After much anticipation, the doors of Food & Thought 2 have officially opened, bringing a fresh, organic dining experience to Airport-Pulling Road in North Naples. This new establishment is an exciting venture from the team behind the beloved Food & Thought organic general store, a Naples staple since 2005. Located in the well-known Fountain Park, previously home to Founders Bistro, The Original Pancake House, and Calistoga Bakery Cafe, Food & Thought 2 is set to become a culinary destination. The venture is spearheaded by Alfie Oakes of Oakes Farms, Anthony High of Marjon Specialty Foods, and Randy Johns of Phoenix Associates of Florida, promising a collaboration of expertise and passion for quality food. Adding to the anticipation, an adjacent all-organic market is slated to open in late summer or early fall, creating a comprehensive organic food hub. Both the restaurant and market boast a spacious 7,000 square feet each, indicating a significant investment in providing a top-tier experience.
Alfie Oakes expressed his enthusiasm, stating, “We are incredibly happy with what we created there at the restaurant. It’s really something different. The food is white-tablecloth quality, high-end preparations made from scratch. There’s so much thought that goes into every dish and so much quality.” This emphasis on meticulous preparation and premium ingredients underscores the restaurant’s commitment to culinary excellence.
Leading the kitchen as General Manager and Executive Chef is Dan Kniola, formerly the executive chef at Players Club & Spa in Lely Resort. Chef Kniola heads a talented culinary team, including five individuals with prior experience as executive chefs at esteemed local restaurants and country clubs. “We have just this incredible amount of talent,” Oakes highlighted, emphasizing the depth of culinary expertise driving Food & Thought 2.
While sharing the name and organic philosophy of the original Food & Thought, this new full-service restaurant offers a distinct dining experience for breakfast, lunch, and dinner. Oakes, owner of the original Food & Thought, explains, “All of our stores are different brothers and sisters. They have the same DNA but they have different personalities. The market will be very similar to Food & Thought. It will have some of the same characteristics. The restaurant is next level.” This distinction points to Food & Thought 2 as an evolution, offering a more refined and upscale dining atmosphere.
A significant addition setting Food & Thought 2 apart is its full bar, complete with its own pizza oven. “We have an amazing bar there stocked with organic liquor,” Oakes noted, indicating a focus on providing a comprehensive and organic beverage selection to complement the dining menu.
The menu at Food & Thought 2 benefits significantly from the local connection to Naples-based Oakes Organic Farm, ensuring a supply of fresh, organic produce for many dishes. Dinner entrees showcase premium selections like filet mignon, sea scallops, strip steak, Gulf grouper, pork loin, and classic meatloaf. The lunch menu features a range of sandwiches and entrees, including salmon cakes, turkey meatballs, and chicken enchiladas. Guests can also enjoy a variety of soups and salads for both lunch and dinner. Appetizers offer tempting choices such as pork ribs, bacon-wrapped shrimp, grouper bites, and stuffed mushrooms. The bar menu is rounded out with small plates and Neapolitan-style pizzas, crafted with a unique four-day fermented dough, adding an artisanal touch.
For breakfast, former Meridian Café Executive Chef Raena Major has curated a menu featuring inventive griddle creations. Highlights include the Banana Bread French Toast, a vanilla egg-battered banana bread creation topped with peanut butter mousse, applewood bacon, and maple syrup, and seasonal sprouted buttermilk pancakes served with fresh strawberries, lemon curd, and toasted pistachios. Dessert options cater to gluten-free preferences with choices like chocolate avocado mousse, chocolate lava cake, banana bread, and apple fritters, ensuring a sweet ending for every diner.
Beyond the dining room, Food & Thought 2 offers outdoor seating and plans to feature live entertainment in a spacious courtyard situated between the restaurant and the upcoming market. This outdoor space aims to create a vibrant and inviting atmosphere. Further enhancing the customer experience, select items from the restaurant menu will be available in the retail market. Chef Kniola explains, “You can come over here and have a cup of outstanding soup, then go over to the market and buy a quart of it to take home with you,” illustrating the seamless integration between the restaurant and market offerings.
Despite initial plans for a fall opening, the project faced construction delays due to supply chain challenges and a significant hiring effort to build its team of nearly 120 staff members. “It finally came together,” Kniola said, celebrating the successful launch of Food & Thought 2.
Located at 7941 Airport-Pulling Road, Food & Thought 2 welcomes guests daily with its kitchen open from 7 a.m. to 9 p.m., and the bar extending its hours until 10 p.m. Food & Thought 2 is poised to become a premier destination for organic dining in North Naples, offering a thoughtful and high-quality culinary experience.
