Home of World Class Burgers and Shakes. The burgers are made of a special blend of high quality meat you will not find anywhere. This is not your everyday burger joint.....We have amazing wings, lamb burgers, Ahi tuna burgers, wraps, salads, crab cakes, steaks and much more. You will not be disappointed!
The chefs at Cypress Cafe unite fresh ingredients to form a homestyle menu of warm, pressed panini sandwiches and preservative-free soups made fresh daily. Diners can awaken dormant palates more effectively than by licking a car battery by matching mandibles against the breakfast burrito, bursting at the seams with egg, cheese, and jalapeños ($5.95). A patchwork of steamed veggies blends with hummus and grilled tofu within the hummus vegetable wrap ($6.95), and piping-hot cups of soup ($2.95) warm frigid, empty bellies. Diners quell tumultuous tummies with the chicken-teriyaki wrap, harboring sautéed mushrooms, onions, and peppers ($6.95), or clasp their fingers around an 8-ounce turkey burger ($6.95) that woos tasters with house seasoning and love letters written in ketchup.
The owners of Pop’s Garage know how to run a restaurant. In fact, they have run five of them along the Jersey Shore, as the New York Times points out. At Pop’s Garage, they pour more than 85 years of restaurant experience into their kid-friendly, BYOB Mexican taqueria. While evoking the festive, summer atmosphere of Sayulita, Mexico, the restaurant's ambiance exudes an upscale dining atmosphere.
Pop’s menu consists of made-to-order dishes, each handcrafted from locally sourced, natural, and organic ingredients, including fresh lettuce and vegetables. Taco shells are packed with chicken and chorizo, quesadillas ooze with cheese, and burritos are stuffed with ruby rice. Just as genuine as the ingredients are the recipes they are made from. Explaining to the New York Times, “Our intent is to be authentic. . . . One of [the chefs] makes his mother’s mole, a red mole,” which is just one of the menu’s several mole sauces.
The chefs at Philomena's assemble authentic Italian platters of pasta, meat, and seafood, serving their creations in an upscale dining room bordered by fresh- and saltwater scenes of the Shrewsbury River and Atlantic Ocean. Diners can sweeten their meal's start by prestuffing their cheeks with marshmallows or by sampling an appetizer of savory pork tenderloin, sautéed with figs and brown sugar. A slew of pasta dishes lures forks into their tangles, such as the penne alla vodka sauce, which jumbles rigatoni, prosciutto, and shallots in a vodka-cream sauce. Roasted garlic and mint-jelly sauce wreathe racks of lamb in flavorful finery, and the seafood fra diablo unites shrimp, scallops, clams, mussels, and calamari on a bed of linguine and spicy tomato sauce, comprising the most eclectic oceanic gathering since mermaid Woodstock.
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.
At Locals, you won't just rub elbows with regulars who frequently come in for deli sandwiches and gourmet soups?you'll take a bite out of local history too. Each of the shop's sandwiches is named after a hero, figure, or well-known place in Rumson. There's the Under the Bridge sandwich, for example, also known as a tuna salad on wheatberry bread. Or, the McCarter's Cow Crossing, a rare roast beef sandwich garnished with arugula and spicy horseradish. The soups and salads, meanwhile, might not have proper names, but they're just as inventive. Chefs blend up golden gazpacho with spicy bits of jalapeno and avocado, and toss salads with chick peas, whole red cherry peppers, craisins, pine nuts, or whatever else the customer wants. Pizzas, meanwhile, are pretty traditional, if you don't count the premium toppings (such as fried eggplant) that is.