eating local

Back in April famed chef, David Burke, opened Belmar Kitchen, located in Beach Haus Brewery. Over 10 years ago David Burke opened his first “Kitchen” restaurant, Burke Kitchen, in the James Hotel on Grand Street in Manhattan. If memory serves me correct, my daughter and I ate outside on the patio on one of those iconic warm and clear days.

​Friends of ours ate at Belmar Kitchen and had positive comments on the meal they had. On Wednesday evening my husband and I had an impromptu dinner date reservation for 5:30. At that time the restaurant was relatively quite for midweek dining. Our hostess asked where we wanted to sit. I explained that this was our first time and where would she suggest sitting if she was trying to impress us. She recommend the back dining room. The minimal aesthetic room featured dark terra cotta walls, wood top tables set upon wrought iron stands and an open concept kitchen with a wood-burning pizza oven.

​We were presented with a small glass jar filled with short and slender grissini. The were tips were nestled in a small amount of mustard oil which was spicy and delicious. Our server, Ivan, was gracious and gave us a warm welcome. Upon settling on drinks (Arnold Palmer with Asbury Park Distilling Co. Bourbon/Asbury Park, NJ and a iced tea lightly sweetened with simple syrup) it was time to peruse the menu. There was one appetizer and one main course special. Unfortunately, I can’t recall the appetizer, but my husband selected the dinner special, sea bass served Jersey corn and potatoes with a raspberry gastrique. I selected the roasted half chicken with rosemary served with peach and kale sauté. 

From the list of appetizers, we decided to start dinner by sharing the Tomato Burrato Cheese Salad. The burrata sat upon arugula with black olive caramel, and basil tapenade, scrumptious! My husband had the evening special, sea bass on a bed of Jersey corn, with Yukon Gold potatoes and red peppers. I had the half roast chicken that was coated with fresh cracked black pepper and diced rosemary infusing the meat with lots of flavor. The Frenched chicken breast (with wing joint attached) made for a lovely presentation. The chicken sat on a bed sautéed kale with peaches and was a nice foil against savory chicken. 

Did I mention that Ivan brought Black Pepper and Maple Glazed Bacon on a Clothesline to our table, compliments of the house. The bacon was hung on a mini clothesline made from two small dowels and metal wire. Hung on one dowel was a sprig of charred rosemary used to infuse additional flavor into the bacon....yum!

Although I was content after eating most of my meal (I brought some of veggie and chicken left home), I did share dessert with my husband. Chef Burke is know for his cheesecake pops, but my husband selected Chocolate Mousse Cake with almonds and whipped cream. As I was taking a photo of it, I accidentally dropped my phone into the whipped cream, not a pretty sight. However, it didn’t ruin dessert. The cake was light, not cloying sweet, rich chocolate flavor and whipped cream complimented the taste. 

Overall, we had the most enjoyable evening and the food was excellent. I look forward to dining here again.