Naples Tomato was awarded 3 Choice Champion Awards and 1 Choice Star Award in 2009, with over 6,500 people voting. Awards include:

• 1st Place, Best Italian
• 1st Place, Best Lunch
• 1st Place, Best Dessert
• 2nd Place, Most Romantic

While much of Naples’s sprawling commercial development takes the form of the ubiquitous Florida strip mall, it’s a rare gem like Naples Tomato (14700 Tamiami Trail North, 239-598-9800) that does something different inside. Opened by two New Hampshire transplants, Jack and Nadine Serfass, this new warehouse -inspired Italian-American restaurant prepares sweet, chunky sauce from heirloom tomatoes harvested locally. Never will you feast on better lasagna ($18.95), and the alder wood-plank Everglades tilapia ($29.95), topped with grilled tomato and truffled balsamic vinaigrette, is local seafood at its best. Read the Full Article

Miami Examiner: “It’s guaranteed to make the foodie in you smile! … Try the Stone Crab Ravioli for a real taste of Paradise.”

Gulfshore Life Magazine: “But it only works if the food is fresh, expertly prepared and tastes delicious. Naples Tomato scores high in all three categories.”

Concierge.com: “This family-friendly bistro is worth a drive out of town.”

“…The restaurant: Naples Tomato has been the recipient of too many accolades to count, and has quickly become one of the must-visit restaurants in Southwest Florida.” Read the Full Story

Naples Tomato was where I had perhaps the best lasagna of my 43 years, a thick, layered stack of tomato sauce, ricotta and homemade pasta — intensely fresh, rich and addictive. The butternut squash ravioli was nearly as good, sprinkled with cookie crumbles, luscious enough for dessert.

Not exactly the light fare I usually crave after a day spent overheating in the sun. Stuffed silly, there was only one thing to do after such a decadent meal.

I headed to the beach, where I walked and I walked and I walked some more.

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Miami Herald: “For the ultimate Italian indulgence, try ‘The Bomb’ black truffle ravioli in a white truffle sauce.”