Eye-popping, seducing black and white photographs adorn the walls, the rock-n-roll music is fitting and hot, and the Pig Macs (sliders) made with smoky Pork Belly, Onion, Lettuce, Pickles, and Special Sauce, are dangerously addictive. Chef and restaurateur, Vincenzo Betulia opened the doors of Bar Tulia with the intent of advancing the craft cocktail movement in South Florida. Located directly next door to Osteria Tulia in Naples, Florida, the young, hip, and most knowledgeable staff greets guests into its gastro-pub environment. Here, the plates do not explode with molecular bravado – but the clear, uncomplicated flavors hold a polished earthiness that quickly satisfies and warms the palate. Early or late night, friends flock to the bustling bar, reminiscent of a traditional European ‘hangout.’ The staff has learned to outpace the crowds, which is perhaps why the service feels perfunctory and the courses show up on the spot. Recommended by Eater Miami and Saveur, the revolutionized tavern puts emphasis on prime, artisanal elements, ingeniously incorporated into innovative bar favorites. Opened regularly until after midnight, except on Sundays, solidly grounded choices like the House Chicken Sausage Pizza, topped with Gorgonzola, Mozzarella, Chives, aromatic Rosemary, and Pine Nuts are flavorful matches. Cleverly crafted cocktails, like the Italian Job with Tito’s Vodka, Amaro Lucano, Amaro Nonino, and Zucca Rabarbo, demonstrate Betulia’s seamless endeavor to bring the flavors and liqueurs of his home country to the discriminating tastes in Naples.