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Q: Just a question. We’re snowbirds who will be back in December. It seems to me that the Sanibel Steakhouse in Bonita Springs is gone — am I right? And if so, what went in in its place?

Thanks so much.

Mary Caruso

A: Right you are, Mary, the Sanibel Steakhouse in Bonita Springs is long gone. After it closed, a place called Cozze (which means mussels in Italian) occupied that same site in Colony Plaza on U.S. 41. Unfortunately, Cozze folded as well after a short run.

But fear not — If you’re into Italian cuisine a new independent restaurant called Angelina’s Ristorante is in the works, and its opening is likely to coincide with your December visit.

Owners Ed Wagner and Don Smith have a combined 90 years of experience in the restaurant business. And while we all know Italian restaurants are about as common as out-of-state license plates in this area, Ed and Don are setting Angelina’s apart in a couple of ways. First, the price point is going to be high — think of it as the Ruth’s Chris of Italian fare. But for that price, diners will be treated to authentic dishes from all 20 regions of Italy, prepared by a staff headed up by chef Salvatore Comarato, who has appeared on the Food Network’s “Ready, Set, Cook” and has been interviewed on CNN by contributor and registered dietician Carolyn O’Neil. Locally recognized sommelier Angela Robertson will be in charge of wines. Wait — that last sentence was redundant, wasn’t it?

The interior is being completely redone. The focal point of Angelina’s will be a 21-foot wine tower in the center of the dining room. Two banquet rooms will accommodate special events. Outside, there will be private, air-conditioned cabanas that seat six to eight, which can be rented for the evening.

As for the menu — Ed says don’t bother looking for chicken marsala. It won’t be there. Instead, you’ll see more exotic Italian dishes. Here are a few entrees listed on the draft version of the menu: Ravioli Osso Bucco — jumbo ravioli filled with a classic preparation of braised veal and vegetables in a savory demi glace; Linguine Marechiarro — linguine pasta tossed with a saute of baby clams, julienne prosciutto, fresh roma tomatoes, garlic, crushed red pepper, fresh sweet basil, extra virgin olive oil and clam broth; Sirloin Saltimbocca — New York strip seasoned and grilled, topped with a saute of forest mushrooms, prosciutto, sage, provolone and a marsala demi glace and served with wilted spinach; Swordfish Involtine — sword steak, butterflied and rolled with a citrus herb crumb mix, pan roasted with tomatoes and olives and served with creamy polenta. Other main dishes will feature meats that just don’t tend to find their way onto too many menus, like rabbit and wild boar.

As I mentioned earlier, Ed and Don are shooting for a mid-December debut.

So, Mary, that’s all I know. Hope that answers your question. Buona giornata.

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Karie Partington is the Bonita Springs Bureau Chief for the Daily News. E-mail questions for this column to her at kjpartington@bonitanews.com.

For a complete archive of "In the Know" columns, click on naplesnews.com/intheknow/