The Dinner of
Your Dreams
Sea Salt Restaurant
By Margaret Word Burnside and Aaron R. Fodiman
Photography by Noraa
Charred Spanish Octopus was the third course
of this extraordinary dinner at Sea Salt.
SEPTEMBER/OCTOBER 2016
| TAMPA BAY MAGAZINE 169
CUAISRITNE
When Sea Salt
opened in the
new Sundial
in downtown
St. Petersburg, it was
immediately recognized
for its spectacular and trendy décor. New
Chef/Owner Fabrizio Aielli and his wife
Ingrid have created a new standard for
fine dining with a ten course dinner that
showed why their food is so revered at
their original Sea Salt restaurant location
in Naples, Florida.
To begin, we had an Oyster Trio: one
raw, one Rockefeller, and one crispy,
served with a refreshing Raventos i Blanc
“De La Finca.” Next was a unique dish of
Prosciutto di Parma, wrapped cotton candy
topped with bits of frozen gorgonzola,
which was paired with a Chiarli Vecchia
Modena Lambrusco. This was followed by
a delicious serving of Charred Spanish
Octopus, a chorizo and lentil ragu and a
savory tomato marmalade, paired with a
glass of Tenshen White Blend. From there,
we went to a Seared Diver Scallop with a
lemon honey nage that was topped with
truffled leaks and accompanied by Domaine
Vincent Delaporte Sancerre. For our fifth
Gerard Bertrad Banyuls for
a delicious end of a special
dinner.
Sea Salt’s Chef Fabrizio,
Executive Chef Kenny
Tufo and Sous Chef Molly
Winkler-Tine prepared this incredible
meal while the restaurant’s Sommelier
Justin Chamoun selected the wines for
their unusual and creative dishes. In each
case, his wine pairings achieved perfect
harmony with the dishes, even when he
pushed the envelope.
Chef Fabrizio’s wife Ingrid was a
flawless hostess, keeping the conversations
flowing and answering any questions
asked of her, as each course was enjoyed.
It is obvious that this husband and wife
duo brings a level of dining to Tampa Bay
that those who enjoy the finer things in life
will appreciate. 9
EDITOR’S NOTE: Sea Salt is located on
the second floor of Sundial in downtown
St. Petersburg, (727) 873-7964.
course, we were delighted to have Lobster
Risotto with Maine lobster and a truffle
perfume that blended well with sips of a
Moillard-Grivot Chablis. This was followed
by Swordfish Milanese with lemon caper
sauce that was served with asparagus tips,
topped with a sunny-side-up quail egg and
accompanied by a ZD Chardonnay. The
next course was a single, but perfect, Veal
Ravioli with sage, Parmesan and roasted
figs, enhanced by a silky smooth Eric Morin
Chiroubles Gamay. The eighth course was a
Colorado Lamb Rack in rosemary jus, along
with a cake of blueberry goat cheese that
was matched with an Eredi Lodali Bric’Sant
Ambrogio Dolcetto. Before dessert, a plate
of Humboldt Fog goat cheese topped with
brûléed marshmallow was served with a
sweet, but well structured, Château de
Malle Sauternes. This was followed by
Sea Salt Chocolate Cake covered in a salted
caramel sauce and a passed assortment
of chocolates, paired with a serving of