Alexander's : The Best for Fine Dining in Naples, FL

It's Alexander's for fine American and European Cuisine and fine dining in Naples, FL. Located at 4077 Rt 41 (Tamiami Trl) Ste. D101 in Naples. It is easily accessible to get to and to park, but is also tucked away in a charming and cozy courtyard with delightful indoor and outdoor seating. Owned and run by the chef, Alexander Bernard, it is an upscale bistro with outstanding gourmet food prepared by the chef himself. At any time you stop by to eat, whether for lunch or for dinner, Alexander Bernard is in the kitchen preparing beautiful dishes that will melt in your mouth upon impact.

Alexander Bernard opened Alexander's in 1994 to rave reviews. He was already an established, well-liked and well-respected chef at Margeaux's Restaurant, also in Naples, FL just a few miles down the trail from his present location. Margeaux's is now defunct, I say because Bernard left as chef, when he struck out on his own 18 years ago.

And, Alexander's, has been thriving in Naples for the past 18 years. Thankfully, it is NOT located on 5th Avenue South or 3rd Street South among all the tourist shops and restaurants and Alexander's has forged a reputation as a fine restaurant with great food but not a tourist hot spot. It is mostly natives and "snowbirds", those that own homes in Naples in the winter, that frequent the restaurant. It is a quiet and refined restaurant.

Interestingly, the restaurant is not named for Bernard, but for his son, Alexander, Jr., 18 years old now. Along with his German-born wife, Monika, a fitness and wellness trainer in Naples, the family has become beloved to the Neapolitans here in Naples. Bernard and Monika have created a beautiful bistro that really outranks any other fine dining restaurants in Naples because of the personal touch they give their patrons and their food.

Bernard says of his lovely wife --- "Monika embodies the rare combination of artistic sensibility, passion for fitness and wellness and strong business sense. She always encourages the entrepreneur and the artist in me, and inspires me to create dishes that balance good nutrition with flavor, color, and texture. Alexander's . . . would not be possible without her."

Many of Bernard's customers have become his friends and their favorite dishes have been tailored to their tastes and added to the menu. Bernard will personally prepare any dish you request if nothing on the menu pleases you, because that is what he does. He pleases his customers. And, his dishes are truly works of art. Food is placed on the plate in a very colorful and geometrical fashion.

His fish dishes are scrumptous because he only uses fresh fish. Nothing is frozen. They are wild or caught or purchased from local fresh markets. For meat, he chooses prime, domestic meat with good marbling, always fresh also. Of course, the produce is fresh from the markets along with all fresh ingredients, condiments and spices. He even whips up his own special butter with herbs.

Bernard and his family regularly travel to Europe and California during the summer months, when the bistro is closed, to research and find new receipes, foods, and wines. He offers a lot of dishes from Monterey, California. He loves the relaxed California lifestyle and he is passionate about its foods and wines.

He learns new skills from his fellow chefs both in Europe and California each summer on his visits and travels. Each fall, he returns to Naples to re-open the bistro with new mouth-watering dishes he has discovered and invented from his travels. And we in Naples, FL are the lucky recepients (and guinea pigs - LOL) of his fabulous recipes.

Bernard suggest that you can enliven your own plates and cooking with deep or bright colors or herbs and vegetables that compliment the flavor of your main ingredient and add nutrition to your dish. Below is one of Alexander Bernard's own well-loved recipe, a favorite among the Neapolitans in Naples, FL.

Neapolitan Salad created by Alexander Bernard serves 4

Roasted red peppers can be bought at any supermarket or you can prepare them yourself.

Marinating the portobello mushrooms really adds a lot of flavor to this dish. If you want to omit marinating the mushrooms, you can toss them in a little sesame oil and and garlic before grilling.

4 medium portobello mushrooms caps

2 cups portobello mushroom marinade (see below)

1 small egplant 2 1/4 " slices

1 roasted red pepper cut into quarters

1 vine ripe tomato, 2 1/4" slices

4 basil leaves

salt and pepper to taste

6 ounces mozzarella cheese, shredded

6 ounces baby greens (about 1 bag)

8 tablespoons balsamic vinaigrette

Marinate the cleaned mushrooms for at least 2 hours.

Portobello Mushroom Marinade created by Alexander Bernard makes 3 cups

3 cup red wine

1 tablespoon garlic, minced

1 teaspoon kosher salt

1 teaspoon ground black pepper

4 ounces granulated sugar

2 tablespoons thyme, chopped

Preheat oven to 375*

Brush the eggplant with olive oil. Grill the eggplant slices and the mushrooms on both sides.

Place the mushrooms, smooth side down, on a small sheet pan. Layer the vegetables starting with the eggplant, then the roasted red peppeer, and then the tomato. Top with basil and salt and pepper. Sprinkle with mozzarella cheese.

Bake iin the oven until the cheese is melted. Remove from the oven.

Quickly mix the baby greens with the balsamic vinaigrette.

TO SERVE: Place the portobello mushrooms on individual plates. Sprinkle the greens around them.