Inspired by its surrounding island oasis, Hogfish Harry’s was created by longtime Naples’ restaurateur Jerry Alajajian and his fiancée, Dayle Westover, to offer you the best, and freshest ocean bounty including the unique Hogfish. The full service tropical-inspired seafood restaurant opened in the fall of 2020 and is helmed by Naples’ veteran Chef Everett Fromm. With a passion for seafood, utilizing sustainable, fresh, and one-of-a-kind ingredients and making everything from scratch, Chef Fromm works with fishermen, farmers and artisans locally, nationally and Europe to source his menu items and provide guests with unique flavor profiles and food combinations. The fish is flown in whole overnight from Hawaii and the Yucatan Peninsula and broken down in-house to limit exposure to exterior elements. White peaches, French melons and other specialty items come from France; while certain organic vegetables are delivered from a farm in Ohio. Microgreens, tomatoes and mushrooms are sourced from local farmers. In addition, many ingredients such as stocks, sauces, pastas and desserts, are prepared in-house. These ingredients give the team an opportunity to create diverse and inventive dishes, such as his signature Monkfish Bucco; Grilled Hogfish, Lemongrass Rice, Blistered Asparagus and Mandarin Chili Sauce, and Miso Chilean Sea Bass. Hogfish Harry’s beverage list is focused on wines from the United States, Europe, Australia and South America, as well as tropical-inspired cocktails ranging from the classic Mojito and Sangria, to signature drinks such as the Crazy Cuban.