Word on the Island: How is business going so far in 2012?

Chef Myriam Glover, Coral Creek Club, executive chef: "We're very, very busy."

John Feagan, Waterside Grill, manager: "So far it's been a fantastic season taking off. Breakfast is a little slow but it's been great the rest of the time."

Bart DeStefano, South Beach Bar & Grille, co-owner: "Business has been great. Been up every month since last summer. People know where to get the best food."

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Chef Myriam Glover, Coral Creek Club, executive chef: “We’re very, very busy.”

John Feagan, Waterside Grill, Manager: “So far it’s been a fantastic season taking off. Breakfast is a little slow but it’s been great the rest of the time.”

Lora Barman, The Grapevine, spokeswoman: “It’s going really well. People are letting us do the cooking and we love that. I’d say we were up in January and then February hit and it’s (even stronger).”

Bart DeStefano, South Beach Bar & Grille, Co-owner: “Business has been great. Been up every month since last summer. People know where to get the best food.”

Kono Wendel, Gasparilla Inn & Club, executive sous chef: “Our popularity among people on the island seems to be up. People are starting to realize you are really welcome at the Gasparilla Inn. All you need is a tie and a reservation.”

Lora Barman, The Grapevine, spokeswoman: "It's going really well. People are letting us do the cooking and we love that. I'd say we were up in January and then February hit and it's (even stronger)."

Kono Wendel, Gasparilla Inn & Club, executive sous chef: "Our popularity among people on the island seems to be up. People are starting to realize you are really welcome at the Gasparilla Inn. All you need is a tie and a reservation."