Midwest scratch-kitchen restaurant chain set to open in Florida at UTC.

A popular restaurant from Ohio, Kitchen Social, will be making its debut at the University Town Center (UTC) in Sarasota, set to open by January 1, 2026, as confirmed by founder Brian O’Malley. The establishment currently has five locations in Ohio and operates under a scratch-kitchen concept that offers brunch, lunch, and dinner.

Kitchen Social will inhabit a 4,270-square-foot space in UTC’s West District, taking over the previous Rusty Bucket location, as stated by Julie Fanning, a spokesperson for UTC owner Benderson Development.

Demolition has commenced, with construction expected to start next week, according to O’Malley’s statements during an interview on August 20 with the Business Observer. O’Malley, who founded Kitchen Social in 2019, previously served as president and CEO of Bravo Brio restaurants.

“After years in fine dining Italian, we wanted to explore diverse cuisines,” O’Malley said. He and his three partners, Phil Yandolino, Brian Harvey, and Justin Stratford, designed a menu that features a diverse array of cooking styles, encompassing Mexican, Italian, and Asian influences.

Craveable dishes

“Our food is meant to be craveable,” O’Malley explains. “We put a unique twist on familiar items.”

For instance, instead of classic meatballs, Kitchen Social offers eggplant meatballs served with tikka masala sauce.

The cheddar and scallion biscuits are especially popular, with 65% of diners ordering them. Homemade and topped with turbinado sugar and honey butter, they set the tone for the restaurant’s approach to comfort food.

Additional menu highlights include miso-glazed salmon and Szechuan ramen noodles, along with dedicated sections for children’s dishes, gluten-free options, and brunch specials.

Most dishes are affordably priced, with only five items priced above $19, resulting in an average check of about $25. O’Malley aims to create an environment that encourages patrons to visit frequently.

“It’s about the food, service, ambience, and reasonable price points,” he explains, underscoring Kitchen Social’s formula for success since its inception.

Broad appeal

The restaurant caters to a wide demographic, from families to couples enjoying date nights. Many stop by for brunch after church or yoga, drawn by offerings like mimosas and crème brûlée French toast.

At UTC, Kitchen Social will feature around 35 tables and a bar with 25 to 30 seats, accommodating approximately 175 guests, all while maintaining an indoor-outdoor dining atmosphere similar to their Ohio locations.

O’Malley is excited about taking Kitchen Social beyond Ohio, viewing it as an essential step for growth. The brand currently runs two locations each in Columbus and Cleveland, and one in Cincinnati.

“To expand beyond a regional brand, we needed to venture outside Ohio,” O’Malley asserts, noting his familiarity with Florida’s robust restaurant market.

The opportunity to acquire the Rusty Bucket space came about unexpectedly during a tour with a commercial real estate agent.

As they prepare for the restaurant’s launch, the Kitchen Social team is also forging relationships with local vendors for fresh produce and seafood while hiring a staff of 85 to 100 people.

“Attention to detail is crucial,” O’Malley stresses, emphasizing the importance of quality service, cleanliness, and food quality.