Mark Caragiulo has parted ways with The Shore restaurant brand

A restaurateur behind eateries like Veronica’s Fish and Oyster Bar, Caragiulo’s and Owen’s Fish Camp has parted ways with The Shore restaurant brand.

Caragiulo was bought out by former partner Tom Leonard on Thursday April 13.

Caragiulo did not wish to comment on the circumstances of his departure from The Shore, though he said he enjoyed working with the staff to make it the restaurant that it is.

Leonard, who now shares ownership with John Mays, said Caragiulo “had other things he was focused on.”

“I’m 100% focused on The Shore concept,” Leonard said.

“I have great respect for Mark Caragiulo and his family,” Leonard added. “Great family. Great people.”

Along with the location that operates at St. Armands Circle, a new branch of the restaurant is being constructed on Longboat Key.

The site at 800 Broadway Street is the former location of the iconic Moore’s Stone Crab Restaurant. It was purchased in June 2015 by Leonard and Caragiulo. Mays signed on as a partner later on.

The Shore, a $4 million project, is expected to have 185 seats in the 7,000-square-foot facility with arena seating.

Construction of the Longboat location ceased in mid-February because of design and structural changes, according to Leonard.

“We’re resolving minor issues before we go full bore,” Leonard said. “It’s the time to get things right.”

Leonard said the mechanical door system planned for the building has caused a corner of the structure to be redesigned, and any changes related to the issue will require administrative approvals from the town.

Leonard hopes construction of the restaurant will resume by the end of April, pending town approval.

The restaurant was once planned to open in June. Now, Leonard expects it will open between late October and early November, though he noted that date may change as the project moves forward.

“It’s not a cookie-cutter building. It’s extensive,” Leonard said. “These things take time.”

While acknowledging that the delay is unfortunate, Leonard affirmed his commitment to completing the project.

“No one is more excited for us to open than we are,” he said.