Big Sexy Eats

Big Sexy Eats Cuban soul. Midwest comfort. South Florida flavor.
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Big Sexy Eats is Cape Coral’s hidden-in-plain-sight speakeasy kitchen at the VFW - more than a diner, way beyond typical bar food, and built for ridiculously good eats.

07/26/2026

Made me laugh…

Some say pig and fruit don’t belong on pizza... but around here, we don’t judge. Especially when the person ordering it ...
07/25/2026

Some say pig and fruit don’t belong on pizza... but around here, we don’t judge. Especially when the person ordering it goes by the nickname “Shooter” from her military days. 🤪🤣 (We love ya, Izzy! 🫡)

Honestly? Looking at this pie come out of the oven, I think I need to "accidentally" misread an order sheet today so I have an excuse to eat one. I hate wasting food, but I feel like an "accident" is totally justified here. 🤤

In all seriousness, our Cuban Pan dough (Pizza Cubana) is actually built for this combo. That savory, smoky Black Forest ham paired with sweet pineapple and our caramelized frico cheese crust? It just works.

We don't have this listed as a set menu item online just yet—so if you want to brave the Hawaiian pie debate on a Cuban crust, you’ll have to call us directly to order it for now!

So tell us, Cape Coral Pizza Critics: Is pineapple on pizza a crime, or are you smashing a slice of this? 👇🐖🍍🍕

Update: Y'all officially kicked my ass on Friday! 😅🔥We had such a massive run on our house-smoked pastrami Reubens this ...
07/25/2026

Update: Y'all officially kicked my ass on Friday! 😅🔥

We had such a massive run on our house-smoked pastrami Reubens this week that I’m heading out right now to hunt down another fresh stack of full briskets for next week's batch.

People love calling a 4-day craft process a "labor of love”? That’s cute... but honestly? It’s just our stubborn refusal to serve shortcut junk and a genuine desire to eliminate processed garbage from our food.

Real Brisket vs. Processed Slabs 🥩

Look closely at real, whole-muscle brisket (first picture) when it's done right. You get silky, paper-thin ribbons, natural rendered fat, and a dark spice bark.

A lot of places out there sling corned beef that's been needle-injected, chemically tenderized, and full of weird, spongy, porous holes (looks more like lab-grown meat than actual beef!) - second picture. They slice off all the fat and toss a thick slab on a sandwich like it's a badge of honor.

The truth? They have to cut it thick—because if you try to slice processed meat thin, it completely crumbles into mush.
Our 96-hour brine, rest, wood-smoke, steam, and paper-thin slicing process is why our pastrami holds its structure, melts like butter on your tongue, and delivers an unbelievable flavor bomb in every single bite.

(And side note: y’all seem to be straight-up drinking our house-made Russian dressing with the amount of extra side cups being ordered! 🤪)

Mrs. Sexy and I appreciate all of the support more than you know. This was officially our BEST week yet for public orders. Keep pushing the word out like this and we’ll actually be able to hire some extra help in the kitchen soon!

— Big & Mrs. Sexy 🍕🥪

07/23/2026

Good morning all, Mrs Sexy and I both have doctors appointments today so we may be opening a little late. I’ll be pausing all online ordering until we are in the kitchen.

We apologize for any inconvenience.

This week has been a turning point for us.We’ve had public orders every single day — two Monday, three yesterday, one to...
07/22/2026

This week has been a turning point for us.

We’ve had public orders every single day — two Monday, three yesterday, one today. Six public orders in three days might not sound big to a corporate chain, but for us, it’s huge. It’s more public orders than we used to get in two full weeks. And it means people are finally discovering what we’ve been building.

About the VFW Question ❓
We hear it all the time: “Isn’t that just a VFW kitchen?”

Here’s the truth:

We are Big Sexy Eats, an independent scratch‑craft kitchen.

We simply have the privilege of serving our veterans while operating inside the VFW building.

And yes — the front doors are members‑only.

But the public entrance is around back, under the Big Sexy Eats sign.

If you’re driving down Vincennes, you can see us plain as day!

What “Scratch‑Craft” Means 👨‍🍳
If you’ve eaten our food, you already know it’s not basic bar food:

Our pastrami is a 4‑day process — brine, rest, smoke, rest, steam, rest, thin slice.

Our fresh‑cut fries go through a multi‑step process to get that crispy‑crunchy outside and silky‑smooth inside.

Our Chicago beefs use house‑roasted eye of round, sliced thin and soaked in our own au jus.

Our cheese is shredded in‑house, never bagged.

Our Cuban pan pizzas weigh in at 1.3 pounds with a caramelized frico crust.

This is real craft cooking — not freezer‑to‑fryer.

Why People Don’t Know We’re Public 💡
This VFW historically didn’t have a consistent kitchen serving the community, so many locals assume the building is members‑only. But we are 100% open to the public for pickup and delivery — every day we’re cooking.

How You Can Help Us Grow 📈
We’re still new to serving the public, and exposure is everything right now. If you’ve enjoyed our food, you can help us keep this momentum going:

📲 Share this post with a friend or group

💬 Comment below to boost visibility

⭐ Leave a review on Google or Facebook

Thank you for supporting a small, local, scratch‑made kitchen. We appreciate you more than you know!

— Big & Mrs. Sexy 🍕🥪

07/20/2026

🤪🤣

4 Days. 4 Steps. Zero Shortcuts. 🪵🔥Most places cut open a plastic bag of deli meat, throw it on a flat top, and call it ...
07/20/2026

4 Days. 4 Steps. Zero Shortcuts. 🪵🔥

Most places cut open a plastic bag of deli meat, throw it on a flat top, and call it pastrami or corned beef.

We don't do "easy." We spend four full days crafting real, artisanal pastrami from scratch before it ever touches the grill.

Here is what actually goes into making a real Big Sexy Pastrami:

Day 1 (The Rub): Slathered, heavily crusted with our house spice rub, and rested overnight so those deep flavors pe*****te the meat.

Day 2 (The Smoke): Low-and-slow smoked for a full day over real wood pellets, then rested to lock in all that juice.

Day 3 (The Steam): Steamed for a full day until it's melt-in-your-mouth tender, rested overnight.

Dat 4 (The Slice): we slice it thin so we can pile it high. This provides a better overall experience and there’s actually science behind this.

The Sandwich Build:

Once that 4-day labor of love is ready, we load it onto panini-crumb marble rye with tangy sauerkraut, melted Swiss, and our signature scratch-made Russian dressing.

And for the ultimate flavor flex? We don't toast our bread in cheap butter or oil. We grill this beast on the flat top in a heavy schmear of pure beef tallow for an unbelievable, savory, golden crunch.
When a sandwich takes 96 hours to make, you taste the difference in every single bite.

Deeply smoky, melt-in-your-mouth tender, and unapologetically rich.

👇 Check the FIRST COMMENT below to follow our page and grab the direct link to order yours today! 👇

Diet starts tomorrow. Today, we disco. 🕺🤤Behold the ultimate midnight-craving cure, served all day long.We're slinging o...
07/17/2026

Diet starts tomorrow. Today, we disco. 🕺🤤

Behold the ultimate midnight-craving cure, served all day long.

We're slinging over a POUND of hand-cut, crispy fries completely smothered in house-shredded smoked provolone, melted Cooper Sharp American, and our signature scratch-made gravy.

No shortcuts. No regrets. Just heavy, gooey, glorious decadence.

👉 Check the FIRST COMMENT below to hit "Follow" and grab the direct link to order for pickup or delivery! 👈

Custom orders don't upset us—they inspire us! 🤷‍♂️🐷A customer wanted to try our brand-new Pulled Pork Club today, but re...
07/16/2026

Custom orders don't upset us—they inspire us! 🤷‍♂️🐷

A customer wanted to try our brand-new Pulled Pork Club today, but requested a streamlined, double-decker version: no lettuce, no tomato, and no third slice of bread.

We said, "You got it," fired up the kitchen, and sent out this masterpiece. Just look at the cross-section in the photo!
Even stripped down to the absolute essentials, this thing is a heavyweight beast:

House-Smoked Pulled Pork (insanely savory and juicy)

Melted Swiss Cheese

Thick-cut Bacon

Our creamy, crunchy House-Made Slaw
Smothered in our signature Big Sexy BBQ Sauce

All on perfectly toasted, golden brioche
(served with a massive pile of our hot, fresh-cut fries!)

(Don't worry, we’ll get a photo of the full-blown, triple-decker version with the lettuce and tomato posted next time for the purists!)

Whether you want the full-blown club or want to customize it down to the meat, cheese, and crunch, we build it exactly how you want it.

Piled high, deeply smokey, and a little sticky in all the right ways.

👇 Check the FIRST COMMENT below to hit "Follow," see our full menu, and grab the direct link to order yours today! 👇

Address

4709 SE 11th Place
Cape Coral, FL
33904

Opening Hours

Monday 12pm - 8pm
Tuesday 12pm - 8pm
Wednesday 12pm - 8pm
Thursday 12pm - 8pm
Friday 12pm - 8pm
Saturday 12pm - 8pm

Telephone

+12394672666

Website

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