Sea Salt is inspired by its location near the water and is dedicated to its contemporary seafood cuisine as well as a world-renowned wine collection. Established by Chef Fabrizio Aielli, who began his formal culinary training in Italy, brings an infusion of simplistic Venetian home cooking with the upscale and innovative techniques he has garnered during his years of practice in fine restaurants. Sea Salt's award-winning menus combine Chef Aielli's innovative Italian tradition with Chef de Cuisine Jason Goddard's acclaimed flair and style.Click to view website
St. Petersburg, FL
Renowned chef, Fabrizio Aielli, owner of Sea Salt in Naples Florida has announced that he will be bringing his concept of the freshest seafood, along with the best local and organic products, to St. Petersburg, Florida with the opening of a second Sea Salt. The new restaurant will be located at the Sundial in historic downtown St Pete. Sundial is the new and exciting addition to downtown St Petersburg developed by Bill Edwards and the Edwards Group. Sea Salt St. Pete will have a contemporary, upscale and inviting decor featuring the largest wine tower in Florida, an extensive outdoor dining patio, an indoor/outdoor cocktail lounge and several private dining areas. A fish display will showcase the day's catch along with the other fresh seafood, including over 50 different oyster varietals. Sea Salt St. Pete, like Sea Salt Naples, will also include grass fed and organic steaks, pasta dishes and gourmet charcuterie and cheese.Click to view website
Barbatella is located in the heart of Old Naples: a restaurant that will grow on you in the same way that the leaves and branches of a grape vine develop out of a shoot: a barbatella.
Imagine the rustic landscapes of the Italian regions, each one with its own identity defined by its cuisine. Barbatella offers an extensive menu that incorporates fresh interpretations of authentic dishes from many of these regions:
- Pasta with typical ingredients from Emilia-Romagna, the Veneto, Tuscany, Puglia and the Adriatic shores.
- Meat and fish prepared on the rotisserie, the grill, the deep-fryer, and the smoker: whole roast duck, smoked pork baby back ribs, Venetian style meatballs, and much more.
- Signature pizzas with cheeses and garnishes that emphasize a fresh Italian take on favorites from our wood burning oven.
- Another exciting part at Barbatella is the Gelateria with gelatos and sorbets available as individual portions to enjoy as you wander around Old Naples.
The Aielli Group, headed by Chef Fabrizio Aielli and wife Ingrid, brings extensive professional management experience from years running successful restaurants in Domestic and abroad. During the past 20 years, they have successively owned and operated restaurants in Washington DC and Naples, Florida. All have received various awards and national recognition, including Esquire Magazine's Best New Restaurant (Goldoni Ristorante, Osteria Goldoni, Teatro Goldoni & Sea Salt), Five Diamond Award, Dirona Award, Wine Spectator's Award of Excellence ( multiple years), Food & Wine Magazine, New York Times, Washington Post, and others.
The Aielli team delivers the crucial ingredients for restaurant success: wonderful ambiance, great food, and impeccable service. They are committed to meeting the high expectations of their guests and keeping an open mind towards innovation.
Chef Fabrizio Aielli was born in the heart of the Adriatic coast of Italy and began his culinary career as a young boy by observing his mother's cooking. From her he inherited his passion for traditional Italian cuisine and his childhood memories would later serve as his inspiration to become an authentic Venetian chef, with, however, his own individual style and innovative ideas. Evident in his cuisine are high quality standards paired with aspirations to constantly surprise his guests with new creations and delightful flavor combinations, making every meal an unforgettable dining experience.
Ingrid Aielli oversees the front of the house and is responsible for the hiring and training of their management staff. She believes the relationship begins the minute a guest walks through the front door and insists her staff is enthusiastic and sincerely enjoy interacting with customers. Her philosophy is that a successful restaurant must provide a combination of great food and beverages, service, and ambiance to ensure that all of customers leave in good spirits and their expectations exceeded.