Fare: Modern European
Food Quality: 3 Stars
Service: 3 Stars
Decor: 3 Stars
Overall Rating: 3 Stars
Note: Four star Rating System from 1/2 Star = poor to Four stars = Best in Class
Food is creatively prepared, using fresh ingredients and home made pastas.
Attractive, elegant decor with good acoustics for quiet conversation.
Noise Level: Low - Moderate
Dress: Business Casual
Recommended For: Diners who enjoy high end fine dining in an attractive, elegant setting
Not Recommended For: Diners who prefer casual style family dining with a traditional American menu
Recommended dishes: When available, The Scottish Salmon polenta, with chanterelles, toasted hazelnuts; The Prime NY Strip with potato gratin, charred romaine, house-made ranch dressing; and The Homemade Pasta Campenelle with ragu toscano, Parmesan. As an appetizer, try the Girasole house-made ricotta ravioli with swiss chard pesto and almond.
Larimar is a fine dining, upscale restaurant with an elegant touch of formality in an era when restaurants are downsizing to casual, industrial chic ambiance. Larimar is popular with couples celebrating a romantic occasion and for small groups out to enjoy a special high end, fine dining experience.
Larimar restaurant fits in perfectly with Spring lake, an upscale Jersey shore community with huge Victorian houses, manicured lawns, tree-lined streets, flower filled parks, and a well managed beach that's never been corrupted by honky tonk.
The restaurant is family owned and operated by the Paulus Family, brothers John and Bobby Paulus and their parents, Irv and Karen. They bring with them extemsive high end restaurant experience having worked at Jean-Georges, Sushisamba and L'Impero in NYC, and Due Marie in New Brunswick.
The entrance to the restaurant opens into the attractive small bar area with an exposed brick wall baklground and seating for 8. There are two small tables, and a sofa-style seating area for four more.
The host at the entrance to the dining room approaches guests with a welcoming greeting as he relieves diners of the BYOB wines and arranges to have them carefully taken to your table.
The 64 seat dining room decor has a simplistic, elegant feel to it with tones of blue, gray, and white fitted with blue leather chairs and comfortable tufted, banquettes. There is a touch of informality with an exposed brick wall, though it's fits in nicely with the tray ceiling and white draperies hanging over the large windows looking out onto the street. Tables are set with white linen on a flooring of patterned blue carpeting
The dining room ambiance is enhanced by soft jazz music playing in the background and excellent acoustics making quiet conversation easily attainable.
The kitchen is run by Executive Chef Luciano Duco. Chef Duco comes with excellent credentials having been Chef de Cuisine at the acclaimed Oliveto restaurant in Oakland, CA and high profile NYC restaurants including Mario Batali's Del Posto and Michael White's Marea and Ai Fiori.
Chef Duco oversees a well prepared modern European menu with influences from France and Italy. The pastas are homemade.
Service is professional, well trained, attentive and friendly with the wait staff clad in suits and ties.
The Larimar restaurant is open six days/week Thursday, Friday & Saturday from 5pm to 10pm; Tuesday, Wednesday & Sunday from 5pm to 9pm
They are also open on Thanksgiving serving a special prix fixe Thanksgiving menu.
Larimar is not recommended for children. Dress is business causal: no shorts, t-shirts or beach attire.
(updated: November, 2016)
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