Bratta's Piano Bar Ristorante

I can cook a good steak and Brattas can cook a steak I think better than I can wow! I will be back to try other dishes. If a restaurant can cook a good steak then everything else must be very good.

The facility has definitely been spruced up, the service was impeccable but the food sort of disappointing. For an upscale restaurant, the food just didn 't measure up was what I would call ordinary . However, the wine prices are certainly more reasonable than the prior owners. Live music in the evenings, very nice. I would encourage anyone to give it a try just don 't have your expectations too high maybe that 's where I made my mistake!

I learned about this restaurant from the concierge at our hotel. They mentioned it was a bit of a drive from Sanibel, but definitely worth the trip for the ambiance and the food, which is accompanied by live music during dinner. I ordered the Scallops Al Forno, and they were enormous and cooked to perfection. The lobster sauce was incredibly rich and flavorful. My husband chose the Filet Napoleon, which featured an interesting blend of crab, spinach, and filet topped with a cheese sauce. It was beautifully presented, stacked about seven inches high. Overall, we had a delightful experience and would highly recommend this place to friends. It's a fantastic spot to visit while on vacation—much better than just a regular meal. They also have dancing!

Now, onto the food. The spread was fairly typical. The ham was excellent—sweet, moist, and not overly salty—and the turkey was very good as well. I tried some deviled eggs, but they had a bit too much garlic for my taste. The stuffing was overly wet and lacked flavor. The gravy was decent, though I suspect it was from a can. The mashed potatoes were too mushy, and the same goes for the sweet potatoes. The overall flavor was pretty bland, typical of Southwest Florida, with no spice to be found. There was lasagna on offer since it’s an Italian eatery, but it was too soggy and heavy on the fennel—Stouffer’s does a better job with it. The dessert options were plentiful but looked like they were purchased from an industrial source. They didn’t even bother to hide the aluminum pie dish for the pumpkin pie, and there were no pecan or sweet potato pies available—just cookies and similar items. The bread, however, was quite good, though the butter was excessively soft. This place gets a 4 out of 5 bars mainly because the staff was unfamiliar with what a Brandy Alexander is. Overall, it was just okay. I think going to Boston Market next door would have been a better choice, but that’s just my opinion.

I was searching for something different since I'm from Michigan and stumbled upon this restaurant—it was fantastic! The decor is a bit quirky and I'm sure Gordon Ramsay would have quite a reaction to it. However, the service and the food were truly remarkable! Given the quality of the dishes, this place offers incredible value and isn't overpriced at all. We started with a wonderful happy hour and finished with delicious seafood. The Chilean sea bass was amazing, and the spinach salad was delightful as well. The Seafood Wellington was also quite tasty! Our waiter, Ed, was incredibly helpful and very attentive throughout our meal. I will definitely come back! One small note: the menu has too many great options and really needs to be streamlined to make ordering easier. Great job, Ed! Everything was yummy!