Sarasota’s Hob Nob Drive-In Is Reopening Under New Ownership

Behind the reopening are Troy King and Dimitri Syros of The Breakfast Company

Neil Cooney
Written By Neil Cooney
News Writer
Photo: The Breakfast Company Official

“We’ve been keeping a little secret…” says a post published on Instagram yesterday by popular Sarasota-born breakfast spot The Breakfast Company. “THE HOB NOB is coming back, and we’re proud to be a part of it.”

Coverage published by Patch described the transition, telling of the long life The Hob Nob Drive-In had in its location at 1701 N Washington Blvd: The Hob Nob first opened in 1957 and continued until the previous owner, Cary Spicuzza, closed the restaurant in 2024.

“Ever Since COVID, the restaurant business has changed,” Spicuzza then said to the Sarasota Herald-Tribune. “The challenges you face are a little more insurmountable.”

It’s true that recent years have not been easy for the restaurant business, which has itself never been easy for anyone. And so it’s heartening to see the team at The Breakfast Company working to keep this Sarasota landmark going.

“Led by lifelong patron Troy King, alongside Dimitri Syros and the team at The Breakfast Company, this Sarasota classic is reopening with the same old-school drive-in feel people have loved since 1957.,” the Breakfast Company’s Instagram post continues. “No reinvention. Just good food, fair prices, and a place to gather again.”

The reopening is expected to take place in Spring 2026.

“The menu will be centered on old school drive-in classics, such as smash burgers, crinkle-cut fries, shakes and onion rings. It will also serve beer, both national brands and local craft selections,” says the Patch coverage.

What Now reached out to Dimitri Syros on Friday to ask about plans for the reopening. Syros was not immediately available for comment.

You can keep up with the opening, and Breakfast Company-related news, by following @thebreakfastcompanyfl on Instagram.

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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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