A PICTURESQUE SHORE BAR/RESTAURANT PAYS HOMAGE TO ITS BEACHFRONT ROOTS

BY GILDA ROGERS • PHOTOS BY ROBERT NUZZIE

Considered part of the Jersey Shore’s “Gold Coast,” Bay Head is a storied vacation spot. However, its Shoppers Wharf, once a popular attraction, in part because of its crafty shops, was destroyed by Superstorm Sandy.

While the wharf may be gone, in its place is the new Charlie’s of Bay Head, a restaurant that looks out onto Twilight Lake, and where the old Shoppers Wharf sign hangs in honor of the former occupant.

Nostalgia and history are ingrained in this small beach town, one with a population of less than 1,000, and a look back is also part of the philosophy of this new business. According to Charlie’s Bar Manager, Chelsea Kleinkauf, the “Blu Bloody” cocktail she created, for example, is a reminder of the Blue, a beloved bar and part of a resort hotel of the same name, torn down in 1996 to make way for two large homes. The drink is Kleinkauf’s organic twist on the Bloody Mary, created with a vegetable brine of garlic, onion, carrots, celery, and green beans, infused in vodka and intended to remedy a hangover.

Kleinkauf grew up in the food and beverage industry. She started as a hostess at the nearby Martell’s in Point pleasant at the tender age of 14. From there, she worked at locations from Hoboken to New York City and back down to the shore, learning the business from the ground up. She was a server, bartender, and dining room manager before starting at Charlie’s just after Labor Day of last year.

“Everywhere I go, I’m always watching what’s going on at the nearby bar,” she said. “While also checking out what’s new online. Even on vacation, I’m paying attention to how drinks are garnished and other little touches.”
Kleinkauf teams up with Charlie’s pastry chef, Angela Globesky, to create a variety of syrups incorporating lavender, rosemary, and thyme. Fresh herbs like sage and mint are muddled to give drinks another special twist.
As winter wound down, cocktails like the “Bitter Truth,” a blend of Bulliet Bourbon and house infused maple vanilla syrup topped with an orange slice, took a back seat to Kleinkauf’s spring and summer drinks. Standouts include the Grilled Pina Rita, made with jalapeno infused Casamigos Blanco Tequila and char grilled pineapples blended with fresh pineapple juice and fresh lime, then rimmed with black lava salt.

Charlie’s also offers 20 local craft beers on tap, sourced form breweries from Asbury Park to Cape May, along with an extensive wine list that stresses diversity in both grape selection and price point from bottles like the summer ready Pasqua Prosecco ($30), to Ferrari Carano’s Fume Blanc ($35), to the simply incredible Talisman Adastra Vineyard Los Carneros Napa Valley Pinot Noir ($95), with Dom Pérignon ($300) on hand for uber extravagance.

“We take a lot of pride in what we do,” said Kleinkauf. “Blood, sweat, and tears set us apart.”

One other distinguishing feature is the restaurant’s shuttle in which Bay Head residents can be whisked to and from Charlie’s at no charge. Complimentary valet parking is also available, and flowers will be bestowed upon all ladies on Mother’s Day (May 13).

Kleinkauf hopes to eventually open her own location, but for now she’s keeping creative, honing her skills, and “loving every moment,” she reports

Charlie’s of Bay Head
72 Bridge Avenue, Bay Head / 732.295.1110 / charliesofbayhead.com