Tulia Italian Steak

The story

Crafted with passion, served with love

Italian Soul, Prime Cuts, and a Wine Cellar Worth the Trip

Tulia Italian Steak debuted in late 2025 on 5th Avenue South in Naples, Florida, and quickly drew acclaim across Southwest Florida. The concept is the work of Chef Vincenzo Betulia, a Sicilian-born, Milwaukee-raised chef whose career arc — from an after-school job at Ristorante Bartolotta at 14, through Chicago's Spiaggia, to nine years as head chef at Campiello, and then the opening of Osteria Tulia in 2013 — has made him a defining presence in Naples dining. Tulia Italian Steak is his most ambitious expression yet: a modern steakhouse shaped entirely by Italian sensibility.

The name itself is personal. Chef Vincenzo conceived it on a plane ride, shortening his surname into something that would stand for both his cooking and his philosophy of hospitality. "Many restaurants serve good food," he has said. "What guests remember is how they felt when they walked in, and how they felt when they left."

The Room

The environment is moody and considered — deep banquettes, velvet textures, antiqued brick, softly lit alcoves — with a lively bar that offers a counterpoint to the dining room's quieter intimacy. An expansive outdoor patio, among the most appealing on 5th Avenue, extends the experience for both lunch and dinner. A glass-walled private alcove accommodates up to 20 guests for bespoke gatherings, with menus created by Chef Vincenzo's team and curated wine pairings delivered by a dedicated private dining staff.

The Menu

The kitchen operates at the intersection of Italian tradition and prime steakhouse craft. All steaks are grilled over Floridian white oak wood, with sourcing that spans American prime cuts — USDA prime New York strip from Ridgefield Farms in North Carolina, barrel-cut filet mignon from Chatel Farms in Georgia — through Australian Wagyu (marble scores 6–9 from Queensland and Victoria) to A5 Miyazaki Wagyu from Japan. The house-made pastas are a Tulia signature: agnolotti del plin filled with braised beef short rib, finished with Umbrian black truffle and 24-month Parmigiano Reggiano; lobster ravioli with lobster "Bolognese" and bottarga; tortellini romagnoli with milk ricotta, prosciutto di Parma, and umbrian truffle. Caviar service, partnered with Calvisius from Lago di Garda, adds a further dimension to the Italian steakhouse experience.

The Wine Program

The cellar is under the direction of Marcello Palazzi and Alain Rabault, and it earned Wine Spectator's Best of Award of Excellence in 2024 — recognition that reflects a program spanning French first growths, benchmark Italian estates, and distinguished California producers, with select vintages available by the glass. The bar, a destination in its own right, offers cocktails built around Italian ingredients and technique: a Milano-Torino with truffle tincture, a Cappuccino Negroni, an Olive Martini fat-washed with Italicus and finished with Tulia olive oil.

The Standard

Behind all of it is a team of more than 400 hospitality professionals across the Campagna Hospitality Group, many of whom have been with Chef Vincenzo since Osteria Tulia opened in 2013. That continuity, he says, is what makes the Tulia standard of hospitality possible every day — warm, intuitive, and rooted in the genuine warmth of Italian tradition.