NAPLESILLUSTRATED.COM | DECEMBER 2018 95
CHARLIE CHIANG’S MODERN ASIAN KITCHEN Ur-
ban decor sets the scene for modern Chinese and
Japanese cuisine. 12200 Tamiami Trail N., Naples
(charliechiangs.com)
CLUB SUSHI Savor a wide selection of sushi and sashi-
mi, as well as 20 varieties of nigiri by the piece. 2555
Tamiami Trail N., Naples (naplesclubsushi.com)
FUJIYAMA STEAK AND SEAFOOD HOUSE Enjoy
steaks and seafood prepared with Japanese flair
at Fujiyama’s hibachi table. 2555 Tamiami Trail N.,
Naples (naples fujiyama.com)
SAKURA HAWAIIAN GRILL Serving innovative Asian
Hawaiian fusion cuisine by chef Paul Chen. 3375 Pine
Ridge Road, Suite 106, Naples (sakuranaples.com)
ÌSUSHI-THAI Presenting traditional dishes from Japan,
as well as sushi and Thai classics. Multiple locations in
Naples and Bonita Springs (sush ithaitoo.com)
ZEN ASIAN BBQ Chef Koko crafts sushi, Korean barbe-
cue, ramen, and more. Dine indoors or on the outdoor
patio. 10823 Tamiami Trail N., Naples (eatat zen.com)
GLOBAL
ARIO Created for the “global nomad,” the menu focus-
es on dry aged meats, local seafood, and salts and
spices from around the world. 400 S. Collier Blvd.,
Marco Island (marriott.com)
ÌBHA! BHA! PERSIAN BISTRO Michael Mir’s popu-
lar restaurant serves up savory lamb dishes and a
wide choice of colorful Persian specialties. 865 Fifth
Ave. S., Naples (bhabhapersianbis tro.com)C LEVEL BISTRO & WINE BAR A trendy venue that
offers a menu of international dishes with American
and French influences in a modern setting. 4450 Bo-
nita Beach Road, Bonita Springs (c-levelbar.com)COAST RESTAURANT Enjoy a candlelit dinner indoors
or watch the sun set over the Gulf on the terrace as
you savor the globally influenced cuisine. 1901 Gulf
Shore Blvd. N., Naples (edge wa ternaples.com)FERNANDEZ THE BULL CUBAN CAFE Two loca-
tions serve traditional Cuban cuisine with a few
twists. 1201 Piper Blvd.; 3375 Pine Ridge Road, Na-
ples (fernan dezthebull.com)FUSE GLOBAL CUISINE Chef-owner Greg Scarlatos
uses flavors and ingredients from around the world
to create a diverse menu. 2500 Tamiami Trail N.,
Naples (fuse globalcuisine.com)ÌJANE’S ON THIRD Having worked in places such
as London, Hong Kong, and Frankfurt, the owners of
this popular downtown spot offer a world of choices.
1209 Third St. S., Naples (janesgardencafe.com)LAMORAGA Spanish cuisine created with an inter-
national, modern twist. There’s also a wide selec-tion of fine wines. 3936 Tamiami Trail N. (lamoraga
r estaurant.com)LIMA RESTAURANT & PISCO BAR This eatery captures
the essence of Lima’s modern cuisine. Try the cocktails
with flavor-infused versions of Pisco, a brandy made in
Peru. 11681 Collier Blvd., Naples (lima- restaurant.com)MEDITERRANO This restaurant serves up authentic
dishes like Galician-style grilled octopus and Mediter-
ranean sea bass with figs, apricots, and raisins. 336
Thirteenth Ave. S., Naples (mediterrano-naples.com)NOODLES ITALIAN CAFÉ AND SUSHI BAR High-
quality sushi, parmesans, and piccatas. 1585 Pine
Ridge Road, Naples (noodlescafe.com)PETAR’S RESTAURANT Chef Petar’s internationally
inspired fare is superbly fresh (no freezer or micro-
wave). Try the local grouper with lobster mashed
potatoes and black truffle oil. 3300 Bonita Beach
Road, Bonita Springs (petarsrestaurant.com)A TABLE APART Owner-chef Jeff Acol creates delicious
dishes that incorporate a world of influences stem-
ming from his Hawaiian roots. 4295 Bonita Beach
Road, Bonita Springs (at ableapart.com)21 SPICES BY CHEF ASIF Chef Asif R. Syed offers
classical Indian cuisine created with his special
collection of spices. 4270 Tamiami Trail E., Naples
(21spicesdining.com)FINAL CUT
Almost any chef will tell you a good knife is the one
essential piece of kitchen equipment everyone
should have. But what constitutes a good knife,
and why? We asked a few local chefs to name their
favorite choices for aspiring home cooks.
Jason Goddard, Corporate Chef, Aielli Group:
“Having a great knife is important because it cuts more
precisely and makes the job easier. I recommend the
Bob Kramer knives, which are amazing works of art. I
use several of them, but I’d recommend the 8 -inch chef’s
knife for its versatility.” Kramer is one of 120 master
bladesmiths in the U.S. He crafts knives by hand, using a
blend of Japanese tradition and Western sensibility. His
8 -inch Stainless Damascus chef’s knife by Zwilling J.A.
Henckels is sold at Sur la Table for $400.
Phillip Toma,
Executive Sous Chef,
Bha! Bha! Bistro:
“Dalstrong knives are
my favorite. The high-
carbon stainless steel
construction provides
exceptional strength,
durability, and stain
resistance with a ruth-
lessly sharp edge.” Dalstrong uses Japanese
steel to create “beautiful and innovative”
knives across six product lines. The 8-inch
Shogun Series chef’s knife is available for un-
der $200 at online retailers or dalstrong.com.Zachary Labadie, Chef, Fresh Fit Foods: “A n y -
one starting out needs three knives: a chef’s knife
that can handle any task, a paring knife for smaller
tasks, and a serrated knife for slicing meats as
well as bread. Wüsthof is the most common
brand for beginners because of its affordability
and durability. Mac knives will hold their edge
longer.” Wüsthof is available at dozens of retailers
including Williams Sonoma, Bloomingdale’s,
and Crate & Barrel. Mac knives can
be purchased at macknife.com. For
either brand, an 8-inch chef’s knife
can be found for under $150.«
«
«