Fare: New American - Eclectic
Food Quality: 3 Stars
Service: 2 1/2 Stars
Decor: 3 Stars
Overall Rating: 3 Stars
Note: Four star Rating System from 1/2 Star = Poor to Four stars = Best in Class
Attractive decor with an open, rustic and inviting feel
A creative menu using fresh, farm to table ingredients
Free on-site parking
Value: Very Good
Noise Level: Moderate -High
Recommended For: Diners who enjoy upscale, casual ambiance with an eclectic menu.
Not Recommended For: Diners who prefer a traditional menu with "Old World" dining amenities.
Recommended dishes: When available, The Roasted Chilean Sea Bass; The Confit Pork Wellington wrapped in a bacon pastry with mustard; and The Cod with Couscous.
Liquor: Full bar service. A vibrant bar with a good selection of specialty cocktails. Limited selection of wines by the glass.
Cross & Orange offers a unique twist to casual upscale dining.
Owned and operated by brothers Bob & Chris Fahey, they have created an exciting, fresh addition to the Asbury Park dining scene. Their approach to food preparation and it's fun and energetic ambiance are a perfect fit the Asbury Park dining scene.
The decor is is very attractive with an open rustic, inviting feel . As with many new restaurants, Cross & Orange have taken hold of the trend to avoid fancy, stuffy carpeting and table linens in favor of industrial chic bare wooden floors and wooden tables without linen coverings. appearance.
A popular feature of the restaurant is the the lining of multi-colored books behind the bar to give it a mid 1800's charm. The books represent inspiration from the cultural and culinary diversity resulting from mass immigration to New York during the 1800s,
The kitchen is run by Executive Chef Sam Byrne who prepares a seasonally changing menu using fresh local, farm to table ingredients for the preparation of creative, non-traditional, new American style dishes.
Chef Byrne honed his culinary skills at many European restaurants including Michelin Star rated elBulli, in Spain, Peacock Alley and L'Écrivan in Dublin, L'Atelier de Joël Robuchon in London, and under famed chef Alain Ducasse in Paris.
The menu, similar to the multi-colored books behind the bar, is scratch-made, with using a wide range of multi-colored ingredients, again reflecting the cultural diversity and hands-on approach of themed 1800's.
They offer free guest parking in a private lot in the back of the Cross & Orange building, located on Lake Ave (one block south of Cookman Ave).
Cross and Orange is open six days/week Tuesdays thorough Sunday.
Tuesday Thursday, 5:00 pm - 10:00 pm, Friday and Saturday, 5:00 pm - 11:00
and Sunday 10:00 am - 3:00 pm for Brunch, 5:00 pm - 10:00 pm for Dinner.
Happy Hour is 4 - 7pm, Tuesday - Friday
(updated: December, 2016)
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