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While it’s possible to shop till you drop at Bell Tower Shops, a better approach might be to avoid collapse by replenishing your energies at the center’s varied and accomplished restaurants.

Some of Southwest Florida’s most creative chefs head up the kitchens of Bell Tower Shops’ nine restaurants, which satisfy a wide range of palates and pocketbooks with fresh fare served in lovely settings, indoors and out.

At Bistro 41, Executive Chef Reiner Drygala’s menu features well-known comfort fare, such as rotisserie chicken, Angus burgers and meatloaf, as well as inventive contemporary American dishes that change seasonally – or more often, depending upon what’s fresh and available.

“I look for the highest quality food, wholesome ingredients like all-natural meats and local organic produce whenever possible,” Drygala says. “Even with comfort food I give it a twist to stay as creative as possible and try to make it an upscale experience.”

An example was a recent nightly special: Chilean sea bass with pomegranate basmati rice and strawberry chipotle beurre blanc.

Bistro 41 also offers the Special 41 dinner for two from 4 to 7 p.m. daily that includes salad, entrees, dessert and a bottle of wine for $41. The restaurant has a wide-ranging wine list and full bar with seating as well as outdoor tables.

Crü offers a choice of dining experiences in its lively Tasca bar, in the dining room or outdoors at either the bar patio or lounge area, furnished with thickly upholstered couches.

Two well-known local chefs – Harold Balink and Shannon Yates – design their own menus and wine lists.

“You’re really getting two restaurants in one at Crü ,” says Yates.

His menu, served in the Tasca bar, consists primarily of small plates that feature simply prepared items Yates describes as primarily “lean and fun,” with proteins as the stars of each dish. The lineup changes weekly, with dishes such as seared scallops and cold tuna, a cheese plate, or cheese fondue served with seasonal fruit. A large plate might feature a 7-ounce Kobe filet and Kobe short rib.

In the dining room, Balink’s menu offers a mix of small and large plates featuring lush ingredients such a foie gras and opulent sauces paired with fresh seared sea scallops or tuna, lamb chops and steaks.

For seats at the chef’s table on either side, reservations are highly recommended. Crü has two wine lists – Balink’s and Yates’ – and a full bar.

Those who like it raw flock to Blue Pointe Oyster Bar & Seafood Grill, which is known for its assortment of raw northern oysters and clams (which are half price in the bar from 4 to 6 p.m. during happy hour).

Head Chef Andy Brown, whose goal is “to exceed our guests’ expectations,” gathers fresh seafood from Maine, the Great Lakes and the best of the local catch.

In addition to great fish, Brown says people head to Blue Pointe for “the relaxed atmosphere, good food, good wine and good people.”

One of the things that makes Bell Tower Shops’ T.G.I. Friday’s special is its chef, Pierre Fils, who has been with the restaurant since 1983, about two months after it opened.