With the highly anticipated reopening of The Ritz-Carlton, Naples, reopening came with many new additions for those planning to visit the hotel, including the 92-suite Vanderbilt Tower, 10 bungalows, 10 cabanas and an adult pool. A fresh culinary concept has also arrived at the upgraded North Naples resort with Mediterranean-style restaurant Sofra opening last month.
Sofra, a Turkish term for gathering together to enjoy an extended meal, encourages guests to do exactly that. The open-air, Turkish-style restaurant and bar at the ground level of Vanderbilt Tower, facing the Gulf, is a new spot for guests and locals to enjoy a taste of the Mediterranean through its vegetable-forward mission.
The Ritz-Carlton, Naples is already known for its variety of culinary offerings, such as sushi at Dusk, steak at The Grill or Floridian favorites at Gumbo Limbo. About four years ago, when it was time to decide what the newest culinary offering should be at the resort, the idea of a vegetable-forward concept came up. The Ritz-Carlton, Naples Executive Chef Satish Yerramilli said it’s more than just promoting a greener diet; it’s about appreciating how vegetables, when cooked correctly, can be the star of a meal.
“It’s not just about the health factor, but also cooking vegetables the way they’re supposed to be cooked,” Yerramilli said.
Those who visit Sofra to enjoy a meal under the lights that resemble fishnets can choose from many Mediterranean classic mezzes, such as hummus, braised artichokes and atom made from pickled-fried spicy peppers. The emphasis on vegetable-based appetizers is a way the chef staff wants to educate customers about the region’s style of cuisine.
“In reality, if you actually look at the way digestion works in a person’s stomach, when you eat vegetables first, and then you eat your protein, you have a better digestion process,” Yerramilli said. “This is one of the reasons why in the Middle East they eat vegetables first before the meat.”
For entrees, vegan couscous and za’atar-roasted cauliflower with strawberry salsa shine on the menu. Those looking to add meat or fish to their meal can enjoy grilled lamb chops and Mediterranean seabass.
Yerramilli is from India and has had experience as a chef in areas all around the world, including the Mediterranean. He said his traveling experiences helped him and other chefs create the Sofra experience.
“I lived in the region, I worked in the region. But back in India what you eat is very different, but the concept is very similar,” Yerramilli said. “There is a lot of food and everyone as a family sits down together.”
Culinary additions to The Ritz-Carlton, Naples this year don’t stop at Sofra. Italian restaurant Nolita is anticipated to open by the end of the year.
Renovation of local favorite Gumbo Limbo is expected to be complete Sept. 1, with a fresh look and a fresh menu and some added flair from their new Peruvian chef.
The Ritz-Carlton, Naples Director of Food and Beverage George Fistrovich was executive chef of the hotel prior to Yerramilli. He said he’s happy to have passed the position to someone who can bring new ideas to the table and lead the division in a fresh direction.
“It’s been a great adventure because now there’s fresh ideas, fresh people, fresh chefs, a fresh way of looking at it,” Fistrovich said. “Sometimes when you’ve been at one place for so long, you’ll look at it one way for so long.”
As the culinary offerings continue to expand within the resort, Fistrovich aims for guests to view where they’re staying as a one-stop shop for any dining experience.
“We don’t want the guests to have to worry about going off to travel anywhere,” Fistrovich said. “We want to make sure we’re taking care of all our guests here.”
