Solomon and partner Alexander Tomasso, two nightclub operators who split their time between ventures in Rhode Island and South Florida, purchased the Caribbean-esque Clematis Street bar-restaurant from local night-life mogul
Cleve Mash and immediately set about upgrading the food, cocktails, and service.
rework the menu, they turned to chef, Russell Chaney, former personal
chef and sous chef at Bistro Spagnuolo in Palm Beach. Focusing on local
seafood and produce, his menu includes everything from New England
staples like clam cakes and lobster roll to perennial bar favorites like
wings and spinach dip to entrées like honey-glazed salmon with
mango-jicama salsa, have-it-your-way catch of the day, and a roster of
eight-ounce burgers made from ground chuck, brisket, and short rib.
mixological cocktail menu featuring 118 rums came courtesy of Jess
Hiller, who runs the bar program at swank Mondrian South Beach, while
Solomon went to work on service, which, as they say, had some "issues."
As for informing the ravenous food media hordes about the
changes via a news release headlined "Reef Road Restaurant and Rum Bar:
We Don't Suck Anymore!", Solomon said it was a bit of "guerrilla
marketing" born out of "frustration" in trying to change the
On the other hand, he noted: "It gets the point across."