Family values, commitment to quality on the menu at Phelan Family Brands

Grant Phelan is the CEO and co-owner of Phelan Family Brands, a family-owned hospitality company with 26 restaurants in Florida, including Pinchers, Texas Tony’s BBQ Shack, Phuzzy’s Boat Shack and Deep Lagoon Seafood & Oyster House. The company recently expanded with a fifth location of Deep Lagoon in Lakewood Ranch’s Waterside Place. According to Phelan, the key to his company’s success lies in its family-centered approach.

Growing up in a family of restaurateurs, my most important lesson was …

Valuing the people you work with every day. It’s crucial to find and develop great team members who share the same vision and culture. You can’t succeed in this business without a phenomenal team. If your team members are happy, your customers will be, too.

The core value of Phelan Family Brand restaurants is …

Family! Phelan Family Brands is exactly that — a family. It’s owned by my mom, my dad and me. We treat our team members as family, too, with many having worked with us for nearly 30 years. We’ve shared milestones, celebrations and challenges together. The individuality of each restaurant lies in its menu, but the culture — great service, fantastic food and a clean environment — is consistent across all locations. The menus may differ, but our values never change.

The concept of Deep Lagoon was inspired by …

Creative evolution. For years, we’ve had Pinchers, our first brand, which my dad started. While we love Pinchers, we saw a demand for a more upscale concept. Deep Lagoon evolved as our tastes matured. It’s a place for khaki shorts and a collared shirt, where you can enjoy a refined glass of wine and a relaxed, yet elevated, dining experience. Pinchers is great for casual family outings, but Deep Lagoon offers a different ambiance. 

Balancing family traditions with changing restaurant trends is never a challenge because …

They naturally go together. Being family-owned gives us the advantage of making decisions that make sense for people and not just the bottom line. We’re not accountable to Wall Street, so we prioritize our team and culture. This flexibility lets us adapt to trends while staying true to our values.

Photo by Lori Sax

My three favorite dishes at Deep Lagoon are…

Hogfish Lagoon-style, which is prepared with white wine, garlic, nuts, tomato and basil. It’s phenomenal, especially with a great sauvignon blanc. Next, the chili-rubbed tripletail grilled with sweet chili spices and topped with avocado salsa. Finally, the grouper Oscar, which is sautéed and served over jasmine rice, topped with lump crab meat, hollandaise sauce and bell pepper confit. These dishes are unique to Deep Lagoon and hard to find elsewhere.

My passion for dining …

Is all in the family. I was born into this industry. My parents always owned restaurants, so it’s in my blood. I love the intensity, creativity and sensory engagement the restaurant business demands. It’s never repetitive; there’s always a new challenge. That’s what keeps me motivated.

My go-to meal at home is …

I’m a steak guy. I love to cook a big ribeye or New York strip and pair it with a Napa cabernet. It’s not that I don’t like fish! I eat fish in our restaurants. At home, it’s all about steak.

My top three culinary heroes are …

Anthony Bourdain is number one. He was an amazing chef and storyteller. I also admire a professor from Cornell University School of Hospitality who taught me the basics of cooking and my first chef, Greg Smith, who showed me how to utilize fresh ingredients and create exciting dishes.

The three restaurants I love to visit are …

Scalinatella Restaurant in New York City is sensational. My wife and I go there every year. My mom’s kitchen is also a top favorite — she’s an incredible cook. Locally, in Naples, The Bay House is tough to beat. Its food preparation and atmosphere are exceptional.