Trust & Co. in Coral Gables: "Steampunk Meets a Bank"

Trust & Co. is coming to Coral Gables.
Trust & Co. is coming to Coral Gables.
Rendering courtesy of Trust & Co.

Trust & Co., a chef-driven restaurant by one of Batch Gastropub's founders, is set to open in Coral Gables this fall.

Jerry Flynn, who cocreated Batch Gastropub with Kevin Danilo, has big plans for the restaurant at 2 Aragon Ave., the former Azucar Cuban Cuisine spot. Flynn, by the way, is no longer a partner at Batch. "That was a great project, and I put my heart and soul into it, but we parted ways," he says. "It was a great thing to be a part of."

Flynn is now focused on Trust & Co., a 6,000-square-foot restaurant where Flynn plans to offer a menu using local produce, seafood, and proteins. The restaurateur says he looked at many areas but thinks the Gables is the right neighborhood for his concept. "Coral Gables is a vibrant neighborhood filled with sophisticated people who know food."

Flynn says the new place will offer a thoughtful dining experience using quality ingredients. He hasn't announced the restaurant's executive chef but says he's been working on the offerings for about a year. "The menu is diverse American cuisine, for lack of a better term. There are strong Latin, French, and Italian influences in the dishes, that will range from seafood and grade A steaks to wings." 

Trust & Co. will also offer craft cocktails. Flynn is curating a whiskey-based program. There will also be about a dozen draft beers and 30 bottled craft beers. 

The restaurant will offer indoor and outdoor seating in an industrial-chic setting. Flynn describes it as "steampunk meets a bank," with a modern feel and steel accents.

Flynn says he plans to open Trust & Co. by November. "The great thing about having a turnkey property is that most everything is already done except for the design." When it opens, the restaurant will serve lunch and dinner daily. Brunch will be served Saturday and Sunday, and a modified menu will be available till 1 a.m. weekdays and 3 a.m. on weekends. 

Additional reporting by Laine Doss.

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