top of page

My 6-Course Chef's Dinner at Michael's on Naples

By John Grossi

Chef's tasting dinners are becoming quite popular as a way to try a restaurant's best dishes all in one sitting. In this case, our chef's dinner included the exotic! Michael's on Naples is one of Long Beach's foremost establishments known for quality and fine dining. Here's a quick wrap-up of what was one of the most memorable nights dining in Long Beach I've ever had! Unbelievable dishes paired with fine wines all on Michael's rooftop during sunset! Wow!

We started off with a taste of 2 Italian red wines, which were the Lacrima di Moro 'Alba, Cantina Ripani '20 and the Super Tuscan, Tenuta Uccelliera "Castellaccio" '16

Then two cocktails

Negroni Sour (Orange Cordial, Campari Gin, Sweet Vermouth, Lemon, Egg white)

Tell Me More (Dimmi, Singani 63, Aperol, Cantaloupe juice, Lemon, Simple Syrup, Basil oil, Fried Prosciutto garnish)

The Meal

Stuzzichino: Squash blossom, basil purée, Ojai honey

1st Course: Hamachi Crudo, puttanesca salad, Sicilian olive oil - Wine: Etna Bianco, Tornatore '20

2nd Course: Polipo, torpedo onions, hazelnut chili crunch - Wine: Greco Di Tufo, Terre D'Aione '20

3rd Course: Girasole: tomato pasta, ricotta, fennel-saffron brodo - Wine: Rosé of Sangiovese, Fattoria Svetoni '19

4th Course: Soft Shell Crab, corn purée, squid ink vinaigrette - Wine: Chardonnay, Post & Bean by Far Niente ‘18

5th Course:

Broken Arrow Antelope, semolina cake, pink blueberry sauce - Wine: Super Tuscan, Tenuta Uccelliera “Castellaccio” ‘16

6th Course: Olive Oil Cake, peach, basil oil - Wine: Passito Di Pantelleria Cantina Pellegrino



bottom of page