Servers should be trained to notice potential problems, such as large quantities of food left on plates. Service throughout was pleasant if not overly solicitous. You like pasta? You’ll get close to a pound at The Lazy Flamingo.īy this time, it was all we could do to share a slice of excellent Key lime pie ($4.99) - tart but not too tart, firm yet creamy. It was difficult to tell how many scallops were there because they were chopped into large chunks, but they were not overcooked and they were complemented by more of the marinara sauce that had come with the calamari. The fries were nicely seasoned and crunchy.įrom the specials menu, the sautéed scallops marinara ($14.99) appealed to the pasta lover at the table and it came with buttery toasted garlic bread. The plump shellfish were lightly battered and spent just enough time in the fryer to seal in juices and crisp the coating. Aside from the fish, most of the salad went uneaten.Ī basket of fried oysters and French fries ($17.99) was equally bountiful. It was, again, a huge salad, but only half of the greens were fresh and crisp. In contrast, the grouper Caesar ($16.99) had a thick, moist fillet imparted with smoky mesquite flavor. Blackening is about the spices, not about cooking away all the natural moisture of the fish. The other was the fishy flavor and dryness of the mahi, which appeared to be cut from the tail end of the fish scraps like this should be saved for smoked fish spread or some other use, because they do not represent the fish well - or the kitchen, especially if it overcooks this thin end of the fillet. This one plate illustrated two problems, beginning with the aforementioned wilted lettuce.
The fresh catch of the day was mahimahi, as it often is, and we ordered it blackened as a sandwich ($12.49) with a salad instead of fries. The regular menu has not changed much over the years: Steamed and fried shellfish pots and baskets, fish platters and sandwiches, a burger and mesquitegrilled ribs are the mainstays. And no one will ask why so much uneaten food is left on the table when you leave. An entree salad could be generously portioned but be laced with greens that have gone limp from not being stored at the proper temperature. One fish fillet at your table might be fine, while another comes out overcooked and barely edible. I can’t speak for the other locations, but this Flamingo has grown noticeably lazy about maintaining the standards of quality it used to represent. If only the food were as consistently pleasing as the picturesque setting. Herons wait hungrily on the dock for anglers to toss scraps from freshly filleted fish.
Indoors or out, patrons can enjoy watching boats slip in and out of the docks with pelicans bobbing in their wakes. Pine Island’s Flamingo roost is the Four Winds Marina in Bokeelia, arguably the most appealing of the bunch because it’s actually situated on a waterfront. A Caesar salad is topped with mesquite-grilled grouper.For many years now, I’ve been lucky enough to live on another island that has its own Lazy Flamingo.
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