Welcome
to Tulia Italian Steak
Tulia Italian Steak, a dining concept created by Chef Vincenzo Betulia, debuted in late 2025 to acclaim throughout Southwest Florida. The Chef, whose dining portfolio also includes Osteria Tulia, two Bar Tulia gastropubs, and Tulia Catering, envisioned a distinctive expression of the modern steakhouse, one shaped by Italian sensibility, disciplined craftsmanship, and an atmosphere of understated elegance.
Set on Fifth Avenue South in Naples, the restaurant offers a richly layered environment where design and experience are inseparable. Comfort and luxury intertwine. Deep banquettes, velvet textures, antiqued brick, and softly lit alcoves create a sense of intimacy, while the bar introduces a lively counterpoint. An expansive outdoor patio, among the most beautiful on Fifth Avenue extends the experience, offering a relaxed yet refined setting that has become a favored destination for both lunch and dinner.
At its core
The menu reflects a balance of tradition and precision. Prime and Wagyu beef, sourced from leading American, Australian, and Japanese producers, anchor the experience, complemented by house-made pastas and composed dishes that draw from Italian culinary heritage. Seasonal seafood and thoughtfully prepared accompaniments complete a menu defined by clarity, restraint, and depth of flavor.
The wine program is integral to the restaurant’s identity. A carefully curated cellar highlights French first growths, benchmark Italian estates, and distinguished California producers, with select vintages available by the glass. The bar, which welcomes guests upon arrival, has become a destination in its own right, particularly during Happy Hour offering classic cocktails alongside contemporary interpretations shaped by Italian ingredients and technique.
Service
Service is guided by the principles of Italian hospitality warm, intuitive, and attentive. The experience unfolds with a natural rhythm, allowing each guest to engage with the restaurant in their own way, whether for a celebratory evening, a lingering dinner, or an unplanned visit that extends into the night.
“Many restaurants serve good food. What guests remember is how they felt when they walked in, and how they felt when they left.”
Chef Vincenzo Betulia
Vincenzo
For Chef Vincenzo, a restaurant is more than a place to eat. It is an experience, one shaped not only by food, but by the way guests are welcomed, served, and remembered.
That perspective has guided his work from the beginning, shaping not only the way he cooks, but the way his restaurants feel, warm, energetic, and rooted in genuine hospitality. At its core is what Chef Vincenzo describes as Italian hospitality: an approach that values generosity, ease, and a sense of connection, where guests are welcomed and encouraged relax.
The name Tulia itself reflects that personal approach. Chef Vincenzo conceived it during a plane ride while thinking about the kind of restaurant he wanted to create, one grounded in Italian tradition, but also lively, welcoming, and distinctly his own. A shortened form of his surname, the name has come to represent both his style of cooking and his approach to hospitality.
A Sicilian native who grew up in Milwaukee after his family immigrated to the United States when he was two years old, Chef Vincenzo began his career in restaurants early. At 14, he took an after-school job at Paul and Joe Bartolotta’s Ristorante Bartolotta. Within a year, he had earned a coveted position on the pizza line, and over time rose through the kitchen to become a chef and protégé within the Bartolotta restaurant group, helping open additional restaurants in Milwaukee.
While studying at Kendall Culinary School in Chicago, Chef Vincenzo continued refining his craft at the acclaimed Spiaggia alongside renowned chef Michael White.
A visit to Naples, Florida ultimately changed the course of his career. Drawn to the community and its evolving culinary scene, he joined Campiello and later became head chef, a role he held for nine years. During that time, he emerged as a defining force in the city’s dining scene before opening Osteria Tulia in 2013. Bar Tulia on 5th Avenue South and in Mercato in North Naples followed, and his work has continued to grow with the addition of Tulia Italian Steak and an expanding presence in private events and catering.
His kitchens are grounded in craftsmanship, from house-made pastas to close relationships with farmers, local fish vendors, and the highest quality purveyors.
Across each restaurant, Chef Vincenzo brings the same guiding idea: that great dining is about more than what is on the plate. It is about the energy of the room, the rhythm of service, and the feeling guests take with them when they leave. For Chef Vincenzo, hospitality is at the center of everything, creating places where people can gather, connect, and return for authentic experiences that embody every element of the senses.
hospitality
Isn’t a Policy. It’s Our People.
“Across our restaurants and catering operation, we have more than 400 hospitality professionals who share the same vision and work ethic. Many have been with us for years, some since we opened Osteria Tulia in 2013. That continuity is what allows us to deliver the Tulia standard of hospitality we believe in, every day.”
