News From Bayside, February 4, 2016

Welcome to the inaugural Bayside newsletter!

We decided we could no longer let our sister establishments, Ridgway Bar & Grill and Tony’s Off Third, take all the spotlight. Bayside will now have its own regular newsletter, where we hope to share interesting tidbits, upcoming events in both the restaurant and downstairs at Sukie’s Wine Shop, and anything else we think you will find newsworthy.

As we hope many of you know, Bayside celebrated its 25th anniversary in 2015. Is it too bold to say we’re hoping for another 25? With the amazing support we get from our friends and followers, we’re optimistic. We’ve grown right along with Venetian Village, and also along with Naples as a whole. Much has changed; much is the same. We thank you for your continued loyalty and look forward to many happy meals together.

Sukie’s Wine Shop News

It’s season in Naples, which means cooler temperatures, less rain (except evidently for this most recent month), a packed social calendar, and, of course, traffic!
The next couple months bring peak volume to our area. We love it when Naples is full because it also means the hotels and restaurants are full, but we also know it means it’s harder and more time-consuming to get around town.

Keep Sukie’s Wine Shop in mind for a convenient and high-quality local shopping experience. Whether you need a quick bottle or two for a quiet night at home, or you have a larger or more specialized order, we are easy to get to and promise an enjoyable experience.

And we’d be remiss if we didn’t mention that anything you can’t find at Sukie’s Wine Shop can likely be gotten just down the road at Tony’s Off Third, where the inventory is a little more expansive but the welcome will be just as warm.

Menu Highlights

Chefs Abel and Luis weigh in on some of Bayside’s most popular menu items, and what makes them great!

Sautéed Calves Liver: Is calves’ liver a culinary anachronism? Possibly but our guests love it! We frequently hear from people who say, “I never cook it at home, so that’s where Bayside comes to the rescue.” If you fit into this category, let our superb team in the kitchen prepare it for you. It’s not modern cuisine, but it sure tastes good and that’s all that matters!

Bouillabaisse: Watching a line cook work is a wondrous sight. The hands move without question, the procedure takes a very specific route, and the goal is perfect taste and texture. High quality EVOO starts the process. Clams, mussels,

and shrimp are next, then the lobster, and last the fresh fish. A well-seasoned and much tended to saffron-tomato fish stock is the basis of the seafood stew’s flavorful and rich sauce. Each step of the sauté process adds more flavor to the already spectacular liquid.

Pistachio Snapper: Snapper is high on the list of all who venture to South Florida. Bayside utilizes Yellowtail Snapper as much as possible. A quick seasoning of salt and pepper and a short sauté in the pan prepare the snapper for its final presentation. A touch of dirty rice – the New Orleans classic of shrimp, celery, onion, andouille sausage and rice with a little Louisiana spice mix added for flavor enhancement. The sauce is simple. A quick toss of fresh butter, crushed pistachios, lemon oil and mango salsa create the final taste and texture that make the dish so great.

Crispy Mahi: A beautiful mahi filet is coated with panko bread crumbs, coconut and minced macadamia nuts and quickly fried. A perfect dish for the fried seafood lover and especially one who loves a little spice added in. A simple stir fry of carrots, zucchini, and squash accompany the fish. It also makes a reasonable stand-in for fans of our classic Crispy Fish down the road at Ridgway (you know who you are!).

Pan Seared Grouper: It’s probably a toss-up between grouper and snapper for which is the most popular local fish served in Naples restaurants. Both are emblematic of our local cuisine. We take care to let the quality of the fish be the central feature, with a little salt and pepper and a light pan sear. The arborrio rice risotto is enriched with fresh baby spinach, and a balsamic fig glaze completes the flavors. There is a lot of nuance while still highlighting one of our best local resources.

Vintner’s Room

Bayside has long been a popular event destination for private and corporate parties, but our beautiful Vintner’s Room, open since November 2014, has added a whole new dimension to our capacity to cater to your needs and wants, and has quickly become a hot commodity among our customers (in fact, we’re nearly booked up for the month of February!).

The room itself is beautifully appointed and the walls are adorned with art by local celebrity, Paul Arsenault (in fact, Paul’s art can be found throughout Bayside). The table seats 18, and another smaller table for 6 can be added in, as well. China and glassware are custom for the room. Co-located downstairs with Sukie’s Wine Shop, the Vintner’s Room offers exceptional privacy and elegance for your family or business dinner.

For information about our private parties, feel free to give us a call!

Ridgway Bar & Grill

Bayside Seafood Grill & Bar

Tony’s Off Third

Sukie’s Wine Shop