Fine-Dining Comfort Food at Hyatt Regency Coconut Point

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Hyatt Regency Coconut

After a recent trip to the 454-room Hyatt Regency Coconut Point Hotel and Spa in Naples, I discovered their uncanny talent to turn regular comfort food into a delicious addiction.

Tucked in the middle of an eco-progressive green preserve overlooking the calm waters of the Gulf Coast, the Old Florida feel overwhelms you. The lobby, filled with fresh orchids and dark pine ceilings enhanced with copper chandeliers, makes your group feel like they just stepped into the 1940s.

The hotel was designed with groups in mind, and its mammoth green outdoors and local menus complement that classic Florida flair with dishes accentuated by the fruits and fragrances of the tropics. We were told some of their dishes are a big reason why some regulars, including groups, keep coming back.

I had the chance to try a few, and the culinary experience here really does deserve its own story.

Reminiscent of an elegant Old Cuba, Tanglewood is a 4-diamond restaurant offering dishes such as a Pine Island Salad with chicken and small square cuts of papaya, mango, and pineapple. Add strawberries and feta cheese, top it with a sweet poppy seed dressing, and you have a fab Floridian feast. That colorful plate in front of me was delicious and best of all, it was light and wholly satisfying.

The restaurant recently upgraded its live kitchen and the menu was revamped. They introduced a supremely decadent version of mac n’ cheese filled with a creamy 3-cheese sauce, wild mushrooms and bacon.

Also new, their gourmet pizzas are baked in a brick oven and everyone says they’re to die for.

“When I first tried them, I said I was going to have one slice only,” says Erin Flanagan, business travel sales manager. “But I just kept eating.”

Slightly more casual, Tarpon Bay is Hyatt’s signature seafood restaurant. The laid-back setting makes you feel like you just walked into a boutique beach house in Key West with white wooden tables, white chairs and white walls. The restaurant has a terrace overlooking the hotel’s lake with a fountain that lights up at night. Our group sat on a table surrounded by glass walls with spectacular views of the water.

We started off with a boatload of the eight various ceviches prepared in the raw bar, including a popular Peruvian ceviche with mahi mahi and scallops. My faves were the spicy conch with habanero and bell pepper, and a tropical grouper ceviche with papaya and mango. Others in the group loved the sweet tuna ceviche with soy and cucumber, and the salmon with sweet chili and almonds. It was all sort of addicting.

And then there’s the lobster mac ‘n cheese—the single most famous dish of the restaurant. It is out of this world: cheesy, gooey and very generous with the lobster. We were told this dish is very popular and always requested among groups. Little wonder why.

Flatbreads are also a delicious starter. Try the Barcelona flatbread topped with duck confit, butternut squash, fromage blanc, manchego cheese and balsamic onions.

Another Tarpon Bay signature dish is the crispy whole snapper. You get the fish whole on your plate. If you have that craving for snapper, but don’t have room for a whole fish, the chef can prepare it anyway you want, or you can have it crusted with goat cheese. All fresh catches are prepared to order, and the ample oyster selection from the raw bar makes choosing your dinner a tough decision with oysters from both the east and west coast.

Both eateries have a 175-pax capacity. Group menus are seasonal, and include glutton-free and vegetarian options.

The hotel was also recently honored with Florida Green Lodging’s Three Palm eco-friendly certification. Stay tuned for more about that in an upcoming story in our print issue.

Hyatt Regency Coconut
Tanglewood’s Pine Island Salad

Slightly more casual, Tarpon Bay is Hyatt’s signature seafood restaurant. The laid-back setting makes you feel like you just walked into a boutique beach house in Key West with white wooden tables, white chairs and white walls. The restaurant has a terrace overlooking the hotel’s lake with a fountain that lights up at night. Our group sat on a table surrounded by glass walls with spectacular views of the water.

We started off with a boatload of the eight various ceviches prepared in the raw bar, including a popular Peruvian ceviche with mahi mahi and scallops. My faves were the spicy conch with habanero and bell pepper, and a tropical grouper ceviche with papaya and mango. Others in the group loved the sweet tuna ceviche with soy and cucumber, and the salmon with sweet chili and almonds. It was all sort of addicting.

And then there’s the lobster mac ‘n cheese—the single most famous dish of the restaurant. It is out of this world: cheesy, gooey and very generous with the lobster. We were told this dish is very popular and always requested among groups. Little wonder why.

Flatbreads are also a delicious starter. Try the Barcelona flatbread topped with duck confit, butternut squash, fromage blanc, manchego cheese and balsamic onions.

Another Tarpon Bay signature dish is the crispy whole snapper. You get the fish whole on your plate. If you have that craving for snapper, but don’t have room for a whole fish, the chef can prepare it anyway you want, or you can have it crusted with goat cheese. All fresh catches are prepared to order, and the ample oyster selection from the raw bar makes choosing your dinner a tough decision with oysters from both the east and west coast.

Both eateries have a 175-pax capacity. Group menus are seasonal, and include glutton-free and vegetarian options.

The hotel was also recently honored with Florida Green Lodging’s Three Palm eco-friendly certification. Stay tuned for more about that in an upcoming story in our print issue.

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