SanCap Chamber Celebrates Opening of New Blue Giraffe Location

provided to The Santiva Chronicle

Chamber representatives joined Blue Giraffe staff for a ribbon-cutting celebration.

On Feb. 5, the Sanibel & Captiva Islands Chamber of Commerce celebrated the Dec. 5, 2020, opening of Blue Giraffe Restaurant’s second location, 1100 Par View Drive, adjacent to the Sanibel Island Golf Course Shop. Under the ownership of Geoffrey and Flavia Letendre, Blue Giraffe has been serving its brand of island-inspired American cuisine at Periwinkle Place for four years.

“The opportunity to engage more with the Sanibel community through a second location drove our decision,” said Brad MacKenzie, clubhouse and public relations manager. “The menu is similar to our Periwinkle Place restaurant, but has quite a few different menu options.”

The new Blue Giraffe also has different hours from the original: lunch and dinner daily from 11 a.m. to 8 p.m. and Saturday and Sunday brunch on from 11 a.m. to 3 p.m. It has added seasonal live music to its Beachview operation every Friday and Saturday 5 to 9 p.m. through March.

Like the Periwinkle Place location, it offers a full bar and SanCap Safe pandemic protocols with a pet-friendly patio. The Beachview Blue Giraffe seats 30 outside and 58 inside its newly renovated dining room and bar. It also has seating for 12 in the private dining room and 24 in the clubhouse. The restaurant takes reservations and does take-out. Its daily happy hour runs from 11 a.m. to 6 p.m.

“Blue Giraffe has become such a culinary fixture in our community,” said John Lai, chamber president and chief executive office. “We are happy to see it expand its wonderful cuisine to the Beachview neighborhood to accommodate golfers, beachgoers, and residents.”

“The chamber and the Blue Giraffe have always worked together to promote the preservation of the islands, local character, and local businesses,” said MacKenzie. “The chamber helps keep us connected to those groups and our common interests. We are proud to participate in chamber activities and sincerely appreciate the support of the chamber throughout the year.”

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