I
Barb and I have been curious about this recent addition to the Naples restaurant scene. Decided to go last night. It's in a resort just south of town. No problem parking. 
Very cordial and pleasant staff. Wide open kitchen with 3 chefs and a dessert chef. Price fixed options only (except in bar). 2,3 and 4 course options plus a dessert with any of the choices. Barb had the 2 course and I had 3 (surprised?).
She started with Seared Scallops, baby carrots, parsnip purée.
I had Stuffed Quail, dried cranberry, pancetta, Tokyo turnip.
My middle course was an excellent Sweetbreads dish with button mushrooms and Mirepoix. Forgot to take a picture, so I'm inserting a photo of someone else's Shrimp with grits.
Barb's next dish was Mangrove Snapper with "cauliflower couscous, blistered tomato vinaigrette, sauce Vierge.
I had Duck Breast, with Butternut squash purée, goat cheese, beets, and ginger gastrique (not pictured).
For dessert I had Sticky Toffee Pudding with Brown Butter ice cream and Barb had Apple Sauvignon Blanc Sorbet.
This was an absolutely delicious meal. Every single dish was beautiful and a delight to eat. The restaurant is open, tastefully decorated and offers views of a marina from every table. The wine list is on the high side, but they offer very fairly priced wines on a separate list by the glass or bottle.
The servers are all very informative and pleasant with no attempt at intimidation.
When your food comes out, they bring everyone's dishes at the same time with no expectations of an "Ooh La La" (like Le Bec Fin of yesteryear).
This is absolutely the best new place to dine well in Naples. We'll probably return next week.
Chefs in the kitchen.
Sommelier and Hostess/server/watcher and returner of dropped credit cards.
Almost forgot to mention the rolls baked on site by the dessert chef. They're dope. I think they structure the meals to include dessert so they can keep this awesome dessert chef.
No comments:
Post a Comment