![]() OWNERS: Steve and Loren Raab of Brielle and Eric Keating of Manasquan WHERE: Opened in May at 244 West Front St., previously Delfinis Deli to midnight Mondays through Sundays, and brunch is served from 11 a.m. Entrees include skirt steak with roasted bone marrow, local scallops with sweet corn, summer squash and lemon balm, "a nice bright herb," he said, and grilled half chicken spiced with chermoula, a North African spice mix, and served with yogurt and broccoli rabe.ĭiners can sit indoors or on the patio, which has a bar, patio furniture and community dining tables. Appetizers include mozzarella that is made to order, fried poussin, or baby chicken, with local honey and cayenne pepper and agnolotti filled with house-made ricotta. Their food is "tavern food but elevated," Holzheimer said. "We just decided that we were ready and the time was right," he said of their decision to open their own restaurant. ![]() Holzheimer was executive chef at Porta and opened Pascal & Sabine, both in Asbury Park. ![]() THE DETAILS: This is the first restaurant for Holzheimer and Coyte, who previously worked for Smith, an Asbury Park-based restaurant group. ![]()
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