This week, DJ Joe the Great and the One and Only Nicky D bring you the following segments and topic of the week:
Friday Night Food Tales
Nicky D goes to Neil’s Pizzeria, one of his favorite places to eat. DJ Joe makes a return to Cinco de Mayo in North Haledon, a Mexican restaurant he wasn’t a huge fan of the first time around.
Burrito from Cinco de Mayo in North Haledon
Fattest Food of the Week
Nicky D has a sweet treat from Glaze Donuts in New Milford, which he’s never been before. DJ Joe is surprised with something he hasn’t had in years.
Blueberry-filled doughnut from Glaze Donuts
Foodstore Forensic Files
Nicky D investigates an issue he’s having in the cereal aisle of his grocery store.
Topic of the Week
Best Breakfast Sandwiches: The guys talk about their favorite breakfast sandwiches and where they like to go to get them.
He sleeps two to three hours a night. Doesn’t like to have his picture taken (which we figured out right away) but when you put the camera down he’s quick with a joke and a sly smile. Chef Cesare (Chez) De Chellis is the executive chef at B2 Bistro + Barin Red Bank. In its third year, B2 is a favorite spot for local foodies. Known for his love of all things pig, Chef Chez is as likely to be spotted hosting a local pig roast as he is in the kitchen cooking up perfectly prepared pork chops and house-made porchetta. He’s passionate about sustainable, local everything and giving back to the community. All great reasons for an interview with Jersey Bites.
JERSEY BITES: What is your earliest food memory? CHEF CHEZ: Sitting on the couch with my dad eating pepperoni smashed in between two pieces of white bread, while the aroma of tomato sauce permeated the air.
When did you realize you wanted to make cooking a career? I’m not sure when it hit me—things just always seemed better in the kitchen. Growing up in an Italian family, that’s where we spent most of our days. I was able to take some time off from school and live in Italy and cook at a couple of restaurants. This was one of the best experiences I could ask for, so I would have to say that was my “aha” moment. Walking the farms in the morning, milking the sheep and making cheese in the afternoons, and spending hours upon hours kneading pasta dough.
Photo Credit: Russ Roe
Any interesting stories about where and with whom you started cooking professionally? Nothing too interesting, [but] when you’re a green cook you see a lot: cooks doing lines mid-dinner shift, taking a hit out of their one hitters, or someone going into their lowboy to take a shot. Students who finished their externships would get a bucket of sardine purée dumped on them then doused in flour and tossed [with] a steam kettle filled with ice water. This was usually the last hoorah for them—a quick messy thank you and goodbye from the chef and his sous.
What is your cooking style? I like cooking rustic: whole fish, pigs knuckles, uneven cuts, torn bread, sea salt and olive oil. It keeps things interesting. I challenge myself at times to cook and plate a little more elegantly and [use] discipline when mentoring my staff.
What is the greatest opportunity that has come to you as a result of cooking? The gift of travel and being able to experience cultures from around the world through the food and wine we share. Every day of travel is a new experience to gain inspiration to create a new dish, to tell a story.
What is the most memorable meal you’ve had, what did you eat, and where was it? I went to Naples a few years back, visited this winery on the side of a volcano. Spent the early afternoon foraging for asparagus and mushrooms and whatever else we could get our hands on. Brought them back to the kitchen where this older woman starts to tell us a story of life as she prepared this meal. From homemade sheep milk cheese just made and served warm with sea salt and some volcanic ash, to the homemade bread baked in an underground oven, to the lamb they had just slaughtered that morning and roasted in a wood-fired oven, to the grape crackers made from spent grapes after they made wine. The food, the story, the company made it one of the most memorable and hypnotizing meals I have ever had.
It’s your last day on Earth: what will your final meal be? Beautiful vine-ripe tomatoes, sea salt, buffalo milk mozzarella, my grandmother’s olive oil, and fresh basil. Oh, yeah, and a great ribeye steak.
What is the best advice you have to share with young people interested in becoming chefs? If family, holidays, relationships and good mental health are important to you, then don’t do it. If good food that makes people smile and brings them back to a childhood memory, or changes their world, means something to you, then do it.
What is the one staple food you always have in your cupboard at home? Cereal.
Photo Credit: Russ Roe
What is your beverage of choice? Depends on my mood. Old fashioneds and paper planes.
What is your favorite comfort food? Pastina.
What New Jersey restaurant do you enjoy dining at, besides your own? The Grand Tavern in Neptune.
Are you working on any upcoming projects our readers would be interested in learning about? We recently achieved 100% sustainability through the James Beard Foundation’s Smart Catch program. Very proud of that designation.
And I’m looking to do private cooking classes or demos with people if they want to learn something new or just have a fun night out.
B2 Bistro + Bar
141 Shrewsbury Avenue
Red Bank, NJ 07701
732-268-8555
Rock and roll and…hot sauce? Pair a passion for each and you get Dexter Holland, best known as frontman of the Offspring. After decades of success in the music world, beginning Gringo Bandito was more of a side-gig idea for Holland, but the concept has grown into full-fledged business with over one million bottles sold. Not only is Gringo Bandito Hot Sauce finding its way onto shelves across the U.S, but the brand has made its way onto the international stage. It’s now also sold in Finland, Canada, Germany, Belgium, and Japan. I was invited to stop by the Never-Ending Summer Tour‘s New Jersey show at the PNC Bank Arts Center in Holmdel to see the Offspring and 311, and to check out the Gringo Bandito!
Photo by Bon Aperture Photography
Lessly Delcid at the Gringo Bandito tent!
In the Tent
The pop-up tasting tent featured the current varieties: super hot, original red, and green. To come up with new flavors, Holland says, “I work with my team on blending different peppers and ingredients to find the exact flavor of what we are looking for. It’s not the easiest process, but the sauces come out great!” Each sauce adds a twist to any dish. Original red is thought to be a classic, with a mild level of heat. The green sauce swaps out tomatillos for unripened habañeros and amps up the heat a bit. Holland’s favorite way to pair the green sauce is on huevos rancheros for breakfast. Finally, super hot is made with consumers in mind, and is the right level of heat while maintaining flavor. Scorpion pepper and buht jolokia (ghost peppers) are used to make this natural blend of hot sauce. Holland recommends trying super hot on carne asada burritos; these will add a kick to any meal! Making the sauces is no easy task, but Holland says enjoys the challenge.
The Scoop on the Sauce
Gringo Bandito began over 12 years ago. “We originally thought it would be great to get it into local restaurants in southern California and maybe even a local supermarket, which [would have been] amazing,” Holland told us.
Now an idea that started as Christmas gifts for friends has expanded to over 7,000 supermarkets and over 500 restaurants, including Whole Foods, Safeway, Kroger, and more.
Big things are coming to Gringo Bandito over the next year. “We are currently working on our 2019 Private Reserve blend,” Holland told us. “Every year we create a special edition sauce that we make a limited amount of bottles of and release it before the holidays. It’s a lot of fun!” In the past this has included special edition flavors, like Cheapskate for the 2017 Private Reserve.
Be on the lookout for this unique brand of hot sauce, coming to a retailer near you. You can also buy Gringo Bandito online on the brand’s website or on Amazon, where it is a top 10 selling hot sauce. And while they’re done with the Garden State (for now!), the rest of the official tour dates can be found here.
Wrapping Up, Jersey Bites Style
Just where is Holland’s favorite New Jersey restaurant? “I love Mexican food and recently went to a place called Taqueria Downtown, in Jersey City, while on tour,” he told us. “It had really great carnitas tacos and guacamole. All they needed was a little Gringo Bandito and it would have been perfect.”
Jersey Bites is happy to introduce the Two Fat Guys Show, a fun and informative podcast hosted by DJ Joe the Great and The One and Only Nicky D. Each week they have three entertaining segments, such as their Friday night food adventures, the fattest thing they devoured during the week, and any annoying issues they may have encountered while dining out. The guys also discuss a main topic each week and occasionally conduct interviews with prominent food pros in New Jersey. To kick off the new collaboration between Jersey Bites and the Two Fat Guys Show, DJ Joe and Nicky D interviewed jerseybites.com’s fearless leader and founder, Deborah Smith.
Nicky D tries a brand new Mexican restaurant in Hawthorne, NJ. DJ Joe takes a trip to the beach in Fairfield, CT, and stops for a great meal.
El Gallo, in Hawthorne: the Hawthorne Platter
Garden Catering, in Fairfield, CT
Fattest Food of the Week
Nicky D gets a treat from a place he hasn’t been to in at least a year. DJ Joe chooses between several items he had in the same meal for his Fattest Food of the Week.
The Rant
Nicky D rants about an issue he had at an ice cream place.
As you may have heard, Ohana means family. This word is certainly brought to life at the family-owned restaurant of the same name in Lavallette. Owned by James and Dana Costello, Ohana Grill serves Hawaiian-inspired dishes to Lavallette guests and residents alike. Here’s why Ohana Grill should be on your list of must-try spots at the shore.
1. Island Vibes, Always
When you enter the restaurant, you’re immediately met with a Hawaiian vibe. The walls are adorned with pictures of Hawaiian treasures: palm trees, exotic flowers, and waterfalls, which are then translated to the menu. Dishes include selections from both land and sea. Land lovers will enjoy options like a ginger hoisin BBQ pork chop with sweet potato puree and seasonal vegetables or a blackened, 14 oz New York strip with blue cheese cream sauce, garlic smashed potatoes, and grilled asparagus.
The menu also features a variety of options sure to please if the sea is calling your name. One of my personal favorites is the pan-seared halibut served with grilled asparagus, coconut rice, and saffron corn cream sauce, pictured at top.
Other options include blackened Mahi mahi with coconut rice, mango chutney, and cilantro jalapeño crème fraîche, pecan Atlantic salmon in Maui honey maple butter, served with sweet potato puree and seasonal vegetables, and a spicy Thai seafood curry with shrimp, scallops, mussels, clams, lime, atop coconut rice.
A word to the wise: order a dish with the coconut rice. You won’t be disappointed!
2. BYO and Stay A While
Forgot your bottle in the fridge? No problem! Ohana Grill is right across the street from Lavallette Liquors. Ohana is the kind of place where you uncork your bottle of wine, enjoy a great meal, and stay a while.
Pan seared halibut
3. Get Service with a Smile
When you are at Ohana Grill, you are treated like family. The servers are warm and attentive, always willing to answer questions about the dishes or provide suggestions. Summer after summer, I’ve come to count on an exceptional dining experience at Ohana Grill.
Ohana Grill
65 Grand Central Ave
Lavallette, NJ 08735
732-830-4040
September: Thursdays through Sundays October through December: Thursdays through Saturdays
Please call or check website for further details.
Image at top: pan-seared blackened mahi mahi over coconut rice and jalapeno cilantro crème fraîche, topped with mango chutney. Courtesy of James Costello, Ohana Grill.
For a Monday so close to the end of summer, it was nice to see the place still hopping, even at this late lunch hour. The tables outside were mostly full and the bar had a good crowd. I took a seat straight ahead, allowing myself to take in the rest of the bar and wonderful view.
Who Served Me
Jamie, who’s been working the space a long time now. While listening in to her conversation with other patrons I learned she owns a badass 1976 refurbished VW Bus (pictured here—thanks, Jamie!), which she uses for her wedding event business, Sea Blossoms. And if that’s not enough, Jamie also spends time teaching art therapy at Dottie’s House, which provides safe housing for women and children to become self sufficient and free from domestic violence.
Bartender’s Favorite Bite
Just after I ordered my first taste, the honey shrimp, I asked Jamie what her favorite item was. “I actually L-O-V-E the crispy honey shrimp; it really is one of my favorites,” she said. “It’s new on the menu this year and there’s something about the honey that just makes it so good.”
The Vibe and My Vantage Point
This is an easy, breezy, outdoor raw bar with the quintessential shorts-a-T-shirt-and-flip-flops kind of groove. It’s everything a summer, outdoor, waterside bar should be: paper napkins, plastic cups, and a great view of the fishing boats coming in and heading out. I sat at the bar straight on, facing the restaurant proper with the bay to my right.
What Quenched My Thirst
Sunset Aperol spritz
Sunset Aperol Spritz, $10 Brockmans gin, Aperol, grapefruit juice, La Marca prosecco, and club soda This was a tough call as the cocktail menu was pretty stellar and it was a picturesque day. It seemed the day had been made for sitting outside and savoring a leisurely afternoon then staying for the slow transition to sunset and nightfall. The setting was ideal for capturing the magic of the sun painting its way to sleep as it dipped below the horizon, into the bay. I’m happy to report that I chose well in the cocktail department. The unique taste of the Aperol was refreshing and truly complementary to the botanic essence in the gin. The tartness of the grapefruit added another great tone, but I think the La Marca got lost in the mix. Still, this is a cocktail I’d order out again and again.
What Fed My Soul
Oysters in mignonette
Oysters in Mignonette, $11 Half dozen freshly shucked Blue Point oysters on the half shell with a prosecco cucumber and red onion mignonette Gorgeously shimmery sitting in their own ocean water, this plate of oysters included a lovely variety of sizes. So whether you like ’em large or petite, the selection offered something for everyone. The mignonette was perhaps oversold: I didn’t taste a trace of cucumber or any hint of effervescence from the bubbly, but it’s entirely possible that the onion overpowered any trace of the more mellow cuke.
Crispy honey-lime shrimp
Crispy Honey-Lime Shrimp, $14 Flash fried with a sticky honey-lime and garlic glaze
Visually, I expected something more akin to an Asian-style presentation with the shrimp butterflied and coated in a light batter (based on the use of the words flash fried, I guess). Funny that I’d expect such a thing given my location, so I soon readjusted my focus to the beauty and simplicity of this fried shrimp plate and dove in. Crisp, tart, salty, shrimp. It was a little hard to pull apart the flavors—the honey glaze was sparse compared to the flavors coming from the batter and shrimp itself. Working to discern the seasoning beneath the crunch and salty top notes, I may have detected a bit of cayenne or perhaps Old Bay as a touch of heat lingered on my tongue. I definitely wished for more of the glaze and stickiness promised in the description. In retrospect, I wished I had ordered the cilantro scallops.
Sesame-seared ahi tuna
Sesame-Seared Ahi Tuna, $13 Served with soy, wasabi cream, and seaweed salad Delightfully fresh tuna seared to perfection and dusted with black and white sesame seeds. I never tire of this simple and totally fulfilling dish. It delivers. Every. Time. The wasabi cream was worth a pause—it was so well blended—my guess is sour cream as it was a little too viscous to be Greek yogurt but I could be wrong. The seaweed salad was also a delicious and light, if not typical, accompaniment to the generous portion of tuna. It was just the right way to close out the meal.
Beyond the Bar
The Shrimp Box & Outside the Box Patio Bar has been a staple in Point Pleasant since I was a kid. Located right on a fishing marina, it’s a fantastic spot for watching the boats. I can remember coming down with my parents and enjoying the salad bar in all of its all-you-can-eat glory! The restaurant suffered serious damage during Sandy, so was renovated in 2012-2013. There’s even dock space available for customers arriving via boat. (Note: No overnight docking is permitted.)
All Inclusive Sunset Specials Weekdays, Noon to 6:00 p.m.
Saturdays, Noon to 5:00 p.m.
When to Show Seven days a week, starting at noon
Know Before You Go! Outside the Box stays open through September but check the restaurant’s website for specifics. Hours, prices, and menus are subject to change.
Executive Chef Franco Robazetti has done it again. The recent Chopped winner has created a delightful menu of lobster dishes for Claws 2: A Lobster Celebration at Surf City in Jersey City. The special menu had so many fans last year, guests have been clamoring for its return. I’m happy to report that the time is now. Claws 2 starts on Friday, August 31, and lasts until Sunday, September 16.
Lobster, Lobster, Lobster
Chef Robazetti uses the finest, fresh and tender Maine lobster in each of his 10 original dishes. We sampled a few and were wowed. Lobster guacamole has a generous portion of the delicious avocado dip piled high with lobster meat and served with tortilla chips. Guac and the savory lobster quesadilla are great with drinks or as an app and shouldn’t be missed.
Lobster guacamole
For an entrée, the lobster mac and cheese is cooked to perfection with orecchiette macaroni: rich, creamy cheese sauce, buttered croutons and a generous amount of lobster meat. You’ve never had grilled cheese like the lobster grilled cheese with thick slices of brioche, lobster and cheddar cheese. This hearty sandwich favorite is served with crispy fries.
Lobster mac and cheese
Paella is definitely a Surf City specialty. The lobster paella (pictured at top) has perfectly seasoned saffron rice with lots of delectable lobster meat. Have it with a few sides and make it a meal to share. Other lobster lover items include lobster tacos, lobster nachos, lobster rolls, and whole lobster. In addition to these savory specials, Surf City offers many other tasty meal choices and light bites to suit all tastes.
And the Drinks
It’s easy to pair your meals with Surf City’s beverage program. We like the refreshing frozen drinks that include margaritas, daiquiris, and pina coladas along with frosty originals. And there’s always a top selection of wine, beer and other cocktails that are sure to please.
Surf City has both indoor and outdoor seating, a spacious bar and the option of table service or counter service. And guests can’t get enough of the festive, beachy atmosphere. Get there while you can—this great summertime hotspot is only open seasonally.
Surf City
11 Marin Boulevard
Jersey City, NJ
201-516-9000
Looking for a new high end rum? How about a change of pace in the whiskey or vodka department? Find these and many more at the Jersey City Craft Distillery Fest! The event takes place on Saturday, September 8. Tickets are available here. Use the code JERSEYBITES for $20 off!
Read on for the who, what, and where of it all!
Which distilleries will be there?
Arran Malt
Asbury Distilling
Astral Tequila
Aviation Gin
Barrows Intense
Beam Suntory
Brockman’s Gin
Catoctin Creek Distillery
Catskill Distilling
Claremont Distillery
Cooper and Kings Brandy
Dad’s Hat Pennsylvania Rye
Douglas and Todd Bourbon
Filibuster Bourbon
Gin Lane 1751
Hangar Rose
Heathermeade Distilling
Hepple Gin
Jack Daniels
Jefferson
Jersey Spirits
Jewel of Russia Vodka
Kaiyō Japanese Mizunara Oak Whisky
Kelt Grande Cognac
Knappogue
KOVAL Vodka
Lazy Eye Distillery
Little Water Distillery
Long Island Spirits
Mezcales de Leyanata
Misunderstood Whiskey
Old Forester
Prairie Organic Spirits (Vodka and Gin)
Real McCoy Whiskey
Rockstown Distillery
Sagamore Spirits
Sexton
Slane Scotch
Sombra Mezcal
Stateside Vodka
Still the One Distillery
Stranahan’s
Taconic Distillery
Town Branch Distilling
Virgil Kaine
Wyoming Whiskey
And more!
What can we eat?
Angry Archies
Bang Cookies
Chavas
Glazed and Confused
Mozzarepas
Pizza Vita
Taste of Poland
When?
Saturday September 8, 2018
Session 1: 2 to 5 p.m.
Session 2: 7 to 10 p.m.
Where?
Harborside Atrium and Waterfront Esplanade
34 Exchange Place
Jersey City, NJ, 07302
Entrance on Christopher Columbus Drive – Harborside Waterfront Esplanade next to the PATH station and the Hyatt Regency Jersey City
Ticketing Info
Take advantage of early-bird pricing until September 1!
General Admission: $65 through September 1, then $70
Designated Driver: $15
Tickets are available online here. Use the code JERSEYBITES for $20 off!
All tickets include tastings and a souvenir tasting glass.
Set the mood for autumn with a unique al fresco dinner experience benefiting the Camden Children’s Garden. Guests at Feast in the Fields will dine in the cornfields of Springdale Farms in Cherry Hill while savoring dishes featuring locally sourced produce. Chef Mark Smith, owner of The Tortilla Press, is gearing up to cook this farm-to-fork dinner.
At the Table
This outdoor dinner includes a full menu, with a series of appetizers, artisanal breads, and dishes ranging from grilled chicken to steak to shrimp. The dinner will showcase New Jersey’s fresh fruits and vegetables along with a homemade peach and apple ice cream to wrap up the night.
In deciding what to prepare, Chef Smith emphasizes the importance of using in-season products. “I work with both my staff and my contacts at local farms to see what harvests are coming in,” he says. “Early fall is a great time to continue to spotlight Jersey tomatoes and corn. Also we’ll want to take advantage of the end of peach season so there will be a spotlight on Jersey peaches as well.”
Entrees include steak medallions with a wild mushroom sauce and a grilled chicken breast with peach sauce, paired with sides like rosemary potatoes and rainbow carrots.
Peach, bacon, and brieShrimp with chipotle peach salsa
In recent years, the Camden Children’s Garden has provided urban farmers with seeds, water barrels, and fertilizer. With a mission to educate people of all age groups through horticulture, the Camden Children’s Garden reached out Chef Smith with the goal of feeding a large group of Amerihealth volunteers at a fair price. Chef Smith explains the connections made during this meal. “After they dined with us I just started asking questions and wanted to know more about the garden and its mission,” he says.
“When I found out that they were helping Camden’s urban farmers grow fresh produce for the people of Camden and providing a safe space for education and fun for Camden’s youth, I was hooked. I began working with them on banquets and fundraisers and never stopped.”
And what is Chef Smith looking most forward to as the event approaches? That’s an easy one for him. “No question, it’s the opportunity to highlight South Jersey farms and farmers and to show people around here that we have a tremendous culinary opportunity to enjoy all of this wonderful produce that’s literally right outside our doors,” he says.
See for yourself what Jersey farms have to offer!
Feast in the Fields Details
When: Sunday, September 16, from 4 p.m. to 7 p.m.
Where: Springdale Farms
1638 South Springdale Road
Cherry Hill, NJ, 08003
Price: $125 per person
Proceeds benefit the Children’s Garden.
Reservations are required and can be made by calling The Tortilla Press catering number at 856-979-3333. For additional event details and to view the full menu, click here.
The masters of mesquite at Salt Creek Grille – Princeton are sharing tips for your Labor Day cookout. With a few simple strategies, you can feed a hungry crowd at your outdoor bash and keep everyone coming back for more.
Pork chop
Brine all white meats. Find your favorite two-hour brine recipe for chicken, turkey, wings, pork chops, and even fish. A simple brine technique will add flavor and moisture to all things that could dry out on the grill, smoker, or picnic table. Experiment by incorporating fresh herbs and have fun!
Citrus shrimp
Go for the whole grain Dijon mustard! We spice up any salad (potato, macaroni, greens) by adding whole grain Dijon to dressings or aiolis, marinades, and BBQ sauces. It’s also great for sausages and brats. Take some of those leftover fresh herbs, and come up with a variety of signature mustards for breads, sandwiches, dogs—really anything at your BBQ!
Creek Burger
Herbs, herbs, herbs! Build fresh beverage garnishes for delicious drinks like a fresh lavender-infused lemonade, sweet tea with honey and mint, or mint julep. Work herbs into your food for mouth-watering appetizers such as BBQ-bacon-wrapped shrimp with chives or meatballs skewered with fresh rosemary.
Burritos without the guilt! What better way to celebrate National Dog Day than with a little Chipotle? On Sunday, August 26, visit your local Chipotle at any New Jersey restaurant to contribute to their efforts to support local animal rescue organizations. Mention this fundraiser at the register to have one THIRD(!) of your total bill donated toward efforts in finding every animal’s forever home.
Laurie Shalow, chief communications officer at Chipotle, says, “Chipotle is proud to work with these four local organizations to help support their shared initiative to rescue, care for and find homes for animals.”
Don’t miss out the chance to help these pups find a loving home and of course, another reason to visit to make a Chipotle run. “Chipotle is a brand with demonstrated purpose and believes in giving back to its communities,” says Shalow. Give back and eat with purpose.
When I walked in, the bar was packed! I took a seat almost directly inside the entrance. It was too late when I realized I was going to be dealing with everyone passing from bar to dining room proper, and that was not going to work. I got up and headed to the ladies room. When I returned, much to my delight, bar seats were clearing at a rapid pace. I walked to the front of the building, closest to the water (beyond the massive parking lot) and took a seat at the short side of the bar. I had a full view into the entire space. Then, just as my drink was set in front of me, I moved for the last time: all the way to my favorite seat, right at the corner of the bar. Now I was facing the door with a full view of kitchen window, bartenders, and guests coming and going. Third time’s a charm!
Who Served Me
More than one bartender was working the very active bar. First, it was Liam, who recommended his favorite cocktail, the Ginger Drop. Steve took our order, and served our supper, yet every time we needed a refill, Liam seemingly magically appeared and was somehow able to shake a cocktail vigorously while making my date another Stoli and soda.
Bartender’s Favorite Bite
Some bartenders seem to truly love the menu, know it well and speak from the heart when I ask this question. Some sell it a little more. Liam fell into that second category—he did a great job pointing out lots of good choices between the regular and small plates menu available at the bar and high tops.
When Liam asked “which menu” in response to my query and I reiterated that this was about “his” favorite bite. He said, “On this menu I like the tuna tartare…” and then also told me about five others dishes he liked.
The Vibe & My Vantage Point
Lively—hopping, fun, but not overbearing or too loud. Lots of movement. The tables on the outside deck were well filled for a Tuesday night and inside was popping. Hardly a seat remained but once I settled into the corner spot, I loved watching the two doors to the outdoor seating area open and close with the active wait and bus staff bustling about. The action by the kitchen window is always fun. I love the wine case divider that separates the bar from the dining room and the touch of an antique glass case that sits between the mens/womens rooms. The round mermaid-inspired, stained-glass window that sat atop the front side of the bar almost went unnoticed until the light started to dim; it illuminated the space and brought with it a very cool vibe indeed.
What Quenched My Thirst
Ginger drop
The Ginger Drop, $12 (seasonal) Ginger Belvedere, Domaine de Canton, fresh lemon juice, rosemary, candied ginger
Holy yum! Strong, spicy, sweet, tart, icy. This was a really unusual drink, albeit it a little sweet for what I typically like. Apparently my concern for its sugary essence didn’t override my need for a second. It reminded me of Christmas cookies I make, with candied ginger. The cocktail is pretty, inventive, tasty, and made with a significantly heavy hand. Cheers!
What Fed My Soul
Since I started this column a few months ago, I have only been this impressed with the overall experience one or two other times. Each and every dish had something spectacular about it: something remarkable. Something memorable, which is my favorite quality of all. Something worth coming back for—and Shipwreck has several return-worthy dishes.
Warning: a feeding frenzy ensued as I had my husband by my side, which certainly doubles the pleasure. While he indulged at the raw bar, I chose not to include it as I wasn’t into eating oysters for a rare change (and I didn’t like the way he dressed them).
Tuna sushi tempura
Tuna Sushi Tempura, $10 Japanese dipping sauce
This is pretty much my Japanese food fantasy, and a far better idea than tempura ice cream! Something about the super-light coating covering the chewy seaweed created a great feel with the first bite. The stickiness of the sushi rice only enhanced the feeling inside my mouth as the flavors of exploded—wasabi, gorgeously supple tuna and the done-right chewy sushi rice. The dipping sauce was a heavy sesame-soy combo adding extra crunch and an earthiness that balanced the other flavors infused in each bite. I could have eaten a second order.
I have so much to say, but I’m trying to employ the less-is-more approach. I actually recommend you stop reading this now and get straight over to Shipwreck to experience this amazingness yourself. It’s. That. Good.
Listen, I’m with some of you, burrata is burrata is burrata. However, it’s always the accoutrements of the plate that send me in one direction or another. It’s what drives my entree choice 90% of the time. This was no different.
I cut into the burrata and made sure to slice the prosciutto into even strips so that each delicious bite could include a tiny taste of each ingredient. The rich romesco rested at the bottom of the pile of beautifully arranged fresh veggies. The unlisted ingredients included lovely grape tomatoes and the chunks of marinated artichoke were cubed into tiny little morsels of delectable goodness. The balsamic was no ordinary vinegar—it was a glaze for sure and has either a fig or blackberry essence to it. It didn’t seem like run-of-the-mill glaze at all. The few leaves of arugula, dropped around the plate, added another layer of complexity along with the briny olives. It’s the kind of dish that reminds us that real chefs are scientists: they gently balance taste with structure, textures with temperature. And true art was also expressed in this special dish.
George’s shrimp
George’s Shrimp, $15 (bar menu only) Feta cheese, olives, tomato, garlic, hot peppers, thyme, red onion, olive oil, lemon
Being married to a Greek guy, I’ve had a lot of Greek-inspired dishes in my day. I’ve learned to cook legs of lamb on the grill (and no, we do not use Windex to cure all ailments). However, this dish had a special addition that that made my inner Italian girl smile with delight: nice, hot, fresh green peppers—I couldn’t tell if it was a fresh jalapeño but that’s my best guess. The feta was super light and not overly salty, allowing the taste of the fresh shrimp to shine through the lightly cooked red onion and tomatoes. Super fresh, clean, and totally delicious. My only complaint? The dish could have used one more shrimp or a bed of orzo underneath to give it a little more weight. Otherwise it really worked.
Petite surf & turf
Petite Surf & Turf, $24 (bar menu only) Grilled 5oz filet mignon and basil butter poached lobster tail with French fries
I have finally grown up! I actually got super psyched when I saw this on the bar menu! An insane price and the description was simple and drew us right in. SOLD! The elegant presentation of the filet and tail atop the buttery and lightly green basil butter (outstanding!) absolutely worked. The fries and the meat were perfectly prepared. The lobster tail, fresh water, was tender and sweet and the ideal complement to the filet. Absolutely insane. Run, don’t walk.
Beyond the Bar
Shipwreck is a fabulous spot that’s standing the test of time. My first visit was at least 15 years ago and it’s been consistently fantastic ever since. The restaurant boasts a fantastic raw bar and has a bar menu that rivals none. Generous, varied, and filled with delights. Weekday happy hours start at opening and last a couple of hours. Ask about their specials—sometimes the bar is so busy they may forget to mention them. (The special on this visit was a veal chop, which, even though I don’t eat it, I wanted to try it!)
Happy Hour
Tuesday through Thursday, 3:30 to 6:30 p.m.
Friday, 5:00 p.m. to close
Saturday, 1:00 to 5:00 p.m.
When to Show
Monday through Thursday, 5:00 p.m. to 10:00 p.m.
Friday and Saturday, 5:00 p.m. to 11:00 p.m.
Saturday, 5:00 p.m. to 11:00 p.m.
Sunday, 4:00 p.m. to 10:00 p.m.
Know Before You Go! Prices, hours, and menus are subject to change. Please check the restaurant’s website for the latest information available.
What is your cooking style?
Where I Was
Jamie, who’s been working the space a long time now. While listening in to her conversation with other patrons I learned she owns a badass 1976 refurbished VW Bus (pictured here—thanks, Jamie!), which she uses for her wedding event business, 
It’s easy to pair your meals with Surf City’s beverage program. We like the refreshing frozen drinks that include margaritas, daiquiris, and pina coladas along with frosty originals. And there’s always a top selection of wine, beer and other cocktails that are sure to please.
NJ Organizations to Benefit
Where I Was
