Fare: Contemporary American
Food Quality: 2 1/2 Stars
Service: 1 1/2 Stars
Decor: 3 Stars
Overall Rating: 2 Stars
Note: Four star Rating System from 1/2 stars = poor to Four stars = Best in Class
Serves well prepared, creative Contemporary American dishes using fresh ingredients
Service, from night to night, can be inconsistent
Noise Level: Moderate -High
Recommended For: Diners who enjoy upscale trendy ambiance with creatively prepared Contemporary American food
Not Recommended For: Diners who prefer a traditional, casual menu with "Old World" dining amenities
Recommended dishes: When available, Lazy Lobster, Rack of Lamb, and The Mushroom Dusted Sea Scallops
Liquor: BYOB: Sangria & half bottles are avaikable from Domenico Winery
Brandl, is one of Belmar's top high end restaurants, popular with diners who come for creatively prepared contemporary American food in an attractive, rustic setting.
Owner and chef Chris Brandl is a graduate of Johnson and Wales University - Culinary School, He later honed his skills at Redington's Seafood restaurant in Point Pleasant and The Mahogany Grille in Manasquan before opening Brandl in 2002.
Chris Brandl is adept at creating imaginative dishes using the freshest ingredients from local sources.
The interior is attractive with a rustic, yet trendy look with dark earth toned walls, dark wood flooring and wood tables set with linen napkins. The lighting is soft with ceilings have double old waterfront oversized gas street lamps and tropical fans. Walls are adorned with oversized shell food and farm produce artwork
While the wait staff overall is attentive and knowledgeable, there tends to be inconsistency and on any given night there can be a fall off in service.
Except for the colder winter months, there is outside dining on the plastic/canvas enclosed front patio.
Not recommended for children.
Brandl's is open year round, six days/week for dinner from Tuesday - Sunday, 5pm-10pm
(updated: April, 2017)
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