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• Reason to go: Sam-Bucco Bistro, a North Naples fine dining spot, opened in December 2005, is “the best Mediterranean bistro in Southwest Florida,” according to “Bonita Living Magazine.” Partners, Adel Khalil and Chef Adel Tadros (nicknamed “Sam” to avoid confusion), describe their cuisine as “fine Mediterranean fusion.” Their extensive menu features the flavors and culinary influences of Greece, Italy, France, Turkey and Spain.

With summer season fast approaching, look for special restaurant deals. Sam-Bucco Bistro is offering a tapas bar and happy hour lasting all night long (tapas are small dishes or appetizers). Priced from $5 to $9, try goat cheese crostini with roasted red peppers, grilled calamari, lobster ravioli or spiedini au roquefort (layered bread filled with roquefort and grana padano cheese over tomato sauce). Try estella, fresh mozzarella, sliced tomato and grilled portobello served with drizzled, black olive pesto.

The happy hour specialty cocktail choices are tempting and were offered at two for the price of one (regularly $9.95). Martinis with names such as Sam’s Chocolate Cherry, Limon Mojito, Raspberry and an espresso concoction are served at the granite-topped bar, which has a large flat screen TV. A temperature controlled and partial glass-walled wine cellar boasts selections from Italy, France, Spain and California ($35-$250).

Khalil and Tadros have twenty years solid experience in the food industry. Many of those years were spent hustling tables in New York and New Jersey at fine dining establishments. The owners relocated to Southwest Florida nine years ago.

“We look forward to serving the community and visitors to our bistro. One visit is more than enough to become like one of our own family,” said Khalil.

• Menu samples:

Appetizers: Cold to hot. Includes Ba Ba Ganooj, bruschetta and goat cheese crostini to portobello alla lyonnaise and calamari frit (fried).

Salads: The usual Caesar to the unusual ($7 to $9). The capricciosa salad (fresh mozzarella, arugula, Belgium endive, red onion and fresh tomatoes served with balsamic vinaigrette) to the coran salad (fresh-diced tomatoes, cucumber, red peppers, red onion and fresh herbs served with red wine vinaigrette topped with feta cheese).

Soups: Turkish style split pea

Pastas: Capellini terre mare (pasta served with shrimp, scallops, wild mushrooms and spinach in garlic

and white wine, fresh tomato sauce)

Fish: Shrimp kabobs to snapper; tilapia to grilled salmon

Meat: Rack of lamb to filet mignon, several veal dishes and four preparations of chicken.

Desserts: Chocolate marquise, a semi-chocolate mousse cake, served with whipped cream, macadamia nuts and strawberry sauce to tartufo (a frozen chocolate shell filled with vanilla & chocolate ice cream, macadamia nuts and cherries).

Contact Jean Amodea at jean@entertainmentdirect.org.