BRIO Tuscan Grille
5505 Tamiami Trail N., Naples
When you hear “Italian dining,” chances are you think of spaghetti or lasagna. However, the cuisine of Italy is incredibly diverse. Pasta plays a minor role on the BRIO Tuscan Grille menu. The cuisine of Tuscany is traditionally simple with the focus on fresh, high-quality ingredients and natural flavors produced on the fertile Tuscan countryside.
The menu at BRIO reflects this rich culinary heritage with dishes like Chicken Limone, Tuscan Grilled Pork Chops and Shrimp Mediterranean. Milanese dishes include breaded veal scaloppine while options from the grille include steaks and lamb chops.
Since Tuscany is also wine country, BRIO fittingly offers an expansive wine list featuring international selections, including red wines from the Chianti region of Tuscany. BRIO’s large outdoor bar also offers an assortment of seasonal cocktails.
Springtime and open-air dining go hand-in-hand, and BRIO delivers plenty of al fresco options. Located in beautiful Waterside Shops, BRIO seats as many guests outside as inside with about 20 tables on the terrace. It’s a casual atmosphere with a grand, curtained entry which sets the stage for a relaxed evening with friends and family. Festive lighting invites guests to linger and enjoy the experience.
“This is the place to come and just have a wonderful time with family and friends and live life to the fullest,” says Assistant General Manager Andrew Martin. He’s part of a new management team at the Naples BRIO location, having recently relocated from Texas.
Another Texan, Executive Chef Jared Bissell, was recently in town to train Naples Sous Chef “J.J.” to take over kitchen operations. Bissell, who has been with BRIO for two decades, says the concept’s success lies in its customer service. Special diets are accommodated, and a gluten free menu is available. One restaurant reviewer on Yelp said her favorite salad was removed from the menu, but the chefs at BRIO are always willing to make it upon request.
“We really pride ourselves on being able to do whatever the guest wants,” says Bissell. “We are truly nothing without our guests.”
BRIO has locations in 21 states, including 14 in Florida, yet it doesn’t feel like a chain restaurant. Each location has a unique style; the decor of the Naples location is in coastal blue (rather than Italian green), and the terrace is far more expansive than most locations. BRIO is open for lunch and dinner daily with brunch offered on the weekends.
It’s the ideal place to enjoy the Southwest Florida springtime with a nice glass of wine, rustic Italian food and the company of friends. Buon appetito!
Raw beef is sliced paper-thin for this Italian appetizer invented in Venice in 1950. Brio’s impressive version is presented on an oversized, oblong platter. The red meat is drizzled with tasty mustard aioli and sprinkled with capers. A salad of field greens completes the dish, served with house-made balsamic dressing and crunchy parmesan crackers.
Strawberry Balsamic Chicken Salad
Share this seasonal salad or enjoy it as an entree. The flavors are fresh and exciting with the sweetness of strawberries and grapes balanced by spicy pecans and the subtile “bite” of gorgonzola cheese. The chicken is grilled, then roasted for tenderness and shaved thin. Tuscan herb vinaigrette is blended with house balsamic for sensational flavor.
Grilled Salmon Fresca
Healthy meets tasty in this featured seafood entree introduced to the menu this spring. Grilled salmon sits atop a bed of roasted mixed vegetables including sweet potatoes, red peppers and spinach. This lovely dish is topped with tender, grilled asparagus, fresh tomatoes and feta cheese, then drizzled with balsamic glaze and pesto vinaigrette.
Pan Seared Half Chicken
This “chef’s speciality” dish features a juicy half-chicken marinated in lemon juice and extra virgin olive oil with rosemary for four hours before roasting. It’s served over farro, a nutty grain dating back to ancient Rome. The farro is deliciously blended with imported Marcona almonds, along with roasted mushrooms and carrots. Grilled lemon and a sprig of rosemary finish this succulent entree.
Gorgonzola Crusted Lamb Chops
These New Zealand-raised lamb chops are seasoned with onion, garlic, cajun spices and cayenne before grilling to perfection. The flavor would be terrific as is, but with the addition of Brio’s special Gorgonzola Crust, it is outstanding! Choice of side dish includes Maple Balsamic Brussels Sprouts, flavored with bacon, capers, balsamic glaze and parmigiano-reggiano cheese. Delish!
Tiramisu (& more)
Brio’s tiramisu is traditional and tasty with lady fingers, coffee liquor and mascarpone (Italian cream cheese). Sprinkled with cocoa and topped with whipped cream, this classic Italian dessert promises a sweet-note finish. Brio also offers petite-sized “Dolchino” desserts, including a terrific trio of Creme Brûlée, Keylime Pie and Caramel Mascarpone Cheesecake.