A Wonderland Of New American Cuisine
Sanibel, Florida, USA
Cuisine Style: New American
Average Price: $$
Overall Rating: 3/5
Dined in: February 2016
By Sean Overpeck (CFE)
**A full article and index glossary of restaurants, wines, recipes and travel for
Wine Dine and Play are in the pages section above, or by following these links:
Executive Chef:
Kurt Jarvis
The Mad Hatter is a new American cuisine style restaurant themed around Charles Lutwidge Dodgson 1865 novel of Alice’s Adventures in Wonderland. A perfect choice for a very overcast day on Sanibel Island where my wife and I were spending the day, visiting iconic island spots such as Doc Ford’s Bar owned by author Randy Wayne White. We wanted to go to the beach famed for manatee’s swimming right up to you, but the weather made that impossible. After doing some research on a few of the islands' restaurants, The Mad Hatter name stuck out, and after a glimpse of their menu, we deiced to choose them.
Menu:
- Starters
- Salads
- Entrees
- Vegetarian Menu
- Children's Menu
- Desserts
The Building was a former bungalow on the beach prior to becoming The Mad Hatter Restaurant, and today it is one of Sanibel and Captiva's finest dining experiences. Michelle and Kurt Jarvis bought a restaurant in 2007 after coming down from New York's Hudson Valley where they owned two restaurants and a catering company.
The parking lot is small, so if you arrive early you shouldn’t have trouble, but if not, then good luck. Remember your on an island, and the area where The Mad Hatter is located does not have a lot of space for open parking. The restaurant was rated by Frommer’s as the best romantic restaurant on the island, perfect for my wife and I in that aspect. We entered the old bungalow style building greeted by the host. Straightforward down a long hall was like a scene from Disney’s 1951 version of Alice in Wonderland following the white rabbit leading up a small flight of steps into the main dining room. As you walk up the steps a sign is posted reading ‘Into the rabbit hole.’
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| Dining room |
The dining room was small and cozy, having three rows of tables with a tight fit in between them, and floor to ceiling glass on the far side looking out to the Gulf Of Mexico. We sat down in very comfortable dark grey chairs with cushioning from top to bottom and were presented with a nice table setting of wine and water glasses, folded napkins, candlelight and a rose. To the back side of the dining room was a mural based on the Alice in Wonderland novel, with a large red hat in the center with the rabbit to the left and Alice to the far right.
The menus were presented in leather bound holders, where it was broken down into four sections. Our server introduced himself and went over the specials of the evening. Though the menu looked wonderful, every special he mentioned caught our eye, and we ended up ordering everything he mentioned. We began with some glasses of wine. My wife started with a rosé from Moulin de Gassac, while I enjoyed a Pinot Noir from the Sean Minor Winery. We received some homemade bread with olive oil and a tapenade mixture to munch on while we continued to look.
Also presented with the bread was an amuse bouche course of a local crab leg, cooked to perfection, then chilled, served with a lemon and wine sauce that was just divine. So far so good as they say. We were both enjoying our experience, and I remember continuously commenting to my wife about how neat I thought the restaurant was. I was never a big Alice in Wonderland fan as a kid, though I have seen the recent Disney movies where Johnny Depp played The Mad Hatter. I just thought that the concept of this restaurant was interesting, to say the least.
My wife and I are food lovers, and when I used to go out before meeting her, I would enjoy gorging myself on as many courses as possible, a good reason why I was massively overweight. Through her, however, I have learned that we can share food, slow down, and still enjoy a wonderful evening when we go out. Thanks to her, I also dropped seventy pounds of weight in a half year period of time. I still have more to lose, but it feels good being somewhat healthier than I was.
Our appetizer course which we shared — correction — which I enjoyed more of, though she did had a few bites, came from the specials and was the tuna tartare dish. It was diced into smaller pieces, served over avocado nicely put together in a ring mold, and presented with some soy sauce, pickled ginger, wasabi, and fried chips. It reminded me of the same presentation I had many times while dining at the BLT Restaurants owned by Laurent Torendal.
The second special starter was an Item that was chosen from the main menu. Six Portuguese oysters, roasted with chorizo, topped with grilled corn and bell pepper, and glazed with a cilantro lime butter. The oysters were stronger flavor then what I would have normally expected, but the chorizo spice added great flavor to the dish.
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| Oyster dish |
Other starters on The Mad Hatter menu included phyllo shrimp with Asian slaw, pan seared Hudson Valley Foie Gras from Ferndale, New York, served with Asian pear and aged balsamic. They also had a panko encrusted blue crab cake with a tropical fruit salsa, and a surf and turf combo dish.
My wife enjoyed the special soup of the day which is one of her favorites, that more often then not she does order when we go out, and that is a lobster bisque. Some locations have a good version, and a few others do not. This version was very creamy, lighter textured with a taste of sherry, topped with cracked pepper seasoning and a drizzle of olive oil. Other salads on the menu which we did bypass include a spiced watermelon with arugula, a beet salad, a duck salad from Maple Leaf Farms out of Leesburg, Indiana, and a Mad House salad of organic baby greens with pear and walnuts and a tempura gorgonzola.
For the entree, we both shared the Tri-Tip Special. A typically overlooked and inexpensive cut of meat that is absolutely delicious. In the older days of butchery, it was common to see the tip portions discarded as waste or used in grounding for hamburger meat. It sits on the bottom side of the sirloin and has a very rich texture. It also has the bonus of being lower in fat than other cuts of steak. Though The Mad Hatter is advertised as New American Cuisine, it has a lot of Asian flare to it which puts it more toward Californian-New American style like the Wolfgang Puck restaurants are, and the tri-tip as an example is served best with Asian marinades.
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| Tri-Tip Special |
The entree was sliced into three pieces, cooked to a medium temperature. Though I prefer a medium-rare or “mooooing" temperature my wife says as she like meat cooked higher when she does have meat entrees on the ‘rare’ occasion. The funny thing is that the tri-tip is a sensitive piece of meat, and the more you cook it, the tougher it gets, even worse than other cuts when burned to a crisp and recommend with A1 or Heinz 57 to mask the burnt flavor, not because the sauces supposedly taste good! The dish was also severed with some lightly seasoned asparagus. Other items on their entree section include short ribs with truffle yucca fries, Florida black grouper, rack of lamb, lobster tail, snapper, and several others.
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| Tri-tip location |
Dessert:
Though we did not have room for dessert they did have some interesting options which included a chocolate truffle terrine and a berry crêpe.
Please see these guidelines for Tipping in Restaurants and on following proper etiquette, customs, cultures, and avoiding assumptions when you dine out.
Other Noteworthy New American Articles and Restaurants:
Alinea Highly creative new American molecular gastronomy tasting menus in Chicago, Illinois
Chill Restaurant & Bar New American Cuisine, tapas, and exotic cocktails in St. Pete Beach
Harvest Moon Café Farm-to-Fork Daily changing new American fare menu in Sonoma, California
Lobby at Twelve Boutique hotel bistro, new American, and Southern favorites at Atlantic Station, Atlanta
Moshulu New American dining on a restored ship in Philadelphia, Pennsylvania
Samantha’s Restaurant Mellow new American fare in North Canton, Ohio
The Mill Restaurant New American fare with a southern spin in St. Petersburg, Florida
Zinc Bistro and Bar Southwestern-inspired new American fare in San Antonio, Texas
See the whole list by visiting “The Wine Dine and Play Article Glossary”
A Few Florida Favorites:
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Rooftop Artisan Fusion Bistro
St. Pete Beach
|
Old-world classic Italian & Mediterranean
New Smyrna Beach
|
Old School Rustic Tuscan
Gulfport
|
|
Native American Cuisine w/Barbacoa Grilling
Tampa
|
Upscale Pan Asian Fare w/sushi
Orlando
|
Key West
Landmark bar since 1851, where Jimmy Buffet got his start
|
Final notes, review basics, observations and more pictures:
Most reviews are subjective, depending on the writer; but they should also be responsible, and respectfully written, upholding the truth, and accurately conveying the experience to the best of the writer's knowledge, even if it includes metaphors the restaurant may not like to read about. My ratings are by the stars I award (from 0 to 5). The rating is calculated on a point accumulation of six separate factors based on individual experience. They include wine and other beverage selections, plate presentation, customer service, restaurant or café ambiance, food quality, and wow factor. To see more details of this rating list, read this article:
Overall from this experience, and the score factors outlined in the ‘about page’ section, based on my individual experience and rating, I give The Mad Hatter a 3 out of 5 stars, meaning that they exceeded my expectations and were far above the average dining experience of most restaurants.
Scores are detailed in the factor chart below:
Formula Factor Conclusions and Overall Ratings
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Max Points Possible:
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Total Points Awarded:
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Total Points deducted:
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Ambiance
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9.5
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7.5
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2
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Food quality
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10
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6.5
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3.5
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Plate presentation
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8
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8
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0
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Customer service
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9
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5.5
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3.5
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Alcohol and other beverages
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9
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7
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2
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Total regular points awarded
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45.5
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34.5
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11
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Total percentage — less the Bonus
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0.758241758241758
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“Wow” factor BONUS
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5
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2
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0
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Total bonus percentage
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0.043956043956044
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Total percentage and bonus for a final star rating
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0.802197802197802
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Stars Awarded (see chart below)
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0 - 5
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3
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**A full break down and explanation of the observations and point disbursement is available in the linked article above. To receive a detailed copy of your score, feel free to contact me at any time and I will provide it to you.**
***
Overall Star Rating:
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3 of 5 Stars:
80% Rating with a 2 point “wow” bonus
An Extraordinary Dining Experience
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Corkage fee’s:
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This Restaurant does not list any corkage fee’s however, most American restaurants charge
$25.00 per bottle
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Restaurant style:
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Conservative dining
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Cuisine style:
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New American, Seafood
Allergen or dietary accommodations:
Gluten-Free, Local, Low Carb, Pescatarian, Vegan Options, Vegetarian
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Reservations:
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Not Required, But Recommended
Walk-Ins:
Accepted, but not guaranteed
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Dress code:
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Casual or Conservative attire
It’s Florida, everybody wears flip-flops!
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Child policy:
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The Restaurants reviewed on this site may have a kids menu or cater to them; however, for full enjoyment of food and wine, it is recommended that kids not to be in attendance, unless they have been trained in proper etiquette.
If not then:
Hire a Babysitter!
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Experiences:
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Place for foodies, Contemporary, Romantic, Good for special occasions, Beautiful décor, Scenic views, Classy, and a Neighborhood Gem.
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Payments:
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Cash, Visa, MasterCard, Discover, American Express
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Parking:
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Private lot
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Wifi
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The restaurants reviewed on this site may have Wi-Fi, but do not require you to go online, because the excitement of the food and wine alone will keep you too entertained instead of checking your social media and emails.
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Noise level:
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Low
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Smoking:
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Nonsmoking restaurant, and nonsmoking patio
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Patio or terrace:
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Yes
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Wine Tasting Notes:
Wine and Grape:
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Nose (Bouquet):
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Palette Experience:
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Winemaker:
13.5% alcohol
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Winemaker:
No notes listed
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Winemaker Notes:
55% Syrah, 45% Grenache, Organic “Estate” Vineyard in the Languedoc
Smell & taste wild strawberries, mandarin orange, white peppercorns and just-picked plums.
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Winemaker Notes:
Well balanced with freshness combining red currants and berries tight final.
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Food Prices
(excludes, alcohol, taxes & 20% gratuity’s)
$£€¥ - Under 50.00 (inexpensive)
$£€¥ x 2 - 51.00- 99.00 (moderate)
$£€¥ x 3 - Over 100.00 (pricy)
$£€¥ x 4 - Over 200.00 (expensive)
$£€¥ x 5 - Over 400.00 (very expensive)
**Currencies reflect the world’s major travelers, restaurant, or wine connoisseur’s**
Currency:
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Price
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United States Dollar (USD)
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$$
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Great Britain Pound Sterling (GBP)
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££
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Canadian Dollar (CAN)
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$$$
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Chinese Yuan (CNY)
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¥¥¥¥¥
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European Union (EUR)
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€€
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Alcohol prices:
$38.00 USD
The Mad Hatter:
6467 Sanibel Captiva Road
Sanibel, Florida
33957
Contact Information:
Restaurant website:
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Maître d or host:
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+1 239 472 0033
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Serving hours:
Eastern Standard Time
(GMT, Zulu, or UTC - 5:00)
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Dinner: 5:00 pm - Close
Closed Mondays
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Social Media
&
Accolades:
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****
The worlds best restaurants is a subjective list of who is writing it and changes on a regular basis. The Wine Dine and Play best experiences are based on my highest rated stared restaurants, meaning that the visit was an outstanding or extraordinary experience. From cafés, chains, mom + pops, hole in the walls, to fine dining including a few Michelin spots. Visit the Top 100 page to see the entire list.
A few to tease you with…
|
An innovative and eclectic tasting menu
Ripponlea, Australia
|
Innovative East Meets West Menu
Cape Town, South Africa
|
Haute French Restaurant
Paris, France
(Now L'Atelier de Joël Robuchon)
|
Other Pictures:
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| Entrance and street sign |
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| Enter the Rabbit hole, "follow the white rabbit" |
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| Dining room, picture courtesy of The Mad Hatter |
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| Bread starter with olive tapenade |
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| Amuse crab dish |
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| Tuna tartare |
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| Lobster bisque |
“Culinary perfection consists not in doing extraordinary things,
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)
Who is John Galt?
TTFN
