David Burke Pop-Up Now Open in Former Modine Space

Plus: A bed & breakfast and a new BYO spot open in Cape May.

Chef David Burke.

—It’s unfortunate that it had to come on the heels of the sudden, Covid-propelled closure of Modine, the much-beloved, charmingly southern-tinged restaurant in Asbury Park from husband-and-wife team Jill Meerpohl and Chris Davin, but David Burke has a new concept coming to Asbury Park. Modine was only two and a half years into its run, but operating at 15 percent since Covid-19 essentially impaled the industry (and still, Modine continued making meals to donate to frontline workers). But there is a silver lining in restaurant industry resilience here—not only do Meerpohl and Davin plan on coming back with something new ASAP, but industry veteran David Burke is able to fill the void in the meantime. Meaning diners desperate for outdoor seating while the weather’s still (relatively) decent will have more space to sit.

Asbury Kitchen by David Burke opened yesterday, August 12. In a way it’s actually a tide-me-over concept for the prolific chef, who was developing another Asbury project but (like many) got waylaid by the coronavirus pandemic. Temporary or no, Asbury Kitchen will seem like much more than a pop-up, with dinner seven nights a week, from 4–10pm, with a Happy Hour from 4–6pm (plus brunch 11am–4pm, Friday through Sunday).

The menu is summery and light but sleek (and a bit devilishly indulgent the way you’d expect a Burke menu to be: think Watermelon & Asparagus Salad with both Burrata and Prosciutto; Asbury Park Clams “Casino” Chowder that loads in scallops, bacon, clams, and a “rustic” bread; and Strawberry Shortcake with a Saltwater Taffy Sundae. Make a reservation for August 12 onwards. They’re also offering the menu for takeout.
Asbury Kitchen by David Burke, 601 Mattison Avenue, Asbury Park; 732-893-5300

—Running a bed and breakfast/resort in Cape May during the coronavirus pandemic has some fairly unique challenges (just ask Curtis Bashaw). Opening a brand new spot, complete with a posh redesign on the fraying, filigreed Cape May Victorian aesthetic, well, that takes a special kind of guts. Seems like John and Sandy Vizzone, owners of the recently opened The Hugh Boutique Bed & Breakfast on Washington Street, have those kinds of guts. And maybe that’s no shock: both John and Sandy Vizzone come to hospitality from the high-stakes fashion world, which is why their parlors look so sleek and even the comforts have a certain insistent panache. (You won’t likely find a teapot cozy or anything crocheted dangling from a chair back here.) Pleasures don’t end with well-chosen throw pillows; after leaving the fashion world, Sandy Vizzone went on to graduate from the Institute for Culinary Education in New York City. She oversees the simple, elegant menu at the B&B—dishes like a delicate perfectly poached egg nestled on grilled pineapple with bacon and puff pastry. You can book a reservation now (the minimum stay is two nights). Breakfast is served daily, with a sustainably-sourced, globally-inspired menu from the (chic but easygoing) Sandy.
The Hugh Boutique Bed & Breakfast, 653 Washington Street, Cape May; 609-435-5458

—Also on Washington Street, Vintage BYOB just opened on the grounds of the Emlen Physick Estate. From the Kara Restaurant Group (the group behind mainstay George’s Restaurant, Scola BYOB, Shamone, etc.), Vintage BYOB is a self-described “classy American bistro” mixed with “a touch of fine cuisine.” You do all your dining in the outdoor garden area, which is tented and well-spaced. Bonus points: they do daily brunch (from 11am–4pm). As for the menus, think refined and easygoing. Brunch options include things like Butter Upon Bacon, i.e. poached eggs with Hollandaise on a croissant, as well as a heartier Crabcake Sandwich with (more) bacon and a horseradish aioli on brioche. Dinner veers toward more outright sophistication: Halibut Crudo with Pomegranate, Jalapeno, and Lime; Duck Confit with a Juniper Berry Demi-Glace; and Sesame-encrusted Ahi with Chili Rice Noodles, Lemongrass, and Ginger. Dinner is served daily, with the Physick Estate as your backdrop.
Vintage BYOB, 1048 Washington Street, Cape May; 609-224-6064

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