Campiello Ristorante & Bar
Campiello’s orecchiette with fennel sausage and ricotta salata
Most of the pastas Campiello (239-435-1166) serves for lunch and dinner are made fresh in-house. Favorites incorporate local seafood or fine meats and the highest-quality ingredients. Pasta specialties include linguine with crab, Fresno chili, heirloom tomato, and sea urchin butter; cavatelli with country pork ragù; and pappardelle with braised veal, tomato, and oregano.
At Osteria Tulia (239-213-2073), homemade pasta dishes on the lunch and dinner menus run the gamut from mussels with tagliatelle to cappelletti with burrata cheese and lobster. Or try the “all the seafood in the house” risotto.
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