Tortellini with cauliflower, lobster and Calabrian chile, Osteria Tulia.
Photo by Michael Caronchi.
Chef Vincenzo Betulia adds Old World charm—and a touch of magic—to his version of America’s favorite style of international cuisine at Osteria Tulia (239-213-2073). Sample homemade fennel sausage, wood-charred octopus, watermelon and raspberry salad with French feta, roasted Alaskan halibut, and roasted beef short rib tortelloni with foie gras emulsion and Marsala. At lunch, paninis range from prosciutto cotto egg focaccia to wood-grilled Kobe burger.
Campiello Ristorante & Bar
A downtown fixture for congenial courtyard lunches and linger-long dinner occasions, Campiello (239-435-1166) specializes in regional Italian cuisine, focusing the menu each month on a different region or facet.
For more award winners, click here.