Hyde N Chic Restaurant — Restaurant in Naples

We dined at Hyde N Chic for the January 2024 tasting menu. We have met Chef Andy who is very nice and sampled the food at events in Naples, and we were really looking forward to enjoying the tasting menu in the restaurant. Our meal in the restaurant was a disappintment for us unfortunately. The food was good, but most of what we were served did not match the menu (photo included with my review). In course three, the seabass was very good but was missing the baby turnips. The prawn was an impressive size and good (a firmer texture than I was expecting), but missing the rice. In course four, we were served what appeared to be roughly cut chunks of roasted chicken breast with a brown mushroom gravy sauce — not close to what we were expecting from the description on the menu. There was no white truffle mousse nor mustard frill to be seen on the plate. For course five, we were served champagne ice cream. The flavor again was good, but this time a complete deviation from the menu.

After course three, we asked about the missing baby radishes and rice. We were told there was no rice in house that day. The missing baby radishes were not addressed. After feeling like our concerns were dismissed, we did not ask about the issues we perceived with course four. In any other fine dining situation (or even casual dining), we would have been alerted to a missing ingredient or a change to the menu prior to ordering.

After course four and before course five, we were presented with our check which was unexpected and unusual. The check included an automatic service charge of 20% on the food and the wine. We paid in full, deciding to count it as a learning experience and move on. After we paid, we were offered more apologies and espresso which we didn’t feel was an adequate response to the issues that we alerted staff to in course four and the completely different offering presented to us for course five.

Regarding presentation of the dishes, they were not as artistic as we’ve seen in photos from previous tasting menus. Part of the fun of a tasting menu is being wowed by the presentation, and while the plates themselves were decorative, there was no feeling that special techniques were used to present the food served.

From arrival to departure, we were there for about 2.5 hours which isn’t unusual for a tasting menu. However, we did feel the pace was slow, and there was a decent amount of downtime between the courses.

Other general observations (see aforementioned downtime): Entry into the restaurant is a little awkward. You go from the parking lot directly into the dining room. It might be nice to have a small square at the front partially curtained off to provide a transition area. The dining area is very open, and the tables are very long making it difficult to have a conversation with a dining partner. An additional staff member to act as a host and provide support such as to refill water glasses and check on guests would be helpful. Once a dish was put in front of us, we weren’t checked on again until it was time to take the plate away and again not until the next one came out.

Overall, we would have liked to have seen the dishes presented to us match to the tasting menu, been alerted to ingredient changes/removal, and had our concerns addressed rather than dismissed. It’s unlikely that we would return or recommend to...

I just have to reply as most of your response is simply not true.

Correct We had 1 Oyster dish (6 total). We did not get and did not ask for 2 oyster dishes. Two Octopus Dishes and no we did not ask or receive another Two Dorade stuffed with Lobster and no we did not insist on you cooking more Correct Correct Correct on Kobe. We did ask for extra bread so thank you. We did not ask for 2 extra breads. Correct We did not receive any Tattinger Champagne cream sorbet. That does sound good so wish we could have tried it. Correct

Yes I texted after you texted me showing I was wrong about wine and again I apologize for bothering you. This again was my fault.

Yes your wife welcomed us and was very polite. Was just upset that she kept saying 100% she gave us the courses and we clearly did not receive them yet. No way could Nicole and I eat all the food you said we ate in your reply. Not sure about wife "Using her charm." She simply asked if we could have more bread. It was a 3 hour meal which is fine but it took a while for plates to come out and we were getting hungry.

Not sure what you mean by "take advantage" and "The Santa Claus." We simply wanted what we paid for. Yes the table next to us did complain that their reservation was at 5:30 and they finished at 9:30. To my knowledge no else complained about price including us.

We go to many fine dining restaurants and have had many positive experiences and thought we would try something new. So sorry you feel this way but most of your reply was simply not true. Good luck to you and Shekeba. You are an amazing chef and again she was always polite. Looks like we are going to have to agree to disagree meaning you and Shekeba were 100% sure you gave us all courses and we are 100% sure you didn't. Hopefully this can be a learning experience for you both.

Food was on point and off the charts Amazing!

Service unfortunately was not. The November Tasting Menu was two options. Bigger portions and half the tasting menu or smaller portions and all of the tasting menu. We chose all. The dessert came sooner than expected and we still didn't receive the Oysters, Octopus, & Med. Dorade courses. The lady said she was 100% sure she gave it to us. We asked to see the menu and pointed out what we didn't receive yet. After repeating this 3 times, she then said she will pull from her "extra inventory" and get us "another" plate of each. They did give us extra dover sole for the confusion. Also, I thought my wine was $79 so I asked to see menu and they showed me it was $99. This was my fault and I apologized for reading it wrong and of course paid the full price of $99. The owner then said he should be charging everyone 3 times the price but he is choosing not to. At the end the owner said there was no mistake on their end. This clearly was their mistake but I did not want to argue. I was hoping our Anniversary Dinner would be relaxing but it turned out to be a challenge to receive the courses we paid for in advance. We tried to go out of the box being that it was a special occasion for us and we were trying to support the local restaurant but it turned out that the owners felt like they were doing "Us" a favor Hopefully this will not happen to...

Hyde N Chic is nothing short of phenomenal--my new favorite spot in Naples. I had been looking forward to trying their tasting menu for a while, and it absolutely exceeded my expectations. Chef Andy masterfully weaves flavors from his diverse life experiences, creating a culinary journey where every course is a destination worth savoring. This isn't just a meal; it's an event you'll remember long after the last bite. Just keep in mind - service can run long here. If you’re prepared for that and OK with it, you will thoroughly enjoy the experience!

The ambiance is trendy, chic, and thoughtfully decorated with stylish art and decor. The staff is welcoming, knowledgeable, and exceptionally prepared. From the moment you walk in, they greet you by name and make you feel like a valued guest. Since I arrived right at opening, Chef Andy even gave me a personal tour of the kitchen, introducing me to his team. His passion for hospitality shines throughout the experience--he stops by tables to share stories, check in on dishes, and ensure every guest has a memorable night.

I experienced the March 2025 tasting menu, and each dish was a revelation. The oysters, paired with a mignonette and tropical fruits, struck the perfect balance of sweet and sour. The carpaccio was light yet rich, and the bread service introduced me to a savory tomato butter I'd never had before. The butternut squash bisque was airy and luscious, complemented by a perfectly crisp crab cake. The asparagus salad, topped with a pink poached egg, added a luxurious, runny yolk to the dressing--absolutely divine.

A true standout was the shrimp & gari, a tribute to Chef Andy's African roots, delivering bold flavors with a heat punch. His take on shrimp and grits was next-level. The wild mushroom strudel, wrapped in a delicate, crispy shell and topped with shaved truffle, delivered an umami explosion. The grouper, a must-have on the Gulf Coast, was bathed in a rich franciacorta cream sauce reminiscent of a silky béchamel--I wanted to savor every drop. The foie gras and French quail were decadently satisfying, while the Wagyu beef bourguignon short rib melted in my mouth, perfectly complemented by its accompaniments.

To finish, the Ghanaian chocolate cigar was almost too indulgent to handle--I barely had room!

This restaurant is an absolute gem, and if you have the chance to experience it, don't hesitate. Chef Andy and his incredible team deliver an unforgettable dining experience with dishes that showcase standout ingredients, impeccable technique, and flavors that linger in the best...