MERCHANT ROOM – Restaurant

The dining room at Naples Beach Club, a Four Seasons Resort, led by chef Gavin Kaysen — Old Florida elegance, an expansive alfresco terrace, and the Gulf doing much of the work. Beef is dry-aged in house: 24-day ribeye and New York strip, a chateaubriand, Creekstone Farms throughout. Pasta is made on the premises, from cacio e pepe bucatini with black truffle to chitarra alle vongole and a spaghetti nero fra diavolo loaded with octopus, prawns and mussels. Oysters Rockefeller, red snapper tartare and burrata with grilled peach open the evening. Serious cocktails. Book ahead.

Cuisine: Restaurant