The following is a guest blog by Gulfshore Life's Appetite reviewers.

Did you know that Blue Curacao can be used to add high voltage to vinaigrette to be drizzled over oysters on the half shell? Would you believe that quail eggs, pickled cucumbers and roasted tomato dance together on the palate? Tom and I recently lucked our way into an intimate “Chef’s Tasting Menu Dinner” hosted by Ingrid and Fabrizio Aielli of Sea Salt with their managing partner, Lily Montes.

What a night, with every moment choreographed to perfection by our warm hosts, who opened a new bottle of wine for every single morsel. The first exquisite bite consisted of a tiny drop of caramelized truffle oil serve on a block of pink salt. Despite my fondness for the bubbly, I’d gladly have traded my champagne for a flute stacked with those fragrant, half-solid/half-liquid amber droplets. Make that a metric ton of them.

We were ushered to our seats at a table that quickly bloomed with green and brown olives, an assortment of cheeses and cured meats, fresh bread and ramekins of fig jelly and honey. From then, we were off to the races, with those magnificent truffles playing hide and seek with us all evening. They surfaced again in a cream sauce for veal ravioli, and then again in a risotto topped with No. 7 Kobe beef that had been cured for 90 days. And these delicacies were just preludes to the main courses. 

Chef Fabrizio knows much more about the art and science of gourmet cooking than most of us mortals could even comprehend. The kicker? Anyone can reserve Sea Salt’s “Chef’s Table”—a tasting menu for 8-10 guests—and share the great, good fortune of Chef Fabrizio’s creative genius and his wife’s gracious vivacity with your friends.  Theirs is truly the best restaurant in a food lover’s town.

Sea Salt, 1186 Third St. S., Naples; (239) 434-7258; www.seasaltnaples.com