Overnight in Naples: A Ho­tel to Spoil You

Dis­cover en­tic­ing ways to re­lax and re­ju­ve­nate at Naples' Inn on Fifth

Bonita & Estero Magazine - - FRONT PAGE - BY CATHY CHRISTO­PHER


You’ll find this and more at the Inn on Fifth and Club Level Suites in down­town Naples. In fact, it’s the per­fect get­away, whether you spend the weekend or just visit for one bliss­ful hour.


Sit­ting in the heart of his­toric Naples on Fifth Av­enue South, the 119-room property of­fers an ex­tra­or­di­nary blend of lux­ury ac­com­mo­da­tions, from spa­cious suites over­look­ing the pedes­tri­an­friendly av­enue to pool­side rooms and a rooftop oa­sis. Then there’s the el­e­gant Spa on Fifth and the new Av­enue5 restau­rant, both de­signed to cater to health-con­scious guests look­ing to es­cape, in­dulge and un­wind.

En­joy a brief back­yard va­ca­tion and book an overnight stay. Rooms are dressed in a palate of warm grays, creamy whites and crisp black with bold splashes of red. Plush pil­low-top beds wrapped in the most com­fort­able smooth cot­ton sheets and the room’s black-out cur­tains all but guar­an­tee that you’ll sleep like a baby, feel­ing to­tally re­freshed in the morn­ing. Soft bathrobes are a bonus and en­cour­age loung­ing around in the room. And if there’s any­thing you need, the inn’s at­ten­tive pro­fes­sional staff is at your ser­vice.


Tucked away on the third floor is the Spa on Fifth. In this re­lax­ing en­vi­ron­ment guests can dis­ap­pear for an hour or for the en­tire day. The spa’s in­te­rior was in­spired by the work of Naples-based Jinx McDon­ald De­signs. Asian in­flu­ences, in­clud­ing Feng Shui el­e­ments and trop­i­cal touches, cre­ate a tran­quil, Zen-like at­mos­phere.

A num­ber of mas­sage, fa­cial and body treat­ments cer­tain to soothe the soul range from the tra­di­tional Swedish mas­sage to spe­cially cre­ated pack­ages, and the ser­vices are al­ways tai­lored to meet the needs of each in­di­vid­ual client. When it comes to prod­ucts, the staff uses the finest all-nat­u­ral lotions and creams, whole­some botan­i­cals and ther­a­peu­tic-grade es­sen­tial oils.

Two of the most pop­u­lar treat­ments are the Re­lax Cus­tom Pack­age and the Re­store Cus­tom Pack­age. The two-hour Re­lax Cus­tom Pack­age starts at $225 and gives guests the op­tion of choos­ing the Ther­a­peu­tic Mas­sage or the Tra­di­tional Swedish Mas­sage; it also in­cludes an Anti-Stress Fa­cial.

Start­ing at $340, the Re­store Cus­tom Pack­age is a three­hour ex­pe­ri­ence that in­cor­po­rates a Ther­a­peu­tic Mas­sage with warm oils and a Cus­tom Fa­cial with a Hot Stone Foot and Hand Re­flex­ol­ogy Mas­sage. These ex­pe­ri­ences are just two of four cus­tom pack­ages avail­able, each of­fer­ing dif­fer­ent treat­ments, lengths of time and pric­ing op­tions.

“We go to great lengths to tai­lor [spa] treat­ments to in­di­vid­ual needs and likes, from the type of scent to the amount of pres­sure and so much more.”

–Judy Neilsen, spa concierge at the Spa on Fifth

“Our cus­tom pack­ages are so pop­u­lar be­cause they give guests the ex­act treat­ments they need,” says Judy Neilsen, spa concierge at the Spa on Fifth. “We go to great lengths to tai­lor treat­ments to in­di­vid­ual needs and likes, from the type of scent to the amount of pres­sure and so much more.”

You can think what you want about the health ben­e­fits of the “fruit of the vine,” or Vinother­apy, treat­ments, but no doubt wine en­thu­si­asts will sa­vor the ex­pe­ri­ence. Grape seed and wine­mak­ing grape ex­tracts and oils are used to nour­ish, re­vi­tal­ize and cleanse the skin. The ex­tracts con­tain some of na­ture’s most pow­er­ful an­tiox­i­dants—polyphe­nols and resver­a­trol— and are rich in col­la­gen, which helps firm the skin and slow down the ag­ing process. The spa’s Vinother­apy treat­ments in­clude: a Vinother­apy Body Scrub (used in the Re­new Cus­tom Pack­age), Vino Ra­di­ance Ex­fo­li­at­ing Fa­cial, and the Pinot Noir Vinother­apy Detox­ing Wrap.

The spa menu fea­tures nine dif­fer­ent fa­cials—some start­ing as low as $120—for guests who want to re­gain a healthy, youth­ful glow. Ac­cord­ing to Neil­son, all fa­cials uti­lize dfi Ag­ing prod­ucts, which are ve­gan and con­tain no soy, gluten, parabens or GMOs. Treat­ment op­tions in­clude the Spa on Fifth Anti-Ag­ing Fa­cial, Re­ju­ve­nat­ing Anti-Stress Fa­cial, Deep Pore Cleans­ing Fa­cial, and Skin Firm­ing Fa­cial, among oth­ers. Gen­tle­men fa­vor the Aro­mather­apy Re­newal Fa­cial with hand and foot re­flex­ol­ogy, which re­leases pres­sure and stress within the body and im­proves blood flow.

Ho­tel guests can en­joy a va­ri­ety of Spa on Fifth mas­sage treat­ments in the com­fort and pri­vacy of their own guest room for a small additional charge. Mas­sage op­tions in­clude Swedish Light Re­lax­ation Mas­sage, Ther­a­peu­tic Mas­sage (of­fer­ing medium pres­sure), and deep tis­sue mas­sage. The Hot Stone & Har­mony mas­sage and Re­flex­ol­ogy Hand & Foot mas­sage are two other pop­u­lar choices. For those who want a lit­tle more in­dul­gence, hot stones can be added to any mas­sage for $20. The spa also has a pri­vate cou­ples treat­ment room for ro­man­tic re­treats and qual­ity time among girl­friends or moth­ers and daugh­ters.

More health­ful body treat­ments with a twist in­clude the Dead Sea Salt and Min­eral Mud Scrub, an Aus­tralian Lime Green Tea Body Wrap, and a Choco­late Rasp­berry Brown Su­gar Scrub. Guests can en­hance their treat­ments with a va­ri­ety of add-ons, such as an Aro­mather­apy Hand and Foot Ex­fo­liant ($20), 30-minute Aro­mather­apy Full Body Scrub ($60), and Dé­col­leté and Hand Re­ju­ve­na­tor ($55). The Spa on Fifth also of­fers ear can­dling and wax­ing ser­vices.

When guests ar­rive at the spa, they are es­corted to a locker, com­plete with plush robe and slip­pers for use dur­ing the visit, and then the wait­ing area where they can re­lax with a glass of wine or wa­ter. Guests also have ac­cess to the sauna and steam room be­fore and af­ter treat­ments. Each spa guest re­ceives the per­sonal as­sis­tance of the spa man­ager and concierge, who can make sug­ges­tions for ac­tiv­i­ties, din­ing and more in Naples. The concierge will even make reser­va­tions upon re­quest.


Af­ter a day at the spa, plan on din­ner at the Inn on Fifth’s up­scale Av­enue5 restau­rant. Lo­cated on property, the new $3 mil­lion restau­rant fea­tures ex­quis­ite food, a vin­tage glam am­biance and a breath­tak­ing is­land bar. World-renowned Jef­frey Beers In­ter­na­tional’s de­sign team cre­ated a stylish, yet invit­ing, at­mos­phere by blend­ing a lu­mi­nous, light and airy

Av­enue5’s menu was de­vel­oped us­ing Cal­i­for­nia cui­sine style, a type of cook­ing uti­liz­ing fu­sion and in­cor­po­rat­ing freshly pre­pared lo­cal in­gre­di­ents. Cal­i­for­nia cui­sine typ­i­cally fea­tures food low in sat­u­rated fats and high in fresh veg­eta­bles and fruits.

pal­ette with col­ors of the sun­set. The restau­rant’s cen­ter­piece is the gor­geous is­land bar, which seats 19 guests and is per­fect for so­cial­iz­ing, en­ter­tain­ing and re­lax­ing with friends.

Av­enue5’s culi­nary team brings decades of ex­pe­ri­ence to the kitchen. The menu was de­vel­oped us­ing Cal­i­for­nia cui­sine style, a type of cook­ing uti­liz­ing fu­sion and in­cor­po­rat­ing freshly pre­pared lo­cal in­gre­di­ents. Cal­i­for­nia cui­sine typ­i­cally fea­tures food low in sat­u­rated fats and high in fresh veg­eta­bles and fruits. The team has worked dili­gently to cre­ate dishes with clean, fresh fla­vors that take ad­van­tage of nat­u­ral in­gre­di­ents when­ever pos­si­ble. They use veg­eta­bles, such as onion puree and car­rot puree, as thick­en­ing agents rather than mak­ing a roux from flour and but­ter.

Ad­di­tion­ally, Av­enue5 chefs ex­pertly pair acid fla­vor­ings with cer­tain fish and meat dishes. One prime ex­am­ple of this method of cook­ing is the yel­lowfin tuna. Tahini (paste made from ground se­same seeds) is brushed on the tuna and cooked in a sweet soy vinai­grette with a cham­pagne base. Two other healthy menu choices are the black­ened red snap­per, served with tosta­dos and pineap­ple-pep­per rel­ish, and the Scot­tish sal­mon, ac­com­pa­nied by a sweet pep­per jam. These items use the nat­u­ral sug­ars in the veg­eta­bles rather than adding sweet­en­ers. Guests look­ing to watch their diet will en­joy the a la carte menu from which they pick their own sides, in­clud­ing steamed as­para­gus and roasted root veg­eta­bles.

Av­enue5 chefs use sus­tain­able and lo­cal seafood when­ever pos­si­ble and or­ganic and non-hormonal meats from farms that pro­vide trace­abil­ity back to the orig­i­nal source. Guests en­joy grass-fed beef from Es­tan­cia Beef, “naked bird” chicken from Joyce Farms and more. They also work with lo­cal farm­ers to ob­tain the fresh­est pro­duce and mi­cro greens.

“We’re al­ways look­ing for ways that we can grow and source more lo­cally,” says Av­enue5’s ex­ec­u­tive chef John Welch. “Over

time, we’ll con­tinue in­te­grat­ing more lo­cally sourced prod­ucts and in­tro­duce new items to the menu.”

Con­sis­tently the restau­rant show­cases the best avail­able in­gre­di­ents, al­low­ing them to shine with sim­plic­ity and el­e­gance on the menu. There’s an ar­ray of ap­pe­tiz­ers, soups, sal­ads and raw bar se­lec­tions, and guests find de­lec­ta­ble items such as duck con­fit crepes, na­tive Maine lob­ster bisque and jumbo as­para­gus salad. For en­trees din­ers can choose from var­i­ous cuts of meats, chops, lo­cal veg­eta­bles, and seafood from Florida and Maine, in­clud­ing Maine lob­ster.

Among the spe­cial­ties are char-broiled veg­eta­bles, diver sea scal­lops a la plan­cha, seafood risotto, and surf and turf. A la carte meat and seafood op­tions in­clude 100-per­cent Her­itage Berk­shire two-bone pork chop, a 24-ounce Brave­heart 30-day-aged cow­boy steak, sea bass and the three pound Main lob­ster. Cre­ative sides like gar­lic cheese fries, char-grilled mush­rooms and lob­ster mac and cheese can be added.

If you de­cide to pair wine with din­ner, you’ll have 300 choices, in­clud­ing wines from Europe, South Amer­ica, Aus­tralia and Amer­ica. Craft beers are avail­able by the glass or the bot­tle, and Av­enue5’s sig­na­ture drinks in­clude bar­rel-aged cock­tails and herb-based drinks.

The restau­rant serves lunch and din­ner seven days a week and ac­cepts reser­va­tions only for din­ner.

For more in­for­ma­tion or to re­serve a ta­ble for din­ner at Av­enue5, visit the web­site Av­enue5Naples.com or call 239-403-7170. For additional in­for­ma­tion or to make an ap­point­ment at the Spa on Fifth, visit in­non­fifth.com/spa-on-fifth or call 239-280-2777.

Av­enue5’s chefs beau­ti­fully plate the diver sea scal­lops a la plan­cha, served with ap­ple­wood ba­con and fin­ger­ling pota­toes.

A weekend at the Inn on Fifth al­lows for pam­per­ing time at the ho­tel’s Spa on Fifth; the pop­u­lar cou­ples mas­sage is sure to make your visit mem­o­rable.

From the Inn on Fifth’s prime lo­ca­tion on Fifth Av­enue South in down­town Naples, guests can ex­plore the sur­round­ing bou­tiques and art gal­leries on foot.

Coun­ter­clock­wise from top: The new Av­enue5, with its sophis ticated ap­peal, has raised the bar for lux­ury din­ing on Fifth Av­enue South; the restau­rant’s suc­cu­lent 3-pound lob­ster; the is­land bar has be­come a see-and-be-seen spot on the av­enue.

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