With the holidays right around the corner and Christmas on its way, there’s plenty to do in Naples to help you get into the spirit of the season.

Join the Ridgway Bar and Grill family as we kick off the holiday season with Christmas on Third. Enjoy Third Street South decked out in twinkly lights as Mayor John Sorey flips the switch to Third Street’s Christmas tree, located right in front of The Courtyard at Ridgway Bar and Grill. See Santa and the Snow Queen, rumor has it she is going to make it snow in sunny southwest Florida, as they ride around and greet the Naples community!

Kicking off November 23rd at 5:30pm, Christmas on Third is the place to be to spread some holiday cheer.

TIP: Get to The Courtyard at Ridgway Bar and Grill early and enjoy the show from the best seat in the house, both bars will be open for service.


The Ridgway Family

A Peek into our Pastry Case

Tony’s off Third has always striven to bring you the most wonderfully unique and delectable deserts. Here’s is a look at some of the freshest creations we have to offer.

Blueberry Galette

A Blueberry Galette is a fancy term for a blueberry pie. It is open faced, has a lovely short crust, made with fresh berries, a little bit of lemon zest, and a little bit of lemon juice and sugar. It is easy to make, easy to eat, and a lotBlueberry Galette of fun to taste.





Madeleines are a very prototypically french, small pastry made with lots of butter and a little bit of sugar added to it. It is a terrific product that is good with either coffee or with tea, late in the afternoon or late in the evening. Madeleines







Plum Galette

For the Plum Galette, our chefs put a small amount of frangipane mixture inside a fresh pastry round. They then take fresh plums and toss them lightly in sugar, and decorate them into the frangipane mixture. The chefs bring the sides of the pastry up, throw it into the oven with a little sugar on it, and bake it. It comes out with a little cake-like texture, and the frangipane and the plums are perfectly cooked, sweet and flavorful. It’s a terrific dessert that is best served sliced, with some cream, anglaise sauce, or a little bit of ice cream.Plum Galette





Yellow Cake with Fudge Frosting

Our chefs have a new recipe for a yellow cake that is very rich with butter and eggs. It’s a basic cake that consists of one of the three general flavors of cake, which are chocolate, white, and yellow. One of Tony’s personal favorites is yellow butter cake with old fashioned fudge icing. Yellow Fudge Cake


Matters of the Heart

It has been a long time since we last communicated. For those not aware, I had a temporary hiatus from the restaurant to tend to some medical issues in December and part of early January. It all began on December 1st when I had a calcium score test. It was a lousy time to be in the 90th percentile. Wynne and I talked about the lab results and its recommendations and had planned to see a cardiologist very soon as a result. Lucky for me, I ran into an old friend and neighbor at the grocery store the next day who just happened to be a cardiologist. We shared the usual pleasantries one normally swaps in these brief encounters and then I mentioned that I might need a consult. After explaining my test results, the appointment was set for the next day. After the meeting and only days later, I was ordered an echo stress test. It was determined that I might benefit from a catheterization, which was scheduled two days later with the promise of maybe insertion of a stent and a quick return to work. Well to our surprise, I continued to excel in the high percentiles and became a candidate for triple bypass less than 10 days after my chance grocery store encounter with my friend. The good news is that I was very healthy, so there was no damage to the heart. Even better news: the surgery was textbook, the recovery equally smooth, except for my impatience, and was back at work at Ridgway for a few hours each day in a matter of weeks.

My thanks to all who guided me through the process including the doctors and staff at the Schick Heart Center at NCH. They were truly fabulous. Obviously, during my absence from the kitchen, others had to pick up the slack. My business partner Sukie did her usual outstanding work and kept everyone up to date on my recovery and the restaurant on its toes. I also want to recognize Alec, my right and left hands in the kitchen, and to each of the staff who performed so admirably during my recovery. And finally my thanks to my wife, Wynne, who faced all of this with the most positive attitude I’ve ever seen. I learned so much from her these past weeks about the power of positive thinking.

The bakers in Tony’s are having fun producing Naples freshest and best bakery items each day. The gluten issue is one of great discussion. We all know that there are very few who truly suffer from celiac disease, but there are many more of us who have determined that less gluten in our lives is beneficial. The addition of a few items in the bakery is my contribution to the trend.

The garden is beautiful, the Ivy Geraniums gracing the railings along Ridgway Bar & Grill and Tony’s Off Third have never been more beautiful.

I am grateful and humbled by my recent health experience. I have been and continue to be a very lucky man; doing what I love each day.

I’m happy to report that my health has never been better and I am now back to work full time. I look forward to seeing many of you in the restaurant and sharing in what will be a similar experience for many of us.

Your Friend,

Sipping Sample at Sukie’s Wine Shop

Lets start the new year with some champagne or better yet, wine samples! Beginning on January 3rd and every Saturday after that until April, Sukie’s Wine Shop at the Village will be opening three bottles of wine for their customers to sample between 3pm and 5pm. All the featured wines will be in stock and for purchase at Sukie’s Wine Shop.
Sukie’s Wine Shop is located at 4280 Gulf Shore Boulevard North in the Village at Venetian Bay.
For more information, please call (239) 228-5823 or visit




On a Scale from 1 to 10…

I love the kitchen.
I love the safety of its boundaries.
I love the pace, the flow, the certainty of the actions.
I love the quiet bedlam that is fully evident during peak service. I love the food… that is my bottom line in any restaurant, whether it is mine or anywhere in the world.

So if those opening words are my philosophy, why am I offering the following statement?

 I strongly believe that service is more important than food in a dining experience.

I read a lot and found this quote that speaks of what, for me as a true food lover, might seem like a blasphemous departure from my life’s work. In an article from the Chicago Tribune on May 15, 2008, food critic Phil Vettel addressed my topic for today: “An attentive and friendly front-room staff can cover a multitude of culinary sins, or as New York restaurateur Danny Meyer says in his book, Setting the Table, ‘The road to success is paved with mistakes well handled.'”

Did you ever think you would hear me say that service is more important than food?

As a kitchen person I have my passions and never-ending commitment to great food; however, my dining experiences in the past few years, and especially this past summer, have tipped the scale.

Keep in mind, I will never not love food. I love to grow it, love to cook and, yes, my stomach may finally be proving it, I love to eat it. All styles, most cuisines – just do it well.

Cooking is funny. The cooks and chefs may have their quirks and personality traits that we deal with every day, but basically food is a simple commodity, that when nurtured during growth, when the “mise en place” is precise, the cooking skills are exact, and the plating is done with care, the food from the farm, the sea or the garden will show well. Yes, a lot of care in planning and executing make the process better for all.

Yet unlike the world today where our Supreme Court has intimated that corporations are people, a plate of food is still just plate of food. And for that we can all be grateful.

A good team in the kitchen can get the work done and the plate will never suffer from the personality aberrations of one cook or another. A great leader and task-master in the kitchen can help that greatly.

However, the service aspect of the dining experience is so very different. The following is a litany of issues/questions that I think/worry about when I dine:

  • Did I select the right restaurant?
  • Did I get the time I wanted?
  • Did I get the table I wanted?
  • Did I get a server on his or her game?
  • Did I get the server with the great personality and attitude or simply the order taker?
  • Does my server know the menu, the wines, the specialty drinks so well there is never a hint of hesitation?
  • Do I sense that I am special and that tonight will be a great treat for all involved?
  • Was I greeted well at the front door?
  • Was I quickly spoken to at the table?
  • Did I sense that all was right?

As I have matured, many of these issues have become less important. I’ve become significantly less worried about the right time and right table. I’d happily take knowledge and attitude over place and time.

There was time that I thought only about the food quality. I’m not sure, nor does it really matter to me, why my dining personality has changed. In my dining experiences over the past yeas and especially this summer: I’ve had great food. But, more importantly, such superlative service or even simply properly paid attention that it is impossible to dissect the details, and moreover not even that important. What I know is that Wynne and I, and our family on occasion, had a great time and that is what counts. Dining needs to be fun. Dining is personal and that is where we take the next step.

Dining out should be fun and include great service, food and a prominent beverage list. Dining out is filled with expectations and my goal this year is to raise our entire staffs awareness of that very complex word — expectations. We’ve been meeting since October 3rd 2014 and will continue to meet every week for the foreseeable future. The good news is that we have technically well-trained staff. And in many cases, a staff that fully appreciates the nuances of providing exceptional service.

My list of issues, referenced above, is the basis for my expectations. The bottom line is that our goal is to make our guests feel even more special by increasing the attention our staff offers. We all recognize that if you treated very well, every other element is perceived in a better light. This attitude is pervasive from me, Sukie, David and George and will make its way to EVERY staff member, whether they have direct customer contact or not.

So what changes are being made in the kitchen. The Ridgway Bar & Grill dinner menu has only a few substantive changes. I made 18 tweaks to individual items. Some will be noticeable; all are to make the dish slightly better. The big changes are on our Courtyard menu, available from 4pm – close. I made some really superb additions to it and hope you check it out next time you visit us.

I am also hard at work in the bakery, as well. I hired two very excellent bakers to augment our already very capable staff.

Enough for now, time to get back to work and meet with our service staff to talk about how to make everyone that walks in our doors feel special.

Your Friend,

Sukie Recommends

Wine: Ringbolt Cabernet Sauvignon 2009
Country: Australia
Region: Margaret River

When you mention Australian Cabernet, most wine consumers immediately think of the expensive, full-blown, high alcohol Cabs from Barossa Valley. But cooler growing regions, like Margaret River, Coonawara and Padthaway are also producing quality wines at a comfortable price level. A few years back I had an Aussie wine manager, James Alexander, who extolled the virtues of Margaret River wines. He, like me, prefers elegance and finesse to power and muscle when it comes to red wines. He talked me into carrying Ringbolt Cabernet, and it is now a staple in my shop. Customers ask, how can a $16.50 Cabernet be as good as you say it is? I have a stock reply – buy it and that will answer your question.

Sukie Recommends

Wine: Borsao Tres Picos Garnacha 2011
Country: Spain
Region: Campo de Borja

A quick geography lesson: Spain has 17 autonomous regions, all of which are now producing wine. 20 years ago Rioja, Ribera del Duero and Andalusia were the only regions exporting wine to the US. Now we are seeing wines from Galicia, Priorat, and Jumilla and on and on. This wine comes from a very small region, Campo de Borja, east of Rioja and south of Navarra. Deep and sweet, this Garnacha (aka Grenache) has ripe red fruit flavors, with great mouth feel and a long, silky finish. Due to its subdued tannins, it can be enjoyed without food, or matched with grilled fish or a big, juicy burger.

Sukie Recommends

Wine: Mount Nelson Sauvignon Blanc 2011
Country: New Zealand
Region: Marlborough

The Antinori brothers, who produced Italy’s illustrious Ornellaia, purchased the Mount Nelson property, located in the Wairau Valley of New Zealand’s Marlborough region, in 2003. This wine mirrors some of the traditional traits one expects from NZ Sauvignon Blancs – crisp acidity, natural exuberance and what I refer to as “raciness” – while displaying restraint and elegance. It is the perfect wine to sip by the pool or at a barbecue, but also matches well with shellfish and sautéed fish.

Dinner at L’Arpege


With my story about L’Arpege I’d like to start near the end of the meal. L’ Arpege was our only three star restaurant I selected. Sukie and I had dined there years ago and loved it (it was two stars then) and I wanted see where Chef Alain Passard had taken his restaurant over the decades.
As the final main plate was being presented, Wynne and I noticed that the chef was making a tour of the dining room. He stopped and spoke with what looked like old friends and new. We were at the end of his circle. I must admit that I had a bit of awe in my soul – tempered with a huge amount of respect for Chef Passard.
He came to the table, quickly looked at our plates and ran to the kitchen to bring back more natural juices for the guinea fowl. I rose out of respect and we spoke for several minutes. His last statement was that he loved his work more each day than ever before.

…And that my friends is a tale of two graying chefs who both feel so lucky to be doing what they do every day!
I love the photo of the two of us. He placed a clean, long apron over his working apron to visit the guests. A simple blue shirt and yes seersucker pants … perhaps a new style for me. No toque, no stiff jacket, no pretense, just a man who loves his garden and his restaurant and shows that love in his food and his gracious nature.
Why the reference to the garden? Some years ago he took his three star restaurant to vegetables only. He has subsequently returned fish and fowl to the mix.
The vegetable only menu is still available; we chose the basic twelve course lunch menu. Not the classic cuisine lunch menu. I can’t imagine what that must have been like. We were satiated as it was.
Wynne and I have learned to ask the sommelier to guide us with the wines. We can’t manage bottles any more so suggestions of wines by the glass are necessary. His suggestions were like the entire experience: superb. An Alsatian took top honors.
Remember, all of the vegetables are grown in his own gardens – just like Thomas Keller at The French Laundry.
Starting with fantastic butter. I truly love this specialty of France. Gorgeous color and texture and some times with coarse salt within. Baby radishes no larger than the tip of my little finger; gentle of texture and taste. Moving quickly onto three miniature tartelettes with the thinnest, most crisp pastry shell. Each filled with a different vegetable purée. Rich bursts of flavor of beet, turnip and celery.
Next was baby ravioli filled with lightly minced veggies; all in a Chrysanthemum (thank you auto spell) broth. One bite each – scallions, courgette-zucchini, spring onion all mixed with some cheese and who knows what else. I’m trying to simply enjoy and not overly delve into technique.
A gratin of red onions in a layer so thin. A creamy garlic soup with a poached quail egg – fresh garden potatoes. The procession of small courses flowing to the table.
A surprise of a beet tartare with fresh french fries. An egg yolk resting in a bed of creme fraiche to look like a whole fried egg. Taste and texture were perfect. Wynne now loves beets and baby Chantrelles.
During the service, the staff toured the room with both the Turbot and the guinea fowl as they came from the oven.
The guinea hen was roasted in a salt crust and had the most beautiful crusty skin I’ve ever seen. My portion had a good section of skin still attached and had some wonderful globules of yellow fat adhering to the skin and adding even more flavor. These two were the main plates, and are two of my favorite foods. I love the texture of the turbot and the taste is, well in general, I find the taste of fresh fish hard to describe with the most important point being that it must be fresh. Seafood with a strong taste generally is not fresh.
Quickly moving on to the desserts. A puff pastry with layers of young rhubarb and garnished with raw almonds and then the much anticipated plate of pastries. I’d eat macaroons if they tasted like this; all of the pastries one bite or two. A beautiful fresh apple tart with thinly sliced apples made into a rose.
The flavors of the meals were gentle and fresh; as if one had just come from the garden with a basket of produce and in fact they had. There was not any taste combination that stood out. Simply a marriage of the best ingredients with a chefs touch, allowing the products natural taste to be the star.
Chef Alain Passard is a consummate chef and host and someone for whom I have so much respect…. He loves his work and it shows…

Your Friend,


Dinner at Verjus

Dear Friends,

Verjus, Paris………
I often speak of expectations when discussing my own diningexperiences and recognize that our guests do as well. If my expectations arelow and my experience is well beyond the meager hopes, then what atriumph. On the contrary, when expectationsfail to meet the wished for outcome, then disappointment rages.

I’m not certain why I had placed Verjus on such a pedestal. Wasit reading that two Yanks were making a big splash on the food scene in Paris? Was I simply hopeful that my American peerswould have truly set themselves apart?

Bottom line: The food was terrific. Creative, well thoughtout and generally excellent.

I opted to go with the wine pairing option. Yet, I was notaware until the next evening that a significant percent of Verjus’ wines areNatural or Organic.

Should be no big deal, but these had flavor profiles that Isimply did not enjoy. Our next evening At Spring, we discussed the naturalwines and those served at Verjus and had our opinions confirmed that they are goingin a very different direction with their wine profiles.

Two of the wines were quite nice, two were okay and two werein my personal opinion undrinkable. My questions about the wines were met withcondescension at best. And not from apurely French server, but a very frenchifiedAmerican- like my new word! I gasped at the thought that we may treat someof our customers comments in this manner.

Back to the food…

Sea Bass Seviche with buttermilk pureed potatoes, lemon,chives and shaved asparagus. Nice tastes and texture. Loved the potatoes. Thebeetroot cured trout had no discernable taste from the beetroot, a very mildcure with no specific cure taste or affect. Nice piece of raw fish. We had lotsof that.

Chanterelles must be in huge supply at the farmers markets.They are all over Paris menus and are fabulous. Perfect barley and a broth withnettles, lots of fresh herbs and a slightly warmed egg yolk. Stirred togetherit made for wonderful tastes and textures. The texture of the barley, the richnessof the egg ,and all the flavors working very well together.

Loved the skillet seared duck breast on the next course.Would love to have had a little more smoke on the smoked celery root. Thegrilled flank steak came cut and grilled very thick and was full of flavor;more tender than one would imagine.

A palette cleanser: A small portion of fresh rhubarb granitaand a pine scented panna cotta. Flavors, texture of the granita with the pannacotta were much fun.

I love the art of making ice cream. The mascarpone ice creamserved with some very ripe and flavorful strawberries in a cherry consommé wastart, sweet and terrific. I’m finding there are very few pastry chefs in thesesmall boutique restaurants. They rely on the chef to use product and culinary skillto create flavors. It’s very well done.

A server who truly cared whether we liked the wines or notcould have rescued the evening and made it more special. Food was spot-onthroughout the meal. For my tastes, the wines were generally of a style I wouldnot choose to drink.

So, loved the sea bass ceviche, the chanterelle mushroomwith the barley, liked the duck and the flank steak, loved the granita andpanna cotta and the strawberries.

We left with lots of questions about how we serve guests.Some times the best learning comes from others mistakes, not their successes.

Your Friend,