NJ Table Talk Tasty tidbits from around the area
• Rumor has it that Restaurateur Joe Amiel, former owner of the Old Mill Inn and Evelyn`s Seafood Restaurant in Belmar among others, is taking over one of the most popular restaurant operations at the Shore, Sallee Tees Grille at the Channel Club Marina in Monmouth Beach.
• The marvels of Mediterranean cuisine can be enjoyed at Kuzu Mediterranean Grill in Manalapan. Kuzu is the Turkish word for lamb and is the primary meat offered on this grill menu. Authentic dishes are laced with classic flavors of the Mediterranean nations like lemon, onion, parsley, garlic, onion and paprika. For a real exotic treat, visit Fridays and Saturdays for live belly dancers, Fridays, starting around 8:30 and two shows on Saturdays 7 & 9. BYOB.
• Freehold welcomes Giuseppe Brucculeri, owner of Don Giuseppe’s, and his passion for southern Italian cuisine. Giuseppe previously owned Italian restaurants in Brooklyn for 17 years, then worked in fine jewelry design. That artistic spirit is reflected in this charming Victorian home, where guests can sit in one of the five dining rooms, which feature three fireplaces. The ambiance is romantic, but family oriented. The executive chef has worked at hotels in Atlantic City and New York, such as the Trump Plaza, Taj Majal, and the Hilton and unique selections like pheasant, quail, and venison are often found on the daily menu. 75 South Street; 732-866-8496; BYOB.
• Chef Michael Jursaz, the executive Chef at Atlantic Bar and Grill, Seaside Park has left to open up his own new restaurant 709, located at 707 Arnold Avenue in Point Pleasant Boro.
• Lamberti’s Cucina in Manalapan has closed, as has Torcello Restaurant on Broad Street in Red Bank. A posting on Torcellorestaurant.com indicates that the new Temple restaurant will honor any outstanding gift certificates.
Jakes Crab Shack, Chris Brandl’s Belmar seafood joint on the boardwalk, recently announced that his very popular signature Maryland crab cakes are
now available online, shipped anywhere in the US. According to Chris Brandl, “our crab cakes are made of the freshest ‘Super Lump’ crabmeat, mixed with the finest quality ingredients and using a recipe that dates back over four generations; we have hundreds of customers who regularly travel miles, and some even come from out of state to eat them.”
Available in 1 oz “crab balls” and 4 oz cakes, they make for the perfect Jersey Shore-themed gift. Order online at www.jakescrabcakes.com or call 732.280.7501.