Eats alive in Asbury Park

Seated on the wide veranda watching the deep blue sky meet the sand as waves crested on shore, I had thoughts of being at a restaurant at a Caribbean resort. Instead, it’s a “staycation” stop at the Beach Bar in Asbury Park. The Beach Bar is just one of several seaside eateries to debut along the revamped boardwalk since the summer.

Dining options include everything from classic Boardwalk food at Biggies Clam Bar to the sophisticated nouveau Jersey cuisine menu at the Salt Water Beach Café on the lower level of Tim McLoone’s Supper Club in what used to be the Howard Johnson's restaurant.

Newly erected pavilions along Ocean Avenue house a careful mix of fast-food restaurants. It may be too soon to tell if the Asbury Park boardwalk is turning from a shabby, unchic location into a seaside food lover’s paradise, but developer Madison Marquette has been careful to ensure there is now an eatery for every palate.

Courtney Johnson, marketing director for Madison Marquette, says the company wanted a mix that worked for the restaurants as well as a diverse selection of eateries that offered a complete experience for consumers.

Eateries are continuing to open (recent arrivals include Langosta Lounge), and they have contracts with an option to stay open through November if the weather is good.

Asbury Park City Manager Terence Reidy said the selection is better than ever.

"The biggest change is there are more restaurants (including) O'Toole's ... And there are more restaurants coming on the south end. That’s something that’s very new for the boardwalk and very positive."

In addition, the Mayfair Grille has been there for 20 years but shouldn’t be overlooked, in addition to more traditional, smaller venues like La Plaza Cubana, the Cuban sandwich place.

"Madison Marquette has done a good job in terms of the mix," says Caroline O’Toole, general manager for a number of entertainment venues, including the Paramount Theater and The Stone Pony. "It distinguishes itself from other boardwalks."

Photo by Robert Ward