Although Agave (pronounced ah-GAH-vay) is best recognized as the plant from which tequila is made, it will soon be known as another delicious opportunity for dining in Naples Florida!
Agave Southwestern Grill is scheduled to open at 6 p.m. Sept 16. Agave will feature authentic Southwestern cuisine and an array of more than 150 tequilas. Executive Chef Thomas Rieman, previously the executive sous chef at Angelina’s, created the menu, which is a fusion of Mexican, Spanish and Native American cuisines.
The signature calling card of Agave will be a broad range of tequilas. Presenting a selection of more than 150 tequilas, some of which are not currently available in the local market, the beverage menu will highlight various bouquets and tastes of each specific brand. The tequilas will be creatively displayed throughout the restaurant accentuated by a 12-foot tequila tower complete with a rolling library ladder. Special tastings will be held at the tequila bar, dining tables or in the tasting room with a relaxing water feature.
The uniquely enclosed bar, which is open daily until midnight, will feature specialty drinks unique to Agave as well as Agave’s own draft beer.
The exhibition kitchen offers guests a view of the wood-burning grill where hot entrees will be prepared. Agave’s menu will also offer a selection for health-conscience diners including salads and four distinct ceviches and items less than 500 calories. All items will be made from scratch.
Agave Southwestern Grill is located less than 5 miles from the Hilton Naples Florida Hotel at 2380 Vanderbilt Beach Road, near the southwest corner of the Airport-Pulling Road intersection in North Naples. For more information, call 239-598-FIRE (3473).
Great dinning environment - Just do NOT expect a decent size entree portion. Portion was VERY small. Staff was very friendly and helpful. Not a lot of bang for your buck.
ReplyDeleteI found hair in my salsa!!!
ReplyDeleteNot worth the price. Very small portions. My waitress had no knowledge of menu. Would not recommend to anyone.
ReplyDeleteNo lunch menu. $11 margarita that was just ok. Guacamole was the only decent thing we had there, prepared table side, very good! Lunch arrived on HUGE plates with TINY portions, which was bland to say the least. Looked as if I had gotten someones leftovers when they presented me with my $17 enchilada entree. LUNCH for 2 came to $47 BEFORE tip... good luck staying open in Naples Agave. Have told all my friends to avoid this place.
ReplyDeleteWe stopped by for happy hour for our first visit on October 5th. For a southwestern restaurant the food was just ok...chips and salsa were good but very spicy...the guacamole was very poor and it is a signature dish, so they say, and made by someone who seemed to just get out of training...we sent it back for a re-make and it was not much better the second time...the "well" margaritas were weak and loaded with ice and only fair...the sampler ceviche appetizer we ordered was again only fair - very small portions...the help was only somewhat friendly and appeared always to be at odds with one another and there were a whole bunch of them seemingly just standing around...the staff was not pleasant and the bar service was mediocre...had to wait too long for everything...we believe they may be trying to do too much too soon with poor food and service
ReplyDeleteWe found it to be pricey with tiny portions. Mole with only a single tiny piece of odd shaped chicken and MAYBE a tablespoon of mole sauce that was bland. Very dissappointing and will not return or recommend to guests.
ReplyDeleteI visited Agave for the first time yesterday. In contrast to some of the previous posts, my wife and I had a very delightful and enjoyable experience. We sat at the bar and were expertly waited on by the bar staff. Our margaritas were wonderful (try the watermelon-lime and kiwi-cilantro, both amazing). Our dinners were more than enough in serving size. In fact, I had leftovers which I took home for lunch the next day. Give Agave a try. My wife and I will definitely be going back.
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