{"id":364772,"date":"2026-08-06T23:32:10","date_gmt":"2026-08-06T23:32:10","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-fl\/364772\/"},"modified":"2026-08-06T23:32:10","modified_gmt":"2026-08-06T23:32:10","slug":"the-dish-florida-weekly-14","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-fl\/364772\/","title":{"rendered":"The DISH – Florida Weekly"},"content":{"rendered":"

\t\t\t\t\t\t Open Audio Article Player<\/a> \t\t\t\t\t\t<\/p>\n

\n BY LAURA TICHY<\/a>
laura.tichy-smith@floridaweekly.com\t\t<\/p>\n

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The Shipyard\u2019s swamp cabbage fritters and crab cakes dinner. -LAURA TICHY \/ FLORIDA WEEKLY<\/p>\n

The Dish: Casual resort dining\n<\/p>\n

The Place: The Shipyard, 15951 Captiva Drive, Captiva; 239-472-5161; www.shipyardcaptiva.com<\/a>\n<\/p>\n

The Details:\n<\/p>\n

One of four restaurants at the historic \u2018Tween Waters Inn & Marina on Captiva Island, The Shipyard is the resort\u2019s casual dining establishment. But to \u2018Tween Waters\u2019 credit, just because the restaurant is located at an out-of-the-way resort doesn\u2019t mean that they\u2019re charging resort prices. Food and beverage prices are in line with those in other parts of Lee County, and the portions are generous for the money. For example, their painkiller ($16) is made with two rums, and they serve it in a pint glass.\n<\/p>\n

Of the dozen appetizers on the menu, many are familiar, but one that\u2019s less so are the swamp cabbage fritters ($8). Made from a flour-and-egg dough flecked with diced onion and hearts of sabal palm (what the Florida cracker settlers ate as the vegetable \u201cswamp cabbage\u201d), they\u2019re similar to hushpuppies, but without the cornmeal. Fried to a crisp, crunchy brown, the insides are light and cake-like, sort of an unsweetened donut with vegetables in it. They\u2019re perfect for dipping in the slightly spicy remoulade sauce that\u2019s served on the side.\n<\/p>\n

The dinner menu offers a mix of sandwiches, familiar dishes and seafood. The crab cakes dinner ($32) features three panko-crusted lump blue crab cakes accompanied by house-made pineapple coleslaw, French fries and that zesty remoulade sauce. The crab cakes are different from those served by most Southwest Florida restaurants, which usually are Maryland-style. These tasty cakes are very moist inside their crispy-fried crumb shells, more in the style of Tampa\u2019s deviled crab croquettes. The house-made slaw has a vinegar-style dressing that complements the slightly spicy bite it has, which can only come from freshly shredding the cabbage. The fries are big steak-style fries that are wonderfully spiced and crispy on the outside but big enough to stay soft on the inside. They\u2019re great for scooping up the last bits of that flavorsome remoulade sauce.<\/p>\n

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\t\t\t\tThe Shipyard\u2019s crab cakes dinner. -LAURA TICHY \/ FLORIDA WEEKLY<\/p>\n

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\t\t\t\tThe Shipyard\u2019s swamp cabbage fritters. -LAURA TICHY \/ FLORIDA WEEKLY
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