Unidos opens in prime downtown Naples location

Naples, FL: . . . A new vibrant and innovative Latin-fusion restaurant, Unidos — A Latin Kitchen + Bar has opened in downtown Naples, ushering in a new era of culinary exploration and cultural fusion in Southwest Florida.

Unidos is located at the corner of US 41 and Central Avenue in the space formerly home to Starbucks and Valento’s Pizza & Hoagies in downtown Naples with ample self-parking behind the restaurant. Unidos is serving dinner daily from 4 pm until 10 pm with plans to expand hours and service, adding a lunch menu, introducing a weekend brunch and launching takeout later this month.

All 4 One Hospitality is behind the privately family-owned restaurant group founded by Sal Muñoz, his wife Jaime Muñoz and partner Carlos Angel.  A force in the Chicago dining scene for the past decade, operating UNIDAD in Evergreen Park, Ill., a southwest suburb of Chicago, Muñoz says the new Naples location is part of his family’s long-term growth strategy. He has been working in the hospitality industry for 25 years including the banquet captain and floor manager at Sepia (a Chicago West Loop restaurant) and a server and magician’s assistant at Caesars Magical Empire at Caesar’s Palace in Las Vegas.

“Unidos (pronounced oo-nee-dos) means united in Spanish. Our restaurant is a testament to the global nature of food and the endless possibilities that arise when different culinary traditions come together,” Muñoz says, noting fusion results in unique and exciting dishes that can vary greatly depending on the country, the specific influences and ingredients involved.

“Our food is definitely inspired by some of my mother’s dishes. It means a lot to me having some of her dishes on the menu,” he adds. “We are not just focused on one cuisine. I grew up eating dishes from Puerto Rico, Cuba, Peru and Argentina.”

“We are excited to introduce Naples to a culinary style that combines the elements of Latin American cuisine with other global flavors and cooking techniques,” says co-owner Jaime Muñoz, noting the new Latin-fusion dining concept promises to be a hotspot for food enthusiasts seeking a unique and immersive dining experience.  “We can’t wait to share this experience with the community,” she adds.

Latin-fusion cuisine uses a wide range of ingredients including traditional Latin American staples like corn, beans, rice, plantains and a variety of chilies. Dishes feature a bold and diverse combination of flavors with elements of sweetness, heat, acidity and umani. Common spices and herbs include cilantro, cumin, paprika, garlic and various chili peppers.

Occupying 3,200 square feet with both indoor and outdoor dining including a walk-up outdoor service window, the new restaurant design is a collaboration between the owners and Naples architectural design firm BDL Design, led by architect Brian Leaders, whose goal was to create a graceful, sophisticated atmosphere.

The building’s exterior has been refreshed by repainting the metal architectural element which wraps around the top of building a soft gray to complement a new gray signboard, restoring the timeworn stone facade to its natural off-white color and painting black the metal oversized picture window frames for a chic look.  The intimate 25-seat al fresco paved patio area serves as a garden hideaway with multiple greenery and colorful blue salvia and pink pentas flower boxes shielding diners while enhancing the streetscape along Central Avenue.

The completely redesigned 152-seat interior dining room features an open kitchen concept that delivers great views into the preparation of the food and drinks. The heart of the open kitchen is its bona fide Argentinian Santamaria grill. Santamaria grills are designed with a deep firebox to hold the higher heat of aromatic Quebracho coals (authentic Argentine red oak cooking wood) as the driving fuel burns directly under the tender meats, fresh fishes and vegetables. This traditional grilling process helps achieve savory flavors, piquant aromas and requires less cooking time.

The elegant Latin vibe interior décor is split with long, luscious pink banquette bench seating on one side and tables in the middle with a private VIP/chef’s table tucked at one end. The 20-seat lounge and the ceviche and guacamole bar are enhanced by multi-colored Colombian tiled walls, oversized 20” x 20” porcelain tile flooring and plush rattan wicker chairs with black and ochre-colored pendant and track lighting complementing the exposed industrial-style ceiling.

The tasteful bar design involves a modern base with a marble bar top with experienced bartenders serving hand-crafted margaritas, pisco sours and an extensive list of other Latin infused cocktails in exquisite glassware. Rich Argentinean wines and asados join a wide-ranging cocktail menu of quick-to-make drinks starring premium Cenote tequila.  All drinks are created using homemade syrups, herbs, limes, lemons and exotic juices.  A selection of Latin and American beers, including a line from a local Naples brewery, is also available.

The menu – which has a dedicated ceviche list —  includes dishes from across Latin America, with Cuban, Mexican, Venezuelan, Argentinian and Brazilian influences all playing a part. From seafood rich dishes of Peru and Ecuador to the teeming mountains of Colombia and gastronomic diversity of Mexico, guests will have the opportunity to savor an array of delectable Latin fusion dishes.  Each dish is carefully crafted to showcase the rich and diverse flavors of Latin American cuisine while incorporating exciting international twists.

Showcasing the flavors of Latin-fusion cuisine are opening chef Melina Martinez and general manager Jason Unger, whose commitment to food quality shines in the restaurant’s most iconic dishes.  Chef Melina combines traditional Latin American cooking methods like grilling, roasting and braising with techniques from other cultures, such as stir-frying, smoking and sous vide cooking.

The culinary team is also developing menu items exclusive to the Naples restaurant that feature local ingredients. Standouts include Elotes Fritters, a Mexican street corn dipped in batter and lightly fried served with rich and creamy Kewpie Japanese mayonnaise and Ropa Vieja, the time-honored traditional Cuban dish of braised beef, slow roasted peppers and red wine, garnished with chipotle aioli and served with sweet plantains.

“The kitchen table is the place where families come together to dine and enjoy each other’s company,” comments co-owner Carlos Angel, who will oversee day-to-day operations. “Unidos intends to become an extension of the family home,” he says. “Whether it’s a girl’s night out, a birthday party or an after work gathering, Unidos is prepared to accommodate all groups — big or small,” he promises.

“We are thrilled to welcome Unidos into our neighborhood,” comments Elizabeth Kurtz Isbell, president of the Naples Design District Board, adding that the new restaurant reflects the neighborhood’s eccentric mix of art, design, style, food and culture. “The planned partnerships with local bakeries and breweries echo our mission to provide a supportive environment for local businesses where residents and visitors shop, dine and play.”