Two Meatballs in the Kitchen

Elizabeth Ann Foster
September 22, 2021
Cape Coral, Dining, Italian Cuisine, Meatballs, Restaurant Review

Rating

 5/5

Welcome to Two Meatballs in The Kitchen, where three meatballs are served as appetizers. Why not two, as the name indicates? Because that is how it has always been done since the restaurant opened, and the new owners have not changed a thing at their Fort Myers location.

Partners Wayne Entsminger and Franco Russo opened up their second location in July 2020 in Cape Coral. They have gotten a little frisky with a more diverse and younger crowd. A new Neopolitan pizza is served baked at 900 degrees, and they also introduced a sauce without sugar from the Northern region of Italy. It is more modern, with a bigger bar than the original location. Pulling off Cape Coral Parkway East, the restaurant signage is hidden. The original location has been on Calrose Lane in Fort Myers for 12 years. Entsminger describes the Fort Myers location as “an older loyal crowd that runs on autopilot.”

Given a New Residence Club discount card, we set off to find something tasty in Cape Coral. Coming from the United Nations area of NYC, one gets spoiled about the breadth and depth of culinary offerings around the clock. Settling in Southwest Florida, the first thing to do is reset your clock – dinner is at 5 pm, generally down in this neck of the woods with many restaurant kitchens closing at 9 pm sharp.

Entsminger worked for Cisco as a food distributor for 27 years and bought one of his customers’ restaurants to which he once delivered. He had a cookbook named “Two Meatballs in an Italian Kitchen,” and that is from where the name was derived. Opening Night caught up with Entsminger on cell driving back from Louisiana. He had been down there since Hurricane Ida hit for three weeks and until FEMA was able to take over. His mobile unit cooks breakfast, lunch, and dinner for 500 people daily. Volunteers came from all over Florida and Georgia to help. “This could be us here in Cape Coral at any time,” Etsminger says, explaining that “the hospitality industry is very giving in nature.”

Normally, Entsminger would be at the restaurant, and he was relieved to learn we had a great experience in his absence.

Starting off with Mama’s Meatballs, three large veal, beef, and pork traditionally made meatballs topped with ricotta and parmesan cheese swimming in homemade southern Italian tomato sauce.

Meatball Appetizer. Photo by Elizabeth Ann Foster

The sauce was easily mopped up with the hot, freshly baked, individual complimentary buns served at each table.

Hot bread at Two Meatballs in the Kitchen. Photo by Elizabeth Ann Foster

Negroni’s were well made, with the largest lemon peel running along the entire length of the glass. Opening Night would have loved one large ice cube, but Katie, our waitress, apologized that they didn’t have them available – yet. The presence of several smaller cubes did not take away from the delicious concoction of gin, vermouth, and Campari.

Next time we’ll try their pizza.

Neopolitan Pizza. Photo by Elizabeth Ann Foster

Gluten-free items are clearly marked. We tried the Tuscan Salmon Salad, which is a bodybuilder’s dream dish: protein and greens. The Salmon was cooked and seasoned to order and approximately 5 ounces. It was generous enough for two meals as it was cut in half and consumed the following day for lunch.

The inhaled dish was thin, tender veal served with potatoes and garlic broccoli. I did manage to have a bite of the broccoli and a small sample of the veal, which was sprig-free and swimming in a delicious Marsala wine and mushroom gravy.

Veal Marsala. Photo by Elizabeth Ann Foster

As the sign above the exit says, “Ciao For Now!” I would add delizioso, meraviglioso, and soddisfacente! Opening Night will be back to document, review, and critique another meal here.

Ciao for Now at Two Meatballs in the Kitchen. Photo by Elizabeth Ann Foster