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AnthonyMartorina

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AnthonyMartorina

Anthony Martorina shares his love of the Culinary World through photos and video.

01/04/2026

Beyond the expected! offers an intimate, chef driven omakase experience unlike any other you may have encountered. This carefully handcrafted tasting journey features 25 courses that include ingredients sourced directly from Japan, as well as local producers. This hidden oasis is located on 5th Avenue in Naples & comes from the incredible team behind & . Guests are treated to exceptional hospitality, while dining at Omasava. Reservations can be made with seatings at 5:30p & 8p. It’s truly incredible & should not be missed.

It’s all in the details. Diners are greeted immediately & whisked into a luxurious room. At the center, you’ll find a bar that seats 16. The bar is made from a 1900 BC oak tree, which was submerged in the Sava River bed since 1000 BC. It was naturally air dried since the late 1980’s. It’s amazing to dine at a bar knowing the age of the wood is 4,025+ years old. It truly sets the tone of the meal.

Once seated, the wall at the entrance moves to enclose the room. Diners will feel like they are seated in an oak barrel. In fact, the room is a giant wine rack with bottles literally stored in the ceiling & walls. The exquisite feel doesn’t stop there. Guests are seated in a comfy Bentley residential chair. This level of class is unheard of being used in any restaurant. I was also impressed with the vintage bacarat glasses, the cut crystal plates & hand painted Japanese plates. The feeling at Omasava is pure luxury.

The stunning room sets the tone for an incredible omakase experience by blending Japanese traditions along with modern artistry. The executive sushi chef leads diners through a journey featuring some of the most incredible sushi bites ever. I loved the relax feel of each course & being able to watch chef hand craft each bite with precision. The flavors are extraordinary. They use the finest ingredients that include truffles, wild caviar, wagyu & foie gras along with fresh fish from the Japanese market. It’s a combination that leads to pure perfection. It’s the best omakase I’ve ever experienced!

01/01/2026

Best of 2025 ➡️

Best Japanese

Enjoy creative traditional dishes like the scallop yuzu.

Best Creative Cocktail Bar

Casa Chi delivers cocktails with flair. I loved the Chi-Old Fashioned with bourbon & mezcal.

Best Brunch

Experience the luxury an unforgettable brunch. The cheese soufflé is fabulous.

Best Steak Omakase chicago
Chicago’s first steak-centric omakase experience.

Best Bite

The snow crab claw with pepperoni chili crunch is out of this world.

Best Lamb Chops

Get fired up with the perfect wood grilled chops!

Best Fusion westloop chef
Enjoy modern Indian fusion with bold flavors like the lamb keema ragu with lasagnette noodles & masala peanut crunch.

Best Tamales

The best homemade tamales wrapped in banana leaves.

Best New Restaurant

Words cannot describe this gem.

Best Farm to Table

Fresh ingredients rule here. We loved the wood-grilled steak with mixed-berry & umeboshi marinade.

Best Ceviche
v
The ceviche tasting delivers the flavors & culture of Peru.

Best Deviled Eggchicago

Pickled cucumber & Osteria Caviar elevate this egg.

Best Exclusive Dish
Hamachi Collar

Hamachi collar is coveted by most chefs. I feel honored eating this.

Best Dan Dan Noodles

Dan Dan in a savory & spicy sesame sauce for the win.

Best Old School Italian

Spaghetti Loquercio for the win!

Best Steak

The beef ribeye is life changing.

Best Tasting Menu

nm
Class Act takes guests on a gastronomical journey.

Best Taco Tuesday

$2 tacos deliver the party!

Best Burger

The Company burger is simple but delicious.

Best Team

Cheers to a New Year of Bites!

12/29/2025

Escape to Greece with fresh Mediterranean flavors in Naples, Florida! Opa! It’s time to break some plates!

Chef Athinagoras Kostakos is a culinary superstar winning Top Chef Greece. Diners will enjoy dishes with rustic & bold flavors using local & sustainable ingredients.

We started with the breads & spreads platter featuring pita & lavash with tzatziki, spicy feta, charred eggplant & tarama. We also dived into the delicious seafood ceviche with octopus, calamari, shrimp, fennel & toasted chili oil. The charred octopus was flavorful with cipollini onion. I thought the tuna tartare was unique with a smokey & flowery flavor.

I fell in love with the grilled meatballs which were incredibly tender. You must get fired up with the saganaki. The caper dipping sauce for the crispy calamari was amazing. The slow roasted lamb gyros are fun allowing guests to build their own pita with sliced lamb, tomato, tzatziki & onions.

I was impressed with the tasty grilled lamb chops with a side of smoked salt. The lamb shank is a must order with tasty orzo, braised tomato & lamb jus topped with shaved mizithra cheese. My daughter loved the cast iron moussaka with layered eggplant, beef ragu & béchamel.

The seafood here is phenomenal. I loved the incredible seafood linguine with lobster, shrimp & manila clams. You must order the Faroe Island salmon souvlaki which is a traditional Greek dish served with basmati rice. The Chilean sea bass over skordalia & marinated spinach with a ladolemono sauce was fabulous.

For dessert, the bougatsa is presented table side with crispy pillows, cinnamon ice cream, semolina custard & honey caramel. My favorite was the decadent sokolatopita which was a dark chocolate cake with hazelnut praline, chocolate coffee custard & salted caramel ice cream. The warm donuts are fun to dip in the salted caramel, orange anglaise, honey or chocolate coffee custard.

Violí is a fabulous addition to the Naples dining scene. There’s a second location in Oak Brook, IL along with a sister restaurant LÝRA in Chicago. From authentic flavorful dishes to exceptional service. do not miss this gem!

12/20/2025

Happy Holidays!

12/11/2025

Get ready for a unique gastronomical journey. is designed to cultivate connections. Chef Nicolai Mlodinow’s .nm innovative cuisine delivers an unforgettable evening of culinary. This dinner party is a progressive evening exploring bold flavors, ground breaking techniques & eccentric story telling.

The current menu is called Evolution. It explores how food & cooking evolved through human history. It starts in an elegant small room with a cocktail reception. Our 1st bite was hunter gatherer (1,000,000 BCE) a wagyu tartare with orange, mustard & sorrel, followed by fire (780,000 BCE) with a smoked konro bbq wagyu. I loved the delicious layers of beef.

This first room was giving me Disney’s Haunted Mansion vibes. Then the doors flew open, with Chef inviting us into the 16 seat communal dining room with views of the kitchen. I now felt like I was on “The Bear”.

Vessel (20,000 BCE) was the next course. It was a tasty monkfish soup with a fabulous spicy serrano kick. We moved on to farming (10,000 BCE) with alicha, black lentils, snap peas & broccoli shoots.

It was time for bread & cheese (4,000 BCE) with injera, focaccia, labneh, delice de bourgogne & red dragon. I love my pasta, so when we traveled to noodles (3,000 BCE) I was happy. We were treated to baharat chicken, vermicelli, seared scallion dumpling, & s saffron toro spring roll. All 3 bites were fabulous.

Next came the most creative course. It was oil (2,000 BCE) with a Pennsylvania gold chicken & horseradish olive oil rice cream cone. This was my favorite. We then traveled to the industrial revolution (1700 CE) for a barbacoa shokupan uncrustable Our last stops were the 20th century with a creative ‘dippin dots’ & modernity featuring a caviar milkshake. Dinner was set to an incredible soundtrack called the evolution of hip hop.

After dinner, we chilled . It’s their mysterious speakeasy in back with creative cocktails. I had an amazing clear espresso martini, while my wife enjoyed a grappa cocktail dating back to Rome (27 BCE).

If you’re looking for a creative experience, then start your adventure at Class Act!

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