A strip-mall BYOB, the region's first 'oystery,' a parking sandwich shack, a 50-year-old seafood classic, and an impeccable red gravy spot — the magic of Jersey Shore dining is in full force.
A strip-mall BYOB, the region's first "oystery," a parking sandwich shack, a 50-year-old seafood classic, and an impeccable red gravy spot — the magic of Jersey Shore dining is in full force.
Walski has direct contacts with friends on the docks of Barnegat Light who key him into the pristine scallops he serves with chanterelles, cauliflower, and honey. That tuna, seared ruby rare, came from the first longline bluefin of the season landed by theboat in Viking Village. Along with the tangy green heat of that pickled pepper emulsion, it comes over garlicky skordalia mashed potatoes and snappy ribbons of shaved local asparagus.
With Forbidden Boardwalk regularly selling beer on-site and a planned collaboration soon with Bellview Winery, the Oystery is at the very least, a potential raw bar stop for a pregame slurp while you wait for a table at Clemmy’s, which is just a five-minute drive away. But it could be much more. If you look toward the water’s edge, cofounders Matt Gregg and Scott Lennox will also show you the floating nursery along the dock, where 1.
Luckily, the second generation has now stepped up. Mike’s children, who grew up taking naps on beach towels behind the fish case, have taken over the business. Julie Warren, 33, who works in hospitality at a California luxury resort in the offseason, runs a front-of-house staff that is well-versed in the menu and exudes outgoing warmth, even as crowds compete fiercely for the first-come seating, now supplemented by a graciously shady front patio.
“Twenty years down the road, I hope we’re doing the same thing,” says Julie, also noting that she and her brother both have young children growing up at Harvey Cedars Shellfish Co. “I hope our kids love the restaurant as much as we do.”There can be transcendence in a great sandwich.
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