an italian seaside estate-inspired eatery in Sea Bright specializes in both traditional and modern Tuscan dishes
by Jessica Jones-Gorman • Photos BY Amessé Photography
Launched in September 2012 by the Stavola family (owners of the Driftwood Cabana Club since 1957), the concept behind Sea Bright’s Ama Ristorante was to fill a long-noticed void in New Jersey’s selection of sophisticated Italian cuisine. With its award-winning menu of both traditional and newlyimagined Tuscan inspired dishes in a charming, elegant setting reminiscent of an Italian seaside estate, the waterfront, Zagat-rated business has done just that.
“We like to keep it local and keep it changing so that our customers are inspired to come back and try something new,” noted Chuck Lesbirel, Ama’s executive chef, whose prior credits
include an executive chef stint at Raven & the Peach in Fair Haven as well as chef positions at the former celebrity chef-owned David Burke Fromagerie in Rumson and David Burke & Donatella
on Manhattan’s Upper East Side.
Lesbirel, who said that he is inspired by “very good olive oil and any type of fish,” works closely with his produce purveyors, who e-mail him daily about ingredients available in the tri-state area. The chef explained that it’s the best way to bring beautifully fresh dishes to Ama’s dining room.
“I like working with Jersey tomatoes and peaches, and will also do a lot with littleneck clams that are harvested from the area,” he said. “We also just started a small garden here, so many of our dishes will make use of items from that. It’s a real treat to have.” Lesbirel took over as the restaurant’s executive chef in February of 2014 after serving as sous chef there for two years, and made it a goal to provide a fascinating and local vore accentuated dining experience. Crafting traditional and newly imagined Italian classics from his simple, fresh cooking philosophy, he is highly regarded for an uncompromising commitment to quality and consistency, and is known within the restaurant industry for going to great lengths to procure the highest-quality regional and farther-flung ingredients, each according to its season.
“I started at Ama in July of 2012, and actually watched the whole restaurant as it was renovated and redone before its opening in September of that year,” Lesbirel recalled. “As sous chef, I was asked for input on everything as the restaurant was being built—from style of plates to what should be on the opening menu—and it was simply a wonderful experience.”
Open year-round, the establishment offers stunning ocean and sunset river views from its second level perch at the Driftwood Cabana Club location, with seating for 100 in the main dining room and 24 at the full-service bar. It also features a private dining room that seats up to 60 guests—with an authentic woodburning fireplace and hand-painted Tuscan landscapes. In warmer seasons there is an al fresco dining deck that seats up to fifty-six. The menu is varied, and features a range of entrees like a 16-ounce milk-fed veal chop served with the restaurant’s special Sinatrasauce and Buffalo mozzarella; a chicken breast with mascarpone polenta, baby carrots, leeks, and a Pioppino mushroom broth; and a Western Ross organic salmon with local radish and pea fricassee and a red onion agro dolce.
Appetizers include crispy calamari and salumi plates, and fresh, unique ingredient salads are Chef Lesbirel’s specialty, particularly his Just Shucked English Pea variety, which includes a mix of guanciale, red onions, and mint tossed in a flavorful lemon olive oil.
“It’s very simple, just five ingredients mixed in a bowl,” Lesbirel said. “_ e peas are blanched for 10 seconds to take away the raw bite. People love it because it’s super seasonal and super fresh.”
A lineup of thrifty specials (Tuesday is reserved for Spaghetti and Meatballs and half-price wine; Wednesday features half-priced pasta dishes, and on thursday there are half priced appetizers) is one of the location’s most popular draws. Prix fixe meals are offered Friday through Sunday ($30 for a three-course meal), and happy hour specials abound.
The bar serves unique and traditional ingredient-driven creations (think macadamia nut white chocolate martinis and wild berry mules), and the boutique wine list is filled with premium varieties that often cannot be found elsewhere in the retail market.
Desserts include classic tiramisu, warm chocolate cake, and a meyer lemon semifreddo—with each and every menu item, from appetizer to dessert, a part of Lesbirel’s commitment to freshness and diversity.
“I always strive to create new, fresh and creative dishes,” he concluded.
Ama Ristorante
1485 Ocean Avenue, Sea Bright, NJ 07760
732.530.9760 / amaristorante.com
Cuisine: Tuscan inspired / Hours: Tuesday – Saturday: 5 P.M. – close
Sunday: 4 P.M. – close, Monday: Closed / Price: Appetizers $12 – $17
Entrees $27 – $43, All major credit cards accepted / Service: Friendly
Bar: Full bar with a focus on hand-picked estate wines from across Italy and
beyond. Mixed drinks are made with fresh, seasonal ingredients
Parking: Street, Valet / Private Parties: Yes