In Asbury Park, a Chic Surf-and-Turf Eatery

STYLE

Contemporary seafood establishment with open kitchen from restaurateur Tim McLoone. Light fixtures with shades suggesting fishermen’s nets hang from a decorative ceiling marked by wooden crossbeams with wave-like contours. Plush booths and leather chairs contribute to a luxurious feel. A fireplace adds romance, complemented by a view of the boardwalk through the glass front wall.

THE SCOOP

Executive chef Michael Dolan, who previously ran the kitchen at McLoone’s Robinson Ale House next door, opened Iron Whale in 2019.

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THE MENU

New American, including surf-and-turf. The brunch/lunch and dinner lineup includes traditional Shore starters such as baked oysters and sautéed local clams, as well as soups, salads and a fish-taco bar. At lunch, choose from handhelds like burgers (beef or bean), sandwiches and seafood melts, as well as egg dishes like lobster Benedict and avocado toast. At dinner, entrée portions are larger and include steak, pork, seafood (including potato-crusted halibut, pictured) and vegetarian dishes. Enjoy with a signature cocktail like the Whale Mary—a Bloody Mary variation made with green-chili vodka, candied bacon and massive shrimp, not omitting the customary celery stick. Desserts, mostly familiar favorites, range from milk and cookies to Key lime pie.

HEADS UP

Happy hours, at the bar and at bar tables, are twice a week: Mondays, 11 am–10 pm, and Tuesdays, 4 pm–7 pm.