Bar Tulia’s Got All Bases Covered
With peak season here, the Naples gastropub is making its top nosh easier to eat anytime with buckets of bird (and more) to go—and giving folks reason to stop by with its expanded guest bartender series.
Fans can now bring home anything they fancy, including the BT Bucket O’Chicken with all its trimmings (hand-cut fries and grilled corn).
Not one to sit back and rest on his laurels, celebrated local chef Vincenzo Betulia can be counted on to always have something up his chef’s jacket.
For his super-cool cocktail bar and gastropub, Bar Tulia, a few tweaks in time for the winter season will offer something for everyone. Because the scattering of tables in the tiny nook are more or less guaranteed to be packed from November to April, he just launched Bar Tulia to go—all menu items are now available for carryout, including the crazy-creative pizzas, the BT burger, the BT bucket of fried chicken and more.
For those who don’t mind a wait—or grabbing a spot at the wraparound bar—he’s shaking things up with an expanded guest bartender series. What started as a summer of visits from mixologists from award-winning watering holes near and far is now running through January. Christopher Keane (pictured), a Naples native who now tends bar at the five-time James Beard-nominated Rhubarb in Asheville, North Carolina, will pay a visit to the Fifth Avenue South hotspot on Nov. 25, bringing with him a one-night-only menu of his specials to pour along with Bar Tulia’s libations—and Andy Pope of Pensacola’s Old Hickory Whiskey Bar will follow soon after on Dec. 14 and Robert Freeman from Jacksonville’s Sidecar on Jan. 18.