Through a set of solid mahogany doors, the dining room at Remington’s teems with seasonal dishes inspired by the Jersey Shore. Executive Chef Dominick Rizzo gathers ingredients from farmers, fishmongers, and local cheese makers from the tri-state area, letting the harvest inform his constantly changing menu of upscale American cuisine. Recent dishes have included locally caught fluke sautéed with yellowfoot chanterelle mushrooms and served with lentils and a drizzle of chive oil. For libations, Remington’s sommeliers refer to a long list of wines from Europe, South America, and California. All this good cooking comes with good scenery to match—there’s a 5-foot freshwater aquarium decorating the dining room, alongside hand-painted murals of beaches, ocean scenes, and Moondoggie’s leash.
Born from the bright enthusiasm of a teenager in the ‘50s, Jersey Mike’s outgrew its East Coast confines in the ‘80s and began launching authentic subs across the country. The sandwich-stuffed menu is backlit by the smiles of a friendly staff and the aromas of fresh-baked bread hovering in the air like meat zeppelins. Jersey Shore’s Favorite mimics the earth’s own strata with layers of provolone, ham, and thin-sliced cappacuolo arranged around a liquid iron core, and the Super sub envisions our planet’s not-so-distant future with the addition of a proscuittini mantle.
What started as a simple café is today an all-encompassing food emporium and market, all under the Juana Banana moniker. Within the crisp golden crust of the café’s classic empanadas, the chef seals in beef, potatoes, or spinach, forming just one of the traditional Colombian-inspired choices on the versatile eatery’s café menu. Whether guests stop in for lunch or to browse through Juana’s produce section, panini sandwiches make a popular treat with their fresh-baked bread and warm ham, chorizo, roasted pork, or vegetable fillings. As guests sip on Colombian coffee, they may catch notes of caramel and ripe berries, making the blend a complementary companion for the bakery’s sweet pandebonos—bread made with cheese and cassava starch. Customers may enjoy their meals at either table or lounge seating, using the free wireless Internet access to work or to pull up slideshows of palm trees to complete the tropical ambiance. Catering is also available to help customers bring Juana’s take on South American cuisine home.
Beginning with certified Angus and USDA Prime beef and a wood-burning grill and smoker, Prime 13’s Executive Chef Lou Smith forges hearty, foodie-friendly American comfort cuisine. Ranging from an 8-ounce filet to a 44-ounce porterhouse, the steaks can emerge from the kitchen topped with anything from decadent foie gras to a signature barbecue sauce made with maple, smoked tomato, and chipotle peppers. The protein-laden menu draws equally from the land and the sea, featuring house-cured bacon and char-grilled pork chops alongside wild-caught Brazilian lobster tails and a chef's selection of oysters that changes daily, much like the color of most Stop signs.
In the dining room, the chefs also serve as the entertainment. In addition to peeking into the open kitchen to check on their steaks, diners can watch the grill’s action on flat-screen televisions. Recessed lighting illuminates pastel walls, which hold rustic touches such as chalkboards and wrought-iron shutters.
The savory perfume of hot wings, chili dogs, and marinated-chicken spiedies—sandwiches loaded with hand-cut squares of meat—coaxes crowds from their homes and offices to the shimmering, silver food truck like moths to barbecued spare ribs. Inside the truck-mounted kitchen, seasoned barbecueist David Farneti whips up moveable feasts with the flame-wrangling culinary techniques he’s honed in his nonwheeled restaurants. His passion for good eating stretches back to his early years, and, according to an interview with Manasquan-Belmar Patch, Farneti arrived at the restaurant’s name “to pay homage to my late mother who we used to call ‘Stubby’—she loved to cook.” Today, Stubby’s wheels through Monmouth and Ocean counties to slake hungers with distinctive selections, such as the spiedie, an upstate–New York classic, and the best-selling pulled-pork sandwich, which waters mouths with heaps of tender meat cooked on a smoker for no less than 18 hours.
The rush of ocean waves resounds throughout Point Pleasant Beach, harmonizing with the crackle of sizzling meats emanating from Longboard Grill. Here, chefs flip thick patties of Black Angus beef, tender strips of chicken, and plump morsels of seafood onto fiery grills. They fold meats and gourmet ingredients into a variety of sliders, montis, and wraps, including their Classic Duke—a hearty compilation of beef, cheese, and onions that was lauded at the Great Jersey Shore Burger Contest.
Baskets of sandwiches and platters of cheesy fries speckle the tabletops of the casual dining room, where vibrant surfboards hang from exposed brick walls and horizontal wood paneling. An assortment of historic surfing photographs showcase early Hawaiian surfers and the time George Washington famously caught a wave on the Delaware River.