T-MICHAELS – Restaurant

Venetian Bay through the windows, a wine wall behind the bar, valet out front: a Naples steakhouse that dresses the part. The signature is the plate it is named for, a seven-ounce lobster tail beside filet mignon, with Beef Wellington, a twenty-ounce bone-in ribeye, twin lobster tails and Miyazaki wagyu filling out the range. Seafood holds its own too, from Chilean miso sea bass to local black grouper and a lobster, scallop and shrimp trio. Diners consistently single out the sea bass, the size of the shellfish and the welcome at the door. Early dining from three.

Cuisine: Restaurant