Trailblazing Trio Transforms Naples Hospitality Scene

Naples, Florida, is witnessing a transformative moment in its hospitality sector, thanks to the visionary efforts of three seasoned professionals – Christopher Shucart, Marty Kenney, and Christopher Lee. These dynamic entrepreneurs have combined their distinct backgrounds in construction, development, entrepreneurship, and the food and beverage industry to create a multi-concept destination that includes an outdoor island oasis offering ‘Super Brunch,’ Naples’ first speakeasy, a relaxed, upscale lounge, a New York-themed alley bar with late-night bites, and weekly live music, all within one walkable location in the Naples Design District. Christopher Shucart, an entrepreneur with more than 20 years of experience in construction and commercial real estate development, serves as the president of JCS Realty Group.

His expertise has been pivotal in transforming the physical space of the project. Shucart is also working to bring the first rooftop restaurant, Prime Social Reserve, to 5 th Avenue South through a partnership with Cameron Mitchell Restaurants. Marty Kenney has been in the hospitality industry since he was 14 years old.

His journey began with owning his first bar when he was 22, and he hasn’t looked back since then. He also owns Sidebar, a craft cocktail and wine bar in downtown Naples. Christopher Lee started bartending in New York, then moved to Florida in 2008, where he worked at the Ritz-Carlton for eight years and met Marty.

Afterward, he left the Ritz to start a coconut water company with Kenney. He later joined and opened Continental Naples and worked for D’Amico’s for about four and a half years. Lee also earned his Sommelier certification and worked at some prominent clubs.

Most recently, he worked his way up to a partner position at Truluck’s, all while running his consulting company, Lee Consulting. Photo Credit: Carlos Franco “We’re excited to bring something new and innovative to the Naples area, catering to a younger demographic,” expressed Lee. “We want to revolutionize the local scene and offer experiences that people have been craving.

We are progressing with some newer venues that are not the same thing in Naples. ” The conception for this hospitality project entitled CMC Concepts was conceived about three years ago but faced initial delays due to city-related challenges. The concept was refined and resumed about a year and a half later, with Lee expressing interest in joining the team.

This collaboration led to weekly meetings to detail out their innovative restaurant and bar concepts, combining Shucart’s real estate acumen, Kenney’s operational expertise, and Lee’s culinary and beverage finesse. Photo Credit: Carlos Franco Selecting the right location is often a pivotal decision for any business venture. In the case of this project on Central Avenue, Shucart, who owns the real estate, had a clear vision for the property.

While the location initially consisted of little more than parking spaces and a driveway, Shucart saw its potential for something greater. Having traveled extensively and drawn inspiration from diverse concepts, Shucart envisioned creating something truly unique in Naples. His time spent in the Keys, with its eclectic offerings, provided valuable insights into what could be achieved.

The goal was to introduce a fun and high-quality atmosphere with an exceptional food and beverage program, setting this venue apart from the existing establishments in the area. A significant turning point in the project occurred on September 28, 2022, when Hurricane Ian struck Southwest Florida, causing severe flooding and rendering The Wine Store and MY Shower Door unable to reopen. The trio made a bold decision to seize the opportunity presented by the circumstances rather than wait several years.

They quickly pivoted, embracing the challenges as a chance to reimagine and reshape their venture. In a remarkably short timeframe, they set to work, envisioning what this venue, which is now occupied by District, Staff Only, and The Alley, could become and how it could operate. “The biggest challenge is that you come up with the vision, but executing the vision is always challenging, even in this market, especially with construction costs, labor, material availability, and all these things that make the barrier to entry of building something from scratch very difficult,” Shucart reflected.

“You have to have wherewithal, patience, knowledge, money, and everything to make it through the gauntlet of what it takes to build anything these days. ” Photo Credit: Carlos Franco From District to Staff Only to The Kitchen & The Mini Bar, each place has a totally different ambiance and menu offering. District has an elevated lounge-style atmosphere featuring dark tones.

Don’t expect high-energy EDM music here; this space is a luxe lounge escape with ambient music. District’s menu features craft cocktails and elevated small plates, with 11 menu items in total. Cocktails include the ‘Pear-A-Chute’ cocktail infused with Tullamore Dew Irish Whiskey, pear puree, lemon, and Madagascar vanilla, and the ‘District Espresso-Tini’ with a signature house cold brew, Kahlua, spices, Caffe Borghetti, and chocolate bitters.

The meat and cheese boards are elevated, featuring unique items like duck prosciutto and sage-infused cheddar. The ‘Stacked Dish’ includes sushi-grade Hawaiian ahi tuna, avocado, and a seaweed salad and is a fan favorite, along with ‘Prime Swine’ with the center cut pork loin, Boursin, and aged balsamic reduction with crostini crackers. Photo Credit: Carlos Franco The speakeasy, Staff Only, hidden within the walls of District, has a completely different aesthetic with 1920’s and 1930’s jazz music.

It’s dimly lit and incredibly intimate in nature, with only 20 seats, a strict no-cell phone policy, and a 90-minute sit. Staff Only operates purely as a beverage outlet, with no food service. This venue is reservation only through District’s website (scroll to the bottom and click on Staff Only).

Staff Only focuses on prohibition-style cocktails. The menu is divided up two ways: traditional prohibition-style cocktails and 2000s and beyond that are rifts of prohibition-style cocktails with a twist. Off-menu items are also available.

Indulge in cocktails such as ‘The Flapper’ inspired by the women of the 20s who had a modern style and sexual attitude towards vanilla vodka, Passoa, mango, and champagne, and the ‘Get Naked and Have Fun,’ a riff on the 1900’s Hanky Panky by Ada Coleman from the Savoy Hotel, London. This inviting cocktail is made with Averna, Four Roses Single Barrel, strawberries, lemon, and gomme. At Staff Only, there are private liquor and wine lockers, with a few still currently available.

Photo Credit: Carlos Franco Moving outside to The Kitchen & The Mini Bar, guests walk into a vibrant, upscale island-like oasis with greenery, pastel colors, IPE wood decking, and shiplap. Other elements include an Instagram-worthy VW bus with a festive light-up shark and rows of lit green palm trees that transport you to a paradise escape. Each table has its own speaker and heater, and there are misting fans throughout the restaurant, creating comfort and ease for all guests.

Patrons can soak up the island vibes and live music on Thursdays, Fridays, Saturdays, and Sundays. Photo Credit: Carlos Franco Foodies and cocktail lovers can enjoy a selection of craft cocktails and frozen drinks at The Kitchen & The Mini Bar. For cocktails, try the frozen ‘Yuzu Sake Lemonade’ made with citron vodka, yuzu sake, and lemon; the delicious ‘Weekend Water-melon’ infused with Ketel One cucumber mint, watermelon juice, and honey, and the ‘Shaken Tiramisu’ concocted with signature cold brew, vanilla vodka, and creme de cacao.

Seeking a mocktail? Opt for the calming ‘CBD Lavender Spritz. ’ On the food side, the menu features American fare with an island twist. Everything is à la carte, so everything is mini and built for people to enjoy multiple items on the menu.

Enjoy options like filet mignon chimichurri and organic grilled chicken skewers with a pineapple Island slaw along with a carnitas taco bowl, a pimento smash burger, as well as several different sliders, fish bites, lobster rolls, and the best coconut shrimp in town according to the team. Photo Credit: Carlos Franco CMC Concepts’ commitment extends beyond its walls. They prioritize sustainability, using pressed palm plates from fallen branches, pressed agave utensils, fully compostable coffee cup and smallwares.

The team behind The Kitchen & The Mini Bar also partnered with Captains for Clean Water to create a unique mural and purified water station. Photo Credit: Carlos Franco The Kitchen & The Mini Bar is set to unveil ‘Super Brunch’ every Saturday and Sunday from 11 am to 2:30 pm beginning on New Year’s Eve. This will offer phenomenal, crave-worthy brunch-style food in a casual, relaxed setting with live music.

The Kitchen & The Mini Bar is also planning to host a monthly themed brunch on the last Sunday of every month. Photo Credit: Carlos Franco Lastly, the team’s final concept, The Alley, will offer a New York City alley experience indoors, serving as one of the entrances to The Mini Bar. It will feature approximately 40 seats and a bar, and serves as a temperature-controlled space, providing shelter in case of adverse weather.

The Alley will serve cocktails, wine, beer, mocktails, and late-night dishes. “Every outlet has its own liquor selection and its own menu, and we tried not to crossover; we want it to feel like you are in a different bar,” added Lee. “We want the guests to have four different experiences.

” Photo Credit: Carlos Franco District, Staff Only, and The Kitchen & The Mini Bar now welcome guests and aims to be a one-stop destination catering to various tastes and preferences. The team is excited about introducing new and innovative concepts to Naples, catering to a younger demographic, and driving the evolution of the local hospitality scene. The Alley is poised to open in early 2024, adding another dimension to this multifaceted venue and starting a new chapter in Naples’ hospitality story.

Photo Credit: Carlos Franco www. kitchenandminibar. com www.

districtnaples. com www. thealleynaples.

com 1200 Central Ave, Naples, FL 34102.