Most Recent Entries
Mission statement: I'm taking a break from the kitchen to share my thoughts about cooking and living in Naples for almost 40 years. I've finally learned, for better or worse, the truth in the children's taunt to which I was subjected: there's the right way, the wrong way, and the Ridgway. I hope my blog proves that my "way" is not so skewered after all, and that there are other like-minded individuals out there who are living the Ridgway and don't even know it! Contact info: email@example.com, 239-262-5500 web place: www.RidgwayBarAndGrill.com
The Personal Touch Effect
Posted 1/25/2013 at 4:57 p.m. 0 comments
Tony discusses customer feedback and how passion drives the business. Also, he shares the story behind his Carrot Cake recipe.
Holiday Musings & a Burger to Boot
Posted 12/7/2012 at 2:14 p.m. 0 comments
Tony explains why his burger is so tasty and what's going on in December at Ridgway Bar & Grill
An Inconvenient Truth
Posted 10/30/2012 at 12:29 p.m. 0 comments
That simple moment made me evaluate the state of customer service. Being inconvenienced is not fun. It can do great damage to a reputation and those hurts run deep.
Seasonal Hibernation is Over
Posted 6/7/2012 at 9:46 a.m. 0 comments
Check Out These Amazing Summer Deals at Ridgway, Tony's & Bayside!
Bake Mine with Lots of Style & Taste
Posted 3/19/2012 at 8:47 a.m. 0 comments
Tony Ridgway reveals his first true passion: baking, and how he shares it with Naples.
Making History...One Generation and Diner at a Time
Posted 1/17/2012 at 10:33 a.m. 0 comments
Tony Ridgway invents a new atmosphere where younger generations can explore and experience the best cuisine in Naples
What I Learned After 40 Years
Posted 12/4/2011 at 2:49 p.m. 0 comments
The magic comes from guests. The multiple personalities that make up each night, the generations that cross our paths each day, the various backgrounds and beliefs that you bring create the aura, the sense of personality and excitement.
Reflections from Vermont
Posted 10/16/2011 at 4:36 p.m. 0 comments
This trip reminded me of just how arduous and expensive the process of cooking is when you are trying to create excellent food and serve excellent wine for six people!
Busting the Blues with Berries
Posted 9/26/2011 at 6:24 p.m. 0 comments
Tony sets his sights on blueberry pie during a visit to Vermont.
It’s all about the Rouille
Posted 8/24/2011 at 4:52 p.m. 0 comments
The flavor and richness of Rouille enhances and transforms a dish. Rule number one when cooking; fat carries the flavor. Rule number two; our taste buds love fat. So when rule one and two meet, we’re generally happy campers!