Tigress Roars Above Naples

Bold Flavors, Spectacular Views and Warm Ambiance Invite

By Cheryl Mandell

Perched on the seventh-floor rooftop of The Perry Hotel Naples, Tigress Cantonese Chophouse offers Southwest Florida a sophisticated fusion of Cantonese flavors and American chophouse traditions, all framed by sweeping views of the Cocohatchee River and the gulf beyond. Conceived by celebrity chef Dale Talde and brought to life alongside Executive Chef Iggy Ortiz, the restaurant has quickly become one of Naples’ most distinctive dining destinations since its grand opening in March 2025.

Tigress feels both luxurious and inviting. The dining room balances moody elegance with warmth. Rich wood tones, floral patterns, dramatic woven pendant lighting, and custom artwork create a small and intimate setting designed to encourage conversation and connection. Many of the décor pieces were custom-made and sourced from Guatemala, contributing to a space that feels thoughtfully curated by a collaborative of talent.

According to Chef Ortiz, the aim was simple: “Enjoy your friends, enjoy your family, enjoy a phenomenal view and ambiance, and hopefully, some pretty decent food.”

“The goal is that every time somebody comes in, we give them a special experience,” he said.

That spirit extends to the menu, which is built around sharing. The kitchen delivers plenty of reasons to gather around the table.

Begin with the dry-aged beef pot stickers, served with Chinese mustard and soy vinegar, or the chilled lobster bao featuring toban jan aioli and pickled radish. The spicy tuna tartare, layered with fried rice, pickled lotus root and unagi sauce, offers a playful take on familiar flavors. For something heartier, the crab fried rice with jalapeño aioli and tobiko is a standout signature dish, while the lobster and crab noodle combines coconut chili, sweet corn and holy basil in a rich, aromatic bowl.

Steak lovers will appreciate the restaurant’s chophouse credentials. Options include a 10-ounce filet mignon, prime New York strip, and prime picanha, all accompanied by lettuce wraps, charred scallions, pickles and house-made sauces. 

Vegetable dishes receive equal attention. The wok-charred kale, accented by pickled goji berries, has become a popular menu addition, while the crispy Brussels sprouts with pomegranate molasses and peanuts provide a memorable sweet-and-savory contrast.

The beverage program is every bit as inventive. Signature cocktails include the Hong Kong Old Fashioned with Japanese whisky and tamarind-black vinegar caramel, the floral Li Chi Sour, and the Tigresso Marteani, an espresso martini infused with coconut rum, black tea and five spice. Seasonal cocktails rotate throughout the year, and regulars know to ask about the bartender’s secret weekly creation available exclusively at the bar.

End the evening with the fan favorite Mango Mochi Waffle topped with mango sorbet and cornflake crumble, or the refreshing Calamansi Yuzu Snow featuring Florida citrus and coconut tapioca.

With rooftop season in full swing, guests are invited to savor Happy Golden Hour with waterfront views, elevated dim sum, signature cocktails and wine specials. Available Monday through Wednesday, the promotion offers an exceptional 20% off the entire bill from 4–5 p.m.

Tigress isn’t just an evening affair.  The indulgent 24KT brunch menu, offered only on Sundays, beckons guests with dishes like lobster benedict, Naples Finest French Dip and, for the sweet-tooth, banana foster waffle. Lunch is offered daily from 11 a.m. to 2 p.m., with an abbreviated version of the dinner menu. 

“Our hotel guests often dine with us, but we’re very lucky that the locals are so nice, “ said Myra Edelmira Delgado, director of food and beverage. “They eat here once or twice, they like the food and drinks, and they always come back.”

For locals and visitors alike, Tigress is more than a restaurant. It is a destination where exceptional food, creative cocktails and unforgettable views come together in a setting designed to linger, celebrate and savor every moment.