Tulia Italian Steak’s “Wagyu Weekdays” Offers Incomparable Value for Early Evening Dining
May 8, 2026
Tulia Italian Steak introduces “Wagyu Weekdays,” a new early evening offering featuring Jack’s Creek sirloin, a gold award winner at the 2025 prestigious World Steak Challenge.
Diners may enjoy a six-ounce Jack’s Creek Wagyu sirloin for just $25 Monday through Wednesday from 4 to 6 p.m. through October 28, 2026.
“Wagyu is something guests often associate with a special occasion,” said the restaurant’s chef-owner Vincenzo Betulia. “This gives them the opportunity to enjoy it in the early evening at a level of value not typically associated with Wagyu.”
The sirloin features an ultra-premium marbling score of 8 to 9, reflecting the meticulous standards behind the beef at Jack’s Creek and resulting in exceptional tenderness and depth of flavor. Cut from the center of the sirloin — often referred to as a “baseball cut” for its rounded shape resembling filet mignon — the steak offers a rich, savory profile.
“We keep the preparation simple — just salt, pepper, and then grill over Florida white oak — so the quality of the meat speaks for itself,” Chef Betulia said.
Chef Betulia added, “I haven’t seen this level of quality offered at such a value anywhere else. It’s important to me that guests experience truly great product, especially at a time when people are more mindful of how they spend.”
Diners may enhance their experience with sides available from the restaurant’s menu, including options such as whipped potatoes, roasted mushrooms, broccolini Alfredo, or beef tallow fries, all offered at $15 per serving.
Guests may also pair their selection with wines from Tulia Italian Steak’s Wine Spectator award-winning program, curated by restaurant partner and wine director Marcello Palazzi. The cellar features a deep collection spanning renowned regions and thoughtfully selected producers.
While Wagyu Weekdays focuses on sirloin, diners may also choose from Tulia Italian Steak’s broad range of other prime and Wagyu cuts. Options include USDA Prime New York Strip ($68), Wagyu bavette steak ($62) and the signature Bistecca alla Fiorentina ($195), as well as bone-in ribeye ($172) and Japanese A5 Wagyu from Miyazaki ($98).
In addition to steaks, the menu features house-made pastas such as Agnolotti del plin, pennoni alla vodka, and tortellini with ricotta, Swiss chard, and black truffle, along with seasonal seafood and composed dishes including wood-grilled Sicilian swordfish and Dutch veal chop parmigiana.
About Tulia Italian Steak
Tulia Italian Steak is Chef Vincenzo Betulia’s steakhouse on 5th Avenue South in Naples. Opened in late 2025, the restaurant reflects the signature Tulia brand of warm, Italian-style hospitality first introduced to diners with the chef’s Osteria Tulia in 2013. The experience is complemented by a Wine Spectator award-winning wine program curated by restaurant partner and wine director Marcello Palazzi alongside a dynamic cocktail program. The restaurant offers an intimate and visually striking atmosphere with its richly layered interior of deep red banquettes, velvet textures, and finely crafted wood paneling. Guests enjoy a lively bar, an expansive outdoor patio, and an elegant private dining room. Tulia Italian Steak is part of Chef Betulia’s Tulia branded group of restaurants, which includes Osteria Tulia, Bar Tulia 5th Avenue South, Bar Tulia Mercato, and Tulia Catering & Events.
Tulia Italian Steak is located at 365 5th Avenue South in Naples. For reservations and more information, visit TuliaItalianSteak.com.
