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Sea Bright’s newest waterfront hot-spot warms both belly and spirit

by Marisa Procopio

Walking Sea Bright beach on one of the spookily balmy days late last December, Tommy Bonfiglio was energized as he talked about his latest venture.

The former owner of Tommy’s Coal Fired Pizza & Bar in Red Bank opened a new restaurant with his wife, Yvette, on July 26. With a new menu and a new atmosphere at Tommy’s Tavern + Tap, he’s stretching his legs, and letting customers stretch theirs as well. The place seats 270 indoors, in the warmer weather an additional 110 outside.

“It’s something a little different here…we wanted to expand the [Coal Fired Pizza] menu into a full tavern menu. We put in a sushi bar, for example, which is a tremendous hit,” Bonfiglio said. “We’re appealing to everyone.” That sounds like an implausible exaggeration, until a look at the numbers: there were “three-hour waits from the moment we opened,” said Bonfiglio.

“Three thousand patrons a day” came through the sturdy doors late last summer. Even now, way off season, there’s still an hour wait for a table, he said.

The location doesn’t hurt: a narrow strip between the ocean and the Shrewsbury River, guaranteeing glorious views as well as sunsets over the water every clear evening.

The space, renovated to “rustic industrial” with original brick walls and exposed wood, is spacious and comfortable— a friendly, casual, “bring the munchkins” vibe. But to Bonfiglio, the bottom-line appeal is in between the covers of the menu (Yvette’s creative contribution)—and in the kitchen’s coal fired oven. Even the wings are coal roasted, coming out blackened on the outside, tender on the inside, then topped with coal-roasted onions and Italian hot pepper.

Nicole Spread

“Everything’s from scratch,” said Bonfiglio. “We have one reach-in freezer for French fries and chicken wings. And I hate it, but you have to have it.” Aside from that? “We’re using more seasonal, local ingredients: kale, butternut, squash.” Tommy’s vendors are local, and include a man who makes fresh mozzarella and ricotta by hand.

His gorgeous pizzas are offered in two categories: red and white. Atop the red pies are the fabled, richly flavored San Marzano tomatoes. (“We don’t add sugar; they don’t get any cooking until they’re in the oven,” asserted Bonfilgio.)

When asked what kind of experience he wants to offer people, the owner spoke with conviction. “Great quality at a reasonable price in a spectacular environment… keeping it fresh and keeping it exciting. I’m proud of the whole place,” he said. “To walk in and see 400 people eating and drinking and laughing. It’s a restaurateur’s dream.”

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Tommy’s Tavern + Tap
1030 Ocean Avenue, Sea Bright / 732.842.5044
tommystavernandtap.com