Paradise Coast, FL October 2026 by City Lifestyle

Our Food & Drinks Issue CELEBRATIN G LO CAL M I CH ELINAWARDED RESTAU RANTS AN D DRIN KS PIO N EERS O C TO B E R 2 02 6

LIFESTYLE LETTER

Our Food & Drinks Issue

October 2026 PUBLISHER

Jenn Wideberg | jenn.wideberg@citylifestyle.com E D I TO R

KC Phaneuf | kc.phaneuf@citylifestyle.com

October is one of our most delectable issues of the year, as this month we’re celebrating the food and drinks that make our Paradise Coast such a delight for the senses. For this issue, we had the privilege of sitting down with recent Michelin-awarded, Naplesbased chefs, June Disponsa (Tong Yin) and Kayla Pfeiffer (Bicyclette Cookshop), to learn all about them, their visions and philosophies, and of course their culinary delights. We also had the pleasure of visiting two other notable dining establishments in nearby Bonita: Kim-Chi Grill, with its mouthwatering Asian Fusion cuisine, and The Canary Club, which was also recently Michelin-awarded, serving modern Middle Eastern–inspired cuisine through a distinctly playful lens. On the drinks side of things, we spoke with three locally-based beverage industry pioneers: Rene Armas (Durty Gurl Vodka), Joe Brady (Xtini), and Fil Adams-Mercer (Rivi Gin). We got to taste the bold new flavors of Ilegal Mezcal and Patron 100 tequila at engaging events held at The Vine Room in Naples. Food and drink have a unique way of connecting us all - across geographies, cultures, any many other divides. We're thrilled to continue to see our Paradise Coast culinary and beverages scene continue to evolve and thrive. Follow us on Instagram and Facebook at ‘Paradise Coast City Lifestyle’ for more information about special dining events will be hosting in October tied to this issue. Here’s to savoring every bite and sip!

CONTRIBUTING WRITER

JENN WIDEBERG, PUBLISHER @ PA R A D I S E C O A S T C I T Y L I F E S T Y L E

LAYOUT DESIGNER Amanda Schilling

PCCL Staff C O N T R I B U T I N G P H OTO G R AP H E R S

Carlos Gonzalez, Justin Favero

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Jenna Crawford QUALITY CONTROL SPECIALIST Brandy Thomas

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

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WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

A Seat at the Table Naples’ New Michelin Moment Meet Chefs June & Kayla

Shaking Things Up

Agave Elevated

Three Local Drinks Pioneers in our Backyard

Lifestyle Letter

Business Monthly

Culinary Creations FOOD + BEVERAGE

Local Limelight FOOD + BEVERAGE

Happy Hour FOOD + BEVERAGE

Events

Patrón 100 and Ilegal Mezcal Find Their Place in Paradise

On the Cover Naples-based Chefs June Disponsa (L) and Kayla Pfeiffer (R) were recently given Michelin awards for their restaurants Tong Yin and Bicyclette Cookshop, respectively! Photography: Carlos Gonzalez

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Kim-Chi Grill Kim-Chi Grill is an Asian Fusion restaurant in Bonita, specializing in traditional and fusion Korean cuisine. They use only the freshest ingredients in all of their dishes, and their menu features something for everyone – from our hand-made dumplings to a freshly pickled variety of kimchi and home-made Chinese sauces to delightfully surprising desserts. Kim-Chi Grill is family owned and operated by husband & wife team, Chef James & Satika Boyle. Chef James has helmed award winning Asian kitchens across the country, skilled in wok cooking and hand-made dumplings.

Photography by Justin Favero

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Canary Club Canary Club is a Michelin-awarded, Middle-Eastern inspired cuisine restaurant in Bonita with a casual, chef-focused approach. They use locally sourced produce for their seasonally rotating menu, and their sourdough-risen pizzas are made to order from a wood fired hearth. Our go-to order is the Tehina Hummus; Watermelon & Cucumber; Amba Chicken Pita; House Lamb Sausage with Feta, Caramelized Onion, Tahini Dill, and Za’atar Honey Pizza; Pistachio Gelato / Dubai Chocolate Phyllo Crisp; and, their Steer & Stone cocktail: Beef Bacon Fat Wash Bourbon with Apricot, Orange, and Aquafaba.

Photography by Chris Millamena

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Casa Cotzelli Casa Cotzelli was born from a simple dream—to create a place where every guest feels as though they’ve been welcomed into an Italian home in which great food is always at the center of life to celebrate both everyday and special moments. Growing up in Italy, their founders proudly share their experience and traditions with the Naples & Marco Island community through authentic recipes and warm hospitality. Visit their recently-opened second location at 12712 Tamiami Trl E, Naples today.

Photography by Casa Cotzelli

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A SEAT AT THE TABLE

Chefs June & Kayla being awarded by Michelin

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

N A P L E S ’ N E W M I C H E L I N M O M E N T - M E E T C H E F S J U N E & K AY L A

Chef June Disponsa

When the MICHELIN Guide expanded statewide in 2026, Naples officially entered a new culinary conversation. Among the local restaurants recognized were Tong Yin, the deeply personal Thai restaurant from chef-owner June Disponsa, and Bicyclette Cookshop, the playful New American restaurant led by chef Kayla Pfeiffer and co-founder Louie Mele. Different in cuisine and personality, the two restaurants share something more meaningful: both are built around memory, hospitality, collaboration and a belief that Naples is ready for food with a distinct point of view. For Disponsa, that point of view began three hours north of Bangkok, where she grew up going to the local market with her grandmother. Those daily trips for spices and ingredients became an early education in flavor, but also in the way food connects generations. Tong Yin—its name honoring her grandmother, whose name translates to “golden blessing”—is designed to evoke a Thai family home. Even Disponsa’s affectionate title, “P’ June,” carries the idea of family: a Thai expression for a respected older sister. Her path to becoming a restaurateur was hardly linear. Disponsa moved to the United States to study law and worked in

Chef Kayla Pfeiffer

Thai restaurants in Daytona, Naples and Chicago before returning to Thailand. There, she practiced corporate law with companies including Thai Airways and Standard Chartered while continuing to feel drawn toward hospitality. She also worked in Thai and Japanese restaurants and eventually opened a Japanese restaurant of her own. What kept calling her back was storytelling—not through briefs or boardrooms, but through food. Friends in the United States encouraged her to bring that vision here, and Naples became the place where the chapters of her life began taking restaurant form. She first opened Ichi Togarashi, with its pan-Asian approach, and Sendo Café, influenced by the casual Japanese cafés she remembers from childhood. Tong Yin followed as the restaurant most connected to her Thai roots, while Mimoto explores her affection for Japanese cuisine, sushi and the cultures she encountered through travel. Disponsa describes the four restaurants almost as members of a family. Ichi is the adventurous first sibling; Sendo recalls childhood; Mimoto reflects the more mature traveler; and Tong Yin is CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/PA RAD I S E C OAST

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

“NAPLES’ NEXT CHAPTER AS A FOOD CITY IS ALREADY BEING WRITTEN—AND SOME OF ITS MOST COMPELLING AUTHORS ARE DOING IT TOGETHER, ONE COLLABORATIVE TABLE AND UNFORGETTABLE DISH AT A TIME.”

home. At Tong Yin, she says, her grandmother feels present in the curry aromas, the dining room and the instinct to gather everyone around a table. Her teams, too, are treated as extended family— individual personalities moving to their own rhythms, but connected by shared responsibility. When Michelin recognition came, Disponsa called her family and messaged current and former team members. She also prayed to her grandmother. Rather than treating the honor as an arrival

point, she saw it as validation—and responsibility. “It pushed me to set my own standard even higher,” she says. Further North in town, Pfeiffer’s culinary story also began with family restaurants. She grew up around the business, attended the Culinary Institute of America and spent years developing her craft before establishing herself in Naples. Her local résumé included The French Brasserie Rustique and Bar Tulia Mercato, where she met Mele, who would eventually offer her what she has described as a “blank canvas” for a restaurant of her own. That canvas became Bicyclette Cookshop, which opened in North Naples in November 2023. The name nods to Mele’s neighboring Naples Cyclery and to the French techniques underpinning much of Pfeiffer’s cooking. Yet the food resists easy categorization. Pfeiffer has described the menu as something like a diary, drawing on travel, childhood memories, conversations and global flavors. That sensibility produces dishes that can be sophisticated and mischievous at once—perhaps best embodied by her signature caviar with Bugles and crème fraîche. Recognition came quickly. Pfeiffer became a Food Network Chopped champion, was named a 2025 James Beard Emerging Chef semifinalist, and Bicyclette earned a place among USA Today’s Restaurants of the Year for 2025. Michelin’s 2026 recommendation added another national credential to a restaurant barely three years old. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/PA RAD I S E C OAST

Mele’s role extends beyond the restaurant’s name. He brings with him years of experience in the food & beverage industry, serving as the President of McDonald's Canada and opening McDonalds in Italy. His hospitality helps define Bicyclette’s front-of-house warmth, while his Italian roots literally find their way onto the plate: the restaurant’s vanilla soft serve is finished with olive oil from his family’s vineyard in Italy. Michelin singled out both the restaurant’s creativity and the feeling that guests are treated like regulars. In July, the stories of Tong Yin and Bicyclette converged. Disponsa, Pfeiffer, Mele and their teams created a one-night communal-table dinner, beginning with a welcome cocktail and unfolding as a continuous passed-plate feast of favorites from both restaurants. It was both celebration and thank-you to the diners who had supported them week after week. For Disponsa, the collaboration was about two teams learning one another’s rhythm until, for one evening, ownership

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

lines disappeared. “We were simply one team trying to give people a beautiful experience,” she says. That may be the most important story behind Naples’ Michelin moment. Awards can draw attention, but culinary destinations are built by communities. These chefs are not simply collecting accolades; they are pushing one another, sharing audiences and making Naples more interesting one table at a time. Disponsa believes many Naples restaurants are already creating experiences worth traveling for; they simply need to be discovered. Pfeiffer’s increasingly ambitious work makes a similar case. Together, their recognition signals something larger than two restaurants earning a place in a famous guide. It suggests that Naples’ next chapter as a food city is already being written—and some of its most compelling authors are doing it together. For diners, that evolution is becoming increasingly delicious to watch unfold.

JUNE DISPONSA: FOUR RESTAURANTS, FOUR CHAPTERS

Chef June Disponsa’s four Naples restaurants tell her story through food. Ichi Togarashi channels her curiosity through pan-Asian cuisine; Sendo Café recalls childhood; Tong Yin celebrates her Thai roots and grandmother; and Mimoto reflects her love of Japanese cuisine. Together, they represent family, travel, memory and evolution.

KAYLA PFEIFFER: TWO RESTAURANTS, ONE CREATIVE VISION

Guests enjoyed a partnered, celebratory dinner

Chef Kayla Pfeiffer continues expanding her culinary footprint with Bicyclette Cookshop and Heyday. Bicyclette showcases her playful, globally inspired New American cooking, while Heyday brings that creativity into a fresh restaurant concept with visiting chefs. Together, the two restaurants reveal Pfeiffer’s evolving style—and her growing influence on Naples’ increasingly ambitious dining scene.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/PA RAD I S E C OAST

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T H R E E LO C A L D R I N K S P I O N E E R S I N O U R B AC KYA R D ARTICLE BY PCCL STAFF

SHAKING

THINGS UP Southwest Florida may be better known for Gulf sunsets than beverage startups, but three local entrepreneurs are helping change what people pour far beyond Naples and Marco Island. René Armas, Joe Brady and Fil Adams-Mercer have taken remarkably different routes into the drinks business. One helped turn a vodka into a multimillion-case phenomenon. One solved an at-home cocktail problem and transformed it into a ready-to-drink brand. The third brought his English roots to an American audience through small-batch gin.

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

Together, their stories reveal something about entrepreneurship on the Paradise Coast: big ideas don’t have to begin in New York, London or Los Angeles. Sometimes they are built from Marco Island and Naples, then carried into bars, restaurants, retailers and homes across the country.

RENÉ ARMAS: BUILDING BRANDS THAT BREAK THROUGH

Rene Armas & Family

Rene Armas, Executive Vice President of Sales & Strategy of Durty Gurl Vodka

For Marco Island-based René Armas, the beverage business has been a career measured in decades. Born and raised in Miami, Armas entered wine and spirits in 1993, working in Gallo’s sales division at Premier Beverage in South Florida. He joined Rémy Cointreau in 1997, rising from South Florida district manager to Florida state manager, then moved to Pernod Ricard USA in 2002 as a regional manager overseeing Florida and South Carolina. The defining gamble came in 2008, when Armas left the relative security of the corporate ladder for White Rock Distilleries brand in start up mode brand called Pinnacle Vodka. As Southeast division manager, he oversaw 14 states and became part of the team that transformed Pinnacle into a national success story. One of its pivotal innovations arrived in 2010: Pinnacle Whipped, a whipped-creamflavored vodka. The idea was unconventional, but consumers responded. According to Armas, the flavor approached one million cases in approximately 15 months and became the country’s leading flavored vodka. Pinnacle itself grew to nearly three million cases before the brand was sold in 2012. That experience—spotting an opening, understanding distributors and retailers and recognizing when consumers are ready for something unexpected—became a blueprint for the rest of Armas’ career. Today, he brings that experience to Durty Gurl Vodka as Chief Sales and Strategy Officer for Second City Distillery. Produced in Augusta, Georgia, Durty Gurl born from a woman’s desire to craft the perfect Dirty Martini vodka, is positioned around a straightforward proposition: premium Award winning Gold Medal quality without an inflated premium price. By 2026, the brand was distributed throughout Florida, Georgia, South Carolina, Kentucky, Tennessee and Arkansas, with Mississippi joining as the company pursued a broader footprint. Armas’ connection to Southwest Florida, however, is personal as well as professional. About six years ago, he and his family traded CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/PA RAD I S E C OAST

Miami for Marco Island. Born, raised, and having enjoyed Miami for over 40 years, some of the changes during the pandemic created the opportunity to make a move they had long desired. The emergence of zoom and remote work along with a desire for a different environment for their youngest daughter during the pandemic, was enough to make the move to Marco Island. The move has become a family affair. His wife, Laura, transitioned from teaching in Miami to working in the local school system at Tommie Barfield Elementary. Their four children have followed paths spanning law, sales, hospitality and guest services, including their youngest, Michelle, who works at Naples Zoo. For Armas, Marco Island is now home base for a career that has taken him through nearly every level of the spirits industry. His story is less about inventing a single bottle than understanding how a bottle becomes a brand— and how a brand earns a place in culture.

JOE BRADY: MAKING THE ESPRESSO MARTINI EFFORTLESS

Joe Brady, Founder of Xtini

The Xtini Line

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

A few miles north, Joe Brady’s entry into the drinks world began with a much smaller audience: his wife, Desirée. She loved espresso martinis. Brady was happy to make them—until repeatedly pulling espresso shots, measuring ingredients, shaking cocktails and cleaning up began to feel like work. He wondered why one of the most popular drinks on a modern cocktail menu still required so much effort at home. That question became Xtini. After months of experimenting and taste-testing, Brady and Desirée launched the Naples-based company in 2023. The premise is intentionally simple: take the essential experience of a bar-quality espresso martini and make it nearly effortless. Xtini combines real brewed espresso, premium vodka and vanilla into a pre-batched cocktail designed to be chilled, shaken and poured, producing the drink’s signature velvety foam without an espresso machine or a counter full of ingredients. What began as a husband trying to simplify cocktail hour has become a scalable beverage business. Xtini now offers one-liter bottles, which make multiple cocktails, as well as ready-to-drink cans—expanding the occasions when an espresso martini can realistically be served, from home entertaining and brunch to sports and entertainment venues.

Brady’s timing has helped. The espresso martini has evolved from a cocktail revival into a menu staple, but its popularity presents a practical challenge for busy bars: individually brewing and constructing drinks takes time. Xtini’s proposition works on both sides of the bar. Consumers get consistency and convenience; hospitality operators can serve an in-demand cocktail more efficiently. The company’s growth increasingly reflects that opportunity. Xtini has expanded into hospitality and entertainment venues, and Brady recently announced that the company had onboarded with Reyes Beverage Group in multiple states. Yet its origin story remains refreshingly domestic. There was no grand plan to disrupt a category. Desirée wanted an espresso martini; Joe wanted an easier way to make one. The entrepreneurial leap was recognizing that countless other people probably wanted exactly the same thing.

FIL ADAMS-MERCER: ENGLISH HERITAGE, NAPLES INGENUITY

Xtini is the official espresso martini of our very own FC Naples!

The Rivi Gin Rickey: 2 oz. Rivi Gin Original Gin 1 oz. Fresh Lime Juice 3 oz. Club Soda Lime slices for garnish

If Brady’s idea was born from convenience, Fil Adams-Mercer’s Rivi Gin is rooted in heritage. The Naples-based serial entrepreneur grew up in England in a family of seven with modest means. He has spoken openly about being dyslexic, leaving school at 15 and bypassing the conventional route to business success. He worked as a long-haul truck driver before taking a chance on opening a video shop. Eventually, he built four stores and sold the business. Ventures in parcel delivery and technology followed. Adams-Mercer’s philosophy is uncomplicated: ideas matter only when someone is willing to act on them. He describes entrepreneurship as stepping over an imaginary line— the barrier often being less about resources than the fear of beginning. Rivi Gin became his latest step across that line. The brand connects Adams-Mercer’s adopted Naples home with his English roots. Rivi is distilled in England and bottled in Florida, and even its name carries a story from Lancashire. It references Rivington Pike, where a centuries-old beacon tradition became associated with communication across the landscape. A blazing beacon appears on every bottle, giving English history a place on contemporary Florida bar shelves. Rivi released Raspberry Honey Gin in 2021, followed by Pomelo Grapefruit and an Original expression. Rather than relying on flavored syrups or added sugars, the brand emphasizes CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/PA RAD I S E C OAST

“FROM VODKA TO ESPRESSO MARTINIS TO GIN, THREE LOCAL ENTREPRENEURS ARE PROVING THAT SOUTHWEST FLORIDA CAN BE HOME BASE FOR BEVERAGE BRANDS WITH AMBITIONS REACHING FAR BEYOND THE PARADISE COAST.”

natural botanicals and distillations. Its Raspberry Honey expression incorporates honey produced by bees at the distillery farm, while the grapefruit version blends three grapefruit distillations with a juniper-forward dry gin base. The two flavored expressions have earned gold and silver recognition, respectively. The result is distinctly transatlantic: English in provenance, Naples in entrepreneurial spirit. Rivi has developed a presence in Florida restaurants and retailers, with the brand now available at Publix Liquors. Locally, it has embraced tastings, cocktail dinners and community events, including a Rivi-paired dinner at Nosh on Naples Bay that turned the gin into an ingredient as well as a pour. Adams-Mercer has been coming to Naples for more than three decades and has lived here full-time for years. Rivi may be distilled across the Atlantic, but the business idea, brand-building and American growth story are firmly tied to Southwest Florida.

THE PARADISE COAST, POURED DIFFERENTLY

The Rivi Gin Line

Fil Adams-Mercer, Founder of Rivi Gin

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

Armas, Brady and Adams-Mercer occupy different stages of their careers and approach the beverage industry from different directions. Armas brings the instincts of a veteran brand builder who has watched consumer tastes change over more than 30 years. Brady represents a newer generation of founders looking at a familiar ritual and asking how it can be made easier. Adams-Mercer brings the serial entrepreneur’s willingness to enter a new category and make heritage feel contemporary. What connects them is an ability to see possibility where others might see a crowded shelf. That may be the real story behind Southwest Florida’s growing drinks scene. These entrepreneurs aren’t simply selling vodka, espresso martinis or gin. They are selling ideas: that quality and value can coexist, that a complicated cocktail can become effortless and that an old English spirit can be reimagined for a modern Florida audience. From Marco Island to Naples, their home base may seem removed from the traditional centers of the beverage industry. But perhaps that is part of the advantage. Here, amid restaurants, resorts, celebrations and a community that appreciates a well-made cocktail, there is a natural laboratory for discovering what people want to drink next. And these three local pioneers are already pouring it.

Marco Island

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Southwest Florida’s Leading Wine Storage & Vault Facility We simplify wine collection management. With our concierge white glove service, your wines will be meticulously documented and securely stored in your cellar. Wine Cellar Professional Management | State of the Art Security Restaurant Wine Solutions | Wine Auction House Storage Solutions Concierge Level Service | Pick up & Delivery | Current Market Valuations Inventory Management Solutions | Flexible Wine Locker Storage Sizes Leave the logistics to us, and immerse yourself in savoring your treasured wine collection without worries.

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/PA RAD I S E C OAST

The Atlantic Coastal Group at Morgan Stanley

You’re in charge of many things. Including your future. Life can unexpectedly force you to face new obstacles, including financial challenges, like budgeting. Are you able to afford education expenses? How will you plan for retirement? Having a dedicated team to your family’s future is the first step toward potentially achieving your financial goals. As your Morgan Stanley Financial Advisory Team, we can help you create a financial strategy customized to fit your needs and considers virtually all aspects of your life.

David Caruso

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Financial Advisor, NJ

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Client Service Associate, NJ

Set Sail on A Journey of Fun & Sun Discover the ultimate fun-filled escape on the sparkling waters of Naples with our unique tiki boat, shelling, and Port Royal canal tours.

Whether you’re celebrating a special occasion or just seeking a day of relaxation and adventure, our boat excursions offer an unforgettable experience. Bask in the Florida sun, go out with a group from 2-26 people, and let the rhythm of the waves set you free.

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E XO T I C JOURNEYS . M E ANI N GF U L A D VE N T U RE S. B E SP OKE SA F A R I S.

Caitlin Pfitzinger Travel is an exclusive, luxury travel agency specializing solely in Africa. We work with discerning clients to design carefully curated itineraries that celebrate the continent’s wild beauty, extraordinary lodges, and diverse cultures. We believe travel has the power to transform, heal, and connect — and Africa is where those connections run deepest. Every journey is intentionally tailored to reflect your vision, creating a safari experience as unforgettable as the destination itself. www.caitlinpfitzingertravel.com | 239.290.5340 | @caitlinpfitzingertravel

New Generation L andsc ap e Sp ec ial ists Design, Installation & Maintenance for Private Homes, HOAs, and Businesses

Transform your outdoor space into something extraordinary with New Generation Landscape Specialists. From custom landscape design and professional installation to year-round maintenance, our team creates beautiful, thriving landscapes tailored to your property. Whether you're refreshing your curb appeal or building your dream outdoor oasis, we bring expertise, creativity, and attention to every detail. Call today for a consultation.

Call 863-885-2461 or 239-446-7639 | newgeneration.tony31@gmail.com OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/PA RAD I S E C OAST

AGAVE ELEVATED: Patrón 100 and Ilegal Mezcal Find Their Place in Paradise Handcrafted in small batches by fourth-generation mezcaleros. All made with 100% Espadín agave, double distilled in the Santiago Matatlan Valley of Oaxaca.

ARTICLE BY PCCL STAFF Along our Paradise Coast, cocktail culture has evolved well beyond the frozen margarita. From the sophisticated bars of Fifth Avenue South, such as The Vine Room, to waterfront destinations on Marco Island, greater Naples-area drinkers increasingly gravitate toward spirits with a story—premium pours that balance craftsmanship, authenticity and flavor. Two agave spirits are particularly well suited to that moment: the newly released PATRÓN 100 and handcrafted Ilegal Mezcal. Introduced in April 2026, PATRÓN 100 takes the familiar luxury tequila name into decidedly bolder territory. At 100 proof, or 50 percent alcohol by

H AP PY H OU R | FO O D + BE VE RAGE

volume, it is PATRÓN's first tequila distilled to proof, meaning no water is added after distillation. It is handcrafted in small batches using 100 percent Blue Weber Agave and traditional tahona production, in which a large stone wheel crushes the cooked agave. The result is an intensely agave-forward tequila with notes of cooked agave, minerality, earthiness and black pepper. For Southwest Florida palates, that combination feels especially timely. Local cocktail menus increasingly embrace drinks that are refreshing without being overly sweet—think citrus-forward margaritas, spicy tequila cocktails, Palomas and clean,

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sophisticated pours over ice. PATRÓN 100 brings enough structure and intensity to stand up to fresh lime, grapefruit, tropical fruit and spice while remaining smooth enough to sip on its own. If PATRÓN 100 turns up the volume on tequila, Ilegal Mezcal brings another dimension entirely. Handcrafted in Oaxaca, Ilegal is made in small batches by fourth-generation mezcaleros using 100 percent Espadín agave. The agave is harvested by hand, roasted for five to seven days in earthen pits lined with river stones, crushed by a horsedrawn tahona and naturally fermented before being double distilled. Each bottle is hand corked, labeled and numbered. The signature is smoke—but not smoke for smoke's sake. Ilegal describes its profile as agave-forward with just a hint of smoke, making it approachable for drinkers exploring mezcal for the first time. The unaged Joven offers green apple, citrus, eucalyptus and mineral notes with light smoke and lingering heat. Reposado adds caramelized pear, bitter orange, clove, butterscotch and vanilla, while Añejo moves deeper into maple, dark chocolate, sweet agave and spice. Those profiles have natural appeal in Naples and Marco Island, where citrus, tropical flavors and lighter, refreshing cocktails dominate much of the year, but discerning diners also appreciate spirits worthy of slow sipping after dinner. Local residents are getting opportunities to discover the category firsthand. Southern Glazer's Wine & Spirits, which distributes Ilegal nationally, has helped bring premium agave spirits into the local conversation through tastings and hospitality events at venues around the Paradise Coast, including Naples' stylish cocktail destinations. Ilegal also recently took center stage at Old Vines Naples at Mercato, where a Summer Spirits Dinner paired four courses with different Ilegal Mezcal expressions—turning a tasting into a full culinary experience. That experiential approach makes sense here. Paradise Coast consumers don't simply want another bottle behind the bar; increasingly, they want to know who made it, how it was made and why it tastes the way it does. PATRÓN 100 and Ilegal Mezcal answer those questions differently, yet share an emphasis on traditional agave craftsmanship. One is bright, powerful and unapologetically agave-forward; the other earthy, nuanced and gently smoky. For Naples and Marco Island's evolving cocktail scene, both offer something increasingly desirable: a drink with a sense of place, a story worth sharing—and enough character to make the next round memorable.

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The Ilegal Mezcal Collection: Joven, Reposado, and Añejo.

TASTE THE AGAVE Paradise Coast residents are discovering premium agave spirits through local tastings and pairing events. From bold, 100-proof PATRÓN 100 to Ilegal Mezcal’s nuanced smoke, these handcrafted spirits complement Southwest Florida favorites—bright citrus, tropical fruit, spice and fresh seafood—while offering plenty of character for sipping neat or in elevated cocktails.

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Sip. Savor. See the World. This isn’t your average getaway. This is luxury travel reimagined for wine lovers, foodies, and adventure-loving bon vivants. At Cuvée Wine Travel, we specialize in custom-curated trips for wine groups, golf clubs, families and friends — all led or designed by our founder, a certified sommelier. Think private Grand Cru tastings in Bordeaux. Yacht-hopping in Croatia. Culinary river cruises through Europe’s hidden-gem vineyards. Because life’s too short for bad wine or boring vacations.

Emily James Gallery

Visit a Native Floridian Artist’s Gallery Today Emily has received recognition of her talent through numerous awards and honors. Known for her versatility in both subject and style, she enjoys painting landscapes, seascapes, abstracts, contemporary works, and portraits. Emily specializes in creating custom artwork with the feeling, colors, and subjects the owner will enjoy viewing.

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One group. One unforgettable journey. One bottle (okay, maybe more) at a time.

Carol Wolniakowski,

Sommelier & Owner

Inquire today: www.cuveewinetravel.com/inquire Email carol@cuveewinetravel.com | Call 630-418-6121

Ignite Your Yoga Practice Naples’ infrared hot yoga studio on Bayshore. Sweat, breathe, and transform, from your very first class.

Puccini

Madama Butterfly November

View and Book Classes Sign up for Membership Today! torchhotyogastudio.com (412) 992-8290 2740 Bayshore Drive, Unit 14 Naples, FL 34112

December

14th, 2026

8th, 2026

Artis–Naples With the Naples Philharmonic

Barbara B. Mann With the Florida Philharmonic

Puccini’s poignant score follows the tragic tale of Cio-Cio San, a young Geisha who falls in love with American naval officer Pinkerton, with devastating consequences. Set in early 20th-century Nagasaki, Japan, Madama Butterfly explores themes of love, betrayal, and cultural differences. This love story between a young Geisha and an American naval officer turns tragic when, after they are wed, he abandons her and returns to America. Butterfly raises their son alone and must make a terrible choice when he later returns with his American wife to collect the child.

GET YOUR TICKETS GULFSHOREOPERA.ORG 239-529-3925

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/PA RAD I S E C OAST

OCTOBER 2026

events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S

O C TOBE R 2 2 N D

Marco Island Center for the Arts Musical Interludes Season 2026-2027 Marco Island Center for the Arts, 1010 Winterberry Dr., Marco Island, 34145 | 5:30 PM The season opens on October 22, 2026, at 5:30 p.m. with the return of Brazilian guitarist and vocalist, Everton Azevedo, whose vibrant performances have delighted Marco Island audiences. Tickets for all performances are available now. Admission is $25 for Marco Island Center for the Arts members and $35 for non-members. For tickets or additional information, visit www.marcoislandart.org/musical-interludes or call 239-394-4221. NOVE M BE R 1 4 T H

Madama Butterfly by Gulfshore Opera Artis–Naples, 5833 Pelican Bay Boulevard, Naples, 34108 | 7:00 PM Set in early 20th-century Nagasaki, Japan, Madama Butterfly explores themes of love, heartbreak, betrayal, and cultural differences. Puccini’s poignant score follows the tragic tale of Cio Cio San, a young Japanese girl who falls in love with American naval officer Pinkerton, with devastating consequences. Featuring unforgettable arias like the iconic “Un bel dì” and the tender “Flower Duet,” performed with full orchestra, chorus, and world-class soloists.

Want to be featured? G E T I N T O U C H AT C I T Y L I F E S T Y L E . C O M / P A R A D I S E C O A S T

EVE N TS

Marco Island Yacht Club Your Social Club on the Island Southwest Florida’s premier destinations for unforgettable weddings, special events, and an exceptional private club experience. From elegant waterfront wedding celebrations and milestone occasions to corporate gatherings and social events, our stunning venue provides the perfect setting paired with outstanding service and cuisine. Beyond events, membership at Marco Island Yacht Club offers access to a welcoming community, exclusive dining, vibra

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DINING REIMAGINED Enjoy exceptional dining across our resort restaurants. Open to locals and non-overnight guests, with great cuisine, beautiful views, and the relaxed Marco Island vibe. LEARN MORE

Scan the QR code with your phone’s camera, or visit jwmarcotoday.com/dining.

Featuring menus with fresh Florida coastal flavors.

Stylish interiors with open-air bars and table seating.

Creative beverage menus with cocktails for sipping.

Fun for the entire family including an arcade for gaming.

JW MARRIOTT MARCO ISLAND BEACH RESORT 400 South Collier Boulevard Marco Island, FL 34145 | jwmarriottmarcoisland.com