To say there is an abundance of Italian restaurants in Lee and Collier counties is like saying that Southwest Florida summers are warm. For that reason, it’s become more important than ever for owners to distinguish their restaurants from the crowd - whether in fare, price or atmosphere - and for the crowd to notice the distinction. One place that diners won’t have that problem is at Bellagio.
Located in prestigious, waterfront Bayfront Place in Naples, the 230-seat restaurant has been wowing customers ever since it opened in November. “We like for our customers to eat with all of their senses, including their eyes and nose,” said manager Tom Billante, Jr. “We want them to savor the entire dining experience, including the surroundings and service that we offer.”
Bellagio delivers, providing a feast for the senses. For lunch and dinner, its authentic Italian cuisine is imaginatively presented in the main dining room or on an outdoor patio overlooking Naples Bay. Amenities include valet parking and a private dining room that can accommodate as many as 50 people.
Although this is Billante’s first restaurant on Florida’s west coast, it is far from his culinary debut. Billante’s family has been in the business for more than 25 years and is a prominent restaurateur on the east coast. Today, a total of 16 family-owned establishments dot the coastline from Miami to Palm Beach, including Carpaccio, Mezzanote, Bella Luna, Trattoria Rosalia, Bacio and Bellagio (of Palm Beach). The family also boasts numerous locations of the upscale Carpaccio and Mezzanote restaurants in Mexico City.
According to Billante, Bayfront’s owner recognized the quality of the family’s east coast establishments and believed they would complement the center’s other highly acclaimed restaurants. Billante recognized a great opportunity for expansion. “Bayfront is the prettiest property in Naples,” he said. “It’s a great marriage of location and amenities.” Thanks in part to its lavish decor, Bellagio blends beautifully with its surroundings, including the neighboring Valentino boutique.
While candles throughout Bellagio’s main dining room set the mood for an elegant evening, kinetic multi-colored lighting in and around the 45-seat bar provide a festive backdrop. The ever-changing colored lights may also be seen at the restaurant’s 12-seat communal table. There, they illuminate the table’s centerpiece - a clear acrylic ice trough where bottles of wine are chilled and displayed. Another focal point of Bellagio is its climate-controlled wine room, where bartenders scale a library ladder to retrieve customers’ bottles.
Despite its elaborate appearance, Bellagio’s prices are anything but designer. In fact, even those on a modest budget can pamper their palates in high style and indulge in generous portions of pasta, seafood, poultry, beef and daily specials.
Executive Chefs Leo and Roland head the kitchen staff. Along with Billante, they have masterfully produced an extensive menu featuring everything from soups and salads in the $5-$6 range, to dinner entrees averaging $15-$20. In addition to its beef and salmon carpaccio, and wide variety of appetizers, Bellagio also offers an innovative assortment of pizzas and focaccia pizza sandwiches, baked in a wood-burning oven. Noteworthy offerings in this category include the Scampi Pizza (garlic shrimp with mozzarella cheese) and the Focaccia Danieli (smoked salmon with goat cheese).
However, if you ask Billante to recommend a dish, he’s likely to suggest one of Bellagio’s mouthwatering pasta entrees, such as the Cappellini Pomodoro (angel hair, fresh tomato, basil, garlic and oil) or the Linguine Frutti Di Mare (with clams, mussels, scallops and shrimp in a marinara sauce). He explained that all of the restaurant’s pastas use two sauté pans - one for the base sauce and the other for sautéing noodles in a portion of that sauce. That way, every noodle is coated and therefore will not dry out or stick. Once plated, the pasta is topped with the remaining sauce. Bellissimo!
As for proteins, the Lombata Milanese is among several entrees that seem to have captured diners’ hearts. Featuring a flattened veal chop that is breaded, sautéed and topped with arugula in a diced tomato dressing, it is the signature dish from Mezzanote. “People just love it,” said Billante. Equally popular are the Scaloppine Bellagio (veal scaloppine in a champagne cream sauce, topped with Shitake mushrooms) and the Risotto Dolce Vita (a risotto-lover’s dream, made with diced shrimp, spinach and goat cheese).
Best-selling fish dishes include the Dentice Francese (fresh snapper in the classic French style, served in a light lemon sauce) and Tonno Ammiraglio (grilled fresh tuna in an asparagus and Shitake mushroom sauce). In addition, there are daily specials such as Dover Sole and Lobster Fantasia (Maine lobster with pasta, mussels, clams and shrimp), among others. Reflecting sensitivity to Midwestern palates, Bellagio’s menu also offers steak, and serves only USDA-certified Black Angus.
Thus far, the only “complaints” heard at Bellagio are from customers who say that the prices are too low for the portion sizes. With comments like that, additional Southwest Florida locations are likely to be on the horizon for this Italian standout.
(Bellagio is open 7 days from 11:30 a.m. - 11 p.m. at 492 Bayfront Place in Naples. Lunch is served from 11:30 a.m. - 3 p.m.; Dinner starts at 5 p.m.. Reservations suggested for parties of 4 or more. Phone: 239-430-7020.)