Classic American Cuisine...

Tony Ridgway’s menus are the expression of a seasoned chef’s distinct style, honed over an illustrious 39-year career as Naples’ leading chef. Every year he introduces new menus that embrace our customers’ all-time favorites as well as new dishes that reflect Tony’s sense of culinary adventure and curiosity. Overall, his menus reflect classic American cuisine entwined with timeless French culinary traditions. Typical for a 10-year-old boy who made apple pies from scratch and whose favorite book was The Art of French Cooking!

We take great care in sourcing domestic, artisanal ingredients – Grand Western’s Sterling Silver center cut Nebraska- and Colorado-raised beef, Bell & Evans chicken, and Florida shrimp. Our penne and fettucine are from the Naples Pasta Company. Gelatos are made in Naples by Freddo Gelateria.

Menus offer a range of entrees that appeal to diners’ moods and appetites for “casual classics” or “chef’s creations” entrees. Appetizers also offer diverse tastes and textures, and can be combined to create a satisfying meal of several courses. “Simple Seafood” is prepared to diners’ choice – blackened, sautéed, or grilled - and “Simple Meats” offer a choice of USDA Prime Top Sirloin, Choice New York Strip and Center Cut Filet of Beef. The menu of 10 sides offer tasty accompaniments to the seafood and meat selections, and tempt even non-vegetarians into choosing a satisfying grazing meal.

Co-owner and wine director, Sukie Honeycutt, has scripted a wine list of more than 600 selections, with a special emphasis on boutique and limited production wines, some so rare that they can be found in only a few places in the U.S. There are also 15 wines by the glass that represent great values from around the world.

Desserts and breads are fresh-baked every day at our award-winning Tony's Off Third bakery, which is adjacent to the restaurant.

Come share our passion for food, fun and friends.