NAPLES

RSWLiving - - Epicurious -

Gor­don’s on the River: Classy Club. The idea be­hind this fine din­ing spot is to re­vive the clas­sic sup­per club. The at­mos­phere is el­e­gant, yet in­ti­mate; the ser­vice, ex­cel­lent; and “non- mem­bers” are wel­come, too. It is Chef An­drew McLaugh­lin’s food, how­ever, that draws gourmets from be­yond Naples. The menu of­fers culi­nary le­gends, such as Veal Os­car and Florida Lob­ster Ther­mi­dor, as well as cre­ative, sig­na­ture dishes like Gor­don’s Quar­tet, a truly gour­mand com­po­si­tion of wild boar sausage, ostrich wing, veni­son ten­der­loin, and ox­tail, each served in a unique sauce. The air y, co­conut cake with berries might be the best you will ever eat in your life. Som­me­lier Ian Pons­ford not

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