Why We Love It: Lake Park Diner, which opened in November, brings together all the best of what the team of Chef Michael Voorhis and developer Adam Smith created at first the Bevy restaurant downtown Naples, and later their Smith Organics food truck, in an upscale diner and garden setting. It’s perfect for grabbing a quick and healthy business-day breakfast or lunch to go or for a relaxing al fresco dinner with craft cocktails and splurge-y desserts that make you feel like a grown-up kid.
Ideal Meal: Dinner time calls for a specialty cocktail to ease the workday’s tensions. Try the Pineapple Ridge for the kick of tequila and heat of muddled jalapeños stirred with pineapple and lime juice, house sour mix and tajin seasoning, a Mexican blend of chile peppers, salt and lime. For starters, the Fry Flight lets you sample a hat trick of sweet potato fries with avocado aioli, truffle fries with garlic aioli and herbed fries with kalamata aioli. Specialties of the house include rotisserie chicken and grass-fed burgers or go gourmet with Miso Wild Salmon and organic brown rice, miso-glazed sweet potato and kale and pumpkin seed pesto. Whatever you order, save room for one of LPD’s crazy dessert shakes. Crazy, because not only do you get a creative shake, like the red velvet one, for instance, but also a wedge of cake or maybe a donut for “garnish.”
Vibe: Grab a wood-slat table on the covered patio wrapped in podocarpus yews and other greenery. Peruse the menu posted outside, then head to the Order window. It all sounds like a fast-food chain operation, but it is far from it. Your order arrives on lovely tableware with real utensils (unless you’re getting it to go, in which case everything is disposable but earth-friendly). It’s like you’re on a designer picnic.