The Causeway closed over Memorial Day weekend after the owning partners decided to part ways. The Smiths, who owned the restaurant concepts, left in search of a new location while the location and bar owner, Ken Delaney, set off to find a new restaurant partner. Ken quickly found a perfect partner and the two got to work creating an exciting new restaurant concept now known as The Industry Standard Kitchen + Bar.
Ken reached out to Adam Nardis and, in no time, The Industry Standard was born. Nardis is a locally renowned Chef in SWFL. He was the executive chef for M Waterfront Grill and Crave Culinaire before making the transition into restaurant ownership. In 2020, he and his partner successfully opened Seventh South Craft Food + Drink in Naples. A year later, Adam and his wife Erin opened Coldwater Oyster Market in Fort Myers. Now, Adam is ready to make his mark on Bonita Springs.
The Industry Standard Kitchen
Ken and Adam decided to transform the Causeway’s three-kitchen space into one. To our delight, they have kept the kitchen open for the public to see and have added to the guest experience with a new “Chef’s Bar.” This nine-person bar looks into the kitchen and will allow guests to interact with a chef as they prepare their dishes.
The Industry Standard is a true scratch kitchen where Nardis claims “everything but the ketchup” is handmade. The menu changes monthly, but will consistently highlight his impressive experience, skill, and creativity. When asked about his inspiration behind the menu, he simply said “honest food” where each ingredient is not only tracebale, but “tells a story.”
Adam’s culinary creativity stems from his inquisitive personality. He has always cared to know the “why?” Knowing the origin behind each ingredient and the culture behind each style of cooking is what inspires him as a chef. He highlighted this with a dish he calls “Grouper Taino.”
He explained the history of the Taino people who inhabited the Caribbean before Columbus conquered the island and brought over enslaved African Americans. Soon, the African American and Taino cultures intertwined to create the Jerk method of cooking. This method seasons food with a specific blend of spices and cooks it over a wood-fired grill. In this dish, Grouper, which is found in high concentration in the Caribbean, will be seasoned with jerk spices and cooked over The Industry Standard’s new wood-fired grill to pay homage to the region and its people.
The origin of each ingredient also ensures taste and quality. Nardis prefers to buy his meat from family-owned farms and produce from the regions where it grows best. In the future, he hopes to incorporate an on-site Himalayan salt cave where he can cure his own meats for the following month’s menu.
The Industry Standard Bar
True to the scratch-kitchen philosophy, you will not find any sour mix behind the bar at The Industry Standard. Each cocktail is handcrafted with freshly squeezed fruit juice and herbs. The cocktail list is still being curated, but we will update you when it is released! If you prefer an ice-cold draft, you will be happy to know that the self-pour beer wall that gained popularity at the Causeway is not going anywhere.
Delaney and Nardis plan to take advantage of the space’s indoor-outdoor bar and outdoor seating area. The Causeway was unable to use their outdoor space due to permitting issues that they have since-then resolved. Shade sails and various seating options will soon be added to allow guests to drink and dine outside.
The partners also plan to add to Bonita Springs’s growing nightlife with live music and “Pies After Nine” where guests can enjoy cocktails and pizza after the main kitchen closes.
The Industry Standard Kitchen + Bar is an incredible addition to our thriving city and we can not wait to try it out! To stay up to date on this restaurant’s opening date, along with other projects and events happening across SWFL, subscribe to our newsletter!
