In January 2021, one of downtown St. Pete’s longest-standing restaurants, Ceviche, announced their move out of the space they had called home since 1997 and into the former Moon Under Water spot at 332 Beach Drive.

However, for over a year and a half, the former Ceviche space has sat vacant leaving many wondering what will replace the iconic restaurant.

Finally, we have our answer. By the end of the year, a new elevated pan-Asian inspired steakhouse will debut on the first floor of the historic Ponce de Leon Hotel at 95 Central Avenue. The restaurant will sit at the intersection of downtown St. Pete’s largest retail corridor, Central Avenue, and downtown’s original restaurant row, Beach Drive.

Fortu is the latest concept from Shan Bakrac, who also owns and operates Top Slice Pizzeria and the upcoming Black Cattle Burger Co in downtown St. Pete. Bakrac has formed Benson Hospitality Group, formerly CCN Hospitality, to help bring Fortu to life.

“Ultimately, we want to offer refined options that everyone can enjoy,” said Nathan Howey, who oversees menu development for Benson Hospitality Group. “We want to bridge exclusivity and accessibility to bring people together over a delicious, shared meal.”

The Zen-like atmosphere at Fortu will feature modern Japanese-inspired elements with dark wood accents and a pop of red. The seating will consist of crushed red velvet chairs and barstools. Covering the ceiling will be Japanese cherry blossoms intertwined with lantern-style pendant lighting. Adorning the back wall will be Fortu's logo, the letter "F" stylized to resemble a Torii, a Japanese gate which represents a sacred place. Whether you’re winding down from a day at the beach or toasting to a special occasion, Fortu has been designed to be the perfect getaway.

Fortu will offer pan-Asian dishes using locally sourced ingredients, ranging from small bites to filling delicacies, with inherited elements from various countries throughout Asia.

The menu will be a mix of small dishes and main entrees with everything delivered as it’s ready and meant to be shared.

Larger dishes will include a variety of steak cuts ranging from American, Australian, and Japanese. The cuts will also vary in grade to ensure a wide range of marbling and price. The steak menu will be showcased by a 16 oz. Koji dry-aged A5 Japanese wagyu steak. 

Additional offerings, from local seafood dishes to a Korean-style half-fried chicken, will be presented tableside with the intent to share with family and friends.

Guests can complement these larger dishes with sharable small plates and sides. From tartare and sashimi options to house-made dumplings, lobster “dynamite” twice baked potato, and a pineapple hot and sour Brussel sprouts dish.

Although Fortu will not offer sushi at first, Bakrac and his team hope to bring on a sushi chef down the road. But don’t expect your typical 40-item American sushi menu. Instead, Fortu will feature a daily chef’s selection of five to six high-end traditional sushi rolls similar to what you’d be able to find in Tokyo.

The bar at Fortu will focus on high-end Japanese whiskeys, craft cocktails, sake, and wine.

“Featuring bold and aromatic takes on classic cocktails like the Negroni and Old Fashioned, Fortu will use aged Japanese whisky and traditional spirits as the backbone of the craft beverage program,” said Cory Saffran, Director of Operations at Benson Hospitality Group.

Fortu will seat nearly 200 patrons between indoor and outdoor seating. However, not included in the pan-Asian restaurant’s footprint will be the building’s basement, which Ceviche utilized as a flamenco bar. A high-end cocktail bar will open in the basement around the fall of 2023.

“We take pride in authenticity, attention to detail, and immaculate presentation that will leave diners with a new discovery to savor each time they visit,” Corey Rose, Culinary Operations at Benson Hospitality Group.

Fortu is expected to open this winter at 95 Central Avenue in downtown St. Pete. Be sure to follow them on Instagram to stay up to date on the latest happenings.