Well known as the former owners of the Knife and Fork in Atlantic City, the Latz family’s first foray into the restaurant industry was in Somers Point.
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You might be surprised to hear Andrew Latz refer to his new Somers Point restaurant as a “return to Bay Avenue.”
After all, the Latz family owned and operated Atlantic City’s best-known upscale destination eatery, the Knife and Fork Inn, from 1927 through 2005.
What you probably don’t know is this: Prior to their stewardship of the only property at the angled intersection of Atlantic and Pacific Avenues in Atlantic City, they ran another entity called Latz’ Inn here at 800 Bay Avenue — just across the street from their new digs — from 1918 until 1942.
Several different menus from Latz’s of that time hang prominently over a first-floor fireplace in this location, formerly Amor, Felicity’s and most notably, Hatteras. They attest to a bygone era of American dining, featuring entrees like panned Somers Point fish, Maryland chicken with fried peaches and broiled jumbo squab with orange surprise, all priced under $2.
Andrew, along with wife Adrienne, literally stumbled into this opportunity. Walking after a Bay Avenue brunch outing last spring, they noticed a sign indicating the real estate’s availability. Latz’ bright blue eyes light up describing that epiphany, calling it, “Sort of like Miracle on 34th Street.”
And so, in that moment, Latz’s By the Bay was born.
After several months of negotiation, they eventually acquired the property mid August and opened doors a little over two weeks ago. That process was accelerated because Andrew already had a chef in mind, Georgeann Leaming, whom he worked with at Showboat for several years.
Leaming, a Woodstown native, is a graduate of Mays Landing’s Academy of Culinary Arts. She also previously owned a catering business in Vineland. Most important, Leaming brought sensibilities that echoed and meshed well with Latz’s. They define their concept as using sustainable seafood, organics and locally grown products to the greatest degree possible. This is readily apparent from their bill of fare, which goes so far as to provide customers with a detailed directory of many sources.
Andrew elaborates “I think sustainability is a growing market segment. We’re at the right place at the right time for using those resources.”
Asked about favorites, Andrew mentions Loch Duart Scottish salmon. Pan seared and served with cardamom scented basmati rice it gets finished via a lime-ginger beurre blanc. His chef favors the scallops, five U-10 day boat bivalves drizzled with a Meyer lemon vinaigrette and accompanied by a warm red lentil salad with fava beans.
Adrienne raves about the Berkshire Farms pork chop, marinated with an herbal blend of thyme, chives and basil. Grilled, it rides with sautéed sweet and hot peppers and a fig/apple glace.
The building itself, which had fallen into disrepair, has been invigorated as well. Outside, earthy tones of pale green and olive beckon. Within, a beachy, white theme breathes energy and life into a room already possessing a sweeping bay view. The second-floor space, smaller with skylights and plenty of privacy, instantly becomes a desirable, romantic dining spot.
Walls in both rooms feature rotating works of art from nearby Great Bay Gallery, available for purchase by customers.
Seating just over eighty, Latz’s overall atmosphere is quite intimate, or, as Andrew characterizes it “A fresh Cape May-style BYOB that will appeal to customers from Longport, Margate and Ventnor.”
“Bistro” just might be the overused, misunderstood word currently popularized in the gastronomic world. By original definition, the term refers to a French neighborhood place, casually offering hearty portions at modest prices in a comforting, home-like atmosphere.
This summer, a major impending change that could break more than 100 years of tradition is facing Ocean City, New Jersey.
Harvest Market on Route 9 vends sandwiches, pizzas, grilled items, salads and extraordinary baked goods — specifically, bagels. Big, puffy rounds in about a half dozen varieties, including an absolutely out-of-this-world sunflower seed version that you are unlikely to encounter at many other places.
The Somers Point Restaurant Week began Nov. 4 and concludes Nov. 13. If you haven’t yet taken advantage of the special dining event featuring $25.07 three-course dinners and $11.07 three-course lunches, you still have a few more days to go.
Spearheaded by Nick Regine, community projects coodinator for the Somers Point Business Association, the promotion runs a full seven days from Monday, Oct. 18 through Sunday, Oct. 24.
The Somers Point Jazz Society has been blessed with the support of some of southern New Jersey's best jazz artists even as they support jazz in southern New Jersey.
Sometimes top-shelf entertainment can be found without much travel or shelling out a lot of greenery, and a keynote case-in-point was the inaugural Tony Mart’s Rock ‘n’ Roots Festival held last Saturday night, Aug. 1.
Where: St. Joseph's School Auditorium, Somers Point When: Saturday, June 6, 7-11pm Details: Tickets are available at the door for $20, or in advance by calling 334-7140 or 432-0871. The evening inc...
What has evolved into a most popular and highly anticipated festival featuring many top-flight jazz musicians from in and around the area turns 12 years old this month.
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1. Anonymous said... on Dec 24, 2011 at 09:17AM
“Can you PLEASE put the Crab Newberg served on toast points on the menu??
Best meal ever from the Knife and Fork.
Good Luck to the Lutz family.”
2. Anonymous said... on Mar 3, 2012 at 08:22AM
“Well the oysters were good. Shoulda known when I asked if I could special order an appetizer & was told "NO" by the chef that trouble was to follow. Had to ask the owner why I couldn't get an item on the "tapas" menu as an app before the chef would comply. It was downhill from there. My wife's "tapa" of serrano ham was a (small) pile of roughly slice meat & a (small) chunk of cheese crudely thrown on a plate. My halibut ($32) that was ordered "lightly" cooked came out (more than) well done on spaghetti squash that was cooked to an almost puree texture. Wife's clams & liguine were inedible; chef thought cooking in a reduced fish (dashi) stock was a great idea. Maybe for cat food. OK. This happens, bad chefs abound who think they are God's gift to the diner. Waitress took the uneaten food away & came back with the check - for the FULL AMOUNT! When I complained to Andrew Latz, the owner he told me he had just tasted the food & it was fine. This from a fourth generation restaurant owner? Perhaps explains why he no longer owns the Knife & Fork in Atlantic City. There are many good new place in Somers Point; Latz's is not one of them”
3. Anonymous said... on Apr 12, 2012 at 04:52PM
“I am so glad I came upon the review above... I believe I was dining at Latz's this evening and this guest was ruining everyone's evening. First, I must say, I have dined there a few times and the food as well as service has always been excellent. The owner is always gracious and very accommodating, as well as the chef. I have seen her in the dining room, along with the owner, discussing the menu with guests and answering any questions. This guest seemed to be enjoying much of his BYOB and treated the staff horribly. Please don't let that review keep you from enjoying a great dining experience. I have been there since and plan to visit again.”
4. Anonymous said... on Nov 27, 2012 at 04:58PM
“My wife and I ate dinner at Latz's several weeks ago. The appetizers were good as were our entrees. I ordered the rib-eye special, medium rare. When I cut into the steak, it was rare. When the waitress saw that the steak was rare, she asked if I'd like the chef to cook it to medium rare and she did just that and returned a couple of minutes later, with apologies from the chef. We will definitely go back.”