Located on Big Hickory Island, one of  the tiny string of islands between Ft. Myers Beach and Naples, Big Hickory Grille is anchored by fish-camp food. And that’s just as it should be for a casual eatery located on the water, with a Marina that draws fishermen and boaters, as well as the tourists who come for the laid-back local ambiance. At lunch time the Grille specializes in generous fried seafood platters, peel & eat shrimp, fried grouper fingers and even the traditional hamburger. Soup lovers may choose from among a spicy (five different varieties of pepper) conch chowder, a somewhat milder seafood gumbo or our homemade soup of the day.

The first two soups are accompanied by a bottle of dry sherry. Should the conch chowder be to spicy for you, douse it with a shot of sherry, to mellow the flavors. Lunch selections also include seafood salads, fritters and a tuna tataki that is well worth trying.

A little off white and rust red paint reinforces the natural theme, which includes mounted trophy fish on the rough hewn walls along with a few portholes at the bar and big windows for a proper vista of the water. The place seats about 40 inside, with more room on the covered deck and porch, overlooking the docks and boats. It’s not fancy, just very comfortable and homey. The table pedestal bases are wrapped with white rope, for a Martha Stewart touch that might inspire our guests to try it for themselves at home.

With lunch you can get beer, spiked lemonade, a glass (or carafe) of house wine, and fountain drinks served in huge 32oz glasses. The theory is that your first glass is so big that refills become unnecessary. Many of the entrees come to the table on big, fish shaped clear glass plates, which makes for a fun presentation.

That’s Lunch .

For Dinner, we encourage our chef to fearlessly spread his wings and to soar and dive like some great pelican after a seafood prize. Their philosophy is to use fresh local seafood, and to prepare it so that it’s natural flavors are enhanced and not hidden by the sauces and accent flavors. With new takes on classic favorites, our signature dishes are sure to delight. An innovative menu of specials is created every week as well, utilizing the best local seafoods. Staffers say the phone starts ringing that afternoon, with regulars wanted to know what the chef has dreamed up this week, and they usually tell him they’ll be right over.