A year ago, Neapolitans found a new place to congregate. “The Social,” as crowds anointed it faster than owner Colin Estrem and his crew could slow-cook the first batch of guava-steeped pork belly and Anson Mills grits, cemented its appeal through a nuevo approach to Florida cuisine. Using local ingredients whenever possible and imparting a Latin-meets-Deep South flair, dishes like this freshly caught snapper and shrimp with a tasso ham and roasted corn beurre blanc alongside red beans are complemented by craft cocktails and a lively atmosphere (often with folk-funk bands playing). New chef Francisco Pomalaza started over the summer, and he and Estrem tweaked the menu and have added monthly Saturday cooking classes in time for season, giving us more reason to come together.
849 Seventh Ave. S., Naples, 239-231-4553, 7thavenuesocial.com