Perhaps a sign of the financial times, especially during the slow season, more local restaurants are changing hands.
In addition to LowBrow Pizza, under new ownership as of Aug. 1, some other local eateries have followed suit. Unlike LowBrow, though, which will continue to operate under the same name with the same popular menu and concept, a couple of other local restaurants will be completely transformed.
Cheesy change
A Naples couple was waiting for an exterior sign installation while preparing for a soft opening this week of their Cheesesteaks restaurant in the former space of Sammy’s Pizza in Naples Towne Center South on U.S. 41 East in East Naples. Kevin and Nicole O’Brien purchased the assets of the local business Aug. 1.
Sammy’s last day was July 27 at 3829 Tamiami Trail E. The Chicago-based pizzeria launched its Florida location in February 2023 in a 1,488-square-foot unit between Publix and Aaron’s.
“It’s going to be a completely different concept than what they had,” Kevin O’Brien said. “Primarily, it’s going to be an order and takeout but there will be seating for 20 in there and maybe 10 outside.”
Promoted as “home of the best cheesesteaks south of South Philly,” the new hospitality venture wraps itself in everything Philadelphia. Not only is Cheesesteak’s food proclaimed to be made with brotherly love, Philadelphia’s skyline is part of its sign and Cheesesteaks.com domain, the Liberty Bell is part of its social media logo and the dynamic theme from “Rocky” plays on its telephone answering machine.
“Everything’s coming in from Philly,” O’Brien said, who has been securing relationships during the past year with vendors and distributors for products such as cheese and rolls for the iconic sandwiches. “We only use ribeye steak, and that’s made and sliced for us up north.”
The new restaurant’s menu features cheesesteaks, chicken cheesesteaks, pizza steaks, fries, cheese fries, wing dings and cheesesteak dumplings.
“We’re primarily cheesesteaks, but we also have an interest in a dumpling company back home, so we’re having that shipped, too,” said O’Brien, who plans to carry the bite-size, fried dough balls in four flavors: Cheesesteak, Buffalo Chicken, Pizza Cheesesteak and Broccoli & Cheese.
“They will run neck and neck with the cheesesteaks once people have them.”
They also offer bags of flash-fried cheesesteak dumplings frozen by the dozen so patrons can take them home and bake them whenever they want.
The O’Briens purchased Kruk’s Philly Steaks food truck a couple of months before the seven-year-old local restaurant closed this spring in North Naples. “We kept the food truck as a way to just kind of get our name out there until we could find a brick-and-mortar location,” he said.
They have a goal to open three Cheesesteaks locations within three years and to continue to use the food truck for catering events.
The O’Briens have called Naples home for about four years and still retain a place in Philadelphia. Kevin O’Brien is originally from England but relocated to the States during America’s bicentennial in 1976, when “Philadelphia Freedom” by fellow Brit Elton John was still charting.
“I was born in England and I came here when I was 8,” O’Brien said, noting that he eventually became obsessed with cheesesteaks. “After working in family restaurants, I knew I had to share my cheesesteak passion with the world.”
Restaurant redo
A new restaurant is coming this fall to the space of the longtime Stoney’s Steakhouse at Bayfront Naples, the mixed-use development along the Gordon River where the southern end of Goodlette-Frank Road meets Fifth Avenue South.
“It’s going to become Soluna Restaurant. We’re not going to necessarily be a steakhouse. We’re a chef-inspired menu with a focus on wine and cocktails,” said new chef-owner William Andraca. “We’re going to have somewhat of a wine program with possibly a wine membership.”
The venue facelift is underway, and remodeling efforts include the kitchen at the more than 20-year-old steakhouse.
Bayfront developer Kevin Stoneburner and late local restaurateur Cloyde Pate launched the traditional steakhouse in May 2002 as one of the first restaurants in Bayfront. After operating for 14 years, Stoney’s Steakhouse initially closed in 2016 and was renamed that fall as St. Germain Steakhouse under new ownership before it reverted to Stoney’s again years later.
Regarding the recent sale of the restaurant, Stoneburner said he wasn’t marketing it for sale, but after Andraca came in and made him an offer, he eventually conceded.
“I’m getting too old for this racket,” said Stoneburner, who also owns K-Rico Mexican Grill in Bayfront. “I’ve had it for 24 years. I’ll let the young guys deal with it.”
Throughout Bayfront, Stoneburner seeks new tenants to match the development’s upscale residents. He wants to pivot and make Bayfront more of a design center with stores for high-end furniture and home goods.
“I’m very excited about some of these new tenants coming—some big names who will upscale it a little more,” Stoneburner said.
Of course, that includes the new Soluna Restaurant & Bar, targeted to open in October. Expect an innovative presentation from Andraca, who was born in Miami with a Cuban background but raised in Naples. He considers Naples his hometown, so he is passionate about showcasing his culinary talent to a broader segment of the community.
“I’ve been in country clubs the majority of my career, almost 14 years in the industry—all local-based clubs and talented restaurants,” he said.
At 27, Andraca has amassed an impressive resume as a local chef at upscale private venues in the Naples area. Chef de cuisine at Bay Colony Club since 2019, Andraca completed his five-year run there early this month.
“We really are a tight-knit family. With the membership, I’m really going to miss them,” he said. “But it was just time. We’re a smooth oiled machine. I was going to take an executive chef job at some clubs but, to be frank, I’m really picky. I’m really, really picky.”
The certified executive chef through the American Culinary Federation previously was executive sous chef at The Club at Mediterra, sous chef at Wyndemere Country Club, chef de partie and banquet chef at Naples Yacht Club, and chef de partie at both Stonebridge and Collier’s Reserve country clubs.
A special chance presented a change of pace Andraca felt he couldn’t pass up. His sister’s marriage into the Stoneburner family provided an opportunity at Bayfront he otherwise might not have pursued. “It worked out,” he said.
The young chef seeks an in-house sommelier and plans a seasonal menu inspired by his life and career. He and his father, also William Andraca, have invested in the new restaurant. A general contractor who has been building homes in the Naples area for 25 years, his dad is spearheading the venue’s remodeling but will be hands-off regarding the restaurant business.
“Being part of the community is very important to us,” Chef Andraca said. “After being in a club for so long and really just bonding with our members and having that good community in the clubs, I want to bring some of that to a restaurant and have a good community base around us. We really want to build it on great service, warm hospitality, great food, obviously a good wine program, but service first and foremost.”
Seafood sale
The new owners of Doug’s Seafood bought the Bonita Springs business because they loved it, so don’t expect to see changes outside of a new look inside the New England-style seafood eatery and seafood market.
Founded in 2013 by fifth-generation Maine lobsterman Doug Anderson, Doug’s Seafood began as a seafood market in a small space but grew to take over five units on the southern end of Beach Road Plaza, 3411 Bonita Beach Road SW. The recent transaction on July 31 is the second sale of the local business.
“We are really excited. It’s really good, fresh food,” said Fort Myers resident Tamika Peters, who co-owns Doug’s Seafood with her husband, Darrel.
Anderson, still a seasonal resident, will play a part again at the business he created.
“I’ve been in touch with Doug. He’s excited about the new ownership,” Tamika Peters said. “Doug is going to come back in the fall and work with us during the morning shift and lunch hour. He’ll be working the seafood market and greeting guests. He’s supporting us.”
Peters said she will be a hands-on owner, learning every facet of the business. The fast-casual operation attracted Peters, who operates the Grow Your Non-Profit social media platform for nonprofit organizations. She previously was executive director of the Florida Lion’s Eye Clinic in Bonita Springs and worked for Collier Metropolitan Planning Organization and the city of Naples.
“The owner accepted the offer. Then it got real,” she said. “I’ve been successful in getting clients to turn around businesses. It’s a restaurant, but it’s still a business.”
Peters especially likes that a seafood market adjoins the restaurant, so patrons can see what they’re eating.
“Everything is homemade from Doug’s grandmother’s recipes. We’re keeping everything on the menu the same,” she said.
The top-selling items at Doug’s Seafood are its lobster rolls, lobster bisque and New England clam chowder. Expect the same menu and down-home customer service but look for a mural to be painted on an interior wall in the next couple of months with a paint color to complement it and memorabilia celebrating the history of the restaurant and Bonita Springs.
“We’re enhancing the ambiance to give it a better feel,” Peters said. “We’re going to change out the lighting so it’s brighter.”
Peters also wants to be more involved in the community and communicate that the seafood business is a local destination.
“I want the locals to know about this,” she said. “They have a gem in their backyard that supports local people that live here.”
The “Tim Aten Knows” weekly column answers local questions from readers. Email Tim at tim.aten@naplespress.com.
