Page 34 - May-June-July Life In Naples

by Yvonne Ayala McClellan SOPHISTICATION AND STYLE! same price as dry-aged steaks, which are a far superior product. Considering
the value Chops City Grill offers for its premium in-house, dry-aged steaks
I t’s not often a thriving restaurant with – something only roughly five percent of steakhouses in the country do –
16 years under its belt reinvents itself, Quillen wanted to emphasize wet-aged steaks for the “grill” at Yabba.
yet that’s exactly what Yabba Island Grill
had undertaken this winter. “I felt the marketplace could use a casual steakhouse that is more affordable
when compared to Ruth’s Chris, Fleming’s and Truluck’s,” Quillen said. “Our
Yabba overhauled its entire concept steaks are up to 30 percent less than competitors and we’re selling the exact
creating a new menu and renovating the same thing.”
restaurant from floor to ceiling to deliver an
alluring atmosphere and affordable dining Naples resident Slone DeLong has appreciated the value of the new menu,
on 5th Avenue South. It’s given Yabba a and really noticed the reasonable prices and eclectic and creative range of
fresh sophistication and now,as an affordable dishes on her last few visits.
steakhouse with a Southwest Florida vibe,
the restaurant has received rave reviews and “At a lot of restaurants downtown, you are kind of shocked at the price
praise from locals and tourists alike. and you don’t get much bang for your buck,” DeLong said. “Especially with
the ambiance of 5th Avenue, I think Yabba has the perfect price point for the
The community response to the quality of food you receive. It’s a much more affordable option for people.”
renovation and new menu has been
impressive. Since Yabba hosted its Grand When DeLong has dined at Yabba, she usually gravitates to the seafood,
Reopening on February 23, sales have been whether it’s a special catch of the day, fresh shucked oysters, or stone crab
up a whopping 20 percent! claws.

It’s no surprise to Naples resident Norma “Recently, I had the special and it was the tile fish,” she said about Yabba.
Gershen. “It was absolutely amazing and I actually called my friends to tell them how
delicious it was and said, ‘When you come and visit me, I have to take you here
Since late February, Gershen has so you can try it.’”
dined at the restaurant four times and has
embraced its sophisticated new look and While the restaurant has a huge menu where everyone can find something
menu. Transitioning from a tropical theme to love, the atmosphere of the bar and the eclectic cocktails on the menu really
to sultry blues and rich wood tones appealed stood out for her.
to her much more.
“It’s such a fun place to chill and relax with your friends,” DeLong said.
“The new look is fabulous!” Gershen “It’s sophisticated and super welcoming.”
said. “It’s essentially a brand new restaurant
and is more calming and feels much more And that’s just the reinvention 5th Avenue needed.
upscale than it did.”

It’s the kind of response owner Skip
Quillen was looking for and felt the Naples
community really wanted and needed.

“The transition hit the mark on all
cylinders and we accomplished our goal –
to create a restaurant that’s sexy and refined
where you can enjoy an incredible dinner
on 5th Avenue without breaking the bank,”
Quillen said.

The menu has transformed as much as
the restaurant has, offering an impressive
array of entrées, fresh Florida stone crab
claws, sushi, fun appetizers, and salads with
an emphasis on wet-aged steaks.

When the menu was redesigned, steaks
took center stage.

Over the years, as Quillen kept tabs on
the influx of restaurants and steakhouse
chains in Southwest Florida, he noticed
they were selling wet-aged steaks at the

34 Life in Naples | May • June • July 2016