Chef Vincenzo Betulia knows how to run a restaurant, that much is undeniably obvious. But what about a bar?
Bar Tulia is situated in a small alcove attached to Osteria Tulia. It seats a couple dozen, at most, and is probably one of the homiest bars I’ve ever been in. Acoustics, song choice, the whole place radiates mellow and welcoming.
The staff has been amazing every time: knowledgeable, friendly, and super welcoming. And to call them “Bartenders” is almost an insult to the art. They craft drinks with an almost surgeon-like level of precision, quality, and dedication.
The current favorite drinks are the Las Conchas, The Basil Advice, and the Jungle Bird. No burn, no fuss, and crafted well enough that you need to be careful to not forget there’s a generous portion of alcohol in these things.
Foodwise it’s surprisingly different from what you’d expect. A bucket of chicken was my first run at the place, with a coleslaw bloom, a fried ear of corn with enough delicious spice on it to bring the dead back to life, a blueberry corn-biscuit, all served on a bed of insanely crispy fries in it’s own adorable bucket. The Colonel would stand in line for this chicken, I’m serious.
The Parma, a prosciutto and basil pizza was not only surprisingly large for its price but the ingredients was so fresh you could smell the farm.
The desserts were a little on the nose, but it doesn’t stop chocolate mousse from being perfected in any environment, which has easily been achieved.
My only real qualm about the place is the size of it, I know for a fact they don’t have issues keeping the place filled from open to close, but sometimes you’d want to get a party larger than four or five in there at a time. I do feel, however, like this would ruin the almost quaint slice of personality the place has. It keeps people close and it feels a bit warmer to do so, which I honestly love, but don’t expect to get a larger group in.
5/5 Saucey’s and whatever year the fried chicken took off my life. It was worth every bite.
Keyser Saucey is the pseudonym for Naples Herald’s food reviewer, traveling to area food spots and telling readers about their experiences there. Saucey pays for meals on the company dime, and has the full jealousy of their coworkers.
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