Michael’s on Naples to close following sale to Bacari chain; last day of service this month

Michael’s on Naples, the Italian restaurant that redefined Long Beach cuisine, will have its last day of service on Sept. 30. This follows its sale to Bacari, a growing chain based out of Los Angeles, and marks one of the biggest losses of a legacy restaurant in well over a decade.

For those rightfully hoping Massimo Aronne, the space’s long-running general manager, and Chef Eric Samaniego would be remaining at the restaurant, said hopes have been unfortunately quelled. And, when I have time, I will do something far more in-depth, but for now…

Michael’s on Naples elevated Long Beach in a way few restaurants have.

Let’s be honest: Michael’s on Naples, long ago, had the more silent moniker of Massimo on Naples.

Massimo Aronne, the space’s charming, knowledgeable, efficient general manager, had become synonymous with the space despite his name not bearing his likeness. Nearly two decades into its run, Michael’s on Naples had become shorthand for polished hospitality in Long Beach thanks to his work. Massimo, a Ligurian-born hospitality pro, helped shape the restaurant’s front-of-house identity early on: precise service. An Italian-leaning cellar that respects California sensibility yet challenges us to expand our palate. And, let’s be frank, pricing that invites exploration rather than intimidation. His stewardship of the list has earned praise from industry voices and regulars alike, cementing Michael’s as a destination for serious Italian wine in SoCal.

Chef Eric joined Michael’s in 2016 after stints that included helming the kitchen at Little Sparrow and formal training at Johnson & Wales. At Michael’s, he rose to executive chef, applying a craftsman’s approach to pasta and regional Italian cookery while staying fluent in local seasonality. For a chef whose roots weren’t remotely planted in Italy, he soon came to define what Italian food could be in Long Beach.

Together, Massimo and Chef Eric articulate the house philosophy you taste and feel at the table: impeccably sourced produce. Everything made from scratch. A dining room calibrated to showcase both the food and the wines that frame it. That dual focus—chef-driven cuisine and a sommelier-level beverage program—emphasizes the loss of this space to our city.

The food one can expect at Bacari: small plates inspired by the Levant, Italy, and more.

Bacari’s menu is built around small plates meant for sharing. It’s a style that pseudo-mirrors the Venetian bacaro bars that inspired the name. Rather than focusing on big entrées, the kitchen emphasizes variety, encouraging diners to order several dishes for the table and graze their way through eating. You’ll find Italian staples sitting comfortably next to Levantine accents and California freshness.

Think pita alongside house-made dips or roasted cauliflower dressed in tahini and herbs. From there, the menu expands into heartier shareables: lamb-stuffed flatbreads, seared salmon with seasonal vegetables, or grilled meats that are both rustic and elevated. And, yes, classics like mac’n’cheese or pizzas get the Bacari treatment: truffle oil, spiced lamb, or seasonal vegetables are common toppings.

So what, exactly, is the story behind Bacari?

Bacari’s roots trace back to 2008, when USC grads and LA natives Danny and Robert Kronfli teamed up with Israeli-born Chef Lior Hillel—whose resume includes a stint at the three-Michelin-starred Jean-Georges kitchen—to open their first location near the USC campus. But the spark for it all came a few years earlier: Robert’s SoCal college experience included a pop-up supper club, Paladar Underground, which started as casual weekday dinners in his USC apartment and grew into a full-blown phenomenon—so much so that it inspired a documentary.

With the success of that venture under his belt, Robert joined Danny’s Bacaro LA (also near USC), and together, they launched the Bacari concept. Over time, the family-run group expanded, adding locations across greater Los Angeles—including Playa del Rey (Bacari PDR), Glendale (Bacari GDL), Silver Lake, Beverly Hills, Sherman Oaks, and more—each with its own décor and local flavor.

By 2016, the group—under Kronfli Bros.—also included other concepts like Bacaro LA, Bacari PDR, and even a café called Nature’s Brew, generating approximately $4.5M in revenue with over 110 employees. Success didn’t slow down; by 2024, Bacari had grown to seven spots in LA, while confirming back in April they will be opening their first location outside LA in San Diego.