2025 Restaurant Scene
Each spring we devote this column to what’s new on the restaurant scene for the upcoming season. This year there are no new restaurants opening on the island (that we know of at this writing) but exciting news none-the-less.
As you know, Carl Messick, the famous chef of Peter Shields left there three years ago to fulfill his lifelong dream of opening his own restaurant. Grana BYOB has been a huge success offering homemade pastas and presenting fresh seasonal ingredients in creative ways. This year Carl is going home to Peter Shields but this time as General Manager/partner of the entire PSI operation. He will continue to operate Grana along with his sous chef Bill Hennessy.
More News for PSI
Last year we reported that Peter Shields had acquired a liquor license. That report turned out to be about nine months premature. But when PSI reopened for the 2025 season it was with a new craft cocktail menu and wine list. Sean Brown, who many of us remember from the Ebbitt Room, is the new restaurant manager and has been instrumental in creating their new wine cellar. Carl said, “It is our goal to eventually have the finest cellar in Cape May.” By the way, you can still bring your favorite wine to Peter Shields, but there is a $40 corkage fee. We were also happy to learn that Keith Mitchell is still at the helm in the kitchen at Peter Shields.
Speaking of new drinks, Frank Conrad has launched a new a new brand of cocktails called Let’s Be Frank. His signature espresso martinis are on the menu at the Marquis de Lafayette’s Barefoot Bar, Ocean 7, Carney’s and the C-View. They are also conveniently available in a can—ready to drink. You can find them at Harry’s and the Red Brick (in the stores) and Joe Canal’s. Frank’s Way Bloody Mary mix makes it easy to create a perfect cocktail for brunch (just add your favorite libation). Find it at Rae’s Farm and Bagel Time.
Elevated Comfort Food
Don’t you just love Tisha’s? It has consistently been one of my favorites since it first opened on the beach. Well, Jennifer and Paul Negro are up to it again—this time in partnership with her brother Rocky Staley and his wife Jessica. The couples have purchased what was Jake’s Bar & Grill in Villas and have completely renovated it. Of course, it has been helpful that Rocky is the owner of Bayfront Construction Company! They have renamed it the Local Tavern and in keeping with its name there is a huge, brand new bar (seats thirty-four people), a pool table and lots of table seating.
When asked about the menu Jennifer said, “We are steering away from traditional bar food in favor of elevated comfort food.” The menu is going to be completely different from Five West (their second restaurant) except for pizza. “There was a great brick oven already there so we decided to keep it,” she said. When I asked her, “What exactly is elevated comfort food?” She replied, “Paul has created new takes on old favorites like meatloaf but with an interesting sauce and fried chicken with a twist. We are also sourcing local ingredients like the kielbasa from Gaiss’ market for a sandwich.” The Local Tavern is set to open sometime in May before Memorial Day and will be open every day year round except Thanksgiving and Christmas. They plan to be open from 11:30 AM to midnight, making it one of the very few places where you can get a late-night snack.
Hawaiian/Mexican Fusion
Tyler Hoffman is one of the most interesting restauranteurs I have ever come across. Born in Cape May, he followed his cousin to Hawaii after graduating high school and he stayed there for a decade. He surfed and learned about Hawaiian food by working for a man who served the best poke on the north shore of Oahu. About fifteen years ago, the young men returned to Cape May. His cousin opened Big Wave Burrito and Tyler became a commercial fisherman. After careful consideration, Tyler decided to dip his toe back in the water of the food business by having a poke bowl food cart at the West Cape May Farmer’s Market. When asked about the public’s reaction to Hawaiian food at a farmer’s market, he replied, “It went so well we would sometimes sell out in only a couple of hours.”
With that success under his belt, Tyler went on to open a little place in the Akroteria called Hidden Gem Poke Bowls about three years ago. It too, was a smashing success. He said, “It’s all about freshness. I run my shop like the man who taught me. I make a certain amount of poke each day. When it sells out, we are done for the day. We will never sell day old fish. Although it is certainly safe to eat, it just isn’t as good.” I asked, “So, you never have any leftovers on a rainy day?” And he replied, “If we do, we donate them to the local fire station or police department.”
The big news is that Tyler has purchased Big Wave from his cousin who now owns Aloha Smoothies as well as the new King’s Ice Cream Parlour. Sadly, he is closing the Akroteria location but plans to serve the poke bowl menu in addition to the existing items on the menu at Big Wave. More news – Big Wave will now be open seven days a week, ten months of the year. Tyler closed our conversation with his favorite slogan, “Surfing sucks, don’t try it!”
Seafood with a View
Last year, we reported on the transformation of the old Harbor View into what is now Port Marina and Restaurant. Lauren Cavallo and Ross Hammer opened the outdoor deck last July and then set to work on renovating the indoor space. The new restaurant is set to open sometime in April and will have a completely different, slightly more upscale menu from the deck except for their fantastic sushi which will be available in both spaces. Upstairs you can enjoy items like Pistachio and Horse Radish Encrusted Sea Bass and Dry Aged Spice Grilled Farm Steak.
There are two bars—one upstairs and one down which will feature hand crafted cocktails and a snack menu that is similar to the appetizers on the main menu. Items like Roasted Carrot and Boursin Cheese with Grilled Sour Dough Bread and Lobster Skewers are sure to make your mouth water.
This busy couple also opened the Fish House last year at Sunset Beach. We were there on opening day – what a fantastic place to sip a glass of wine and watch the sunset! The news there is that soon they will have the ability to fully enclose the restaurant when the weather doesn’t cooperate.
Other News
The Two Mile Inn folks have been working on a new spot basically across the street. They had hoped to open last year but due to some unforeseen circumstances had to delay the opening of what promises to be a new fun meeting place called the Mad Viking. Unfortunately, we were unable to contact the management to get a proper update. Work seems to be continuing. We’ll just have to wait and see.
Exit Zero Filling Station is up for sale although there are still plans to re-open this spring on April 18th.
The Black Duck building is finally on the ground again. For those of you who aren’t here in the off-season, it was jacked up on stilts about ten feet in the air this winter. Plans include condos on the newly constructed second and third floors and most likely a health spa on the first. Sadly, there are no plans for a new restaurant at this time.
Recently, I came across The Salty Local Oyster Bar on the internet and thought—where is that? Come to find out, it’s not in a building. It is a mobile oyster cart that serves freshly shucked oysters at all kinds of events. Operated by two young people from Cape May who have worked in the local restaurant/bar industry since their teenage years, their new enterprise can add a unique dimension to your next party.
Although this is last year’s news, I have to talk about the new addition to the Pier House. I hosted a party there last September and found it to be the perfect spot to throw a small to mid-size event. The room has glass doors on three sides that, when open, make you feel like you are outdoors but can be totally or partially closed, providing an ideal back-up plan in case of inclement weather. The food was delicious and the staff a delight.
There is never a dull moment on the restaurant scene in Cape May; 2025 promises to be no exception —new drinks, new food, and new venues. With all these exciting developments, I can’t wait for the season to start. Bon appetit!
