When my husband and I both turned 40, we envisioned a sophisticated soirée. We’d be clinking goblets of infused vodka, nibbling Wagyu tartare with wisps of chives, maybe a poached oyster topped with Beluga pearls. We also knew our cocktail-fueled party had to take advantage of the breezy May weather and have room to be a touch raucous. We were seeking an energy, a place that screamed our mood to the world: We were 40 and fabulous!
We landed on our pick in seconds: The Continental, the destination downtown steakhouse with an always-boisterous cocktail bar on Third Street South. At 2,200 square feet, the restaurant’s centerpiece bougainvillea-draped courtyard is a garden of epicurean delights, framed by iron gates, punctuated with airy, white cabanas and surrounded by the hum of live music and the fizz of just-poured bubbly. Every seat has a view of the action. And on the plate: house-butchered cuts from the same boutique farms that supply Michelin-starred restaurants.
Since opening in December 2014, it’s become a go-to for us, along with the whole of Naples, for nearly any occasion—from a “just because” date night to weekend brunch, a pick launched last year that’s ideal for impressing my husband’s discerning Argentine (read: carnivorous) cousins. Live music is a guarantee more often than not, and there’s an energy to the place, electric but elegant, that moves guests to sway in their Louboutins and Ferragamo loafers.
“I never thought it would work out as well as it did—how it felt and how it flowed. There’s more outdoor space than indoor space,” says Richard D’Amico, the visionary behind it, who heads the restaurant group D’Amico & Partners along with his brother Larry. “It’s my favorite project that we ever did.” Considering they’ve owned and run some of the most iconic restaurants in Naples over the years and have a small empire of award-winning restaurants in the Twin Cities, that’s a strong statement.
“You have to try to get better each and every year, and we like doing that.”—Richard D’Amico, CEO of D’Amico & Partners
Perhaps The Continental’s staying power relies on its ability to evolve without ever losing its edge. Richard’s team is relentless about continually surprising and delighting anyone who steps into the experience. This group doesn’t coast—they elevate standards, season after season, week after week.
The pursuit of excellence starts behind the scenes—with rigorous staff education and deep product knowledge. “They value that education so much because they know it translates to the guest experience,” says Beau Harris, The Continental’s general manager, who is certified as a level two sommelier from the prestigious Court of Master Sommeliers. Individuals may be sent off for hands-on wine intensives, like the sommelier’s recent trip to Pinot Camp in Oregon’s Willamette Valley, and the whole staff gathers for tastings every other week. One recent session compared three vintages of Dominus Estate, from a 2012 bottle to the entry-level blend, to help servers confidently guide orders for Naples’ oenophile diners.
Other educational experiences revolve around menu development, with chef Andrew Wicklander, who’s been with D’Amico & Partners for 28 years and helmed The Continental since day one, sharing new dishes in progress.
On the menu, Andrew’s signatures remain—the Piedmontese Tomahawk for two that melts on contact, and the 100% grass-fed Snake River Farms Wagyu, which he spent several years convincing the supplier to release. But alongside them, he layers thoughtful selections, like lighter spa-style dishes, including truffled cauliflower “risotto.” New specials roll out steadily from the kitchen and bar, too. Recently, heads have turned for the three-flight martini lunch: a Bond-inspired set (playful takes on the Vesper), a Dirty trio that flirts with increasing levels of brine and an espresso-tinged series.
“You have to try to get better each and every year, and we like doing that,” Richard says. “It’s the fun part of the business.” A decade in, the joy is palpable in the way guests linger long after dessert, the spontaneous dancing, the sense that every night here is a celebration of what’s been and a promise of what’s still to come. It’s the kind of magic you can’t manufacture, only nurture.