Part of the Promenade at Sunset Walk entertainment and dining complex, Capone’s is a second location of a Ft. Myers restaurant. Pizza is definitely a must here, though the meatball appetizer is pretty good, too.

A Florida style restaurant from celebrity chef Art Smith. Many good things here, but the fried chicken, which is supposed to be a signature item, isn’t as good as others.

There’s nothing special about the atmosphere, but the food is very good, and the service is sincere. I liked my lobster ravioli, and the “Big Meat” pizza was good, too, although it could have used a bit more of the big meats. There is a second location in Longwood.

Confisco Grille serves an ambitious menu of soups, salads, sandwiches and burgers, plus full dinners of meats and seafood. I had the “fully loaded” baked potato soup, which featured a potato puree broth surrounding a mound of mashed potatoes, which held up a potato skin boat filled with cheese and bacon bits. There wasn’t much in the way of soup, and it was all rather heavy for a first course. For the entree, I had a pork chop, a big, thick and ultimately tasty chop. It was a lot of food, and it was more creative than I was expecting for the drab atmosphere. The ambience at Confisco Grille is a little dark and depressing. There are a couple of windows to the walkway out front, but for the most part, you’d never know you were in a theme park. And I’ve come to realize there are a lot of parkgoers who look for just that sort of environment so they can avoid sensory overload. Whatever. Unless you really want to just sit down and have someone wait on you – and there’s a lot to be said for that – you can find pretty good food at the concession stands around the park. One of my favorites was the Enchanted Oak Tavern in the Lost Continent area. The restaurant is inside what is supposed to be a hollowed-out tree. There is inside seating but also a nice balcony that overlooks the main lagoon. It’s a pleasant place to sit.

It would seem that the place to be on a Friday night if you live in the area of Chickasaw Trail and Lake Underhill Road is Don Julio’s Mexican Kitchen and Tequila Bar. At least it seemed that way the Friday evening my companion and I stopped in. The restaurant in the aptly named Rio Pina Plaza was jumping like veritable frijoles saltarines.

It was so crowded that people waiting for tables were standing around on the sidewalk outside the strip plaza storefront. The only seats available, the young woman at the host stand told us, were at either of the bars, the tequila bar in the title or the ceviche bar on the other side of the room.

That suited us just fine because it was the ceviche bar that drew my attention to this particular D. Julio’s over the one in Lake Mary or the other location in Waterford Lakes.

There’s more to the name here than just a play on a historical figure. John Montagu, the 11th Earl of Sandwich, is involved in the business, although the project was started by his son Orlando, who is not in line to inherit the title. There’s another Earl involved: Robert Earl, founder of Planet Hollywood. Legend has it, of course, that it was the fourth Earl of Sandwich who came up with the idea of slapping meat between some bread. The usual story is that he was a gambler and didn’t want to put down his cards, but Lord Sandwich, the current one, told me over sherries in the House of Parliament a few years ago, that his ancestor was also a womanizer and it may have been a lady in his other hand. Whatever, the sandwiches here are very good and impressively thick. You may actually need both hands. The 4th Earl would not approve.

There are other locations of this popular breakfast and lunch spot in the area, but this one is unique in that it has a bar. Not a fully stocked bar, mind you, but a careful selection of appropriate cocktails. The food is good, too, with an emphasis on fresh cooking

There isn’t anything remotely Mexican about the decor and design of Frontera Cocina, the new restaurant from Rick Bayless that has opened at Disney Springs. And that just may be the point.

Bayless, the Chicagoland chef who has won no fewer than six James Beard Awards, says his style of Mexican food has “bright flavors” and isn’t heavy because they don’t do much frying. His menu focuses on the Central and Southern regions of Mexico, staying far away from the influences of Tex-Mex or Ameri-Mex, or, heaven forbid, Flori-Mex.

That brightness shows in the decor, as well. More modern, with bright splashes of color — orange, blue and green — walls of windows and shelves of tequilas. No artificially cracked plaster walls showing bare bricks beneath and nary a sombrero hanging on a hook. That alone is refreshing.

Epcot’s revolving character restaurant. If nothing about the previous sentence sent you screaming, read on. Garden Grill is set on a rotating platform that takes the diners through a rainforest, a dessert, and plains with a farmhouse and a really annoying barking dog. The food is served family style — no, that doesn’t mean that the waiters argue with you and tell you you’re not going to amount to anything. The food is in big bowls and platters to pass around. Besides a good starting salad, Disney Culinears missed an opportunity to teach about fresh ingredients. The turkey with pasty dressing and crunchy coated fish are forgettable, but the sliced steak is pretty good. So is the rhubarb and strawberry cobbler at the end of your dinner rotation. Oh, plan on being visited by Mickey, Pluto and both Chip and Dale while you eat.