Sea Salt and Fresh Seafood in Southwest Florida

April 24, 2010 1:24 pm

Sea Salt and Fresh Seafood in Southwest Florida

I love salt. I think salt should be on everything, even sweet things. Not just a tasty addition, salt is an enhancer. It brings out and amps up the flavor of pretty much everything it touches. Now, nobody likes too much salt. But as far as that right amount of salt goes, I am more than a fan. I am the person who wouldn't get the job at IBM.

So imagine my excitement at getting to try out the goods at Sea Salt, a recent addition to the waterfront district of Naples, Florida. Overseen by Chef Fabrizio Aielli, Sea Salt is an inviting space, with wood-paneled ceilings, patio dining, and an open plan kitchen, allowing diners to see just where the magic happens.

Tip: While you settle in and peruse the extensive menu, the first thing they bring you is...you guessed it, salt. Three kinds of flaky, beautiful sea salt, to be exact. Our table was treated to "Volcanic," a black, chunky salt with heaps of flavor; "Pacific Blue," bright and tangy, just like its name; and "Bolivian Rose," probably my favorite of the bunch. Soft and subtle, the rose made simple flavors explosive, bringing out the best in everything it touched.

And then there was the food. Normally reserved for the chef's table, my guest and I were treated to nine courses (count 'em!), complete with wine pairings and decadent desserts. Before I relive this culinary ridiculousness with you, just a few notes. First, Chef Aielli, a sweet and hospitable host, told us that Sea Salt receives deliveries of fish every day, and the most they ever have on hand is 10 lbs. at any given time. Trick: Coming from Hawaii, Maine and right there in Florida, you may find they've run out of your favorite catch, which is a small price to pay for that kind of freshness. Also, their wine selection is formidable. Wine director Aleksander Stepanovich maintains an inventory of over 5,000 bottles and goes out of his way to draw from lesser known regions and vineyards.

Now, the menu! Nine courses is a lot, so here is a brief run-through of our spectacular meal:

1. Raw Baby Nantucket Bay Scallops with Pomegranate Sauce and Baby Rosemary Pairing: Rose Champagne

2. Ahi Tuna Pizzette served with Popcorn Shoots and Truffle Sauce Pairing: Dashwood Sauvignon Blanc, New Zealand

3. Crispy Buffalo Mozzarella with Earthy White Truffles Pairing: Ribolla Gialla, Italy

4. Grilled Shrimp Penne Topped with Roasted Tomato Pairing: Domaine Serene 2005, Pinot Noir

5. Ricotta Gnocchi with Parmesan, Black Truffle and Arugula Pairing: Burgess Merlot, Napa Valley

6. Housemade Rigatoni with Kobe Beef Ragu Pairing: Toscana, Italy

7. Seared Hawaiian Ahi Tuna Encrusted with Black and White Sesame Seeds, Finished with Ponzu Sauce Pairing: Stags Leap Petit Syrah, Napa Valley

8. Grass-fed Tenderloin Served Perfectly-Rare Pairing: Heartland Cabernet Sauvignon, Southern Australia

9. Chocolates Rum Raisin, Strawberry Banana, Raspberry, Pistacio, Almond and Peanut Butter and Jelly Pairing: Sautern

Bonus Round! Tiny Ice Cream Cones Double Chocolate, Vanilla with Olive Oil, Pistacio, Mango and Coconut

Phew! It was all as good as it sounds, and then some. A big thank you to Nesko Radovic for taking us through our meal, our wines, and our salts. Tip: Don't forget to check out their adjacent store--my friend and I walked away with tiny little bottles filled with that most magic of stuff: salt. Which I promptly started putting on everything I eat.

Sea Salt
1186 3rd Street South
Naples, FL 34102-7055
239.434.7258

Photo credit: seasaltnaples.com

� Written by Kristy Kershaw

< PREVIOUS ENTRY NEXT ENTRY >

Tags : Chef Fabrizio Aielli, Sea Salt Naples, Volcanic Sea Salt, Nantucket Bay Scallops, Ribolla Gialla, Domaine Serene 2005 Pinot Noir, Stags Leap Petit Syrah, Napa Valley, Kristy Kershaw, Behind the Burner