By Kristine M. Kierzek
Vincenzo Betulia serves eggplant caponata to every customer in his restaurant. It's a replacement to butter, and part of his rustic, traditional Italian approach. More importantly, eggplant caponata is a daily reminder of his grandmother, who packed margarine tubs of it for his lunches.
Betulia opened his first restaurant, Osteria Tulia, in Naples, Fla., in 2013, where unexpected brushes with fame have included visits from Emeril Lagasse and Harry Connick Jr. Earlier this year, he took over a vacant space next door and opened Bar Tulia, a gastropub serving craft cocktails and dishes that include beef tongue, "Roman ramen" and rabbit.
Source: http://www.jsonline.com/
