Barbatella is a restaurant in Old Naples, Florida, with a modern interior design that won’t leave you indifferent. It is a new kind of restaurant that will grow on you in the same way that the leaves and branches of a grape vine develop out of a shoot: a barbatella.
Imagine the rustic landscapes of the Italian regions, each one with its own identity defined by its cuisine. Barbatella will offer an extensive menu that incorporates fresh interpretations of authentic dishes from many of these regions: pasta, pizza, Meat and fish prepared on the rotisserie, home-made Italian ices, gelatos and sorbets, and much more.
The ingredients are Mediterranean in origin and global in connection. They give flavors to the menu that will lift your spirits and tease your taste buds.
After opening two successful restaurants, chef Fabrizio Aielli knew exactly what he wanted in his new Italian joint, Barbatella. The chef wanted to turn two separate buildings into one restaurant, he wanted the design to cater to a casual dinner patrons, but also attract a sophisticated cocktail crowd.
Dwight, along with his team at GrizForm managed to pull the two spaces together and meet the programmatic needs by creating a comfortable place where old world authenticity meets new age sophistication – giving Barbatella a dual personality.
Barbatella’s bar side offers a more sophisticated dining experience with a long wood communal table, birdcage chandeliers, an eye-catching green medallion ceiling where light bulbs sporadically pop out, and bright yellow upholstery, attracting an uptempo night-owl crowd.
“We just kept adding more medallions and before we knew it, 1401 medallions lined the ceiling and wall,” Dwight explained of creating the feature wall. The architect admitted that the chef was initially hesitant about painting the wall bright green, but because the two have previously worked together, chef Fabrizio lent his trust. “Chef was calling asking me ‘are you sure green?’ trust me, bold color and bold gesture.”
The dining side takes a more rustic approach, celebrating its Italian roots with brick floors, wood tables, terrazzo counters and copper finishes, exuding the warmth and roughness of the Italian countryside. “Together, the spaces illustrate two very different styles of Italian architecture. One takes a more, practical utilitarian approach, while the other is a bit more flashy and decorative,” Dwight explained.
The open kitchen on the restaurant side further characterises the honest and open features of the dining side of the restaurant. The fire of the copper-clad, wood-burning pizza oven further warms the space, creating a welcoming environment for guests.
There is also a twenty-seat bar which features 100 wines available by the glass, made possible by a state-of-the-art wine preserving system.
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