Tulia Italian Steak

Tulia Italian Steak is the newest of the three restaurants Chef Vincenzo Betulia operates on 5th Avenue South, joining Osteria Tulia and Bar Tulia within the same short stretch of downtown Naples. The restaurant pairs a steakhouse format, built around American prime beef and Japanese and domestic Wagyu, with the Italian technique and house-made pasta program that defines the rest of Betulia’s restaurants, giving guests a menu that reads as part chophouse and part osteria rather than a conventional steakhouse.

The restaurant describes its style as blending Italian elegance with urban design, a description that plays out in a dining room noticeably more polished than the more casual, rustic feel of Osteria Tulia a few doors away. That positioning gives 5th Avenue South a genuine steakhouse option from a local chef, an alternative to the handful of national and regional steakhouse chains that have also opened locations along the same avenue in recent years.

Hours run from 4 PM Monday through Sunday, with a happy hour immediately at open running until 6 PM that gives guests an early entry point before the full dinner menu kicks in. Monday through Thursday and Sunday, the restaurant closes at 9 PM, while Friday and Saturday service extends to 10 PM to match the avenue’s busier weekend crowds. Because the restaurant only opens in the late afternoon, with no lunch service listed, it functions strictly as a dinner and evening destination.

As with its sister restaurants, Tulia Italian Steak sits within the incorporated City of Naples, on a block of 5th Avenue South that is fully walkable to the Gulf beach access points a few blocks to the west and to dozens of other independent restaurants in both directions along the avenue. Its position rounds out a full evening built around the Tulia name: an aperitivo at Bar Tulia, a rustic Italian dinner at Osteria Tulia, or a steak dinner here, all without leaving the same city block.

Given the restaurant’s focus on prime and Wagyu beef alongside composed Italian entrees, it sits at a higher price point than some of its more casual neighbors on the avenue, and reservations are recommended for weekend dinners given both its relative newness and its association with an already well established local chef. The restaurant’s pasta program, built on the same house-made noodles found at Osteria Tulia, gives non-steak diners a reason to choose it as well, rounding out what could otherwise be a narrowly focused steakhouse menu into something with broader appeal.