Campiello’s Spaghetti Nero, with Maine lobster, serrano chile, and tomato. (Photo by Michael Caronchi)
Inspired by the best kitchens of Tuscany, Campiello’s regular menu shines with the warmth of family-made pastas, wood-fired pizzas, rotisserie meats, and carefully selected wines. Monthly, the kitchen mixes it up with regional or specialty cuisines showcasing the nuances and vast variety of Italian cookery.
Based in the folk cuisine of Old Italy, the style of cooking at Osteria Tulia refines the rustic with the finest local and imported products and whimsical inventiveness.
Bleu Provence’s Butter-Poached Lobster Salad. (Photo by Audrey Snow Photography)
Rooted in the cuisine of the French Riviera province of Provence, its menu explores modern twists and Mediterranean influences. Owners Jacques and Lysielle Cariot moved to Naples from Provence and here they re-create memorable meals from their homeland. Chef Lysielle brightens Old World recipes with local products and a certain je ne sais quoi.
A sidewalk café so Parisian, La Bazenne gathers Francophile foodies for tastes of crepes, lovely salads, sandwiches, steak frites, Wagyu bourguignon, coq au vin, fine cheeses, and decadent desserts.
Tacos & Tequila Cantina. (Photo by Vanessa Rogers)
Although tacos lie at the heart of its identity, this Tex-Mex cantina covers the popular bases you look for in an authentic Mexican eatery. There are taquitos, rellenos, and warming chicken tortilla soup. Taco alternatives include huevos rancheros, a Mexican burger, burritos, enchiladas, and fajitas.
As contemporary as its decor, the menu at Masa adds style to Mexican cuisine with regional nuances and gourmet touches. Newest additions: chile relleno and braised lamb atop a veggie tamale.
Zen Asian BBQ’s twist on classic ramen dishes. (Photo by Michael Caronchi)
Modern Asian restaurants such as Zen address the rich confluence of cuisine across the continent. Its hallmark style includes Korean and Japanese barbecue, sushi, gourmet ramen specialties, fusion dishes like kimchee fried rice, and Asian classics with an American point of reference, such as tuna pizza.
Combining two favorite Asian culinary traditions, Sushi-Thai serves lunch and dinner with traditional entrées from Japan as well as sushi and Thai classics.
You may have heard the expression “if it were any fresher, you’d be under water.” Well, USS Nemo, with its tasteful submarine setting, takes you figuratively under water with seafood dishes that start with fresh fish and end with fine, creative presentations, such as its ever-popular signature dish: miso-broiled sea bass with a citrus-ginger butter sauce.
With its own fisheries in local waters, Truluck’s has no problem promising “fresh.” Famous for its seasonal stone crab, it excels in seafood dishes from jumbo lump crab cake to Pacific swordfish steak.
Bha! Bha! Persian Bistro’s Joojeh Kabob, served with zereshk polo rice. (Photo by Vanessa Rogers)
Ancient and modern culinary traditions are combined in one of Naples’ most exotic restaurants. Iranian owner-chef Michael Mir cooks up delights such as lamb kabob, plum lamb khoresh, duck fesenjune, and pomegranate lacquered fresh salmon. The setting is equally exotic—think Arabian Nights meets Art Deco.
While taking cues from the Spanish tapas tradition, Lamoraga also expands to offer a well-rounded selection of American, European, and global specialties such as sliders, paella, miso-marinated grilled pork, and fig tart.
A menu that counts your calories for you, but without depriving you of profound flavors and satisfying creations: That’s Seasons 52, whose menu is designed for portion control and good-for-you noshing, from the martinis to the dessert “shots.” A sampling: Pomegranate Margarita Martini, Blackened Steak & Blue Cheese Flatbread, Caramelized Grilled Scallops, and ending with a Belgian Chocolate S’More.
Besides sourcing locally, it procures as much organic as possible. The menu lists vegan and vegetarian selections, and the only thing frozen is the house-made ice cream.
Deeply committed to sourcing its produce, seafood, and meat from Florida whenever possible, The Local preserves seasonal crops, whole fish, and livestock in clever ways that include making its own charcuterie, pates, salsas, pickles, preserves, and frozen desserts. From kale to clams, ingredients come from local farms and end up in healthy, delicious dishes.
Lurcat’s menu lists eight farm vendors with whom Executive Chef Mike Mueller has developed close relationships, particularly for the market/seasonal section of his menu.
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