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Tanglewood Southern Kitchen inspired by the bayou

Tanglewood, a Southern Kitchen recently opened its doors at Hyatt Regency Resort and Spa.

Tanglewood, a Southern Kitchen recently opened its doors at Hyatt Regency Resort and Spa.

Tanglewood, a Southern Kitchen restaurant at Hyatt Regency Resort and Spa in Bonita Springs, opened its doors recently after a major interior design renovation and new dining concept. Andreas Singer, director of food and beverages, said the new design and enhancements to the menu invite the hotel and restaurant guests to experience unique Southern tastes and hospitality at their best.

“Our restaurants are here for the guests and the community,” said Singer. “Tanglewood is a great place for an evening out where the food is considered ‘comfort food’ and offers some tastes not easily found locally.”

Rich McCaw, chef de cuisine, returns to the local scene after a recent experience at one of Hyatt’s finest resorts in Arizona. Born in Estero, McCaw attended Estero High School and started working at the local Hyatt during that time as an intern. Today, he is entrusted with shaping menu items with his own touch after years of study and experience at some of Hyatt’s other resorts. Comfort Southern food in addition to favorites from the old menu light up the new one that includes McCaw’s unique take on favorite dishes.

“Past guests and regulars are excited about the new interior and the menu includes sufficient old favorites to still have a familiar comfort zone,” said Luke Stelmach, restaurant manager.

Southern menu means specialties like bayou Benedict with crawfish Hollandaise sauce for breakfast or the 72-hour pickle-brined marinated chicken served with waffles, pork belly crunch and hot honey for lunch or dinner. A chef station turns out breakfast omelets to order. Alligator jambalaya for dinner may follow appetizers of Southern deviled eggs or crawfish hush puppies. A favorite lunch includes one of the special salads served with chicken, shrimp or redfish. Classic Key lime pie leads the dessert menu, but Southern pecan pie and bread pudding with bourbon or seasonal cobbler are also hard to resist.

“We emphasize local ingredients from local farmers including unique Florida rice that’s used for grits,” said McCaw. “Shrimp and grits feature purple Florida rice and tomato jam.”

Burgers and sandwiches are also on the menu, such as the softshell crab po’ boy.

A selection of wines and cocktails includes a pecan pie old-fashioned bourbon cocktail with pecan liquor among other delicious specialty drinks. Seasonal lemonade is served with or without alcohol.

A special children’s menu is available. Dining attire is Florida style – from casual to formal, “Children of hotel guests may be seen in pajamas at breakfast,” said Singer, “and afternoon or evening guests may be in formal wear for a celebration.”

“Walking through the lush grounds with water features and pools before or after a meal is special,” said Singer. “In the evening, the lights make it magical.”

Regular dining hours are 7 a.m. to 11 a.m. for breakfast, noon to 2 p.m. for lunch and 5 to 10 p.m. for dinner and includes patio dining. Small groups are welcome. Reservations are recommended but not required. Tanglewood Southern Kitchen is at 5001 Coconut Road, Bonita Springs. See Hyatt.com and call 239-444-1234 for information, menu and calendar.