Roll out the red carpet – the Continental American Provisions and Craft Bar opens in Naples

by Spencer Graham

Tucked away in a little town that’s typically light-years behind the rest of the world and food and beverage trends is a new steakhouse that had found a way to capitalize on classic concepts. It’s called The Continental American Provisions and Craft Bar. The theme here is steak, steak and more steak, plus craft cocktails and many creative choices in between.

CAN’T MISS ENTRÉE: ANY OF THE STEAKS

The latest in the D’Amico family of restaurants, The Continental is led by Chef Andrew Wicklander who creates steaks with intense flavor and tenderness. Steak at The Continental makes most other so-called fine steakhouses in Naples seem like Golden Corral. The fancy grill moves up and down to fine-tune the perfect temperature of steaks from Creekstone Farms, Certified Italian Piedmontese breed, Darling Downs Wagyu beef and Japanese Wagyu A5. Other entrées include lamb rack, several fresh fish choices and grilled pork chop – but the Continental burger is outstanding.

BE ADVENTUROUS: WHAT COULD BE BETTER THAN PB&J AND PÂTÉ?

Wicklander has nailed a diverse list of appetizers, which range from chicken liver pâté with peanut butter and roasted grape jam to baked oysters, caviar parfait with egg salad to an onion soup gratin with bone marrow and pork belly. Plus, the long list of salads are also worth a try, especially the Continental salad with Meyer lemon vinaigrette or the savory Caesar – but you can’t go wrong with the spinach and frisée salad with bacon, poached egg and dressed in a warm Sherry vinaigrette or the traditional heirloom tomato salad with a buttermilk ranch. Alluring side dishes include a savory Brussels sprouts gratin and twice baked potato, and for a guilty splurge, try the poutine foie or hashbrowns which are great for sharing.

DREAM ELIXIRS: FOLLOW THAT “RABBIT”

The Continental cocktails are mixed with more than a little nostalgia for timeless concoctions, mixed and poured by dapper bartenders dressed in red suspenders underneath the open air bar. They retrieve many of the drink components from giant glass orbs containing special spirits including ‘The Continental Innovation’ prepared with Death’s Door Gin, Cocchi Americano Bianco, Carpano Bianco, and grapefruit bitters, and ‘Professor Thomas’ Martinez’ prepared with Smooth Ambler Gin, Antica Formula, maraschino, Jerry Thomas’ Own Decanter Bitters and lemon among three other specialty cocktails. A significant menu of more craft cocktails is available as well, with drinks like ‘Follow the White Rabbit’ and ‘Spirit of Santa Maria’ earning early accolades. Even the ice is unique: there are four different types of ice at The Continental. The wine list is not surprising since the D’Amico restaurants are known for offering an exceptional variety of wines: even their reasonably priced wines are remarkable.

DECADENT DELIGHT: SOFT SERVE ICE CREAM

The dichotomy of a luxurious steak dinner with soft serve ice cream for dessert is irresistible. At The Continental you can get vanilla soft serve ice cream with four toppings ranging from fruit compote to dark chocolate brownie with smoked almond popcorn and sea salt bourbon
caramel or bruléed bananas and candied peanuts – perhaps the most fun out of all these is the Key lime curd with yuzu sesame shortbread.

Other sweet treats include salty caramel peanut blondie and a dark chocolate malt.