Photos by JEAN AMODEA

  • Thai coconut soup is a popular starter at Benja. Photo by Jean Amodea
  • The house salad is crisp iceberg lettuce with a generous dollop of ginger dressing at Benja. Photo by Jean Amodea
  • Crispy duck in basil sauce with a subtle peppery flavor is one of the chef's creations at Benja. Photo by Jean Amodea
  • Crispy spring rolls with a sweet dipping sauce is part of the bento box dinner at Benja. Photo by Jean Amodea
  • Benja salmon sushi wrapped around cucumber slivers with mayo and a spicy masago cream cheese. Photo by Jean Amodea
  • The tuna tower at Benja is a mix of spicy tuna, masago, piled on a layer of chopped cucumber and carrots topped with avocado and a garnish of shredded lettuce, avocado and parsley. Photo by Jean Amodea
  • Miso soup is a delicate salty broth sprinkled with scallions. Photo by Jean Amodea
  • Enjoy six tastes in the bento box dinner, such as this massaman curry option at Benja.
  • Massaman curry has chunks of tofu, onion and peppers and is topped with sliced avocado at Benja. Photo by Jean Amodea
  • Sushi is one of the specialties at Benja Sushi Creations and Thai Cuisine in North Naples. Photo by Jean Amodea
  • Owner Khwan Sawai, left, and sushi chef Tee Plean at the new Benja Sushi Creations and Thai Cuisine in North Naples. Photo by Jean Amodea
  • Jean Amodea (2)
Sushi in a boat at Benja. At top left is the Philly roll; beneath it is the crazy tuna roll; the unagi roll (eel) is at the bottom center, and the yellow dragon roll lines the right side of the boat.
  • A generous portion of miso sea bass garnished with crispy carrot strings, served with a twice-stuffed potato and tender asparagus at T-Michaels. Photo by Jean Amodea
  • Ty Ernst said his T-Michaels bar, lounge and atrium is the new 'Cheers' go-to spot, in Naples.  Photo by Jean Amodea
  • Ty Ernst of T-Michaels Steak & Lobster House at The Village on Venetian Bay with one of more than 100 bottles of hand-selected wines. Photo by Jean Amodea
  • T-Michaels has extended the lounge area with the addition of an open-air courtyard at which patrons can enjoy cocktails or dinner under the moonlight. Photo by Jean Amodea
  • Crème brulee topped with luscious glazed, fresh strawberries topped with grand marnier at T-Michaels. Photo by Jean Amodea
  • T-Michaels' signature steak and lobster, a 7-ounce lobster tail and an 8-ounce filet mignon. Photo by Jean Amodea
  • Hibachi of Japan’s takeout sushi party platter features spicy tuna and shrimp rolls, California, cream cheese, crabmeat and snow crab rolls.
  • The takeout sushi party platter at Hibachi of Japan features spicy tuna and shrimp rolls, California, cream cheese, crabmeat and snow crab rolls.
  • The chocolate city roll at Hibachi of Japan is a mix of spicy tuna, crabmeat, avocado wrap with tuna and a crunchy top.
  • Hibachi of Japan server Jane Yang serves a sushi platter to customers Justin Johnson, left, and Kevin Schneider.
  • Hibachi of Japan chef and manager Mike Yang prepares a sushi party platter.
  • The hibachi steak, shrimp and vegetable entrée is cooked fresh on a hot grill and served with soup and fried rice.
  • Executive Chef Eddie Marchese holds court in both area Cafe Luna restaurant locations.
  • Egg-dipped chicken breast is topped with asparagus and mozzarella and finished with Madeira wine sauce and served with angel hair pasta.
  • Choose from 14- or 16-inch pies made with fresh, hand-tossed dough. A gluten-free 12-inch pie is also available at Cafe Luna, 4270 U.S. 41 E., East Naples.
  • Bartender James Hubbard pours a frosty brew half-priced during happy hour at Cafe Luna, 4270 U.S. 41 E., East Naples.
  • Warm pizza dough knots are topped with herbed garlic oil and Parmesan.
  • Clams, mussels, calamari and shrimp over linguine marinara or fra diavolo at Cafe Luna, 4270 U.S. 41 E., East Naples.
  • Fresh clams are served over a choice of red or white clam sauce at Café Luna.
  • Nana's Southern food with attitude is now served at 5555 Golden Gate Parkway in Golden Gate. Photo by Jean Amodea
  • A model of inner strength, Teonta Tems has opened a new and expanded Nana's diner in Golden Gate. Photo by Jean Amodea
  • Carmelo Piazza, owner of PiccoBello, serves up culinary masterpieces with authentic Old World charm.
  • Fettuccine with spinach in a delicate light pesto sauce is topped with a duo of jumbo shrimp at PiccoBello.
  • PiccoBello in North Naples serves authentic Italian cuisine, salads, soups and pizza.
  • PiccoBello owner Carmelo Piazza makes his own panini in-house and serves the warm rolls tableside at his North Naples restaurant.
  • Pasta baccala, the signature entree at PiccoBello, is made with tender pieces of cod mixed with ziti and dressed with shaved imported cheese and black olives. BELOW: Tender calamari is expertly prepared and a perfect cold starter course at PiccoBello.
  • PiccoBello in North Naples serves authentic Italian cuisine, salads, soups and pizza.
  • Dessert favorite tiramisu is tweaked PiccoBello-style and made with Nutella, giving it a special zip.
  • A signature antipasti selection, pizza focaccia stella is a heaping portion of diced tomato and mozzarella with black olives, shaved parmigiana cheese and balsamic drizzle served atop crispy triangles of house-made focaccia.
  • Al fresco dining invites a quiet, unhurried and relaxed dining experience at PiccoBello in North Naples.
  • Fresh Norwegian salmon is pan-seared and served with your choice of pasta with a lightly spiced citrus beurre blanc.
  • Co-owner and hostess of Table 82, Judy Gardner invites the public into a step back in time to experience the casual sophistication of a New York supper club.
  • Judy and Mike Gardner are the owners of Table 82.
  • Chef Yandle’s signature dish, Pappardelle 82, is an egg pasta with a hint of rosemary, tossed with knuckle meat, lobster claw, lump crab meat, butterflied shrimp with a brandy grape tomato sauce at Table 82 of Naples.
  • A large-sized succulent shrimp appetizer starts off a dinner in high style at Table 82 of Naples.
  • Lemoncello mascarpone cake is a moist lemoncello liqueur pound cake layered with a creamy, sweet mascarpone filling and topping at Table 82 of Naples.

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