Hi Patrick,
Just saw your post on the Europe board that mentioned that Naples was your hometown. We're heading there in a few weeks and would appreciate some restaurant reccommendations.We like to eat!
Thanks

I don't know if Patrick is out of town, but I live about 2 hrs. from Naples & my husband & I go there often for some R&R. Some of the restaurants I can recommend are: Mangrove Cafe on 5th Ave; Andre's Steak House on Tamiami Trail; Campiello Ristorante; Chops City Grill; Chardonnay; Maxwell's. Enjoy Naples!

Nope, I'm in town. Marcia, are you coming to the Fodorite gathering at McCabes on Jan. 31??? Have you seen the posts about it?

Good list, Marcia, although Maxwell's is the one I'd personally remove -- just doesn't do anything for me.

You may want to enter Naples restaurants in the search function and you'll get some really long and detailed suggestions from my past posts as well as those of others.

My very favorite -- probably Campiello on Third. Pazzo, Chops, and Mangrove are all close behind. Syrah, I think is the top quality of the higher end. And I love Preston's steakhouse more than Andre's, but I must say after doing Chrismas eve at Sanibel Steakhouse (Naples one) it is sure a good place for steaks too.

Many thanks for the recommendations above.

I did in fact do a search and read your interesting reviews of Baleen and the other place, whose name escapes me (because it sounded as though it would be gone before we got there)!

Wondered if there was some place new that you had found that you liked, as I thought you mentioned some other places that were about to open. Though, the above will all be new to me, and frequently it's best to give new places some time to get their acts together.

I'm not expecting France in Florida. Just some well prepared food that doesn't include balsamic vinegar and/or sun dried tomatoes in every dish.....IMHO, the curse of the yuppy chefs.

Well, one new place is Bice. Friends of mine went last week after theatre. Both are actually servers at Pazzo on Fifth, but one was offered a job at Bice. When they were greeted by the waiter he said, "neither of us drink." . .(the girl has a medical problem that doesn't allow her to, and Doug decided a year ago just not to). The waiter said, "You don't drink at all, what's the matter with you?" Doug then said they'd like water -- he'd have sparkling but she preferred still. When the waiter came back with a bottle of sparkling and poured a glass of tap water for the girl, they said, no they meant bottles still water. The waiter said, "oh you should say that then. Still means tap water." I don't know what dictionary he uses.

Anyway, although the food was good, they hated the attitude and lack of training, obviously. Yet someone tells me they called to make a reservation and were told they're totally booked until May. I find that hard to believe.


You mention French. There is a delightful small place down by the Cove Inn (city docks and flagpole) called Bleu Provence. It is charming and wonderful. They do a three course dinner for two with selected wines for $100 that is fabulous. You might want to check it out.

That last sounds appealing.
Thank you.

LynFrance=

I also LOVE Pazzo, and also Lafite's in the Registry Inn....

Maxwell's, to me, is highly overated for mediocre food..

Go to Chowhounds.com and post the question on the FLORIDA Message Board and people are really active on there-someone will give you more advice..ie.the more the merrier..

http://www.chowhound.com/south/board...a/florida.html

Try this webstite www.naplesnetwork.com

Chowhound isn't very good for SW florida. More activity here and less antiquated technology. LMF

So what is it with Bice and waiters and water? I remember last fall when I remarked about the NYC Bice and the poor service and Italian food I could get at almost any good NY Italian restaurant. The sparkling water was put on our table and our bill without our ordering it. (Maybe because we had ordered champagne) The waiters were boorish. I have plenty of places to go to in Naples, I'll pass on Bice.

Yes, LilMsFoodie, in New York I had the problem that the waiter came to our table with an open bottle and immediately started pouring sparking water. When I said we didn't drink sparkling water, he said in a huff, "well you should have told me that before I opened it." Huh?

One reason my friend didn't take a job at the one in Naples is that when he asked the manager in the interview what the training period or special training sessions would be, he was told there would be none -- that they expected the servers they hired to know what they're doing. Yea, obviously. No going over their wine list -- no tour of the kitchen and being taught the chef's special touches and ideas -- no teaching of the difference between "tap" and "still".