About Us

Salt & Tide opened in the fall of 2021, born from Chef Isabella Ruiz's vision of a restaurant that felt rooted in place. A Miami native who spent a decade cooking in the kitchens of New Orleans and Charleston, Isabella moved to Naples with a simple conviction: the Gulf Coast had some of the best seafood in the country, and it deserved a kitchen that treated it with care.

From the start, relationships have been at the heart of everything. We work with day-boat fishermen from Everglades City and Goodland who bring us the morning's catch before lunch service. Our produce comes from farms in Immokalee and Buckingham — seasonal, sun-ripened, and often delivered the same day it's picked. Everything is made in-house: the pasta, the bread, every cocktail syrup behind the bar.

The space itself tells the story too. A warm, candlelit dining room where conversations flow easily. A lively bar with a generous pour and a bartender who remembers what you ordered last time. And a back patio where you can catch the evening breeze and forget, for a moment, that you're on one of the busiest avenues in town.