Ario at the J.W. Marriott on Marco Island

Let me preface this review by saying that, as a rule, I avoid hotel restaurants. They tend to be overpriced and over-rated. They catch people in “spending mode,” ready to pay any price to maintain the easy, effortless leisure that surrounds their vacation. Also, vacations are a time to splurge and spend way more money than they might consider reasonable in their day to day lives.

Having said that, I still chose to write up Ario, the most expensive restaurant in the Marco Island JW Marriott. I’m a member of Marriott’s golf club and receive a 20% discount on all purchases at the resort….disclaimer done!

Ario comes off as a somewhat laid back steak house. The decor is “resort, casually dressed, nicest vacation clothes, open, airy with a touch of clubiness.” Service is very attentive without being overbearing.
The wine list has several nice choices under $60. Some wines are served by the glass, all well chosen and good pours. Cocktails are a little pricey, but generous, making them actually good values. Just don’t drink too many.

When you get beyond the big meat choices, you’ll find some very tasty, well thought out, internationally-influenced dishes. Everything was beautifully presented and nicely portioned. The newish chef has spent time working in 3 star Michelin restaurants including Paul Bocuse in France. His dishes are not too formal, but subtly avant- garde.
We have eaten a few times before at Ario, but were never as impressed as we were this past week.

I had a chocolatey dessert called Grand Cru. It came out looking so delicious that I jumped on it immediately, forgetting about this blog and my need to photograph all the yummy things that I get to eat.
Our server, Sam, was a charming fellow who has worked at Ario for quite some time. He was very familiar with the menu as well as the wine list and gave us several excellent suggestions for our meal.
I’d recommend Ario as a special occasion restaurant. For people staying at the resort it’s a no-brainer for the “nice” restaurant on the property. I’m guessing that the current chef, Damian Manfre, is responsible for the much improved quality of cuisine. I hope he sticks around for a few years.