so does the energy, which can quickly tip from lively to intensely crowded. Let’s stop making reservations for 8 p.m. and start making them for 5 p.m.
All of the laid-back island time atmosphere needs to be balanced with the menu. Doc Ford’s menu pulls flavors from across the Caribbean Rim that lean towards a tang of citrus or a bite of barbecue.
Story continues below advertisement
The menu is lengthy, sort of intimidating, but if you want something easy, their menu has signature dishes and class favorites waiting for you. Their Yucatan Shrimp, which is a Doc’s favorite, includes peel-and-eat shrimp with dressings of butter, garlic, cilantro and savory Colombian chilies with lime juice.
Now, if you’re wondering what I had ordered, get ready because the amount of the different punchy flavors can be overwhelming. I went with the Shrimp Salad, a newer addition to the menu. The shrimp are chopped generously and tossed in a mixture of fresh dill, celery, mayonnaise, onions and a hint of dijon mustard. Now all of that is served on a crunchy bed of greens with avocado, cucumbers, tomatoes and lemon dressing.
True to the menu description, the salad tasted undeniably fresh. The organic greens, tomatoes and avocado worked especially well with the lemon dressing. Where the dish sort of falls off is the shrimp itself. It was slightly overcooked and mixed with a heavier hand of mayonnaise than necessary. It veers too tangy once combined with the rest of the salad. With so many bold, acidic elements, the shrimp could benefit from a bit of separation.
One regret I do have is not ordering the Double Decker Brownie, which is why we should start ordering a truly delicious sweet treat to end our days.
Doc Ford’s feels best experienced after a full beach day. Your skin is still warm, tan lines starting to take their place, appetite earned. Prices aren’t unreasonable, especially considering how easily most of their dishes can be shared. It’s not all about perfection so much as timing.