Manasquan’s upscale diner the committed pig draws crowds looking to tuck into ultra-comfort fare

by Marisa Procopio • Photos by Tina Colella Photography

“Things have been crazy trying to open the new restaurant,” said Jerry Rotunno, owner of The Committed Pig. What restaurant? “In Morristown…another Committed Pig.” Summit’s food. was Rotunno’s first restaurant venture. His next stop was the Pig, in 2012. But crazy as things are now, he breathes easier knowing business is brisk, especially after a rough start: he opened in a beach town in 2012, right before Hurricane Sandy hit, and fallout from the storm was “the most obvious and biggest challenge” he’s had to tackle. In the weeks following, business slowed considerably,“…and we were like, ‘What happened?’ We worried. There was a lot of struggle. Then…it just popped. A lot of our locals came back and supported us.”

“The brunch was a great idea; people really like that,” he added. “We weren’t trying to go crazy, which a lot of restaurants try to do. Keep it simple; keep it good.”

But simple and good doesn’t mean lazy. Rotunno pinpointed the best vendors to help him carry out his mission, among them Allann Bros. Coffee Roasters in Oregon (“literally the best coffee I’ve ever had in my life. We sell a ton of it.”) and breads from Manhattan’s much-loved Balthazar Bakery. That knockout coffee, for example, is presented in 16-ounce Thermoses to the cold- and caffeine-challenged, who can pour their own mugs at the table.

“And there’s an adorable little creamer,” Rotunno grinned. The Pig’s grilled cheese and tomato soup were sure-fire antidotes to the cold-feet-dreary weather. People came in shaking umbrellas and exhaling as they were led to rustic wooden tables with mismatched chairs. Drinks served in pint mason jars and blackboard paint on two wall panels listing the day’s specials were quirky and charming little touches. “It’s not stuffy. I call it a glorified diner,” said Rotunno. “There’s always a challenge, constantly trying to keep up with modern, the white walls (in other restaurants). Here, we threw that out the window,” he laughed. “You can walk in here in sweat pants.”

And that grilled cheese with tomato soup, served in a little aluminum tray? It was wonderfully crisp and hot, with honey-gold toast and an oozy mix of yellow cheddar, jack cheddar, and American cheeses. A big bowl of the flavorful soup was spiked with cream and herbs, and had an appealing bit of texture. Memories of the weather dissolved, and relaxation set in—all part of Rotunno’s plan. “From the design, to the food, to the hospitality,” he smiled. “You shall feel comfortable.”

The Committed Pig
168 Main St., Manasquan / 732.528.9400 / thecommittedpig.com