Perhaps it is a sign of the economic situation that more and more restaurants are changing ownership, especially in the off-season.

In addition to LowBrow Pizza, which has a new owner since August 1, other local restaurants have followed suit. Unlike LowBrow, which will continue under the same name with the same popular menu and concept, some other restaurants in the area are undergoing a complete makeover.

Kitschy variety

A Naples couple was waiting for an outdoor sign to be installed as they prepared to open their cheesesteaks restaurant in the former Sammy’s Pizza space at Naples Towne Center South on U.S. 41 East in East Naples. Kevin and Nicole O’Brien purchased the assets of the local business on August 1.

Sammy’s last day was July 27 at 3829 Tamiami Trail E. The Chicago-based pizzeria opened its Florida location in February 2023 in a 1,500-square-foot building 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 a restaurant where you can order in and take out, but there will be 20 seats inside and maybe 10 outside.”

The new food service venture is being promoted as “home of the best cheesesteaks south of South Philly” and is all about Philadelphia. Not only does Cheesesteak’s food claim to be made with brotherly love, but the Philadelphia skyline is part of the sign and the Cheesesteaks.com domain, the Liberty Bell is part of the social media logo, and the dynamic theme song from “Rocky” plays on the answering machine.

“Everything comes from Philly,” said O’Brien, who has spent the past year building relationships with suppliers and distributors for products like cheese and buns for the iconic sandwiches. “We only use ribeye steak, and that’s prepared and cut for us up north.”

The new restaurant’s menu includes cheesesteaks, chicken cheesesteaks, pizza steaks, fries, cheese fries, wing dings and cheesesteak dumplings.

“We specialize primarily in cheesesteaks, but we are also interested in a dumpling company in our home country that we can also have delivered to us,” said O’Brien, who plans to offer the bite-sized fried dumplings in four flavors: Cheesesteak, Buffalo Chicken, Pizza Cheesesteak and Broccoli & Cheese.

“Once people have them, they’ll run neck and neck with the cheesesteaks.”

They also offer bags of quick-fried cheesesteak dumplings, frozen by the dozen, so customers can take them home and bake them whenever they want.

The O’Briens bought Kruk’s Philly Steaks food truck a few months before the seven-year-old restaurant closed in North Naples this spring. “We kept the food truck to get our name out there until we found a permanent location,” he said.

Their goal is to open three Cheesesteaks locations within three years and continue to use the food truck for catering events.

The O’Briens have been based in Naples for about four years and still have a residence in Philadelphia. Kevin O’Brien is originally from England but moved to the US in 1976, during America’s 200th anniversary, when “Philadelphia Freedom” by fellow Brit Elton John was still in the charts.

“I was born in England and came here when I was 8 years old,” O’Brien said, noting that he eventually developed an obsession with cheesesteaks. “After working in family restaurants, I knew I had to share my cheesesteak passion with the world.”

Restaurant redesign

This fall, a new restaurant will open in the space of longtime Stoney’s Steakhouse in Bayfront Naples, the mixed-use complex along the Gordon River where the southern end of Goodlette-Frank Road meets Fifth Avenue South.

“It will be the Soluna Restaurant. We’re not necessarily going to be a steakhouse. We’re going to have a chef-inspired menu with a focus on wine and cocktails,” said new chef and owner William Andraca. “We’ll have some sort of wine program, possibly with a wine membership.”

The renovation of the restaurant is underway and the reconstruction work also includes the kitchen of the over 20-year-old steakhouse.

Bayfront developer Kevin Stoneburner and the late local restaurant owner Cloyde Pate opened the traditional steakhouse in May 2002 as one of the Bayfront’s first restaurants. After 14 years of operation, Stoney’s Steakhouse initially closed in 2016 and was renamed St. Germain Steakhouse under new ownership that fall before being renamed Stoney’s again years later.

Regarding the recent sale of the restaurant, Stoneburner said he had not put it up for sale, but after Andraca came and made him an offer, he finally relented.

“I’m getting too old for this scam,” said Stoneburner, who also owns K-Rico Mexican Grill in Bayfront. “I’ve had it for 24 years. I’m leaving it to the young people.”

Stoneburner is looking throughout Bayfront for new tenants that match the complex’s upscale residents and wants to make Bayfront more of a design center with high-end furniture and home goods stores.

“I’m really excited about the arrival of some of these new tenants – some big names that will add a little extra value to the whole thing,” Stoneburner said.

This of course includes the new Soluna Restaurant & Bar, scheduled to open in October. Expect an innovative presentation from Andraca, who was born in Miami and has Cuban roots but grew up in Naples. He considers Naples his hometown and therefore wants to showcase his culinary talent to a wider audience.

“I’ve spent most of my career in country clubs, almost 14 years in the industry – all local clubs and talented restaurants,” he said.

At 27, Andraca already has an impressive resume as a local chef at upscale private dining venues in the Naples area. Andraca has been the executive chef at Bay Colony Club since 2019 and wrapped up a five-year tenure there earlier this month.

“We’re really a close-knit family. I’m really going to miss being a member,” he said. “But it was just time. We’re a smooth running machine. I wanted to take a job as head chef at a few clubs, but to be honest, I’m really picky. I’m really, really picky.”

The certified chef by the American Culinary Federation Previously, he served as 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 Stonebridge and Collier’s Reserve Country Clubs.

Andraca couldn’t pass up a special opportunity, as his sister’s marriage into the Stoneburner family opened up an opportunity in Bayfront that he might not have otherwise taken. “It worked out,” he said.

The young chef is looking for his own sommelier and is planning a seasonal menu inspired by his life and career. He and his father, also William Andraca, have invested in the new restaurant. His father, a general contractor who has been building homes in the Naples area for 25 years, is overseeing the remodeling of the place but will stay out of the restaurant business.

“Being part of the community is really important to us,” said Chef Andraca. “After being in a club for so long and really just interacting 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 around us. We really want to build it on great service, warm hospitality, great food and of course a good wine offering, but first and foremost service.”

Sale of seafood

The new owners of Doug’s Seafood bought the Bonita Springs business because they loved it, so don’t expect any changes other than a new look for the New England-style seafood restaurant and fish market.

Doug’s Seafood was founded in 2013 by Doug Anderson, a fifth-generation lobsterman from Maine. It started as a small-space seafood market but grew to include five stores at the south end of Beach Road Plaza, 3411 Bonita Beach Road SW. The latest transaction on July 31 is the second sale of the local business.

“We’re really excited. It’s really good, fresh food,” said Tamika Peters of Fort Myers, who owns Doug’s Seafood with her husband, Darrel.

Anderson, who is still a seasonal resident, will again play a role in the company he founded.

“I’ve spoken to Doug. He’s excited about the new owner,” said Tamika Peters. “Doug will be coming back in the fall and will work with us during the morning shift and lunch break. He will work in the fish market and greet guests. He’s supporting us.”

Peters said she will be a hands-on owner and learn every facet of the business. The fast-casual business attracted Peters, who runs the Grow Your Non-Profit social media platform for nonprofits. She previously served as executive director of the Florida Lion’s Eye Clinic in Bonita Springs and worked for the Collier Metropolitan Planning Organization and the city of Naples.

“The owner accepted the offer. Then things got serious,” she said. “I’ve successfully gotten clients to turn their businesses around. It’s a restaurant, but it’s still a business.”

Peters especially likes that there is a fish market next to the restaurant so guests can see what they are eating.

“Everything is homemade, using Doug’s grandmother’s recipes. We’re keeping everything on the menu the same,” she said.

The best-selling dishes at Doug’s Seafood are lobster rolls, lobster bisque and New England-style clam chowder. You can expect the same menu and down-to-earth customer service, but in the next few months, a mural will be painted on an interior wall in a matching color and memorabilia from the history of the restaurant and Bonita Springs.

“We’re improving the atmosphere to give a better feel,” Peters said. “We’re going to change the lighting to make it brighter.”

Peters also wants to become more involved in the community and convey that the fish shop is a local destination.

“I want locals to know about this,” she said. “They have a gem in their backyard that supports the people who live here.”

The weekly column “Tim Aten Knows” answers local questions from readers. Email Tim at [email protected].