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Phelan Family Brands launched a new brand this week with the opening of Two Fillets, a seafood and steak restaurant and market in North Naples. 

Two Fillets, promoted as “where coastal charm and Florida flavor meet,” refreshes the former site of Randy’s Fishmarket Restaurant and Deep Lagoon Seafood. It’s the 20th restaurant for Phelan Family Brands, which also includes Pinchers, The Bay House, Deep Lagoon, Texas Tony’s Rib & Brewhouse, Phuzzy’s Boat Shack and Island Crab Co. 

Built in 1968 on the edge of Naples Park, the 3,868-square-foot restaurant at 10395 Tamiami Trail N. was Randy’s for 13 years before the Phelans converted it into its first Deep Lagoon Seafood restaurant in 2016. Last spring, Deep Lagoon relocated less than 2 miles south to the space Ruby Tuesday’s occupied for decades in the Marketplace at Pelican Bay.   

The Phelans purchased the restaurant space to introduce Two Fillets, an upscale, casual dining concept under its growing hospitality umbrella. “I bought the building and completely remodeled it. It’s a completely different exterior and interior,” said Grant Phelan, CEO of Phelan Family Brands, based in Bonita Springs, where the first Pinchers opened 25 years ago this fall. 

Not only is Two Fillets a pairing of seafood and steak, but it’s also a pairing of the Phelans and Peppers, two longtime families in Naples. The Peppers have operated Jimmy P’s Butcher Shop and restaurants for decades. 

“We are taking the best from Deep Lagoon, the best seven dishes from Deep Lagoon, and we’re merging those with steaks that are cut and sourced by Jimmy P’s Butcher Shop,” Phelan said.  

Jimmy Pepper and Grant Phelan went to high school together. Both were student-athletes at Barron Collier High School and earned sports scholarships. “Now, our kids are friends and on the same baseball team,” Phelan said. “I’ve been buying steaks at his butcher shop for years.” 

Two Fillets opens at 4 p.m. daily so it doesn’t have lunch hours yet but plans to launch lunch service eventually. “We are developing the concept as time goes on,” Phelan said. “We’re working on lunch and will have lunch open by fall. There is a market open at noon (until 6 p.m.) so you can buy seafood and steaks. And, yes, we’ll have our famous key lime pie.” 

Two Fillets’ menu includes 10 Chef’s House Selections, featuring Wagyu steaks, cedar plank salmon, Oscar-style grouper, fish and chips, hunter’s chicken and filets of mahi, branzino and sea bass. “From the Block” and “From the Water” sections present a la carte selections from a Wagyu tomahawk chop to Alaskan king crab and snow crab. The menu also has burgers, salads, soups, starters, sides and desserts. 

Two Fillets has covered space to dine outdoors in the front and back of the restaurant as well as a separate full bar area. “We do have happy hour from 4 until 6, discounted drinks and small plates,” Phelan said. 

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