A NEW HOT SPOT AT THE JERSEY SHORE
WITH ADVENTUROUS CUISINE AND A TAKEOUT STORE (WITH FULL-LIQUOR SERVICE)
IN A CHIC NEW BOUTIQUE HOTEL
Philadelphia, PA (May 10, 2007) – It’s called Daddy O and residents as well as vacationers of the Jersey shore in Long Beach Island are experiencing an awakening of tastes that bring a spark to the beach! As seen in the New York Times and Wall Street Journal, Daddy O plays on its name and is cool and hip, reflecting today’s style … and, it’s retro with a respect for the past. Daddy O is a restaurant with indoor and outdoor dining, a22-roomboutique hotel and a take out, Daddy O to Go, which features carry out food and a full-service liquor store. Located at 4401 Long Beach Blvd. in Brant Beach on Long Beach Island, the restaurant offers classic food pairings with today’s imaginative preparations. Daddy O is presented by an award-winning team that includes Marty Grims, restaurateur, Brian Sabarese, general manager/partner, Executive Chef Zachary Grainda and Executive Chef/Partner Al Vanesko.
When driving down Long Beach Blvd., Daddy O is easily spotted with its vintage seashore exterior design, paying homage to the past. Located on one-square block and situated only one-half block from the beach, the exterior treatment is board and batten. There’s a covered porch and gardens surrounding the perimeter of the building. When entering Daddy O, one is immediately struck with the influence of the present, in the contemporary décor by Barbara Balongue, award-winning designer. Using sophisticated layers of pattern, color and texture, the space gives off its own sense of energy. The soft colors of the beautiful bisque marble are a lush contrast with the red and charcoal tones of the carpet and upholstery. The banquettes and booths are upholstered with stunning retro patterns and plush fabrics, complemented by bright red leather chairs. There are cream-colored three dimensional wall panels giving the illusion of waves. The rich tones of
the Polished Brazilian Ebony Wood used on the walls, columns and soffits that are trimmed in stainless steel are the perfect accompaniment to the stainless steel bar tops and surfaces. And, the effervescence of the sunburst crystal light fixtures sparkles throughout Daddy O.
There are several dining rooms inside Daddy O and an outdoor deck and garden offering a variety of private party options. The 55-seat bar leads to the glass-enclosed wine cellar linking the restaurant to the hotel lobby and outdoor dining area. Daddy O is truly a unique spot on Long Beach Island and the New Jersey shore resort area at large.
Rare for this section of the shore is Daddy O to Go, featuring the same innovative food found in the restaurant and an extensive selection of liquor, wine and beer, giving guests the option of enjoying a sophisticated meal while relaxing at home. It’s the perfect choice for entertaining! Great food with no effort! Individual entrees from the menu are available with sides offered in larger, family style portions.
Grims saw a real need at the shore for a boutique hotel, a stylish restaurant and take out store with great food and alcohol. He said, “We are very excited about what we are offering guests at Daddy O.” As part of the opening team of The Four Seasons Hotel in Philadelphia, Grims has always used those principals in his restaurants – combining inspired food and service. “We believe that residents and vacationers of the shore should have the same restaurant options they would find in any major city. We are proud to present Daddy O as another way to enjoy Long Beach Island.”
The award-winning team that has created Daddy O is accustomed to receiving the AAA Four Diamond Award and being included on the Mobil Dining Guide. Grims’ group of food establishments include Plantation in Harvey Cedars, also on Long Beach Island, and Philadelphia’s Moshulu, the world’s oldest and largest tall ship that has been converted into a breathtaking restaurant with award-winning cuisine. Recently, the ship was named one of Northeast America’s Top 15 Restaurants by noted food critic John Mariani. Du Jour Café and Market is another successful operation of this team, located on the Philadelphia Main Line in Haverford, PA. Until this past year, they operated Passerelle and Bravo Bistro on the Main Line
as well, which was recognized as one of Philadelphia’s Ten Best Restaurants in Gourmet Magazine. Grims also co-owns Tango Bar and Grill in Bryn Mawr, PA and Basil in Paoli, PA.
With the great talent of Chefs Vanesko and Grainda, the menu at Daddy O is contemporary American cuisine providing a range of choices using the freshest ingredients. There are the simplest selections to more sophisticated choices, offering an eclectic menu that changes seasonally.
Here is a sampling of the current Daddy O menu:
Dinner Appetizers:
*Sesame crusted calamari with Vietnamese chili sauce and spicy mayo
*Pierogies with shiitake mushrooms, smoked bacon and braised red cabbage
*Shrimp & chorizo flat bread with feta cheese, roasted tomatoes, hummus and chive oil
*Philly cheese steak with red wine braised short rib, goat cheese, truffle oil and frizzled onions
*Kobe beef sliders with house-made steak sauce, Texas petal, “little fries”
*Warm crab & spinach dip with lump crab meat, red and blue corn tortillas
*Buffalo wingless tempura chicken, with Vietnamese chili sauce, micro celery, and blue cheese
Dinner Entrees:
*Wasabi crusted salmon with baby carrots, snow peas, hot & sour soup
*Fran chaise style tilapia with celery root fettuccine, sweet peas and lemon truffle butter
*Pan seared mahi mahi with golden pineapple, coconut-lime rice, peanuts and Thai curry
*Crispy lump crab cakes with chipotle corn puree, sweet and sour peppers and watercress salad
*Slow roasted organic chicken with mashed sweet potatoes, cranberry compote and garlic jus
*Mandarin pork tenderloin with Asian stir-fry, dumplings and sesame soy glaze
*Daddy “O” burger grilled Angus beef, apple wood smoked bacon, onion ring, Cabot cheddar
*Center cut filet mignon with grilled mushroom, roasted garlic potatoes, pepper-cognac cream
*Szechwan meatloaf with Kobe beef, wasabi mash, char sui glaze
*Jumbo shrimp with linguine with broccoli rabe, kalamata olives, tomato pepperoncini broth
*Wild mushroom tortolloni with tasso ham, sun dried tomato, goat cheese, porcini cream
Lunch Appetizers and Soups:
*Shrimp & chorizo flat bread with roasted tomatoes, pureed white beans, chive oil
*Sesame crusted calamari with Vietnamese chili sauce and spicy mayo
*Warm crab and spinach dip with lump crab meat, red and blue corn tortillas
*Buffalo wingless boneless tempura chicken, chili sauce, micro celery, blue cheese
*Duck wontonhot & sour soup, red pepper jam
*Classic Maine lobster bisque
*Roasted tomato
Lunch Entrees:
*Daddy “O” burger grilled Angus beef, apple wood smoked bacon, onion ring, Cabot cheddar
*Omelet of the served with vegetable medley and home fries
*Old fashioned Rueben, corned beef, sauerkraut, Russian dressing
*Crab cake sandwich, fried jumbo lump crab cake, lemon caper dressing, coleslaw
*Crispy pork cutlet with broccoli rabe, roasted red peppers, provolone cheese, horseradish mayo
*Roasted turkey club with smoked bacon, beefsteak tomato, sourdough bread
*Cajun chicken wrap with crisp romaine, plum tomato, blue cheese dressing
*Cheeseburger club wrap with bacon, cheddar, beefsteak tomato, sun-dried tomato wrap
*Grilled chicken sandwich with Roma tomato, mozzarella, basil pesto, grilled Italian bread
*Grilled vegetable pita with hummus, portabella mushrooms, zucchini and squash
*Jumbo shrimp with linguine with broccoli rabe, kalamata olives, garlic-tomato broth
*Fran chaise style tilapia with celery root fettuccine, sweet peas, lemon truffle butter
*Mandarin salmon with Asian stir fry, dumplings and sesame soy glaze
Dinner and Lunch Desserts:
* Funnel Cake -- Caramelized Pineapple Compote and Powered Sugar with vanilla ice cream
* Chocolate “Devil Dog”, a Chocolate Magic Cake with Raspberry Coulis and Chocolate Mouse
* Banana Split Sundae with Vanilla Ice Cream, Banana, Caramel and Fried Plantains
* Key Lime Meringue with Graham Cracker Crust, Raspberry Coulis and Whipped Cream
Executive Chef Vanesko was formerly Executive Chef of Passerelle and Bravo Bistro in Radnor, PA, recognized by Gourmet Magazine as one of Philadelphia’s ten best restaurants. Affiliated with Passerelle for 16 years, Vanesko oversaw many large events, including weddings, bar mitzvahs and other catered events. He is also Chef/Partner of Du Jour, a café and market and catering company and Plantation Restaurant in Harvey Cedars. Zachary Grainda graduated from Johnson & Wales in Rhode Island and honed his culinary shills in New England and at the Moshulu and Passerelle.
Daddy O is a unique addition to the Jersey shore. Its vintage and retro seashore exterior is combined with a contemporary interior decor, reflecting the hotel’s elegant simplicity. Daddy O is located at 4401 Long Beach Boulevard. For additional information, visit www.daddyorestaurant.com or call 609-494-1300.
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