Before moving to Naples in 1994, Lisa and Philippe Bo?t spent nine years in Paris, retreating to the French countryside on weekends for traditional, home-cooked meals with ingredients from the gardens and farms of family and friends. The duo re-creates that authentic experience at Chez Boet French Home Cooking, where a culinary staff headed by Lisa whips up French classics such as french onion soup, bouillabaisse, steak frites, and fondue made with imported French and Swiss cheeses. The Bo?ts' commitment to using locally sourced seafood and locally grown, organic, and seasonal ingredients has since earned Chez Boet the distinction of being the Naples' first certified green business.
Meals commence in the restaurant's 2,000-square-foot facility, which houses a main dining room, bar salon, and a covered outdoor terrace. Tones of raspberry, eggplant, and pomegranate grace the walls alongside wallpaper that depicts classic Piero Fornasetti portraits, which guests can admire and mimes can challenge to lifelong no-speaking contests.
At Jaegerhaus, just about everything is imported from Germany: the age-old family recipes, the curtains, and perhaps most importantly, the man who cooks the food. Chef Sebastian Heyer and his family moved to the United States in 2009 to fulfill their dream of opening a German restaurant.
The Heyers soon transformed a local Naples establishment into an old-time Southern German café, and established a business that has earned multiple Naples Daily News Readers' Choice awards in the categories of "Best German Food" and "Dishes Most Fun to Pronounce Incorrectly." Inside, dirndl-clad servers deliver authentic German eats, such as wiener schnitzel, or schweinehaxe—a skinless roasted-pork shank. Visitors can get cozy amid the intimate dining room's curio decor, or slide up next to the trellis-lined, exposed-brick bar while sipping on domestic and imported beers.
Zdenek and Irena Zejda opened Old Europe Bistro after owning restaurants in the Czech Republic and Bavaria for more than 30 years. They continue to dish up traditional Bohemian, Bavarian, and Czech dishes in Naples, which was their favorite vacation spot before they chose to make it home. In addition to staples such as wiener schnitzel and bratwurst, the chefs here also craft dumplings in many forms, ranging from sweet to savory to Humpty. There are European beers on tap, too, and you can pair your dishes with any of a wide variety of wines.
Trail Café and Grill greets early risers and lunch-goers with a menu of classic comfort fare. Guests design their own omelets or sink fangs into an eggy mélange of sautéed spinach, bacon, and asiago cheese with the florentine omelet ($8.99). Without costly airfare and baggage fees, diners celebrate the art capital of New Mexico with a Santa Fe skillet ($9.99) or the capital of New York by snarfing a sauce-spun buffalo-chicken sandwich ($9.99) while reading a postcard from Uncle Steve in Albany. Chefs also prep and dress the café's signature Mom's meatloaf ($10.99), which steams with memories of simpler times and subtler spices.
The team at Freddie Rebel's sports bar grills scrumptious American pub fare catalogued on the menu and pours glassfuls of thirst-thwarting libations, including 28 varieties of beer. Goliath-worthy flat-screen televisions glow above guests supping from a capacious selection of traditional sports bar fare such as pizza ($7.99 +), half-pound burgers ($7.25+), and wings that range from mild to extra hot and boast a sauce selection of teriyaki, barbecue, ranch, and honey mustard garlic ($6.95—$24.95). The kitchen churns out specialty bruschetta flatbreads by placing diced tomatoes, basil, onion, garlic, olive oil, and parmesan onto an open, overheated laptop and then closing it, imparting a rich, keyboardy texture ($8.95). Patrons can also feel free to imbibe a cold brew while savoring a roast-beef sandwich ($9.25) or wrapping silverware in succulent tiger-shrimp fettuccine, which arrives at tables soaked in a piquant potion of tomatoes, garlic, wine, and basil ($12.49).
A Little Tacky Tiki Bar and Grill's doors swing open to reveal plates piled high with freshly caught seafood, specialty burgers and sandwiches, and a full bar dispensing cooling libations. The crab cake sandwich locks a grilled crab cake inside a toasted roll with chili mayo ($15), and diners can practice their fine motor skills by picking apart beer-steamed shrimp dusted with Old Bay ($9/half lb.). Baskets of fried flounder ($14) or bay scallops ($14.50) cradle batter-encrusted treasures like the hope chest of a chef, and patrons splash gleefully through a pot of mixed steamed seafood brimming with mussels, clams, shrimp, and scallops cooked in a garlic-white-wine sauce ($17). The eatery's bartenders dispense a variety of cocktails, beers, and wines beneath televisions and the rainbow of memorabilia that festoons the walls.