Tony's Off Third

Press Room

Meet Tony & Sukie

Tony Ridgway and Sukie Honeycutt are venerable names among locals and visitors to Naples who share a passion for great food and gracious service. They are also community leaders who loan their expertise to numerous community causes.

As professional partners, they own and operate Ridgway Bar & Grill, Tony’s Off Third, a bakery and fine wine shop in Old Naples, Bayside Seafood Grill & Bar, offering waterside dining at the Village on Venetian Bay, and Sukie’s Wine Shop, a wine shop and private dining room adjacent to Bayside. Tony’s restaurant career began in Naples in 1971. The Naples fine-dining institution, The Chef’s Garden, was opened in 1972. Locals still talk reverently about Truffles, which was upstairs from where Ridgway Bar & Grill currently operates for many years starting in 1978. Sukie joined the staff in 1979 and became Tony’s partner in 1981.

Tony Ridgway’s menu reflects his classic French training, love for great American traditions and passion for the freshest and the best ingredients, from seasonal fruits to a wide selection of garden greens, fresh-caught grouper to prime beef, and always bread and pastries freshly-baked every day on premises.

Known for her remarkable palate, Sukie has created an impeccable selection of wines at Ridgway, Bayside, Tony’s Off Third, and Sukie’s Wine Shop. Her relationships with winemakers and proprietors are legendary, and diners know that they will always find some extraordinary allocated wines on her lists, as well as some great values. She travels extensively to wineries to assemble her collection, yet is often found greeting guests at the restaurants and the wine shops.

With their combined experience and talent, Tony Ridgway and Sukie Honeycutt have created establishments that are imbued with worldly sophistication and the warmth and charm that defines Naples.

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REVIEW

Naples Florida Weekly

“Something Sweet and New Cooking at Tony’s Off Third”

Great food and a top-notch selection of wines have long been the hallmarks of Tony’s Off Third, but now it can be called a bastion of fine baked goods as well, with the arrival of pastry chef Emily Duncan…

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REVIEW

Entreé Magazine

“Q&A with Sukie Honeycutt”

Question: Wine is coming from everywhere – throughout the country and all over the world. What areas should we look towards to deliver us interesting wines?
Answer: Yes, wine is being produced all over the world. Let’s start with the U.S. Every state in the country with the exception of Alaska is producing wine. That’s not to say that every state is producing quality wine. For example, wines grown in Florida are practically all white and very much on the sweet side, due to our high temperatures…

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REVIEW

Naples Illustrated

“Local Flavor”

Tony’s Off Third has built a reputation for baked goods. How to improve on what’s already great? Bring in a first-class pastry chef who will take the baking to the next level. “We want this to be one of the only places in Southwest Florida to get this level of pastry”…

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REVIEW

Naples Daily News

“FYI Food”

Taste the delectable pastries in time to place your order for the holidays from noon to 6 p.m. today at Tony’s Off Third…

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