It's all in the details at Sails
Fifth Avenue South in Naples is known for its fine dining, and the addition of Sails Restaurant has upped the ante and the expectations. The vision of Corinne Ryan and Veljko Pavicevic, it is the couple’s first restaurant and they’ve hit it out of the park.
They travel to dine and have done so all over the world, gathering inspiration. The idea was to create something that felt homey and inviting but still had elegance, not to mention superb food.
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Sails’ kitchen is open and loaded with the Cadillac of cooking equipment.
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The wood grilled octopus is a Sails signature, cooked to perfection.
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At left: Veljko Pavicevic and Corinne Ryan are the fusion behind Sails. • At right: The wine room is full of special touches for private events or special dinner celebrations.
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The pasta is made fresh daily and served in manageable portions.
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Sails has lots of fashionable outdoor seating on the trendy corner of Fifth Avenue South and Third Street in Naples.
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The fish counter is the heartbeat of the restaurant and makes an Instagram-worthy photo. There are local selections as well as delicacies from all over the country and the world, flown in fresh almost daily.
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Jacob Jasinski is the executive chef at Sails.
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The Tuna Rosini features Fresh tuna topped with seared foie gras at Sails in Naples.
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Sealed With a Chois is Sails’ twist on a whiskey sour
Veljko is from Montenegro, a small sovereign state on the Adriatic Sea, near Croatia. His family often spent summer holidays in Greece and this Mediterranean influence can be seen everywhere. He credits the polished hospitality he offers to both his grandmother and the many years he spent working at The Ritz-Carlton.
Corinne, born in New Zealand, grew up in Australia and worked for years in the meat import business.
“I was trading all over the world,” she says. “It gives me a unique perspective to open a restaurant.”
Her relationships in the meat and seafood world give Sails an “in” that very few places have, both in selection and price.
“We have great quality and value because of my buying strength,” Corinne says. “Take for instance our wagyu; it’s significantly less than most in the area.”
The fish counter is the heartbeat of the restaurant and makes an Instagram-worthy photo. There are local selections as well as delicacies from all over the country and the world, flown in fresh almost daily.
The kitchen is loaded with what the couple calls the Cadillac of equipment, like a unique oven from Italy that both steams and dry roasts. Cherry wood is used on the grill; it burns hot and adds flavor without overwhelming the sometimes-delicate fish.
Sails has a little something for everyone, from Bar Bites starting at $6, happy hour specials and carafes of wine for an extra splash to a full-on fine dining experience with perfectly set tables and impeccable service.
Start with a sophisticated cocktail, such as the Gin Cin. Made with St. George Terroir gin, passion fruit and wild elderflower, it’s topped with sparkling wine for a refreshing, palate-awakening start to the evening ($14).
Sealed With a Chios is a twist on a whiskey sour. Made with rye whiskey, fig, honey and lemon, the top is frothy like a pisco sour, thanks to egg whites — an enjoyable fall treat.
The special touches found in Sails are almost too many to mention. The handmade copper lights, water pitchers and heavy wine buckets from Greece, the leather straps supporting bottles in the wine room, and — perhaps my favorite — purse chairs for the ladies.
Some of the serving boards are made from the trimmings of a 125-year-old tree that belongs to Veljko’s grandfather in Montenegro.
Dining at a restaurant that specializes in both seafood and Mediterranean fare, one can hardly bypass octopus. The night we dined, it was brined, sous vide, then finished on the wood grill before being drizzled in a savory emulsion — cooked to perfection.
Decadent and delicious is the tuna Rossini. Fresh tuna is crusted in black and red pepper and then topped with seared foie gras and truffle sauce. Foie gras and tuna? Yes!
If you’re craving pasta, Sails makes it fresh daily, and the linguini is mouthwatering. Topped with little neck and razor clams, the pasta is infused with nori sauce. Calabrian chilis add a touch of heat, and the yakitori glaze offers some sweet. It’s delicate and flavorful at the same time ($24).
Sommelier Michael Bevacqua expertly paired this dish with a glass of fresh grenache blanc from France. The wine list is carefully crafted to include a mix of favorite brands, small producers and harder-to-find treasures.
A must-try for both flavor and presentation is the scallop. It’s cooked inside of its huge, beautiful shell. Servers open the shell (trimmed in a homemade crust) at the table, and then dress the scallop with a roe and citrus emulsion.
No meal is complete without dessert. We opted for the Valrhona chocolate soufflé, battling for the last bite. Prepared tableside, it’s light and fluffy with the right amount of decadence ($18).
The menu is seasonal and continues to evolve. A variety of seating is offered and live music in the bar adds to the ambience. The little details are big deals at Sails and it shows both in décor and spirit.
“I like to be involved with guests and be like my grandma,” Veljko says, beaming. While at The Ritz, he learned the art of impeccable service but says, “The grandma is truly the beacon of hospitality.”
His grandmother died nine years ago, but Veljko says, with eyes glistening, “She is here with us every day, through the hostess stand (antique furniture that belonged to her), the crystal candle holders (also his grandmother’s), and through my stories.” Which are many.
