Ideal Meal: Order dinner a la carte or off the three- to five-course Chef’s Tasting Menu. The a la carte menu is succinct, typically with three to four starters and entrees. Choose a glass of red or white off the select menu of boutique wines to accompany the Chef’s Garden Farm Salad-N- Poached Egg, tucked with candied walnuts and dressed with champagne vinaigrette and gorgonzola. The house-made lobster bisque gets its layered flavors from butter-poached lobster, carrots, celery and chervil. For your main course, the wild Canadian walleye dish demonstrates Chef Hyde’s global flair with kohlrabi ragout, quinoa, charred young romaine and a crustacean sauce. One of the chef’s latest dessert selections uses, like most of his creations, freshly sourced ingredients and imaginative twists: The orange-tinged passionfruit panna cotta gets served with a hibiscus, beet and strawberry ice cream that surprises and delights the palate.

Vibe: Despite its humble venue—it’s found on a midtown Naples side street in a strip mall next to a laundromat—Hyde N Chic spills simple elegance once you step inside the 30-seat space. Gold accents and local original art create a bold statement that sets off the black walls and exhibition kitchen where Hyde and staff work their magic. Reserve one of the six kitchen counter seats for an up-front view.