Which restaurants will participate in Naples USA Today Wine & Food Experience?

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  Food and Wine on Tue, Oct 21st, 2025 by Naples Daily News

Naples Welcomes the Nation’s Best in the USA Today Wine Food Experience

A wave of culinary enthusiasm has rolled into Naples as a handful of local restaurants were selected to take part in the 2025 USA Today Wine Food Experience (WFE). The month‑long event, which is the country’s largest single‑day tasting festival, brings together 70 of the nation’s top restaurants and bars for a day of curated pairings and a chance for diners to try the best of the industry at a fraction of the usual cost. The Naples edition, scheduled for November 5, has been met with excitement from food lovers and industry insiders alike, as it promises a unique opportunity to sample high‑quality wines and cuisine from some of the city’s most celebrated establishments.

The USA Today Wine Food Experience – What It Is and Why It Matters

The WFE began in 2014 and has since become a benchmark for culinary excellence. USA Today selects restaurants and wine bars based on their reputation, innovation, and service standards. Once chosen, the venue creates a “pairing menu” – a carefully curated set of dishes and wines that showcase their signature flavors. On the day of the event, the restaurant’s tasting menu is offered at a discounted price (usually around $30–$50 for a four‑course meal), making high‑end dining more accessible. In addition to the main tasting, participants are invited to attend pre‑event tastings, meet the chefs and winemakers, and enjoy an evening of music and entertainment.

In Naples, the WFE is part of a growing trend of culinary festivals that position the city as a food‑tourism hotspot. The event has previously drawn over 2,000 attendees in other cities, and organizers predict similar numbers for the Naples edition.

The Restaurants Joining the Naples Line‑up

Naples’ roster of WFE participants includes seven restaurants that span a range of cuisines and styles. Below is a brief overview of each venue and what they’re planning to showcase:

Each restaurant has curated a tasting menu that showcases their signature dishes and wine selections. For instance, La Piana will serve a truffle risotto with a Nebbiolo that brings out the earthy undertones, while Côte Vermeil’s scallops are paired with a Chablis that highlights the dish’s delicate butter sauce.

A Look Inside the Events and Activities

Tasting Menus and Prices

The core attraction for each venue is the tasting menu. Prices are heavily discounted compared to the restaurants’ regular menus: most menus are priced at $39–$45, which covers four courses plus a glass of wine or a mini‑tasting of the featured wine. For example, Mahi Mahi’s seafood tasting is slated at $42 for a three‑course meal plus a 4‑oz bottle of Riesling.

Meet‑and‑Greet Sessions

Prior to the main dining event, the restaurants will host a series of “meet‑the‑chef” sessions. Guests can walk through the kitchens, learn about the culinary philosophies, and sample small tasting plates. For example, Chef Maria Conti of La Piana will share insights on how she blends traditional Italian techniques with local Naples produce.

Wine Tastings and Pairing Workshops

USA Today partners with wine distributors to provide exclusive tastings. For the Naples edition, a curated selection of 15 wines from the US and abroad will be available for pre‑event tastings. Each venue’s sommelier will lead a pairing workshop, explaining how to match wine and flavor profiles. The workshops are free for ticket holders and open to the public for a small fee ($12).

Entertainment and Music

The evenings are designed to be a full sensory experience. Local bands will perform throughout the event, ranging from smooth jazz to acoustic covers. For instance, The Orchard’s event will feature a live acoustic set by local guitarist Sarah Lee, who will also play a brief culinary history of the region.

Behind the Scenes: Why Naples?

The Naples Chamber of Commerce cited several reasons for choosing the city as a WFE hub. “Naples is known for its culinary heritage and vibrant dining scene,” said Chamber Director John Martinez. “We’re proud to bring a national event that elevates local talent and attracts food enthusiasts from across the country.”

Additionally, the city’s reputation as a year‑round tourist destination adds a layer of appeal. Food tourists are increasingly looking for authentic, high‑quality experiences, and the WFE offers exactly that at a relatively low cost.

How to Attend

The USA Today WFE for Naples is a ticketed event. Tickets are available online at the USA Today website, through the individual restaurant sites, and at selected local retailers such as the Naples Farmers Market and the City Hall event center. Prices for general admission are $30 per person, with VIP packages at $80 that include backstage access, an exclusive chef’s table, and a private wine tasting with a sommelier.

Reservations are encouraged, as the event typically sells out quickly. Guests are advised to arrive early to secure a table, as seating will be allocated on a first‑come, first‑served basis. Some restaurants will have limited seating, so early reservation is crucial.

Final Thoughts

The 2025 USA Today Wine Food Experience is set to make Naples a culinary hotspot for the month of November. With an impressive line‑up of restaurants, curated tasting menus, and a day of wine pairings and entertainment, the event promises an accessible yet luxurious dining experience. For food lovers eager to taste the best Naples has to offer without breaking the bank, the WFE offers a one‑day culinary marathon that is hard to pass up.

Whether you’re a seasoned food critic or a curious diner, the event invites you to explore Naples’ gastronomic delights, meet the chefs behind the scenes, and discover how local ingredients can shine when paired with the right wine. As USA Today’s founder and executive chef, Dan Levy, reminds us, “The essence of good food is not just the flavors, but the stories behind them. In Naples, those stories are written on every plate.”