Acqua Bistecca sits in the coastal village of Saltleaf on Estero Bay, where Chef Michael Mina brings an Italian-inspired menu of chargrilled steaks, handmade pastas, and fresh seafood. Mina built his career at Aqua in San Francisco before developing the butter-poaching method for steak at Bourbon Steak, and that technique shows up here in dishes like the chargrilled steak brushed with red lambrusco butter.
The kitchen leans on locally caught seafood and locally harvested produce, with signatures including caviar cannoli, handmade linguine with clams, line-caught swordfish piccata, and a lasagna built for sharing. A daily happy hour offers a more casual side of the menu, with house-made focaccia and the Burrata Burger among the bar bites.
The kitchen leans on locally caught seafood and locally harvested produce, with signatures including caviar cannoli, handmade linguine with clams, line-caught swordfish piccata, and a lasagna built for sharing. A daily happy hour offers a more casual side of the menu, with house-made focaccia and the Burrata Burger among the bar bites.