“Classic, fresh, innovative, organic and sustainable.” These are the words general manager Tanya Buchanan uses to describe Sea Salt restaurant, located on Historic Third Street South in Naples, Florida (one of the best places to retire in Florida, too). Opened in 2008 by Ingrid and Fabrizio Aielli, the restaurant aims to “blend simplicity with the very best fresh ingredients in a menu that changes daily.”
The menu is seafood heavy, focusing on an “ocean to table” approach, which “showcases a specially curated menu of the most unique species of wild caught fish from around the world,” says Tanya. The dishes served at Sea Salt are always in season, which makes the restaurant an ideal location for those who are interested in local, sustainable dining options. Examples of items on the menu include “iced Florida stone crab claws and lavish shellfish platters; ocean-fresh fish and a large variety of oysters from various ports of call anchor his menu, while prime aged steaks, chops and a succulent slew of pasta dishes round out the bill of fare.”
In addition to providing fresh seafood on a daily basis, Sea Salt is also committed to giving back to the community that has given them so much. “Giving back is beneficial for so many reasons,” says Tanya. “We develop new relationships and strengthen existing ones. These relationships are not only good for networking, but they also help us to create a group of people to consult with outside of our restaurant network.” Sea Salt has partnered with charities and events such as Children’s Hospital of Southwest Florida, the Southwest Florida Wine and Food Festival, the David Lawrence Center, and Youth Haven.
When you eat at Sea Salt, you have the peace of mind that you’re getting responsible prepared food from a responsible business, but they also offer luxuries that create an indulgent dining experience. The Chef’s Table option creates a “shared food experience” which allows you to observe your food being prepared by Sea Salt’s top chefs. Courses can be made up of anywhere to 11 courses with wine pairings is so desired. Foodies take note: “The chef’s table is the ultimate gastronomical-experience.”
Large parties are welcome with the group dining option. Working with Chef Aielli, Chef de Cuisine Jason Goddard “has created exciting new Group Menus as well as a group Hors d’Oeuvres Menu for your fine-dining event.” And if you’re looking for a spot to host your next event, consider booking the Glass Room. With wooden coffered ceiling, the room exudes understated elegance and creates a memorable ambiance that’s fit for any momentous occasion.
If you want our advice though, don’t wait until the next special occasion to take a trip to Sea Salt. Test it out for lunch or take your friend for dinner. Today and in the future, Tanya claims that the restaurant “will continue to be the first place to dine for a wide selection of high quality ingredients and an outstanding service experience.” To truly experience some of the best food in Naples, make your reservation at Sea Salt restaurant.
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