Restaurants in Somers Point

Within Elements Cafe’s romantically lit dining room, guests nibble on upscale, American-style tapas featuring locally grown and organic ingredients. Fred Kellermann, the owner and mastermind chef behind Elements, creates an eclectic menu that brings together unusual flavor combinations in dishes such as potato ravioli with root beer and short ribs or pumpkin-mushroom soup with rosemary cream. To stay on the cutting edge of the ever-evolving food scene, Chef Fred continually updates his repertoire by experimenting with seasonal ingredients and new preparations. Customers can taste his newest creations every Sunday during Sunday supper, which features with a weekly changing menu of new dishes, old favorites, and a pill that cures the Mondays.

Ready made entrees,sides, appetizers & desserts! Simply Take n Bake!

Housed inside a building originally erected as a log cabin in 1720, Barnsboro Inn has continually operated as a licensed tavern since 1776, pausing only during the prohibition era. These days, chef Joshua Reeves' menu of elegant, fresh American cuisine complements the eatery's lengthy cache of frosty brews, international wines, and meticulously preserved napkin rings. Upscale steaks and seafood entrees such as Creole crab cakes and chargrilled mahi mahi assuage hunger; burgers and sandwiches flaunt such accouterments as Monterey Jack cheese.

Patrons make merry amid two bars and three dining rooms sprawled across Barnsboro Inn's historic digs. Inside, full-wall murals depict idyllic countryside scenes of horse-drawn carriages and straw-covered hovercrafts. When weather warms, staff members also dispense Boddingtons and Flying Fish ales on an outdoor patio, where an additional bar abuts numerous umbrella-covered tables.

The menu at Johnnie’s Dog House reads like a map of the United States. The Chicago-style dog comes crowned in yellow mustard relish, onion, tomatoes, peppers and pickles; meanwhile, the Texas Tommy’s hot dog is wrapped in bacon, deep fried, and topped in cheese. Baked beans and chopped onions sit atop the Boston Beanie Weenie, and the eatery’s corn dog evokes state fairs nationwide without coming with a prize-winning pig to take home as a pet. The culinary team crafts hot dogs from fresh ingredients, the same process they use to create their burgers and sandwiches, stuffed with combinations of pulled pork, crisp vegetables, fish, and other delicacies.

In 1940, crowds of people would line up outside Tresilla Robino's front door, all awaiting coveted seats in the tiny dining room she had set up in her basement. Today, Mrs. Robino's grandson replicates her beguiling Italian recipes and maintains a family business that has thrived for more than 70 years. Cooks place hearty meatballs atop tangles of housemade spaghetti and tuck seasoned meat and creamy ricotta cheese into hand-formed pockets of ravioli. The kitchen staff also breads veal cutlets by hand before topping them off with provolone and red sauce, and dusts sweet cannolis with powdered sugar for clear fingerprinting.

Within local favorite Matilda's Pub lies mad-macs, a comfort fare haven dedicated to the chefs' gooey mastery of mac 'n' cheese with a family-friendly vibe. Among rich espresso wood fixtures, overstuffed bench seats, and chalkboard walls covered in doodles, mac masters dish out decadent lobster mac with mascarpone cheese, philly cheesesteak mac, and Cajun shrimp and crab mac, among their many rich combinations. Around the eatery, abstract macaroni art tempts hungry eyes while kids are given supplies to craft their own masterpieces or a new set of edible parents before they go up on a special display wall. Behind the bar, bartenders mix adults-only milk shakes, and in the kitchen the chefs plate their culinary works of art as customers order fresh hand-formed burgers, Aussie-style crab cakes, and steaks.