Lujack's Steaks. Chops. Seafood. — Restaurant in Bonita Springs

So glad my husband and I finally had time to try Lujack's! The food was delicious! We went for Sunday lunch. I ordered two appetizers I don't often eat because I have a dairy allergy: deviled eggs and fish dip. The white of the eggs was tender (not rubbery), the yolks were creamy and mixed with a bit of mustard and relish (juice, maybe). There was a bit of paprika and a thin slice of jalapeno on top of each. The fish dip contained grouper, smoked in-house, with light mayo. No filler. Some of the best fish dip I've ever had! It came with tortilla chips that were warm, light and slightly puffy, but strong enough to stand up to putting the dip on them. Not greasy at all. They were addicting in themselves. They Both were more than enough for lunch (I shared both with my husband and boxed the rest of the dip for later). My husband ordered the chicken and waffles. Two waffles made from croissants came with maple syrup and a lightly battered chicken breast on each. (Just a note: The menu says thigh and hot honey.) He wanted to stop eating them because it was a lot of food. But they were too good. The "croiffal," (my spelling) as owner Ted called it, was fluffy and light. The server was pleasant, professional and efficient. Prices are in line with other originally Naples serversit-down-server dining establishments.

The lunch menu has a good variety of appetizers, salads, soups and sandwiches, with some distinct nods to Chicago. That intrigued me, as well as the ND connection. Wewanted to know more and asked who we thought was the manager. It turned out to be the friendly owner, Ted Kasmir.

Ted, in Naples since the pandemic, is co-originator of Bar Louie, famous in the Chicago area and other parts of the country. Lujack's was born out of retirement boredom ("You can only boat and beach for so long," says Ted.) and a partnership with another Naples resident, Grant Pohlmann, grandson of 1947 Heisman Trophy winner and Notre Dame legend Johnny Lujack. Grant was showing Ted a photo album he had just put together for his grandfather's 90th birthday, which gave Ted the idea of calling the restaurant Lujack's and basing it's theme around its namesake. Pictures used in that album now hang around the restaurant; Johnny's Heisman Trophy is predominantly displayed in the entrance of the restaurant.

Although the name may imply sports bar, the ambiance is that if a mid- to high-level steakhouse. There are only two TVs in the bar. (When trying to imagine the theme, think Sam Sneed's, Shula's or Ditka's.) A floor to ceiling wine room shows you this restaurant is serious about it's food.

We will definitely go back again to explore other items on the menu. Next time will be for Easter brunch. It sounds like the carving stations and seafood will be perfect for us both (no dairy for me). But there may be other things on the buffet that have dairy. No problem, said Ted. If I call and remind him ahead of time, he will set aside some dishes made just for me. Our only regret is we didn't take pictures to show you the food. Great quality, welcoming atmosphere, customer-focused ... good Midwest values....

Nice atmosphere. Attentive and polite staff. Nice happy hour drinks at good prices and a good bartender. Double smash burger was very good. ($26?) Fries were very greasy. Served with about a tablespoon of ketchup. Horseradish sauce on the side tasted like tartar sauce. Now down to the nitty gritty. New York strip with a side of creamed spinach. This is my go to meal. The steak was advertised with their signature steak sauce. Im a purist so I said no sauce. It came slathered with sauce. Bartender said is there anything wrong? I said yeah. I said no sauce. He said would you like another one? I said yes! Replacement came out promptly with the sauce on the side. I said no sauce. I order ed the steak black and blue. Cut into it and it was medium rare. He said would you like another. I said no thanks. (My wife was already half done with her burger.). Barely passable steak at best. The creamed spinach was a dish of flour and bland watery cream sauce with a few pieces of spinach. Worst I have ever had. Inedible. Now the chef comes out and wants to know what’s wrong with the steak. I told him and he begins explaining temperatures to me and asks what temperature I wanted it. I explained that I don’t know from temperatures, all I know is that it was medium rare. NOT black and blue. I ate about half. $69 for the steak $12 for the lousy spinach. $81. Awful. He did offer to take it off the bill but I Declined. That’s not what I’m about. First and last time here. Longhorn is better at 1/3 the price. If they think they’re going to compete (price wise) with Trulucks Andres, or Capital Grille they are...

If you find yourself in Naples with an appetite for elegance and just the right amount of flair, Lujack’s is the place to be. Tucked away like a well-kept secret among the palms and Bentleys, this restaurant delivers exactly what you’d expect from a city that treats luxury like a birthright.

Let’s start with the standout: the Colossal Shrimp Cocktail. And I do mean colossal, these aren’t shrimp, they’re practically maritime sculptures. Perfectly chilled, expertly deveined, and served with a house-made cocktail sauce that delivers a subtle horseradish punch without overpowering the sweetness of the shrimp. It’s simple, yes, but executed with such precision that it becomes transcendent. I could honestly make a meal out of just this and a glass of something crisp from the bar.

Speaking of the bar, Lujack’s knows what they’re doing. The counter itself is backlit from within, casting this elegant, almost aquatic glow that turns a pre-dinner martini into something cinematic. The cocktail list is sharp, well-balanced, and the bartenders are the kind of professionals who remember your name and how you like your Negroni.

Service? Impeccable. Polished without being stuffy. And the crowd, well, let’s just say Lujack’s draws the sort of people who own yachts but still know their waiter's name . Lujack’s is where you go when you want seafood that respects the ocean, cocktails that respect your palate, and an atmosphere that quietly reminds you,...