Bar Tulia, Southwest Florida’s first Italian “gastro pub,” will open its doors in the fall of 2014 next to Chef Vincenzo Betulia’s namesake restaurant, Osteria Tulia. With it’s hip yet intimate intimate decor, Bar Tulia was inspired by the European “eating bars” and “hangouts,” where friends and family mingle over small plates and a glass of wine.
Acclaimed Chef Vincenzo will be at its helm working with a select team to create a robust wine, beer and cocktail list. Bar Tulia will serve an all-day menu of cucina rustica, casual Italian cuisine with an artisanal touch, including specialty brunch items, small plates (piattini), house-made charcuterie, wood oven pizzas, farm-fresh salads, artisanal sandwiches, handmade pastas and a handful of entrees. A “crudo bar” with oysters, Italian sashimi and local fish and shellfish will also be available at Bar Tulia.
Chef Vincenzo also recently added new items to the menu. Chef Vincenzo prides himself in using Florida’s bounty to offer fresh, local ingredients as well as housemade products in his dishes. Following is a sampling of some of his new menu items:
Strawberries and lardo with Saba and pistacchio
Lobster salad with heirloom grape tomatoes, hearts of palm and stracciatella cheese
Magret duck with Swiss chard, shallot agrodolce and wood roasted grapes
Pan roasted market fish with fregola, English peas, saffron and manilla clams
Seppia paccheri with seafood ragu, fava beans and breadcrumbs
Grilled beef flat iron steak wth summer vignarola and stracciatella
Wood roasted Faroe island salmon with clipped spinach, roasted potatoes and taggiasca olives