BACON “STEAK”: Little-known to non-golfers, Sydney’s Pub—with impressive scenic views of Tiburón Golf Club, where it is housed—is open to the public daily. It has holes in one that star a slab of Nueske’s bacon cut as thick as a deck of cards and smothered with a roasted-tomato mayo. tiburongcnaples.com
FRIED CONCH: The tropical gastropod is thinly sliced, pounded until super-tender, battered and deep-fried at 7th Avenue Social, a modern ode to Old Florida in downtown Naples. Slaw, sweet pepper jam and 1,000 Island dressing add flair between the buns. 7thavenuesocial.com
MEATBALLS: Available only at lunch at Osteria Tulia, these are worth planning a midday rendezvous to chef Vincenzo Betulia’s rustic Italian restaurant on Fifth Avenue South. The house Sicilian-style meatballs accented by pine nuts and currants are covered in sweet marinara and capped by thick shavings of Parmigiano-Reggiano. osteriatulia.com
PORK TENDERLOIN: Because this contemporary Spanish restaurant is inspired by those you’d find in trendy corners of the Iberian peninsula, Lamoraga’s formula goes beyond pan con tomate and paella. Pull up a seat at the tapas bar to experiment with international influences like this slider, where the meat is wrapped in bacon and finished with grilled onions and teriyaki aioli. lamoragarestaurant.com
MIX AND MATCH: If just the sight of a stuffed Hawaiian roll gets you going, head over to the casual new hangout Catch 41 Bar “n” Grill (don’t prejudge it because it’s in the Ramada Inn). A slider lover’s paradise, it has traditional Angus and cheddar; chicken with bacon, avocado, tomato and lemon-caper mayo; the day’s catch blackened with tartar sauce; and both hot and cold lobster rolls in toasted miniature split-top buns. catch41naples.com
