Brickwall's friendly ambiance livens up the final block of Cookman Avenue in Asbury Park, revitalizing a once-forgotten neighborhood with warming food and local events. An industrial-style interior sets the stage for an eclectic menu of updated homestyle plates, sporting appetizers such as cajun seared shrimp with parmesan grits ($12) and savory main courses such as a dry-rub half-rack of ribs ($15). More herbaceous hankerings can be answered with earthy eats such as potato, pesto, and parmesan fusilli ($14). Satisfy a sweet tooth with a single dessert of blueberry cobbler, or swaddle a whole mouth's worth with a half-dozen post-dinner dishes (desserts are $3 each, or $15 for six). The tavern's extensive drink selection includes ample offerings of wine, beer, and creative cocktails to wet the whistles of patrons lacking their own camel-like water supply.
Tommy's Coal Fired Pizza introduces the "old world" art of Pizza Making. At Tommy's we carry on this tradition by using only the finest ingredients for our Pizza. Our Pizza is baked in a coal fired oven at temperatures exceeding 1000 degrees providing an authentic crispy crust that enhances our top quality toppings.
Harrigan's has been serving up Irish hospitality by way of fresh seafood, steak, and sandwiches for more than 25 years. Commence evening eating with a lip-smacking starter from the dinner menu, such as potato skins loaded with corned beef, jack cheese, and sauerkraut ($8.99). Make Irish eyes smile from lid to lid with Guinness-kissed beef potpie ($14.99) or Irish-whiskey chicken marinated with Jameson. Nautically nosh on the surf o' turf ($18.99), or challenge butter- and garlic-infused steak, paired with fries or frizzled onions ($15.99), to slake demanding dental requests. Harrigan's also houses a fully stocked bar backed by bartenders friendly enough to rotate customers' frowns 90 degrees.
Atlantic Standard came by its name through the twin goals of its owners: to make dishes from scratch with seasonal Atlantic ingredients, and to set the standard for the culinary industry. Under the watchful eye of experienced chef and owner Bradley Rodriguez, the kitchen staff plates flavorful seafood dishes, brick-oven pizzas, and contemporary entrees bolstered by house-made pastas.
It's cycled through a couple different names and locations since its inception in 1976 but Docks Clam Bar & Pasta House has always been owned by the same family. Kim and Trisha, daughters of the original owners, run the restaurant today. During their tenure as managers, they’ve revamped the menu to include homemade desserts and blackboard specials, and oversee chefs who stock the raw bar with half shells full of clams and oysters, heap linguine with shrimp, and stuff ravioli with lobster. Mixologists, meanwhile, rattle cocktail shakers full of spirits and tropical juices, to serve up fresh cocktails and drown out distracting siren calls.