There’s something for everyone at Oar & Iron

New Scratch Kitchen Concept Opens in Naples

By Cheryl Mandell

Oar & Iron interior

Imagine if you could enjoy a meal any way you want it, regardless of dietary restrictions. That’s the simple yet brilliant concept behind Oar & Iron, the new scratch kitchen in north Naples created by restaurateur Ryan Dion and local developer Robert Walker, from RAVentures Hospitality Group.

Following the success of 110 Grill, a modern American restaurant with more than 40 locations in New England, and a host of other endeavors in the entertainment, hospitality and real estate sectors, RAVentures set their sights on Florida.

Oar & Iron opened this year shortly after Christmas, with several more locations just on the horizon. “We’re opening four restaurants right off the bat,” said Manager Erin Clarke. “Coastland Center mall in Naples, Babcock Ranch, Parrish, and the newest one is coming soon in Fort Myers, next to TopGolf.”

The nearly 6,000 square feet of indoor space features a large horseshoe bar as the focal point, and an adjacent lounge area that separates the main dining area from the spacious outdoor patio. Both spaces reflect a cool, clean and airy design. Modern minimalist accents throughout the spaces illustrate carefully curated simplicity and sophistication.

Creating delicious food that is safe for every guest is their specialty, pure and simple. The entire menu is either naturally gluten free or can be made that way. The menu at Oar & Iron allows anyone the ability to order something just the way they like it, even if they have a gluten intolerance or food allergy. Extra care is taken during every step of the process, from menu creation to food preparation and team member training.

Oar & Iron only allows managers to deliver allergy-related dishes to the table, with allergen picks inserted to specifically designate allergy-related meals. Staff members hold certifications in food safety and allergen awareness.

“Our scratch kitchen can modify anything on the menu to meet any specifications,” General Manager Brittany Larrivee said.

The lunch and dinner menus offer an array of cooked seafood (the “oar”), such as the Oven-Roasted Black Grouper, which features Gulf black grouper with grilled Florida citrus, tomatoes, shallots, cilantro lime jasmine rice, grilled zucchini and squash. There is also a generous raw bar with Gulf shrimp ceviche, a seafood tower, clams, oysters and chilled Maine lobster tail, to name a few.

Steaks (the “iron”) abound on the menu at Oar & Iron. There’s the mouth-watering Coffee-Braised Short Rib, or the certified Angus beef Grilled Denver Steak with peri-peri chimichurri, sweet corn succotash, and potatoes brava, which is a Spanish-inspired seasoning of paprika-based sauce. On Fridays and Saturdays, king and queen cuts of prime rib are available. Starters include coconut shrimp, chargrilled wings, seafood chowder and salads. Lunch offerings feature burgers and sandwiches, as well as full entrées.

There is a private dining room for any event, hosting up to 40 guests. Expect outstanding service and made-from-scratch menu options for everyone.

Oar & Iron is open every day: Sunday from 11 a.m. to 8 p.m., Monday and Tuesday 11:30 a.m. to 8:00 p.m., and Wednesday through Saturday from 11:30 a.m. to 9 p.m. Social hour is offered at the bar and in the lounge, with its own menu offerings and drink specials from 3-6 p.m., Monday through Friday.

Whichever day of the week you choose, you will not be disappointed by their extensive menu, warm hospitality and willingness to customize your meal. It’s that simple… and satisfying.