La Salière opened in Monte-Carlo in 1982, run by the Frittella family, whose culinary roots go back to 1720 and La Sibilla restaurant in Tivoli. The name references Benvenuto Cellini's golden salt cellar, made for King Francis I, and the restaurant has spent four decades in Monte-Carlo built around that lineage before this Naples, Florida location — its first expansion beyond Monaco.
The approach carries over Italian techniques and a service style shaped in Monte-Carlo, with an emphasis on seasonal, simple cooking. In Old Naples, the room has built a reputation as one of the more photogenic dining spaces in the neighborhood, and the service consistently draws praise from regulars. The kitchen's output is less uniform, with reactions to individual dishes varying more than the room or the service.
Happy hour and brunch have become a regular part of the rhythm here, alongside the full dinner menu.
The approach carries over Italian techniques and a service style shaped in Monte-Carlo, with an emphasis on seasonal, simple cooking. In Old Naples, the room has built a reputation as one of the more photogenic dining spaces in the neighborhood, and the service consistently draws praise from regulars. The kitchen's output is less uniform, with reactions to individual dishes varying more than the room or the service.
Happy hour and brunch have become a regular part of the rhythm here, alongside the full dinner menu.