Tim Brown is a longtime customer at Le Patio. He loves the atmosphere, the people, and the food. Recently he ordered off-menu: the entire establishment.
“We’re a little hidden gem right off The Drive,” he said. “More people are starting to figure out that we’re here.”
For a restaurant that celebrated its 18th anniversary this week, it’s hard to believe people are just now discovering the place. But, tucked away just off Wilton Drive behind Dom Caruso’s (formerly Bona Italian) it is literally a hidden gem.
With only 280-square-feet, its oddly shaped floor plan makes one think the space was rented out as an afterthought. There are only two tables inside, seven on the eponymous patio, and four seats at the bar.
But the little space is a big deal for friends and foodies.
“It’s about the ambiance and the food and the experience of the patio itself,” Brown said.
He bought the place from founders Jean Doherty and her wife of 38 years, Vero.
So, why sell now?
“I’m tired. I want to go and relax and enjoy myself and not be worrying.” Jean said. “And to get [Vero] to stop. She doesn’t even own the place anymore and she’s still working.”
Though the sale, coordinated by realtor extraordinaire Robert MacKilligan, Executive Vice President of Galleria International Realty on Las Olas, was completed several weeks ago, Vero and Jean stayed on to help Brown and his husband, Gerry Selva, make a smooth transition. The couples formed a friendship over the years, and while Brown wants the business to thrive, the Dohertys want to know their ‘baby’ is in great hands.
“I’m so thankful for that,” Brown said. “They handed their family recipes down to us. Consistency is key.”
There will be some new items, like the Bailey’s Irish Creme Ice Cream. Other ideas will come over time. Perhaps the most noticeable change will be the patio floor. Right now it’s part wood, part decorative gravel. Brown will make the entire exterior floor wood.
Jean and Vero have bought a house in France and want to travel around Europe. They’ve been restaurant owners for 40 years, a career that’s not conducive to travel.
Now, it’s Brown’s turn. He cut his culinary teeth working at a farm stand in Massachusetts.
“We did a lot of home cooking and catering as well.”
He’s worked at several restaurants up and down The Drive as well as other foodie gigs. “Over the years I’ve always wanted my own place.”
“When we found out Tim was a chef...” Jean mused, giving a mischievous grin. “I’m thinking that would be a good person to look to continue.”
