The Libby's Story
Who we are, how we came to be...

The Namesake
Blessed with a wonderful sense of humor and the ability to make anyone feel welcome in her home, Libby Seidensticker was a revered mother and friend for her children, grandchildren and their respective group of friends. Always with something in the oven or on the stove, her home was the refuge for kids of all ages, even when her own were far from home.
 
A voracious reader, Libby also fueled her children’s passion for learning and exploring, which over time translated into overseas travel for them to experience new and different cultures and ways of life.
 
While her sense of humor and “party pal” presence were seemingly innocent by nature, Libby’s long-lasting influence for the people she touched was significant, fueling a desire by son Steve to pursue a hospitality career and continue her legacy as consummate host.
 
The Son
Born in Columbus, Ohio, Steve’s desire to get out and explore the world was precipitated by Libby’s tenacious commitment to reading and learning that opened up new worlds and ideas to him.  Restaurant work allowed Steve the flexibility to both move around and earn a good wage and over time to look beyond the front of the house positions and consider a “more serious” management role.
 
After several years of traveling that took Steve from San Diego to Colorado, New England and Florida, he settled down in Boca Grande with his first wife, Patty and began working his way up the hospitality career ladder at the Gasparilla Inn.  Over the next 20-plus years these roles included bartender and waiter to general manager and eventually vice president and part owner. 
 
While at The Gasparilla Inn Patty and Steve had three children -- Lisa (28 years), Joe (26 years) and Patrick (22 years).  Olivia (age 3), joined many years later, but certainly exudes her influence and charm!  The carefree nature of the Florida beach and resort lifestyle exposed the three eldest to many celebrities and dignitaries but it was Libby, who spent her winters in Boca Grande with her family, who had the greatest influence.  “She loved being in the kitchen,” said Steve.  “It was everyone’s gathering place, whether you were family or friend.”
 
The Kids
While Lisa has had her hand in hospitality and may some day join the Libby’s team (along with Olivia when she “comes of age”), Joe and Patrick followed a much closer path to their dad, taking whatever job they could at the Gasparilla Inn during the summers.   Once again, Libby’s influence played a dominant role, “encouraging” them to attend college and explore a world and education outside of the hospitality arena.  To this they obliged, earning degrees in Environmental Science from Rollins College in Winter Park, Fla. (Joe) and Philosophy & Finance from Tulane in New Orleans (Patrick).  However, all along their collective passion for the restaurant business outplayed any other options and after their graduation from college, they continued to talk and dream with Steve about one day opening a restaurant of their own.

The Place
Having spent a lot of time shopping and socializing in Sarasota while living and working in Boca Grande, and also where Olivia lives with her mom, Margaret Barnes, the Seidensticker boys collectively decided to make it their home as they explored location options for their restaurant.  As luck and timing would have it, the former Fred’s Restaurant space in the popular Hillview Neighborhood became available and it was only a matter of days before the Seidenstickers were inking a deal.
 
The Restaurant
Almost as easy as finding the right location was deciding on a name for their restaurant – Libby’s – in honor of the woman who opened her home and kitchen to family, friends and neighbors.  “When we looked at Sarasota and the niche we could fill, it was with a neighborhood restaurant that focuses on locally based Florida cuisine and allows for a solo diner to enjoy a great meal at the bar, a couple sharing small plates in the Lounge or a group of friends enjoying cocktails and dinner over an entire evening,” said Steve.  “Our collective travels have taught us the importance of refined service in a comfortable, natural kind of way.  Our food will reflect this as well – locally based, organic when possible, and of the highest quality – simple yet incredibly delicious – an experience you will want to come back for time and again.”