Dinner on the Gulf

Pan-grilled mussels with Mediterranean olives and warm, buttered bread.

A perfectly chilled bottle of Cloudy Bay Sauvignon Blanc, with a clean, crisp pour.

Thoughtful conversation on this unseasonably cool Naples night, Bleu Provence's industrial-powered heaters ablaze to provide a blanket of warmth on the patio.

Marinated beef bavette with fries for one, crispy duckleg confit with potato gratin and pears for another. The wine, surprisingly, is a perfect choice for both.

Skipping dessert and coffee, we linger over our wine before heading home, walking past the boats in their slips under the wooden-dock lights, shimmering with hope and optimism.

Comments

[Melanie]

Beautiful, Dan. A wonderful way to enter the new year.