After many months of waiting, Food & Thought 2, an organic restaurant on Airport Pulling Road in North Naples, opened today.
A distant relative of Mr. Organic department store Food & Thought, which has been operating in Naples since 2005, has moved to a longstanding restaurant location in Fountain Park, which was formerly the Founders Bistro, The Original Pancake House and the original Calistoga Bakery Cafe. new restaurant, belongs Alfie Oakes of Oaks Farm Anthony High of Marjon Specialty Foods as well as Randy Jones of Phoenix Associates of Florida, will be accompanied by neighboring a fully organic market that is scheduled to open in late summer or early autumn. The restaurant and the market are each about 7000 square meters.
“We are incredibly happy with what we have created there in the restaurant. It’s really something else“, Oakes said. “Food white-tablecloth qualitative, elite cooking made from scratch. There is so much thought and so much quality in every dish.”
General Manager and Chef Dan Kniola, who was most recently Chef of the Players Club & Spa at the Lely Resort, leads the culinary team, which includes five people who have worked as chefs in other restaurants or country clubs. “We have an incredible amount of talent.“, Oakes said.
While the new full-service restaurant for breakfast, lunch and dinner is called Food & Thought 2 and offers 100% organic food, it differs from the original location at US 41 and Golden Gate Parkway, said Oakes, who owns the original Food & Thought. “All our the shops are different brothers and sisters. They have the same DNA but different personalities,” he said. “The market will be very similar to food and thoughts. He will have something like characteristics. Restaurant is next level.”
A full bar with its own pizza oven in a new restaurant it’s the same noticeable difference from the original location. “We have a great organic liquor bar over there,” Oakes said.
Oakes Organic Farm from Naples will supply organic products for the main menu items. For dinner, filet mignon, sea scallops, strip steak, sea bass, pork tenderloin and meatloaf are served. The lunch menu includes sandwiches and main courses such as salmon pies, turkey meatballs and chicken enchiladas. Variety of soups and salads also Available for lunch and dinner. Appetizers include pork ribs, bacon wrapped shrimp, sea bass pieces and stuffed mushrooms. Small plates and Neapolitan-style pizzas made from four days of fermented dough complete the bar’s menu.
Breakfast menu compiled by former Chef Meridian Café Raena. Key Features unique frying pan dishes such as French toast with banana bread, banana bread in vanilla egg batter with peanut butter mousse and apple bacon with a dash of maple syrup; and seasonal sprouted buttermilk pancakes with fresh strawberries, lemon curd and toasted pistachios. Gluten-free dessert options include chocolate avocado mousse, chocolate lava cake, banana bread, and apple pancakes.
Outdoor seating and live performance space a large courtyard between the new restaurant and the future market. Some dishes from the restaurant will be available at the retail market, where there will be a juice and coffee bar. “You can come here and have a cup of excellent soup and then go to the market and buy a quart to take home,” Kniola said.
Originally scheduled to launch last fall, the local restaurant project has experienced construction delays due to supply chain problems and it took numerous job fairs to hire almost 120 employees. “It all worked out at last,” Kniola said.
Restaurant Kitchen Food & Thought 2, 7941 Airport-Pulling Road, open daily from 7:00 am to 9:00 pm, bar open until 10:00 pm.