Best Late Night Restaurants in Naples

This Midwest chain opened its first Florida restaurant in Naples summer 2014. It offers one of those menus that makes you wonder how the kitchen can possibly cover so many bases with any proficiency. It seems to succeed, nonetheless, in creating all the American favorites from wings and hand-pattied burgers to pizza, meatloaf and steak and ale with great attention to freshness and detail. With vast dining areas indoors and out, it exudes a happy bar-fly atmosphere, where the game is on everywhere you look. Like so many restaurants these days, it touts its selection of craft beers, plus pours nearly 20 drafts, including a local Ft. Myers Brewing beer.

Almost two years after the opening in Naples of Osteria Tulia, an Italian farmhouse-style restaurant on Fifth Avenue that received immediate critical and popular acclaim, Chef Vincenzo Betulia expanded next door in December 2014, with the opening of Bar Tulia and its own kitchen. He continues to challenge the palate with fearless new ingredients and combinations in a warm brick and wood bar gastropub setting that reflects the original osteria's rustic appeal. The menu, however, reads more like the marriage of a tapas and pizza menu.The Roman Ramen has become a signature dish that elevates the old college staple to gourmet.

One of a chain of upscale bars nationwide (but mostly in Florida), Naples' Blue Martini has bars both outside and inside that fill nearly every night. And that is quite frankly what attracts the crowds - drinking, socializing and entertainment. It does serve a menu of appetizers, flatbreads, entrees and desserts, however, for those with late night cravings. Pick from typical bar food selections such as spinach and artichoke dip, caprese salad and, of course, shrimp martini on the appetizers menu. Entrees range from seared ahi tuna and beef tenderloin medallions to lobster salad and Thai chicken.

This sports bar and restaurant stays lively most nights until midnight or later, with seating both inside the spacious dining room and bar our outdoors overlooking Naples Bay. It serves food that goes well with cocktails and watching the game. There's finger food such as homemade chicken chili, Buffalo chicken fingers, pretzel bites, nachos and flatbread pizzas.Thirteen varieties of "Big Ass" Burgers and sliders keep ground beef fans happy. The menu also lists a well rounded selection of salads and "Other Stuff" such as dry rubbed and beer braised ribs and interesting sandwiches - grilled chicken margarita and ahi wrap with cucumber chili slaw, for instance.

In the heart of Naples' home construction and design commercial area off Pine Ridge Road, this place is a favorite of the local working class. Regulars come for sports TV, pizza, wings, burgers, sub and deli sandwiches, shots of Fireballs, cold beer and nightly live entertainment. It is one of those "where everyone knows your name" kind of neighborhood places. The food is better and the menu more extensive than you might expect. The kitchen uses fresh, local produce and bread. Besides the typical bar fly dishes, you will find chicken and pasta, New York strip steak and the catch of the day.

Known for its fine Italian cuisine, Vergina restaurant also turns into a hot night spot as the dark falls - meaning its a good place for dining late. In an elegant neo-classic setting with indoor and outdoor seating, diners can choose from lunch specialties such as seafood salad with shrimp, octopus and calamari, plus sandwiches and pasta. Filet al pesto, veal marsala, pappardelle with lobster and crab and littleneck clams with Italian salami star on the dinner menu. The smaller cafe and bar menu features late night bites such as eggplant tower and butternut squash ravioli. The drink menu lists some interesting, tasty martinis - one of Vergina's specialties.

The gorgeous parlor setting at the Wine Loft Bar & Restaurant feels at once elegant and homey. Of course fine wines are the tipple of choice, but it carries a full stock of beers and liquor. The restaurant serves meals until the bar closes, which is midnight on week days and 1 a.m. on Friday and Saturday nights. The menu keeps it light with appetizers, salads, sandwiches, flatbreads, small plates and desserts. Dishes such as the aged artisanal cheese plate, crab and spinach dip, strawberry salad, fig and prosciutto flatbread, tenderloin medallions with blue cheese and turtle lava cake pair well with wines.

Opened in March 2015, 7th Avenue Social soared to immediate success with its "handcrafted food and drinks," its Southern and Latin accents, and a late night menu available until 2 a.m. Its daytime (3 to 10 p.m.), late night (10 p.m. to 3 a.m.), Sunday brunch (11 a.m. to 3 p.m.), and cocktail menus roll with the trends and Chef David Lani's creative whims. Start on the patio or at the bar with an Albino Manhattan (made with white whiskey and vermouth plus a dash of orange bitters) or a craft IPA. Snack on a jar of house-pickled veggies or a shredded jackfruit taco with salsa rojo and cotija. The Apps portion of the menu includes loaded yucca planks and conch sliders. Sandwiches and entrees like the Chorizo Meatloaf Cuban or Pork Belly 'n' Grits feed serious appetites. For Sunday brunch, there's Green Tomatoes, Eggs & Ham; and Smokin' Fish Hash Frittata.

"Excellence" describes the new Sails Restaurant from start to finish. From start: Owners meticulously sourced decor items such as a Greek marble bar in the shape of a sail, dish ware, and the finest seafood and steaks to create a modern European coastal setting and cuisine. Guests select their own fresh seafood, its poundage and its preparation: wood grilled, salt baked or seared a la plancha. Artistically presented seafood towers, crudos and tartares launch a memorable experience. Courses of seafood salads, house-made pasta and global entrees ensue. Try the Peppered Tuna Rossini with seared foie gras, black truffle and charcoal-roasted onions; or prime tomahawk rib steak with garlic confit. An exacting wine list and decadent, modern dessert menu are the final excellence icing on this lovely cake.

The Continental is what foodies term a "meatery," a step above standard steakhouses. Its niche is two-fold: name-ranch steaks and craft cocktails. But yet it is multi-faceted, offering also such original concepts as its daily changing fresh fish and dessert pie menus. The steak takes center stage, however. It occupies one page of the dinner food menu, divided among the restaurant's four beef providers. Each touts its own connoisseur-level characteristics. Yet The Continental is clearly no ordinary steakhouse. Owners break the mold with their menus, but also with the restaurant's design. The dining room, which shows the telltale opulence of a typical steakhouse, opens onto the courtyard, where a convivial bar, bougainvillea-framed setting, cabanas and live dinner entertainment make this something wholly other.