Since its spring debut, Raia’s in Long Branch has been steadily building buzz for its coastal Italian cooking, encyclopedic wine list, and signature sips. With summer in full bloom, head mixologist Christopher James rolls out a bright new cocktail menu where every sip feels like a seaside escape.

BY ERIK SCHONING • PHOTOS BY ALEX BARRETO

Picture golden hour on the Mediterranean: the sun sinking low, a sparkling spritz in hand, and nowhere else to be. That’s the inspiration behind the summer cocktail menu at Raia’s in Long Branch, and with head mixologist Christopher James at the helm, Raia’s is turning the Jersey Shore into the Amalfi Coast, one classic at a time.

The brainchild of Stephania Raia Conti, co-owner of Little Silver’s beloved Little Buca, Raia’s pays tribute to Conti’s maiden name. (Her father, Steve Raia of Il Mulino, is also involved.) To build out both the front and back of house, the team brought on established, celebrated names in the industry: Chef James Corona, whose resume includes NYC hotspots Bouley and Bocca; sommelier Michael Paul Thomas, formerly of River Pointe Inn; and leading the beverage program, Christopher James.

Behind every memorable cocktail is a great bartender, and James has spent years honing his craft. Growing up in Monmouth County, he cut his teeth at local spots in Red Bank before moving on to career-making stints with some of the culinary world’s biggest names, including Tom Colicchio’s Crafted Group. James’ accomplishments also include his time as head bartender at Ryland Inn and director of the branded beverage program at the now-closed Jockey Hollow Bar and Kitchen. At every stop, James has made his mark by sticking to what works: a personal touch, human connection, and a deep thoughtfulness behind his menus. At Raia’s, this formula has proven wildly successful.

“I’ve always been hands on,” James said. “I handle everything that goes over the bar, all with the blessing of the owners. Enthusiasm goes a long way. It’s infectious; if I get excited about a drink, the staff gets excited, and then the customer. One hand washes the other in a number of ways.”

James has been in service since the mid-1990s, which means he’s witnessed firsthand the ever-changing landscape of drinking trends. In putting together the cocktail and wine list at Raia’s, he drew on his deep well of experience. The restaurant’s curated wine program is sourced from a number of importers and distributors, relationships built across James’ lengthy tri-state career. A standout has been the restaurant’s Brunello di Montalcino offerings, one of Italy’s true thoroughbred wines and one of the first to receive the country’s prestigious DOCG designation. Every wine is selected with Chef Corona’s menu in mind, as the bar and kitchen work together to create that special harmony between food and drink that is so essential to Italian cookery.

“We have a nice thing going with our wine list,” James said. “There’s something for everybody. The way we list the wines on the menu, it’s not necessarily all about geography. We describe how the wine drinks. We have a section of chillable reds, from Frapatto to lighter-bodied Nebbiolos. They are really great for this warm weather: a higher acid, fruity red wine with a slight chill, and some nice seafood. It’s a vibe.”

With summer in full swing, Raia’s has shed its cold-weather martinis and Manhattans, debuting half a dozen all-new cocktails that pair the restaurant’s Mediterranean roots with a shake of global influences. The Il Grande Sbagliato (cheekily meaning, “The Big Mistake”), the restaurant’s take on a spritz that pairs Cocchi Americano with Amaro Montenegro and prosecco, is a unique and soulful twist on the typical wine-amaro-fizz trinity that’s taking over social media. For tiki fans, the El Pinchito is a punchy blend of tequila, coconut liqueur, cinnamon syrup, and passionfruit purée shaken up and served in a Fabbri cherry jar, a playful nod to the ceramic tiki mug. Elsewhere on the menu, Giuseppe’s Gin Swizzle drives home the tiki connection, a convivial callback to a whole family of cocktails that, in 2026, are having a moment thanks to their bold, refreshing flavors and approachability.

James infused his menu with a laid-back summer elegance, pairing the no-shoes-no-problem ethos of days at the shore with the breezy sophistication of Italian culture. (Purists will want to check out the Cristallino, a windowpane-clear cocktail of gin, Gentian aperitif, and white vermouth.) Every detail has been considered to maximize the carefree feeling of summer, from the cocktail names to the glassware and garnishes.

“It’s all about piquing guests’ interests,” James said. “They taste with their eyes first, so we have fun glassware. In fact, we have a whole line of Italian glassware that’s just beautiful. We use different mediums of ice. It’s all about getting people to lower their shoulders, to have fun with the name or presentation before they even order the drink. It all adds to the experience.”

In the bar world, drink trends come and go. (James jokes that he was around the first time espresso martinis were a hot-ticket item.) What lasts is commitment to craft, to pouring quality drinks and making the kind of lifelong connections with customers that make those drinks taste all the better.

“People always remember a good bartender, and I’m honored that people remember me and come back to ask for me,” James said. “It definitely makes it all worthwhile.”

Recipe: Giuseppe’s Gin Swizzle
1.5 oz Gin Agricolo Gadan
.5 oz Amaro Roger
.5 oz Strega
.5 oz Giffard Apricot
.25 oz Demerara
.75 oz Lime
5–6 dashes Angostura Bitters
Shake all ingredients with a small scoop of crushed ice and dump into a tall pilsner glass. Top off with more crushed ice. Layer 5–6 dashes of Angostura bitters. Finally, crown with crushed ice and garnish with a mint bouquet. Serve with straws.

Raia’s Restaurant — 224 Westwood Avenue, Long Branch • 732.245.8400 • raiasrestaurant.com