Sea Salt has been a favorite for the freshest seafood, and excellent, upscale global cuisine, prepared by renowned Chef/Owner Fabrizio Aielli, native of Venice, Italy, a city known for its remarkable seafood culture and Old World hospitality. Aielli traveled the world, running the kitchen at AAA Five Diamond Teatro Goldoni in Washington, D.C., before moving to Naples with his wife Ingrid to open their next restaurant. Aielli also owns Barbatella, an Italian trattoria in Olde Naples, and Sea Salt now has two locations: the original in Olde Naples, and a second at the Sundial entertainment complex in downtown St. Petersburg, near the Dali Museum and Vinoy Resort. Sea Salt has just been named Fred Bollaci Enterprises’ newest Golden Palate Partner® in Florida for both locations, a must for anyone seeking the absolute freshest, best, most beautiful food around!
Fabrizio Aielli, Chef/Owner
Fabrizio was born in the heart of the Adriatic coast of Venice, Italy where he began his culinary career. Growing up in Venice, Chef Aielli nurtured his passion for cooking at his mother’s stove. After working in Venice, he moved away to gain experience in some of the best restaurants and hotels around the world. He eventually returned home to become executive chef of the renowned Taverna la Fenice next to Venice’s opera house. His years of practice included fine restaurants in Italy, the Caribbean and Washington, DC.
In 1995, Chef Aielli and his wife Ingrid opened the first of their restaurants, Goldoni in 1995 followed by Osteria Goldoni in 1998, and finally Teatro Goldoni in 1999. The latter was acclaimed as one of the best new restaurants in the country by Esquire magazine; and Gourmet magazine named Teatro Goldoni as one of the top twenty restaurants in Washington DC. Teatro Goldoni also was recognized by the Washington Post, Washingtonian Magazine, and Food & Wine Magazine. Teatro Goldoni was a recipient of the prestigious AAA Five Diamond Award and Diroma Award.
In 2007 Fabrizio and Ingrid moved permanently to Naples seeking a location for their next restaurant. Sea Salt opened in November of 2008 to high praise including Esquire Magazine’s Best New Restaurant. In 2012 Chef Aielli launched Barbatella, a Spirited Italian Trattoria just steps away from Sea Salt in Olde Naples. Fabrizio’s wife, Ingrid Aielli is a native of Bratislava, Slovakia, who began her restaurant career alongside of her husband Fabrizio in Washington DC. After much success in Washington DC, she and her husband Fabrizio were ready for a new adventure in Naples.
Ingrid heads the public relations and charitable donations for her restaurants. She is co-chair of the Nane Kimijan Memorial Scholarship fund (in honor of her late brother) which provides college scholarships to Naples High school students. She is also a member of La Chaine des Rotisseurs, the oldest and largest food & wine society in the world. Ingrid was named the 2001 Woman of the Year by the Leukemia & Lymphoma Society.
Chef Aielli’s philosophy is to blend simplicity with the very best fresh ingredients in a menu that changes daily. Sea Salt uses products of the highest quality that are prepared and presented in a unique way; while creating a warm, welcoming environment that results in a truly memorable dining experience, and is a favorite among locals and visitors to both Naples and St. Petersburg.
Sea Salt’s contemporary seafood cuisine is prepared from the finest seasonal, organic and sustainable ingredients that come directly from local farmers and day boat fisherman whenever possible. Chef Aielli continually works on challenging himself and his staff to ensure that a visit to his restaurant is always a refreshing and memorable experience.
Sea Salt’s aim is to create an exquisite experience by meeting and exceeding our guests’ expectations. The menu changes frequently, offering variety of menu and dining options. Aside from a popular raw bar and excellent raw seafood appetizers, including Tuna Tartare and King Salmon Crudo, enjoy an excellent selection of oysters (hand selected by their “Oyster Sommelier” and I HIGHLY recommend trying any whole fish, baked, stuffed with lemon, garlic, and rosemary, or any other way the chef suggests, the quality of the fish is second to none, and the preparation is light, delicate, and all presentations are beautiful works of art! One of the best seafood experiences anywhere, but not at all limited to seafood! Enjoy prime steaks, salads, soups made from scratch, as well as freshly made pastas at dinner. Lunch features an array of sandwiches and salads, as well as amazing seafood (go and hand select your fish from the fresh display counter, where whole fish are brought in daily and on ice, as in Italy). You will thank me!
Favorites include: Maine Lobster tail, the Grand Seafood Platter with oysters, shrimp, Maine Lobster, and crab, Ahi Tuna Tartare with avocado, capers, red onion, and Thai chili sauce, Duo of Ora King Salmon & Ahi Tuna with red onion, parsley, capers, jalapeño, and Murray River Salt from Australia, and a selection of oysters, including Kumamoto and Kusshi (British Columbia), CT Blue Points, Flying Point from Maine, Duxbury and Wianno from MA, Prince Edward Island (Malpeques), Moonstone from Rhode Island, and Cobb Island (Chesapeake Bay, VA).
Other favorite starters include Lobster & Burrata Cheese, Akaushi Beef Carpaccio, Roasted Tomato Bisque, Roasted Baby Beets, Kale Salad with roasted peppers and artichokes, and Charred Octopus.
Freshly made pastas include: Fettuccini with French Beans, burrata, pesto Genovese, saffron, and raisin tomatoes, Ravioli with braised veal and creamy black truffle sauce, Sweet Corn Agnolotti with shrimp, wild mushrooms, pine nuts, and tomato concasse, Pappardelle with wagyu beef ragu bolognese and parmigiano, and Linguini with blue swimming crab, broccolini, roasted tomato, and garlic confit.
Seafood entrees include: Black Grouper with Parisienne gnocchi, escargot, bone marrow, wild mushroom conserve, and truffled shellfish nave, Ahi Tuna with sweet potato puree, roasted figs, parma ham, porch ini mushrooms, and currant vin, Ora King Salmon with bacon, and miso corn, Whole Crispy Snapper with ricotta gnocchi.
Vegetarian entrees include: Eggplant Tower with buffalo mozzarella, pesto, tomato sauce, and pignoli.
Meat Entrees include: Boneless Wagyu Masami Short Ribs with wild mushrooms, broccoli parmesan grits, and pomegranate barbecue, Poulet Rouge with heirloom carrots, wheat berry and apricot ragu, and cumin mascarpone jus, Kurabota Pork Porterhouse with watermelon salad, and custom cut steaks, including a Jackman Ranch Akaushi Tenderloin,
BONELESS WAGYU MASAMI SHORT RIBS
wild mushrooms | broccoli parmesan grits | pomegranate barbecue, and their famous 16 ounce 100% grass fed Wagyu Ribeye and 22 oz. Prime Black Angus Cowboy Delmonico.
Do not miss the whole fish– on a recent visit, the Red Snapper caught locally in Florida was outstanding, served with lemon and Salmoriglio. Other fresh seafood items often include: Swordfish from Florida’s Atlantic, Ora King Salmon (New Zealand), Bigeye Tuna (Hawaii), Gulf Black Grouper, Maine Sea Scallops, Peruvian Prawns, and Florida Stone Crabs (in season).
See you in Naples, or St. Petersburg, and be sure to tell Chef Fabrizio, Ingrid, and their wonderful staff that Fred Bollaci sent you, and buon’ appetito!
1186 3rd Street S.
Naples, FL 34102
183 2nd Ave N.
St Petersburg, FL 33701