Last year at dinner with my new boss, I queried our charming server about the source of the “organic” salmon on the menu. When neither he or the chef could answer, I passed and ordered something they knew the provenance of.
As someone who loves salmon, a new book has me rethinking my go-to fish. You might too.
We also share news about two restaurants on the move, the new Italian bakery replacing Regina’s on Fifth and fun things to eat this week.
On the move
Longtime Marco Island restaurateur Arturo Perez moved his beloved Arturo’s Bistro from Bald Eagle to Royal Palm Mall. What’s new? A full bar because of more seating. What’s the same? His wildly popular stuffed pork chops and gnocchi a la Napoletana. The space is stately, with a private dining room where wine is displayed. It is a tad hard to find: you’ll need to walk inside the courtyard and look for the Mediterranean blue drapes on the first floor. Fun fact: his children helm two other popular Marco restaurants ― Diana Perez with Ciao Bella and son Edgar, The Boulevard. Summer hours: 5‑10 p.m Monday‑Saturday. Sunday suppers resume in November.
(969 N. Collier Blvd., Marco Island; 239-394-7578; arturosbistro.com)
Naples Coastal Kitchen is renovating what was formerly Cirella’s Bonita Springs outpost for a “hopeful” November move. The current location remains open. A reminder: Unredeemed gift certificates for Cirella’s will be honored through Sept. 30.
(13500 Tamiami Trail N., Naples; 239-514-4414; naplescoastalkitchen.com)
Luca DiFalco of Caffe Milano, Bice and more fame is transforming what was most recently Regina’s Ice Cream Pavillion at 834 Fifth Avenue South into an all-Italian grab-and-go bakery with bread, pastries and homemade gelato. Its name is not yet determined. The pastry chef and equipment are en route from Italy; design is in the planning stages. Like grabbing a coffee in Milan, there will be a counter and maybe a few barstools but no other seating. Expect to hear more in October.
Barbatella’s four-course Italian wine-pairing dinner is Aug. 24 at 6:30 p.m. Burrata salad, duck confit with butternut squash ravioli, beef tenderloin with gnocchi plus carrot cake with edible flowers are on the $99 menu, not including tip and tax. Seating is limited, reservations are a must.
On Aug. 29, Chef Jason Goddard’s famous 100-layer lasagna is $29 per serving and available at dinner for dine-in or carryout. Pre-ordering is required.
(1290 Third St. S., Naples; 239-263-1955;barbatellanaples.com)
On Aug. 31 from 4:30‑7:30 p.m., head to Corner Spot Diner + Drink for Grumpy Goat Coffee’s Wandering Goat monthly series of roving tasting events. Participants include Kristi’s Key Lime Cookies, Naples Canning Company, Pansardo Italian Food Specialties, Olde Naples Chocolate and Mama V’s Pepper Jam. Complimentary massages by Trinity Wellness and craft cocktails from the host too.
(4450 Bonita Beach Road, Bonita Springs; 239-221-7001; cornerspotdiner.com)
Lice on salmon? Yes, and so much worse. Journalists Simen Saetre and Kjetil Ostli’s new heavily researched book “The New Fish” tackles salmon farming, a practice started in Norway in the 1960s and now found across the world due to consumer demand of this “healthy” fish. The book’s photographs are stomach-turning. Before heading to the grocery store or ordering it at a restaurant, give it a read. Published by Patagonia, it’s available via Amazon for $22.
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