Blue Lime, Sunseeker Resort Charlotte Harbor’s latest stand-alone restaurant to open, welcomed its first guests Feb. 9.

The resort was awaiting materials to arrive before the restaurant could open to the public, but those who were awaiting the restaurant’s modern Mexican cuisine Chef Juan Ramos calls “Baja-inspired,” can now feast on authentic south of the border offerings with the chef’s own twists. 

The food is described as respecting “the historical recipes of classical Mexican cuisine, while the flavors are more modern, layered and bold.” 

When asked what Ramos considers the house specialty, he said, “It’s hard to pick just one. The beverage program at Blue Lime is one of the best in the area. We offer some truly unique cocktails that excite the eyes and palate.

“As for food, the Crab Chili Rellenos are just amazing, with lump crab and Oaxaca cheese creating a marriage of two incredible products,” Ramos said. “Our salsa is made from tomatoes grown in Bonita Springs and is made fresh daily. If I had to pick a house specialty it would be the perfect sunsets presented nightly at no charge.”

Blue Lime overlooks Charlotte Harbor and many diners arrive by sunset to enjoy the view. 

There are a number of Mexican restaurants in Charlotte County, but Ramos says Blue Lime sets apart from the others. “We don’t play by the rules. At Blue Lime, we take traditional Mexican dishes and add a unique twist to class plates by adding our own flare and fun,” he said. 

He takes his inspiration from the native cuisine and ingredients of coastal Mexico, primarily from the Baja region where the colorful and vibrant flavors dominate the beautiful views. 

There’s no doubt that Chef Ramos was chosen to head Blue Lime because of his vast experience. He’s had over a decade of restaurant and hospitality experience, having worked with James Beard award-winning chefs and executed Michelin Star-level cuisine. 

Ramos said by being well-versed in myriad cuisines he can successfully conceptualize and develop innovative menus, as well as manage kitchen responsibilities. 

This means he oversees staff, ordering, and profit and loss ratios. 

His former venues have added to his strength as a master chef. He’s worked at Disney, Hyatt McCormick Place in Chicago, North Pond (Chicago), Michy’s Restaurant (Michelle Bernstein’s restaurant), Segafredo Zenetti Brickell (Miami), Lyon and Lyon Catering, Tanuki Restaurant, Caviar Russe (Michelin Star restaurant in Miami), he was the assistant director at the Florida Education Institute, worked at Sage Dining in Miami, and most recently at Fantasy Room Bar & Grill (Miami). 

“I have been able to grow my skills in different environments and take my expertise to Blue Lime at Sunseeker Resort,” he said. 

Perusing the extensive menu, it is difficult to choose which appetizer and entrée to try first. There is even a special entrée for two or more: the Molcajete del Mar features Gulf prawns, crab legs, octopus, avocado, salsa verde, street corn, nopal, cilantro-lime rice, crispy onions, house-made tortillas and toasted lime. 

Dishes of beans, rice, chicken, beef, seafood and more are on the menu, and old favorites come with flavorful twists. 

Besides the food, the restaurant has some of its more than 100 different tequilas on display. 

The 250-seat restaurant has both indoor and outdoor dining options with a 66-seat semi-private area.  

Blue Lime at Sunseeker Resort is open from 5 to 10 p.m. Sundays, Wednesdays and Thursdays and from 5 to 11 p.m. Saturdays.