AT 618, THIS CHEF/OWNER SERVES A FASCINATING MIX OF NEW AMERICAN CUISINE, WITH LATIN AND ASIAN INFLUENCES THROWN IN FOR GOOD MEASURE

BY JESSICA JONES GORMAN • PHOTOS BY PATTY PIXELS

Perhaps the best word to describe the menu at 618 is “eclectic.” It’s peppered with an array of appetizers and entrees that bounce thematically from Italian (think bucatini pasta in a San Marzano tomato sauce) to Cajun (BBQ shrimp and grits, served with aged cheddar and green chilis, then doused with Beach Haus IPA). But that embrace of the unexpected is exactly what Chef Christopher Dutka likes best. “I just really enjoy good food,” he responded when asked to describe his cooking style. “I can’t really put a label on it because it’s so diverse. At 618 you’ll see some Italian, some Spanish and maybe even a little French, Latin, and Asian influences. Not all in the same dish of course; I’m not a fan of fusion, but I think there need to be fascinating options when one is dining out, otherwise it’s just boring.”

Dutka’s food is anything but that. Broadly categorized as New American, his gourmet lineup features North Bergen’s own Pat LaFrieda steaks, plus fresh seafood and other proteins, accentuated by farm-to-table produce and tasty accoutrements like goat cheese and pickled shallots. His favorite dish of the moment is a skirt steak treated with chimichurri sauce and served with slices of fresh avocado and hand-cut fries. You’ll find it listed right above the Short Beef Ravioli (with shitake mushrooms, of course) and a Southern Fried Chicken Breast Sandwich the last with gem lettuce, pickles, and buttermilk pink peppercorn dressing.

“I was inspired by my grandmother,” Dutka said when asked about influences. “She was Italian, and every Sunday we went over to her house for homemade pasta. She’d pick tomatoes from her yard and cook the sauce for hours. The food was phenomenal, but the family memories were even better. I always loved how food could bring us all together.”

Dutka actually studied economics at Rutgers University for two years, washing dishes and eventually working as a prep cook at a local restaurant to help make academic ends meet. He was less than enthusiastic about college classes, however, and moved to South Florida to pursue a culinary program at the Art Institute, where he earned a degree in restaurant management.

“ e bulk of my training and experience was there,” Dutka said, naming restaurants in Fort Lauderdale and Boca Raton where he earned his bones. “I came back up to New Jersey in 2005, and started working in the corporate world as a kitchen manager. I also ran the prepared foods department for Whole Foods.”

During that last gig, he started a catering business called Christopher’s Kitchen. The company has been in operation since 2008, and still exists, but his work at the new restaurant takes precedence.

“I met Matt Borowski through a mutual friend in 2016 and while we came from different food backgrounds, we shared interests,” Dutka said about his partner at 618. “He recognized my talent and shared my vision. We’ve had a great partnership for the past three years.”

In his spare time, Dutka frequents other local dining establishments, appreciating “the gems of the Jersey Shore.”

“Bottom line is I love food,” he concluded. “I’m picky, but I appreciate the hard work and dedication that goes into crafting the perfect dish…and enjoy every flavor and bite.”

618
618 Park Avenue, Freehold / 732.577.0001 / 618nj.com