Every table has a water view at Bayside Seafood Grill & Bar
When customers call Bayside Seafood Grill & Bar at The Village on Venetian Bay, they often request window seating to take full advantage of the expansive water view. But the view is exceptional from every table. All diners see water vistas where dolphins play and boats bring diners to the dock.
Managing Partner John Everding oversees a contemporary American menu beginning at 11:30 a.m. at the upstairs Grill with indoor and outdoor seating for 250, and from 2 p.m. through the evening at the more casual Downstairs Café with the advantage of first-come, first-served.
Suggested attire is resort casual. Wicker tables and chairs are set with linen. The motif is a little Florida and a little Cape Cod.
“Bayside Seafood Grill & Bar was the first restaurant when the shops opened,” said Everding. “Last year we celebrated our 25th anniversary.” One of the challenges of a locally established restaurant is staying consistent and current. “We have renovation projects scheduled every summer,” Everding said.
“My core staff has been here from the beginning,” said Everding. “I spend time with guests – visitors and regulars who know the servers and bartenders. Our professional employees chose this career and it’s a joy to work with them.”
Salads, sandwiches and light entrees on the lunch menu and full dinner entrees with a seafood emphasis are served upstairs. The Downstairs Café is more local for drop-in dining. Everding said regulars often dine three or four times a week. A glass elevator and several staircases provide access between floors. Two full bars, music most evenings, and music upstairs at 2 p.m. on Sundays complete the picture.
Upstairs Grill menu specialties are Maple Leaf Farms roast half duck, herb-crusted rack of lamb and sautéed calves’ liver. For lighter dining, simply prepared fish are grilled or blackened, brought fresh to the restaurant daily. Starters include coconut encrusted Florida shrimp and a wide range of salads.
“While we emphasize seafood,” said Everding, “the menu comprises a variety of entrée choices.” Sunday brunch from 11 a.m. to 2 p.m. includes breakfast specialties such as mini crab cakes, quiche of the day and crab cake Benedict. The Venetian seafood omelet is made with shrimp, lobster, scallops, shallots and Monterrey cheese.
Everding grew up in the Milwaukee restaurant his father owned for 30 years. He worked in every phase and targeted his education toward a restaurant career. Time off is spent with family. “After 500 dinners, I love riding my motorcycle home,” he said.
The restaurant is located at 4270 Gulfshore Blvd. N., Naples. See baysideseafoodgrillandbar.com and call 239-649-5552 for reservations.