In a world where the phrase “hidden gem” is tossed around freely, Sweet Amalia Market and Kitchen truly stands out as a local treasure. Tucked away on a quiet country road in Newfield, this unassuming former farmstand has become a dining destination known for its succulent oysters and innovative seafood dishes. What makes this restaurant even more special is its off-the-beaten-path Gloucester County location, about an hour’s drive from the Shore.
What began as an unexpected pandemic pivot has become a culinary success story, with Sweet Amalia emerging as a top seafood restaurant in the heart of rural South Jersey.
The story starts with Sweet Amalia’s oysters. With experience in marine biology, oyster farming and, now, co-owning a restaurant, Lisa Calvo’s diverse skill set embodies the spirit of a modern-day Renaissance woman. She established the small Sweet Amalia oyster farm in the Cape May Peninsula in 2012 and is known as a leader in the state for the resurgence of these saltwater delicacies. Since then, she’s been distributing her prized shellfish to local restaurants.
Calvo has a background in marine biology and oyster farming. Photo: Matt Stanley
About three years ago, during the pandemic shutdown, Calvo noticed an increase in customer demand for her oysters. Teaming up with acclaimed chef Melissa McGrath and business partner Ed Pappas—both longtime friends—the trio refurbished the one-story farmstand that was being used to store oysters.
Together, they renovated the entire structure, created a market to showcase an array of local products, and developed a menu featuring oysters and seafood specialties. Sweet Amalia Market and Kitchen opened in April 2021 with outdoor seating shaded by bright-red umbrellas.
Accolades and rave reviews quickly followed. Chef McGrath was honored with a James Beard nomination in 2023 for Best Chef Mid-Atlantic, and, more recently, Sweet Amalia was featured as the only New Jersey-based restaurant on the New York Times’s acclaimed list of the best restaurants in the country for 2024.
Calvo and McGrath are deeply collaborative business partners. Calvo points out that McGrath’s expertise in creating exceptional recipes is what draws foodies from across the state and beyond. In fact, it’s not unusual for customers to change their usual route to the Jersey Shore so they can drive along Route 40 to have lunch at Sweet Amalia.
“Melissa’s culinary talents are unparalleled, and her fantastic specialties are what attracts loyal customers from near and far. She crafts a seasonal, continually changing menu that celebrates the fantastic flavors of our region. Her menu is always delicious—and truly inspiring,” says Calvo.
From the restaurant’s signature cornmeal-crusted oyster roll to an eggplant sandwich featuring tomato sauce, fresh mozzarella and broccoli rabe, each mouthwatering dish highlights the creativity and skill of the kitchen crew.
A new fan favorite is the inventive and crispy shrimp cutlet topped with tangy kimchi and served in a soft roll. There’s also a selection of salads with fresh greens that were grown on nearby farms; this is the Garden State, after all.
Of course, Sweet Amalia oysters are the stars of the show. This best-selling menu item is personally plucked from the ocean and harvested by hand by Calvo and her team. These medium-sized, round, lusciously plump oysters, reminiscent of glistening pearls, are bursting with flavor—a delicate balance of cream and brine. Their uniformity in shape and size speaks to Calvo’s dedication to their quality and freshness.
Currently, Calvo’s boutique oyster farm produces over 200,000 of these tasty bivalves annually, and the restaurant sells about 300-600 per day, with the numbers surging during high season.
McGrath’s ongoing vision for the menu is grounded in the principles of community, sustainability and exceptional quality. She says, “Since our original restaurant concept was takeout only, I created food items that travel well—and simultaneously speak to the local South Jersey Shore culture.” She continues, “We have a great relationship with all our purveyors, and mostly everything here at the restaurant is locally sourced. We always use the best possible ingredients available.”
There are also options for meat lovers, including the zesty Italian sandwich with pistachio mortadella and genoa salami, as well as the Sickler Circleview grilled burger. By using ingredients from small businesses like Muzzarelli Farms and D&V Organics, Sweet Amalia shines a spotlight on nearby South Jersey establishments.
With the new popularity of the restaurant, Calvo found herself fielding an array of questions about the oyster farm. In an effort to educate her guests, she launched small-group farm tours last summer. An instant success, they sell out quickly.
Oyster enthusiasts of all ages can participate in these guided tours, which Calvo personally leads on selected dates. Guests are introduced to the working oyster farm in a Shore area called the flats. Participants don waders and learn about the importance of oysters in the ecosystem. During the tour, Calvo demonstrates proper oyster shucking and offers a tasting direct from the ocean.
Tour dates are tide dependent with reservations required.
Sweet Amalia Market and Kitchen is poised for continued growth, with expansion plans in the works.
[RELATED: LBI Environmentalist Helped Bring Long-Gone Wild Oysters Back to the Shore]
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