Winning Flavor Combinations
A new culinary force has just opened in Ocean Township. Bistro Rylo, owned and operated by Executive Chef Ryan Lory, offers unique Euro-Mediterranean style dishes in a warm and inviting setting, perfect for those gourmands looking for world-class dishes.
Chef Lory is no stranger to the kitchen. While studying at the Art Institute of Southern California, Lory worked under chefs Nick Wynn, Chris Chun, and Ben Udave at the Big Canyon Country Club in Newport Beach, eventually earning the role as lead line chef. Bistro Rylo is the epitome of Lory’s passion for fine dining, bringing the flavors of Europe and the Mediterranean to New Jersey palates in a comfortable and modern setting.
Standing beside him in his endeavor is Executive Sous Chef Sam Byrne, a Le Cordon Bleu graduate who also earned his degree in molecular gastronomy from the Dublin Institute of Technology. He has worked in Spain’s Michelin three star-rated elBulli and with famed chef Alain Ducasse. Head Pastry Chef Ryan Lor completes the trio, bringing his flair for the sweeter things in life to the equation. Lor has worked in both east- and west-coast kitchens, from MB Post in Manhattan Beach, to David Burke Fromagerie in Rumson.
The dinner menu at Bistro Rylo is a hit of unexpected flavor combinations ranging from duck confit and French toast (Chef Lory’s take on fried chicken and waffles) to Chilean sea bass with chorizo and squid ink pappardelle with calamari. Luckily for me, I was able to try six of their courses in an unbelievable tasting menu.
Deep-fried polenta with goat cheese and beet sauce started off our journey into the heart of Bistro Rylo’s cuisine. The perfectly fried polenta cake was awakened by the bright beet sauce and creamy goat cheese. My dinner companion agreed with me when I said I would forgo mozzarella sticks any day for this. Next was a flavor combination that I would never dream tastes good, but it actually did. Chef Byrne created a foie gras pot de crème featuring gingerbread—yes, you read that correctly. What doesn’t work on paper worked beautifully in real life. It was like crème brûlée without the sugar!
On to my favorite item on the menu, the day boat scallop, perfectly seared with blackened spices and served atop succotash and yeast lager foam (from Blue Moon). I could have eaten 10 more of these. The following courses may have not been my favorite, but they all hit it out of the park, flavor wise. The short rib featuring celeriac cream had absolutely no use for a knife and the bronzino was served on top of farro with a Basque-style stew (a slightly sweeter tomato sauce). For dessert, we were treated to a mango lassi and wildflower panna cotta featuring elderflower gelee, lychee air, and red berry salad. I tend to enjoy desserts, but afterward I always feel like I’ve eaten too much. This dessert, however, was light and airy, with just the right touch of sweetness.
Bistro Rylo wins at unexpected flavor combinations that miraculously work together to surprise your taste buds to a rainbow of flavors. Not only is the food extraordinary, but the atmosphere provides a warmth not usually found in restaurants serving such artistic food. No “stuffy” feeling here!
“We want everyone to be taken care of in a relaxed atmosphere and then be wowed by the food,” said Chef Lory. He definitely succeeded with my visit.
Bistro Rylo is open for dinner Tuesday through Sunday, 5:00 – 10:00 p.m.
Bistro Rylo
1801 Highway 35
Ocean Township
732-508-9686
Melissa Beveridge is a freelance journalist and editor, focusing on great food, healthy living, and wellness. Her passion for eating and living well embodies her writing. A lover of all things Jersey, she is also an avid traveler, always looking to discover those hidden culinary gems everywhere she goes. Her musings can be found on her blog mbeewell.wordpress.com.
