Michael's on Naples
Permanently Closed
Sophisticated Italian dining with rooftop seating and extensive wine
Sophisticated Italian dining with rooftop seating and extensive wine
"If you’re looking to impress somebody or finally wear that dress you bought for a wedding and never used, head to Michael’s. This Long Beach staple located on the mostly-residential Naples Island has been around for years, but is still the standard for special occasion dining in the area. Are they doing anything particularly different with their food? No. But sometimes it’s just nice to sit on an open-air rooftop patio, drink martinis, eat a whole branzino, and pretend you own one of those yachts down on the water. RESERVE A TABLE WITH RESERVE A TABLE" - Brant Cox
"Three-course prix fixe dinner with optional wine pairing $55 per person, $95 with the wine pairing A very decent deal for a multi-course Italian dinner with a $40 wine pairing" - sylvio martins, garrett snyder
"I described Michael’s on Naples in Long Beach as offering an elegant $65-per-person dinner featuring dishes such as cavatelli, porchetta, and panna cotta." - Matthew Kang
"To avoid one of those tortuous drives post-meal, I stayed overnight in Long Beach to explore the menu at Michael’s on Naples, a 16-year-old restaurant a few blocks from busy Belmont Shore. The ground-floor dining room is classic and elegant while the top floor has a retractable roof for gazing at the stars; Chef Eric Samaniego’s eight years of working with local farmers and ethical ranchers shows especially in his tortelloni, which is executed beautifully with forest mushrooms, browned butter, crispy sage, and Fontina cheese. Naples-born general manager Massimo Aronne has decades of experience pairing wines and always shares the story behind each maker, making it the perfect type of restaurant to keep wine courses flowing while sharing and chatting about each dish." - Eater Staff
"The city’s pizza landscape also features Neapolitan giant Michael’s on Naples as an example of classic Neapolitan-style pizza." - Brian Addison
