Food + Dining Main

Dining Events for Year-Round Residents

We love that the Southwest Florida dining scene is a mecca for visitors—but a series of ongoing events makes it great to be a local.

BY March 28, 2018

CRAFT COCKTAIL DINNERS at The Continental: Nearly all restaurants have wine dinners, but this Third Street South oasis applied that format to its acclaimed mixed drinks last year—with stirring results. April marks the return of these monthly prix fixes, where four signature libations are paired with a complementary small plate, according to a theme. 

VISITING BARTENDERS at Bar Tulia: Perennially exciting on the cocktail front is this Fifth Avenue South gastropub. Recently, it expanded its summertime practice of inviting top-notch mixologists from around the country into a year-round affair. This month, Jaymi Londo from Liam’s in Thomasville, Georgia, and Akil Babb from Dutton’s Vault in Gainesville, Florida, will take a turn behind the bar.

CULTURE NIGHTS at Barbatella: The schedule changes from year to year, but beginning this month we are guaranteed a weekly dose of fun at this self-styled “spirited trattoria” in Naples. One night can be an appearance by piano funnyman Jimmy Keys, and another can feature an opera performance—or a cooking class, or a wine seminar on a particular region of Italy.

PASTRY CLASSES at Norman Love Confections: Whether you’re an advanced baker or a chocolate addict whose stove gathers dust, there is bound to be at least one class in chef Love’s salon off Daniels Parkway in Fort Myers that appeals to you. From truffle and wine tastings to three-hour intensives on the intricacies of macarons, a sweet touch is that the master chocolatier himself often appears at each class throughout the summer.

POP-UP DINNERS at Venue Naples: Chef Brian Roland has developed a cult following for his Crave Culinaire catering and private chef company over the years, and it culminated last season in the opening of his private event space, Venue Naples. Lucky for his devotees, when it isn’t booked solid in the slower months, he whips up menus of his molecular gastronomic works to create on-the-fly restaurant experiences.


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