Naples culinary trendsetter and acclaimed Chef Vincenzo Betulia opened Bar Tulia in December of 2014 next to his namesake restaurant, Osteria Tulia. Together with his team including Chef di Cucina, Frank Pullara, General Manager and Sommelier Jason Zadorski, they have created a unique drink menu that complements the Italian influenced pub fare.
The Bar Tulia beverage menu comprises of wines from small, select vineyards in Italy, the U.S and internationally; authentic Italian and local hand crafted beers on tap; and signature craft cocktails reminiscent of the craft cocktail approach in Milan and New York. With Chef Vincenzo's vision, the highly skilled bar team/mixologists at Bar Tulia use house infused and top shelf liquors, fresh juices squeezed daily, a meticulous selection of herbs and carefully designed glassware to create the perfect hand-crafted cocktail.
Served in small plates or “tapas” style as well as full portions, Bar Tulia’s food is driven by high-quality, fresh, seasonal ingredients prepared in traditional and unexpected flavor combinations utilizing cooking methods inspired from Chef Vincenzo’s native Italy. The menu features antipasti, wood-oven pizzas, piattini, house made pastas, farm-fresh salads, snacks, classic pub entrees and revolving blackboard specials such as house-made charcuterie and cheeses.