Executive Chef and Partner Vincenzo Betulia opened his restaurant, The French, Naples, Florida’s first traditional French brasserie, in January 2017. Paying homage to quintessential Parisian brasseries at the turn of the 19th century, The French transports guests to a sophisticated yet bustling atmosphere of custom embossed tin ceilings, oversized antiqued mirrors, red leather banquettes, black and white patterned mosaic floors, and hand painted, original murals on select walls, by local artist, Megan Young. A magnificent lighted indigenous “live” oak tree is the focal point of an expansive romantic outdoor dining area complete with marble tables and French bistro chairs, and an indoor/outdoor bar, the restaurant’s pièce-de-résistance.

Chef Vincenzo’s cooking philosophy is based on simplicity. Combining his passion for honest, simple and rustic cuisine, unique culinary skills and the use of a handful of carefully sourced ingredients, he created the dinner menu featuring a timeless brasserie repertoire of soupes et salades, premiers plats (appetizers), plats principals (entrees) and les garnitures (sides). Delicate pastries and decadent desserts are prepared by our in-house pastry chef, Maria Selas. The French offers a variety of French craft beers, classic craft cocktails and an extensive wine list with almost 200 labels, each tasted and hand selected by Chef Vincenzo and his team. Wines featured vary from value-driven hidden gems produced in small, family owned wineries to more popular Domaines and Châteaux.

Trained in traditional French cuisine and armed with a transformative affinity and appreciation for French cuisine while working with renowned Chef Paul Bartolotta at the James Beard Award-winning restaurant, Lake Park Bistro in Wisconsin, Chef Vincenzo has long sought the opportunity to display his French cooking techniques at what he now describes to be the “perfect” location.

In 2000, Chef Vincenzo moved to Naples, Florida from Milwaukee, Wisconsin with a dream of one day opening his own restaurant. One afternoon while walking down 5th Avenue South, he stopped in front of the 365 building. He had a disposable camera in one hand and the vision of the “perfect” location in the other. He imagined how “cool” it would be for guests to be eating outside, facing the street watching the cars and people go by. Fourteen years later, his daydream of opening a restaurant at that spot materialized and became a reality. Following in his mentor, Paul Bartolotta’s footsteps, Chef Vincenzo opened a French restaurant and executed a dream menu using the French culinary technique, simple ingredients and soulful passion that epitomize who he is.