Three years ago at the Atlantic City Food & Wine Festival Guy Fieri told me how much he enjoyed the ambience of Atlantic City and its growing reputation as a foodie paradise. He also said he would love to open a restaurant in town. This summer that wish has come to delicious life with Guy Fieri’s Chophouse at Bally’s, a steakhouse that has a casual vibe.
For a magical six months out of the year, our region transforms into a literal cornucopia of the world’s finest vegetables, fruits, herbs and flowers. Keep in mind, New Jersey’s “Garden State” moniker doesn’t come from Essex, Bergen or Hudson counties. It’s here in southern New Jersey.
Cape May’s culinary scene, once the envy of the East Coast, has largely transitioned from fine dining to casual, family-oriented fare. A notable exception to that statement remains the Ebbitt Room: the Virginia Hotel’s timeless space fronted by a magnificent entryway and breezy front porch.
Broadway’s design itself is airy and charming; separate sections for formal seating and a swanky bar plus a pair of round, communal tables suitable for larger groups, one facing out on The Quarter (in the location that had been Red Square).
Their business model is a combination of high-end boutique liquor store plus the attached eatery that features brilliantly eccentric new American small plates — something we feel Atlantic City desperately needs.
For the fourth annual Somers Point Restaurant Week, I decided to go to the town’s most popular restaurant while taking advantage of the bargain rates. Can there be any doubt that said restaurant is the Crab Trap, which usually manages to have lines out the door all year ‘round.