|Thu Nov 23||CLOSED|
|Fri Nov 24||10am-6:30pm|
|Sun Dec 24||10am- 4:30pm|
|Mon Dec 25||CLOSED|
|Tue-Wed Dec 26-27||10am-6:30pm|
|Thu Dec 28||10am-8pm|
|Fri-Sat Dec 29-30||10am-6:30pm|
|Sun Dec 31||10am-4:30pm|
|Normal Hours Resume
Mon Jan 1
Last ticket sold at 5:15pm
7:45pm on Thursdays
Store & Gardens remain
open for 30 minutes after closing
Closed Thanksgiving & Christmas, 2017 and March 9-11, 2018
|Ages 18-64 admission to all galleries, free audio guide & public tours||$24|
|Seniors 65+ admission to all galleries, free audio guide & public tours||$22|
|Military & Police with ID admission to all galleries, free audio guide & public tours||$22|
|Firefighters & Educators with ID admission to all galleries, free audio guide & public tours||$22|
|Students 18+ with ID admission to all galleries, free audio guide & public tours||$17|
|Students 13-17 admission to all galleries, free audio guide & public tours||$17|
|Children 6-12 admission to all galleries, free audio guide & public tours||$10|
|Children 5 & younger||FREE|
|After 5pm on Thu: Adults, Seniors, College*||$10|
|After 5pm on Thu: Students: 13-17||$10|
|After 5pm on Thu: Children: 6-12||$8|
|After 5pm on Thu: Children 5 and younger||FREE|
Ferran Adria Immersion Dinner by Chef Fabrizio Aielli
This event is now sold out, thank you for the support! View the entire list of Immersion dinners here.
This series of seven unique dining experiences, in conjunction with our special exhibition Ferran Adria: The Invention of Food, serves as a one-of-a-kind homage to food innovator Adria, widely celebrated for changing the landscape of gastronomy in the same way Salvador Dali changed art. These events feature singular, chef-inspired menus and wine pairings, designed to immerse you in the transformative nature of food. Seating is limited, reservations required.
About the Beverages
Chef Aielli has paired the following with the menu, compliments of Masciarelli Wine Company: Beaumont des Crayeres Fleur de Grand Rosé Brut, Champagne, France; Nals Margreid, Sirmian Pinot Bianco, Alto Adige, Italy; Hunter, Sauvignon Blanc, Marlborough, New Zealand; Fazio ‘Torre dei Venti’, Nero d’Avola, Erice, Sicily, Italy; Conte Loredan Gasparini Venegazzu ‘Capo di Stato’ Colli Trevigiani, Veneto, Italy; Stefano Accordini, Recioto Classico della Valpolicella Acinatico, Veneto, Italy.
More about Chef Fabrizio Aielli
When renowned food journalist and editor Colman Andrews consulted Chef Frabrizio Aielli while writing his 2011 biography of Ferran Adria, Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food, Aielli told him, “Ferran was a wake-up call for every chef in the world.” The quote is included in the book as Aielli’s homage to Adria.
Fabrizio Aielli names Adria as a major inspiration for his own innovative cuisine and a journey that began in the heart of the Adriatic coast of Venice, Italy, where he was born and raised. From his earliest days, he had the passion to cook, and was permitted by his mother and grandmother to work alongside them in the kitchen preparing the day’s pastas and sauces. His love for market-fresh ingredients was instilled in childhood in the family kitchen in Venice, and at his grandparents’ farm outside the city. He began working in restaurant kitchens after school and during the summers at the age of 14.
The chef’s talent led to a profession that allowed him to hone his art at restaurants and hotels in Italy, the Caribbean and America, and to travel throughout the world. He eventually returned to Venice to become executive chef of the renowned Taverna la Fenice next to the city’s legendary opera house.
In the nineties, Aielli and his wife, Ingrid, moved to Washington, D.C., and rose to national prominence with their acclaimed Goldoni restaurants. Esquire magazine hailed Teatro Goldoni as one of the nation’s Best New Restaurants, and Gourmet magazine named it one of the top 20 restaurants in Washington, DC. Other stellar reviews followed for Teatro Goldoni, which ultimately received the prestigious AAA Five Diamond and DiRoNA awards.
In 2007, Fabrizio and Ingrid Aielli moved to Naples, Florida, to seek a location for their next restaurant. Sea Salt, a name that acknowledges the restaurant’s seaside location, opened in November 2008 to high praise, including another Best New Restaurant award from Esquire.
In 2012, Chef Fabrizio launched Barbatella, a spirited Italian trattoria, just steps away from Sea Salt. The second location of Sea Salt, at Sundial in downtown St. Petersburg, opened in February 2015.
Fabrizio Aielli describes his favorite style of cooking as “innovative American cuisine,” reflecting the melting pot of cultures in the United States. His creative, open-minded approach encourages diners to explore food in new ways.
Like one of his inspirations, Ferran Adria, Fabrizio Aielli’s cuisine is a “wake-up call” for the palates of the many devoted diners of his restaurants.
Immersion Dinner Date: Sunday, November 6
Cost: $150 per person
Location: The Dali Museum
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