Last call: Sizzle Dining’s last dinner service is Sept. 25
Last call: Sizzle Dining’s last dinner service is Sept. 25
When interviewing Richard D’Amico on the significance of Campiello’s 30 years in Naples, he mentioned that he’s a big fan of Massimo Bottura, the world-renowned chef whose Osteria Francescana boasts three Michelin stars and who recently opened Torno Subito in Miami.
That led to a brief chat about the Michelin Guide’s recent Florida update.
Pensacola News Journal
The result: Michelin anointed nine new Florida spots in those cities this go-round.
One point sticking in my head: While some local restaurant owners and chefs still bemoan that Naples was omitted, does it really matter?
Rooted in truth, a significant plotline on this season’s “Emily in Paris” gives viewers who’ve never worked at a restaurant a glimpse of how maintaining the lofty standards required nightly is expensive and painstaking for those cooking and serving.
Excluding special occasions, how many Neapolitans have three hours and many hundreds of dollars to spend nightly?
Here’s an alternative: Several of the best chefs in town, including Bicyclette Cookshop’s Kayla Pfeiffer, Hyde N Chic’s Andy Hyde, and Sails’ Rajkumar Holuss, previously worked at Michelin-starred restaurants elsewhere.
Problem solved, at least for the .01%, most of whom appreciate good value no matter how deep their pockets. Speaking of that, we have a terrific deal, but the biggest deal tops this week’s roundup.
Dinner with America’s dean of fine wine
Kevin Zraly is the first and last name for wine education in New York City’s restaurants. When restaurateurs wanted to educate staff on what’s best, he was on speed dial. Nary a top somm I know hasn’t worked or studied with this famous legend and James Beard Lifetime Achievement-award winner in one capacity or another.
Guess what?
Through operations/wine director Marcello Palazzi, Zraly visits Naples on Oct. 10 at 6 p.m. for an exclusive dinner at The French. Chef Vincenzo Betulia is creating a multi-course feast based upon Zraly’s selections for the evening. Among them: Champagne Billecart-Salmon Brut Réserve; Sancerre d’Antan 2022 Henri Bourgeois; Santenay 1er Cru Clos Rousseau 2017; Château Du Pape Fortia 2020; Château Branaire-Ducru St. Julien 2016; and the finale, Château Haut-Peyraguey ‘’Symphonie de Haut-Peyraguey 2015.
Though the last class he taught in 2016 commanded $1,200 per attendee, this dinner is $165 per person plus tax and gratuity. Trust me, this will sell out, so make your reservation tout de suite.
(365 Fifth Ave. S., Naples; 239-315-4019; thefrenchnaples.com)
Deal du jour
Can you get away with spending just $35 at Capital Grille? Through Nov. 1, kind of when you dine in the lounge. The deal: Three Wagyu burger choices served with fries cooked in duck fat plus a glass of Duckhorn’s various varietals. Swapping fries for housemade chips served with a caramelized onion-caviar dip will set you back another $20. And don’t forget tip, tax and valet if you can’t find a spot at Mercato.
(9005 Mercato Drive; 239-254-0640; thecapitalgrille.com)
2 restaurants celebrate milestones: Campiello is 25, Continental turns 10
Marco chef move
Loren Cogswell is Marco Island Yacht Club’s new executive chef and beverage manager. Pertinent to his new position, he previously cheffed in the Cayman Islands, The Ritz Carlton, Naples, and Island Country Club, where he twice took the winning prize for MIPD’s Rib Cook-Off in 2018 and 2019.
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Publish date : 2024-09-26 11:37:00
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