Dining Review

High Tide - New Restaurant in Englewood Offers Up Fresh Seafood and Incredible Desserts in a Casual Atmosphere

Since I returned to Charlotte County almost a year ago, I’ve delighted in reconnecting with old high school friends. I constantly run into people who, like me, decided to make Charlotte County home, including my guests for dinner at High Tide: Katie, a local police officer; John, a local firefighter and Kim, my lovely roommate and local Ford dealership connection. We all came together to have a lovely meal at our former classmate Shane Federici’s restaurant in Englewood.

Over drinks, we all reminisced about ourselves 10 years ago, how much we have changed and how little it all mattered since we can still come together and laugh at John as he sipped his neon blue electric martini. I almost fell out of my chair when he looked up and said, “Man, that’s all liquor!” When was the last time you saw a firefighter enjoy a fruity martini? As I enjoyed my Manasota melon margarita, I commented on how proud I was of our classmate to have the guts to open his very first restaurant in these economic times, rescuing the former Steamers Restaurant from becoming another empty shell on the side of the road. As we settled in for our meals, I couldn’t help but feel very lucky to be from a small town where the kids I grew up with turn out to be cops, teachers, doctors and chefs.

Our first starter was gorgeous plate of clams casino. Chef Federici’s interpretation of this Las Vegas-themed crustacean includes two of my very favorite things, butter and bacon fat. Tender, briny, middleneck clam medallions hide beneath buttery herbed breadcrumbs laced with tiny pieces of smoky bacon and parsley. No silverware was required for this appetizer; we just used our fingers!

Next up for our meal was the blue crab stuffed portobello mushroom appetizer. If you would have asked me a year ago to eat a mushroom, I would have stuck out my tongue and made a gagging sound, not unlike a five-year old. Today is a different story. I attribute my new-found love of fungi to countless catering jobs worked with my mother. As her sous chef, I was in charge of stuffing mushrooms for about a million parties. As my luck would have it, there was never any filet mignon or lamb chops left over, just the lonely mushroom. So after working 14 hours with no lunch (my mother is a slave driver, you see) the only thing left to eat were the little stuffed caps. I would tear into them like it was last call at the all-you-can-eat shrimp buffet, and I finally learned to like them. But I digress…

The mushrooms were cooked so well I’m thinking about asking for the recipe to use at my next dinner party. The blue crab stuffing was earthy and dense with more crab than I’m used to getting at restaurants. Atop the stuffing was a thick layer of gooey provolone cheese, bubbly, brown, stringy and straight out of the oven. Luckily we were given two plates of this appetizer because Katie hogged a whole plate to herself!

The frutti di mare, or fruit of the sea, is a go-to meal for any Italian family living near the coast, and it was the first entree brought to our table. Chef Federici’s version is overflowing with fresh Prince Edward Island mussels, black tiger shrimp, middleneck clams, blue crab and fresh diced tomatoes. This dish is served rustic style in a traditional sauce with butter, white wine and fresh basil. Don’t be afraid to get your fingers dirty and dig into the shellfish.

Diners at High Tide will be pleasantly surprised by the chicken saltimbocca; the casual interior belies this wonderfully sophisticated dish. Frying the chicken keeps it moist and juicy while the prosciutto and sage permeate the meat and lend an earthy tone to the dish. And Kim thoroughly enjoyed the accompanying mashed Yukon gold potatoes. As her roommate, I can attest to her love and qualifications as a certified mashed potato critic.

I wish you could have been there with me for the desserts. The panna cotta stole the show for me. The lovely texture of the eggless custard was a mix between crème brûlée and pudding. Served with raspberry syrup and fresh berries, it was an excellent summertime treat. The next dessert was a dark chocolate mousse topped with little pieces of heaven also known as dark chocolate morsels and served in a martini glass. Katie and I couldn’t stop sneaking spoonfuls of the silky, rich mousse. I’m usually too full after a meal for dessert, but this would be perfect to share between sweet-toothed couples.

Purchased as a happy coincidence, High Tide has an owner who truly cares about the establishment and wants to see it succeed. Englewood now has a wonderful chef who caters to locals when the other restaurants close for the summer, and it’s one of the only places open on that stretch of road that’s not a chain restaurant. With plans to open a fusion restaurant in Punta Gorda, Federici is essentially cutting his teeth at High Tide, learning the ropes of restaurant ownership, and it shows as he’s in and out of the kitchen along with his wife, Heidi, ensuring each guest is enjoying themselves.

Whether you’re in the mood for dinner after a day at the beach, Monday night football with friends at the bar or if you just stop by for dessert, reasonable prices and guaranteed fresh seafood will greet you at High Tide.

High Tide is located at 3754 North McCall Road in Englewood. Hours of operation are Tuesday–Thursday from 4 p.m. to 9 p.m. and Friday and Saturday from 4 p.m. to 10 p.m. High Tide is closed on Sundays and Mondays. Call (941) 475-6688 for information. HARBOR STYLE would like to thank Shane and Heidi Federici and their entire staff for providing our reviewer and her friends with such an enjoyable evening (and a trip down memory lane).