Slicker’s Eatery saying farewell
CORTEZ – Slicker’s Eatery owner Bob Slicker is winding down his restaurant operations and the leased space he currently occupies will soon be transformed into Izzy’s Place, a family diner operated by new leaseholder Tom Theophilopoulos.
During separate interviews given on Thursday, Jan. 8, Slicker and Theophilopoulos discussed the upcoming transition.
Slicker’s Eatery will continue operating under Slicker’s leadership through the conclusion of a catered event on Sunday, Feb. 1. Theophilopoulos will take over the following day and the gradual transformation from Slicker’s Eatery to Izzy’s Place will begin.
“We’ve been on a month-to-month lease, our rent increased, and with all of the health issues I had last year, and having another grandchild I would like to visit, we have decided it is in our best interest to not continue our lease,” Slicker said.
“I am retiring from the restaurant business. I’m going to take a little time to get closer to my grandchildren, and myself, and I’m going to let my faith lead me which way I should go.
“We’re going to throw a pig roast and our five-year anniversary party on the last Friday of month (Jan. 30) and we’re hoping during the next few weeks everyone will come by for hugs of joy, drinks and food. Thanks for the support during the good times. Thanks for the support during the bad times. Please come out and see us because my team members could all use a little boost right now. Please watch our Facebook page. We’re still going to be doing our normal activities and events for the next couple weeks,” Slicker said.
An eatery and more
Slicker’s Eatery opened at 12012 Cortez Rd. W. in February 2021. In 2024, the leased building and its contents were badly damaged by Hurricane Helene’s storm surge and floodwaters and further damaged by Hurricane Milton’s winds.
“Everything in the place was ruined. That was disheartening,” Slicker said of Hurricane Helene. “The second storm ripping the brand-new air conditioner off the roof was bad too.”
While closed for regular business, Slicker’s Eatery hosted several outdoor hurricane relief parties that helped Slicker’s employees and other local out-of-work employees earn some much-needed money. Slicker’s Eatery also hosted a free Thanksgiving dinner for the hurricane-impacted community.
“We wanted to help the Cortez village and its residents,” Slicker said.
Slicker’s Eatery remained closed for 128 days and reopened in February 2025. For several years, Slicker also dealt with painful kidney stone issues that were finally resolved in 2025.
“The last year has been difficult. In all my years in business, this was the most difficult time I’ve had with the factors I can’t control. I ran a good race here for five years and it’s time to start another race,” he said. “I’m proud of everything we have done and everything we have accomplished in five years as a team. And even though the team has changed, we all had the same goal: ‘To not look the other way.’ Some of the team I opened with aren’t here anymore, but they were all part of a wonderful journey.”
Slicker expressed special thanks to his daughter, Molly (Slicker) Parry, his life partner, Amy Coller, and Amy’s 26-year-old daughter, Abby Coller, for the help and support they provided before and after Slicker’s Eatery first opened its doors.
“With all the stuff I went through last year, this place wouldn’t have lasted this long if it wasn’t for Amy, Abby and Molly,” he said.
“I’ve made some tremendous friends here that will carry me through the rest of my life. I’m grateful for those. I also lost the best friends of my life: Scott O’Brien, ‘Grego’ (Greg Koeper) and my mom (Ellen Scott).
“We had some great parties here, some great celebrations of life and some great wedding receptions. We’ve been involved with multiple charities throughout these years that we’ve been able to help support with our time and our products. That’s a wonderful feeling,” Slicker said.
The Slicker’s Eatery menu was developed by his nephew, Kurt Clennan, an executive chef in California.
“Our concept was fresh, no fryers, no walk-in freezer. We wanted to provide chef-driven food at a reasonable price, using local products and healthy ingredients. Our Spicy Octopus flies off the shelf and our Smoked Old Fashioned is our best-selling drink because it’s so unique to the area. I’m proud of the quality of our product and we always got great reviews for our food.”
The eatery’s post-hurricane recovery process included patrons and supporters paying $500 to have personal messages painted in white on the back of the black restaurant chairs – some of which now serve as memorials to deceased friends and loved ones. The chair that honors Slicker’s mom says, “Down in Front,” and sits at the corner of the bar where Ellen watched many Tampa Bay Lighting, Buccaneers and Rays’ games.
“The chairs are amazing and I’m grateful that the new owner is going to keep them. The chairs helped us put money back into the building and helped us keep our team members through the slow time of the year,” Slicker said.
In 2022, Slicker traveled to Poland as part of the Rotary Club of Anna Maria Island’s efforts to assist Ukrainians impacted and displaced by the war with Russia.
“I can’t forget the nine-and-a-half hours of interviews with Ukrainian refugees that I have on my phone. I want to get back to that kind of energy and this is a great move energy-wise,” Slicker said of his unknown future endeavors. “It’s going to be good for my soul and my health, and that is what I’m looking forward to. With my faith, I’ve never worried about the next step. Now I can look for the next step. I want to do what I like doing best: helping people.”
As for what he’ll miss about owning a restaurant, Slicker said, “The love that a family restaurant can provide. I’ll miss that. I’ll miss the comfortability of it. You get used to seeing the same people every day. I will miss my team. I will not miss the long hours.
“Tom will move right in and I will help with the transition. I’m excited about his concept and I’m excited that he wants to move forward with my team. Through these years, I’ve always taken care of my team. It’s a great way to walk away,” Slicker said.
Izzy’s Place
Speaking by phone, Theophilopoulos said, “I’m looking forward to it. I’ll be working with Bob for a week or so and get to know the staff. I’ll wait a month, month-and-a-half, before we switch over to Izzy’s and go from there. I’ll be turning it into a really good family diner. We’re going to change the décor a bit and lighten the place up with some different colors.”
Izzy’s Place will serve breakfast, lunch, daily lunch specials and dinner.
“For $15, or less, you’re going to get a sit-down meal that’s fresh-cooked using good ingredients. We’ll have good food, a good family-oriented environment and good prices,” Theophilopoulos said.
The liquor license will transfer to Izzy’s Place and mimosas and bloody marys will be part of the breakfast and brunch offerings.
Izzy’s Place is named after Theophilopoulos’ dog, Izzy, a friendly, five-year-old Havapoo that’s a mix of the Havanese and poodle breeds.
“I bring 40 years of restaurant experience,” Theophilopoulos said. “I’ve been director of operations for four chains. I ran the Hard Rock Cafés in the northeast United States. I’ve opened 30-plus restaurants for different concepts. I’ve owned three of my own restaurants and this will be my fourth. Like a good Greek boy, I started at 13-years-old as a busboy working for my dad on weekends, summer vacations and Christmas vacations. I worked as a busboy, dishwasher, line cook and a waiter.
“I’ve been working with a real estate agent for the last couple years and I looked at a lot of places. Charles (Leduc) called me up and said this is perfect for you. We live five minutes away in San Remo, behind the Cortez Clam Factory, and I knew the place because my girlfriend (Marilyn Medo) and I have eaten there.”
Theophilopoulos shares Slicker’s passion for helping the community: “I want to do a lot of local stuff, a lot of family stuff and get involved with the churches too.”
Family, staff, friends
Molly lives in the Orlando area with her husband, Richard, but she played an integral role in the opening and promotion of her dad’s restaurant.
“I am incredibly proud of what my dad and the Slicker’s team has accomplished. Through all the attrition we’ve faced, and the odds that were often stacked against our little family restaurant, their loyal team and loving friends, family and patrons have seen them through five years of success,” she said.
“I still remember doodling the logo on an index card while my dad talked about wanting to make this place a reality, and so much has changed since then. What hasn’t changed is why we did it: for goodness’s sake. They’ve made a lot of difference in a lot of lives. Mostly, I’m excited for my dad to have a well-deserved breather and for him to be able to spend less time working and more time as ‘Gramps,’” Molly said.
Abby was 22 when she started working at Slicker’s four years ago.
“I’ve met a lot of really special people through this place; and I learned a lot about people and life in general,” she said.
The changing of the guard frees her up to pursue another career path.
“I’m moving on. I went to school for environmental science and I stuck around to help my family and ease their stress levels,” Coller said.
She hopes to find work related to wildlife conservation, ecology, land management or something similar that allows her to continue making positive changes in the world she lives in.
“I got into Turtle Watch (Anna Maria Island Turtle Watch and Shorebird Monitoring) because Bob knew Kristen (Mazzarella) and we held a lot of events for them,” she said.
27-year-old head chef Jason Harris has been working with Slicker on and off for the past 10 years, dating back to his high school years; and he too will eventually be moving on.
“After almost a decade, it’s been a pleasure to be able to help so many charities and do what we’ve done,” Harris said.
When asked what he learned from his many years with Slicker, Harris said it’s more than he can boil down into a few sentences for a newspaper story.
After assisting with the transition, Harris hopes to temporarily relocate to the Fort Myers/Boynton Beach area to begin working as a move supervisor for Armadillo Relocations – a company that travels to different locations in Florida and throughout the United States and helps relocate low-income individuals and families who need to move due to redevelopment, disaster or other housing issues.
Barb Jeffries is Slicker’s Eatery’s newest bartender, in addition to her full-time job as an executive assistant for the city of Anna Maria. She met Slicker in October after they worked the AMI Chamber of Commerce beer tent together during Bayfest.
“I heard about Bob and all the fundraising he does. I wanted to be a part of that; and the vibe here is awesome, with the people that come in and the people that work here,” Jeffries said.
Wood Dock & Seawall is located next to the Slicker’s Eatery; and while sitting at the bar after work that Thursday afternoon, owner Joey Newell said, “I’ve been next to this place as it’s changed management multiple times throughout the years and I can say I’ve never met a better human than Bob. During the storms, he was giving away free food and supplying water to people. I’ve never seen somebody do more for the community than Bob. I wish him the best. I wish all the people that work here the best. They’re good humans at heart.”
His dad (and co-owner), Brian Wood, said, “I’ve known Bobby a long time – for 20 years at least. I’ll reiterate what my son Joey said: Bob Slicker has done a fantastic job with this place. The staff’s always been pleasant, they take care of you and I couldn’t find a better place to sit in the afternoon to have a cocktail and a bite to eat. I wish Bob the best. He’s always been a striver of excellence; and in the long run, things turn out for people who are good-hearted. God bless him and thank you.”
On Friday evening, Bill Woodruff, a Slicker’s Eatery regular and a longtime friend, said, “Bob’s always called me ‘grandpa’ because I’m older than him. He is more positive and more beneficial to the people around him than most people you meet today. He’s real, he’s there all the time and I love him dearly. I hate to see him go, but I feel it will be a new opportunity for Mr. Slicker. The next chapter is what I’m interested in.”
