Q: Is anything going into the old Shea’s at Lansdowne Street restaurant space off of Fifth Avenue? — Jeff Lopez, Naples 

A: A young couple relocating to Naples from Long Island this month plans to bring their high-end, fast casual, New York-style slice shop next year to The Ingram Building, 720 Fifth Ave. S. 

Specialty pies will take center stage at Pizzeria G, a sleek, modern venue emulating slice shops in the Big Apple. Targeted to open in downtown Naples in May or June, owners Robert and Nicole Guercio and their three young children are moving full time to a Naples home in the Moorings neighborhood right after Christmas.  

“We’re going to be buying a house. We’re going to live in the community,” Nicole Guercio said. “We’re excited about it.” 

They opened the first Pizzeria G in 2021 in Garden City, a village on Long Island. Pizzeria G’s regular round pizza already received an impressive score from Dave “El Presidente” Portnoy, the founder of Barstool Sports and his popular One Bite pizza reviews. Portnoy stopped by unannounced last spring when he was in Garden City. 

“That was the third best day of my entire life,” Rob Guercio said. “My first two were getting married and having my kids and that was number three for me. It’s like a pizza man’s dream for him to walk into your place.” 

Pizzeria G already had named a pizza for him, but Portnoy preferred the pizzeria’s regular cheese pizza over The Portnoy, a super-thin pie cooked crispy with a blend of fresh mozzarella, freshly grated Parmigiana Reggiano and Sicilian olive oil. He gave Pizzeria G’s product a score of 7.9, a high rating for Portnoy, who says he’s “a traditional cheese guy.” 

“Ever since he left that day, we’ve been up 30%,” Guercio said about Portnoy’s effect on his business. “The next day, I hired two more guys because I knew what was going to happen. It’s been great.” 

When the Guercios visited Naples, a walk down Fifth Avenue was enough for them to realize that they wanted to be a part of it. 

“I see what’s happening there. I see the change and I see that there’s really nothing like what we’re doing,” Guercio said, saying his pizza product stands out and will satisfy outspoken transplants constantly searching for the ultimate New York-style pizza here. 

“They have to seriously search no longer—which I’m very confident to say—once we get down there.” 

Guercio knows pizza. Born and raised in New Hyde Park, he has been in the business learning classic pizza-making since he was 14. He founded his first pizzeria at age 24 and operated V.I.Pizza in Floral Park, New York, for a decade before it was destroyed September 2020 by a fire that consumed an entire block. He soon opened Pizzeria G in Garden City. 

“If that fire never happened, I don’t even know if I would be going to Naples at this point. So, I guess everything may be happening for a reason,” he said. 

“There is just something about Naples. I walked down Fifth and then I walked on Third, and I said to my wife, ‘A Pizzeria G here would be out of control. I’ve never seen a block like this in my life.’ I could compare it to like a relaxed Rodeo Drive in Beverly Hills. That’s how I feel like when I’m on it.” 

Although their new 3,699-square-foot restaurant space has a Fifth Avenue address, entrances to the pizzeria will be off Fifth in the alleyway—Cambier Park Way—behind the city park’s bandshell, as well as in the walkway that separates the building from next door’s Vergina restaurant on Fifth Avenue. 

Shea’s at Lansdowne Street operated there from 2016 to 2020 and Irish Times Bar & Grill initially had planned to launch there before landing in North Naples. Before Shea’s, Trilogy and The Jolly Cricket, Fifth Avenue restaurants that operated where Hob Nob is today, previously used it for event space, said Dan Ruhl Jr., whose family has owned The Ingram Building for more than 70 years. 

“There was basically nothing in there. It was just kind of used for special events,” Ruhl said. 

The Ruhls are glad to see something different coming to Fifth Avenue and another young couple eager to invest in the community. 

“I think we were just excited to have something that was family friendly and could either be a place that you spend 45 minutes or pop in and out,” said Katie Ruhl. “The Ruhl’s family’s idea about the street has always been a place where people spend time; they don’t just go to dine and leave, so we wanted to create more opportunity for people to spend time on Fifth.” 

The Guercios’ business especially plans to serve a time-constrained lunch crowd needing to be in and out quickly. 

“I use high-powered electric ovens,” Guercio said. “I can make an 18-inch round pie in 6 to 7 minutes.” 

Of course, the all-day availability and variety of slices serves that purpose well, too. 

“I have a slice that could probably cater to every single person in every single family. You’re not walking into my place and getting a selection of three or four pies; you’re getting a selection of 30 to 35 different types of specialty pies,” he said.  

Rather than a traditional, old school Italian restaurant, Pizzeria G will have a modern look.  

“Even though we’re going to be a fast-casual place, it still feels like you’re in an upscale environment,” he said. “As soon as you walk in, you’re going to walk into a guy making pizza; you’re going to see him right in front of you. There also will be a guy dressing the pies with fresh basil, fresh Parmigiano, fresh prosciutto. You’re going to see how your food’s actually being made. It’s kind of like an open kitchen. It’s going to be incredible.” 

The latest iteration still must go before Naples city boards for final approval. Pizzeria G’s proposed design uses the existing awning structure but plans to change the color from green to beige. Expect 50 outdoor dining seats with the addition of new furniture, ceiling fans and electric heaters, according to architectural plans by Naples-based MHK Architecture. 

Before relocating here, Guercio had to put the New York water myth to rest. 

“As soon as I signed the lease in Naples, I brought with me a 40-liter Army container filled with water. I went to the first spout in the kitchen in Naples and filled it up. I went to FedEx and I FedExed 40 liters of water from Naples to New York. It cost me $200 to ship water. I said, ‘I’ve got to do this; I don’t care what it costs.’” 

When he made a couple of batches of dough with the Naples water, his customers did not notice a difference in the pizza’s taste or texture. One even chose a slice made with Naples water over one made with New York water. “I didn’t tell him what it was. I just gave it to him,” Guercio said. 

Now, they’re ready for opinionated New Yorkers to try it in Naples. 

“We’re going to bring it,” Nicole Guercio said. 

The “Tim Aten Knows” weekly column answers local questions from readers. Email Tim at tim.aten@naplespress.com.