Allswell Opening in Lakewood Ranch’s Waterside Place

The gastropub is expected to launch sometime this spring

Neil Cooney
Written By Neil Cooney
News Writer
Image: Official

Already home to restaurants like Agave Bandido, Deep Lagoon Seafood & Oyster House, Good Liquid Brewing Company, and the ever-popular Duck Donuts (to name a few), Lakewood Ranch’s Waterside Place isn’t finished developing. Several more restaurants are expected to launch this year, including an exciting upcoming modern gastropub called Allswell Craft Cocktails & Kitchen.

Many of the details on Allswell are still under wraps, but What Now reached out on Thursday to owner Tory Delany to see what we could learn. As it turns out, there’s still no set opening date, but construction is well under way, and the hope is to launch in March or April.

“My husband and I are from Ireland (Dublin & Belfast) but are seasoned New York City restaurateurs with 25 years of industry experience,” Delany told What Now in an email conversation. “We relocated our family to Sarasota from New York a couple of years ago, and immediately saw a gap in the market for the types of places we run in NYC. We plan to bring a city vibe, with a high emphasis on guest service, and attention to detail, in a purposefully casual Gastropub setting.”

Is there are story there behind the name? What Now asked.

“We happened upon the name organically. We’d receive emails from friends and family saying ‘hope all’s well in Sarasota’…..and it is!!”

Delany describes a menu featuring “upscale gastro tavern fare,” with dishes like Duck Shepherd’s Pie, Pork Belly Sliders, Wagyu House Blend Tavern Burgers, Lobster Guac, Dungeness Crab Queso, Buffalo Chicken Egg Rolls, and more.

“We are working with our New York designers and master carpentry team to bring a unique, upscale tavern to Sarasota,” said Delany. “Our tavern will have a capacity of 160 (inside and outside). Our patio is completely sheltered from the elements while offering a waterfront view.”

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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