Perhaps a sign of the financial times, especially during the slow season, local restaurants are changing hands.

In addition to LowBrow Pizza, under new ownership as of Aug. 1, some other area 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 Aaron’s and Publix.

“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 Cheesesteaks’ 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,” said O’Brien, 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.”

The restaurant also offers bags of flash-fried frozen cheesesteak dumplings 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 [Stoney’s] 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.

Soluna Chef William Andraca

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 of Cuban ancestory 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, he 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.”

He 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 fortunate 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 handsoff 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.”

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