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  "description": "An Argentinian street food concept is opening soon in Naples.",
  "path": "/tiny-kitchen-eyes-opening-in-naples/",
  "publishedAt": "2026-05-08T01:46:50.000Z",
  "site": "https://www.businessdebut.com",
  "tags": [
    "524 Park St, Naples, FL 34102",
    "Instagram",
    "Drive community buzz with Business DebutWe aim to create local buzz before you even open.Business Debut | New Business Openings in the SoutheastRoss McWaters"
  ],
  "textContent": "**NAPLES, FL** — Tiny Kitchen is targeting a late May or early June opening at 524 Park St, Naples, FL 34102, owner Alejandro Veiga told Business Debut. Veiga is opening the restaurant with his wife, Samantha Skarl, and his mother, Chef Marta Veiga.\n\nThe restaurant is the first Tiny Kitchen location, but Veiga said the concept is planning for growth, with additional leases already signed in the area.\n\nTiny Kitchen falls under the Casa del Loro umbrella, the family’s Argentinian street food company with operations in San Francisco and Playa del Carmen, Mexico, Veiga told Business Debut.\n\n## What to Expect\n\nTiny Kitchen will serve Argentinian street food from a 680-square-foot space near Fifth Avenue South. The restaurant will offer counter ordering with about 21 indoor seats and additional outdoor seating, Veiga told Business Debut.\n\nThe space will include street art, Argentinian and American influences, and a turntable where guests can play records, Veiga said.\n\n## Menu and Vision\n\nThe menu will focus on empanadas, choripan and salads, with items changing often based on available ingredients. Veiga said the restaurant plans to offer about 10 empanadas daily, including traditional beef, spinach and Swiss chard with homemade ricotta and Parmesan, mushroom, sweet corn with yellow squash and mozzarella, artichoke with rainbow cherry tomatoes, basil, balsamic and mozzarella, and chicken chipotle.\n\nThe traditional beef empanada is based on Veiga’s grandmother’s recipe and includes local beef from Jimmy P’s, bell pepper, onion, garlic, paprika and cumin, Veiga told Business Debut.\n\nThe mushroom empanada uses locally grown mushrooms from Care to Grow Mushrooms, and much of the produce comes from Mondragón Farms.\n\n“We make all our dough. We make most of our cheeses in house,” Veiga told Business Debut. “We try to take it seriously, and people have taken it really well.”\n\nTiny Kitchen will also bring back Veiga’s choripan, an Argentinian sausage sandwich on a French baguette with chimichurri. The menu will include a classic choripan, a rotating choripan special, a Caesar salad with everything made in house, and a rotating salad special, Veiga said.\n\nVeiga said the Naples community has played a major role in the family’s plans for Tiny Kitchen.\n\n“The community knows how thankful we are and how blessed we have been since we moved to Naples because of them,” Veiga told Business Debut. “The reception from Naples has been mind blowing, and I feel very honored to just be able to continue to contribute to this community.”\n\n## Opening Timeline\n\nTiny Kitchen is targeting the end of May or the first week of June, depending on permitting, Veiga told Business Debut.\n\n## Hours\n\nPlanned hours are 11 a.m. - 8 p.m. daily, or until sold out, Veiga told Business Debut.\n\n## Follow for More\n\nFollow Tiny Kitchen Naples on Instagram for updates, menus and opening details.\n\n* * *\n\nDrive community buzz with Business DebutWe aim to create local buzz before you even open.Business Debut | New Business Openings in the SoutheastRoss McWaters",
  "title": "Tiny Kitchen Eyes Opening in Naples",
  "updatedAt": "2026-05-08T01:46:50.516Z"
}