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.
The sound of a sun-shaped wind chime greets guests at Local Urban Kitchen. Cascades of natural light pour through large picture windows to illuminate the café's chalkboard menus on the dining room's light-green walls. One board is scrawled with chef Maged Fattah's healthful morning offerings––fruit and yogurt parfaits, tofu scrambles, and sunny-side up organic free range eggs. Another lists sandwiches, such as the blackened ahi tuna or crab cake, alongside fresh garden salads dappled with dried mangos and goji berries. Diners can also energize with an array of organic fruit smoothies infused with wheat grass and protein add-ins for a morning boost, and pollen add-ins to win the heart of the local beekeeper.
Manasquan Water Taxi is a 40-foot riverboat. The wide, low-riding vessel has an open-air deck shaded by a canopy, and colored light from neon signs casts a glow on the water’s ripples. The water taxi cruises at up to 25 miles per hour, ferrying riders between bars and restaurants, to islands, beneath fireworks, and over any wimpier boats in its way. A sound system turns the boat into a floating boom box, and riders can drink at the full bar onboard and nibble hot dogs and subs.
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.
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.
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.
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.