OUT TO BRUNCH

Mark Spivak

Cooked on the restaurant’s wood-burning grill and served with roasted vegetables and a Provençal vinaigrette, this branzino is among the abundant savory dishes served during the weekend brunch at Sails Restaurant in Naples. “We wanted to provide an experience for the community,” says Veljko Pavicevic, who co-owns the restaurant with his wife, Corinne Ryan. “Many of our customers had no place to celebrate special occasions over the weekend.” Popular dishes, such as tuna tartare and grass-fed Australian lamb are served with unlimited Champagne, fresh juices, and house-made kombucha. Or choose a brunch-worthy cocktail, like the Island Mimosa, which consists of Champagne with a custom blend of fresh pineapple and coconut, topped with pineapple foam. Desserts include the signature French toast, which takes four days to prepare. Brunch is offered on…

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Naples Illustrated (Digital) - 1 Issue, September 2022

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