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Bistro By the Beach

A Spring Lake, NJ Restaurant Review



Bistro By the Beach
7 Atlantic Ave
Spring Lake, NJ 7762
(732) 449-8800

Bistro By The Beach, Spring Lake, NJ


Restaurant Rating Legend
Fine Dining

No Stars Below average
One star Average
Two stars Above Average
Three stars Excellent
Four stars Best in Class

Casual Dining

N/A= A casual dining eatery, not rated as a fine dining restaurant 

Bistro By the Beach

Price Moderate - Expensive
Fare New American

Restaurant Ratings

Overall Rating  

thumbs up Well prepared new American dishes serving creative seafood and meat selections using fresh, locally sourced, farm-to-table and organic ingredients.

thumbs up Local NJ chef with formal culinary training and experience at well run fine dining restaurants.

thumbs up Wait staff well trained, professional, knowledgeable, fi\riendly & attentive

thumbs down The left rear of the center dining area in view of the Ladies rest room.

Value: Good
Noise Level: Moderate
Dress: casual
Recommended For: Diners who enjoy a casual BYOB bistro setting with well prepared new American dishes
Not Recommended For: Diners who prefer simply prepared food served in large portions.
Recommended dishes: Grilled Berkshire Pork Chop; Pecan-Crusted Organic Salmon; and when available, The Lobster Corn Chowder.
Liquor: BYOB

Restaurant Review

Bistro By the Beach is a casual, BYOB New American restaurant situated in the first level of the Sandpiper B & B, a half block away from the beach.

This is a popular place to dine for people looking for a casual setting that serves creatively prepared seafood and meat selections with many selections using fresh farm-to-table and organic ingredients.

The decor is considered somewhat attractive though traditional. There are three dining areas on the first level with basement type low ceilings. Tables are comfortably spaced apart and set with white linens and silverware wrapped in pockets of beige linen napkins.

The restaurant is run by owner and Executive Chef B.J. Brown. Chef Brown received his formal culinary training at The New England Culinary Institute and later honed his cooking skills at some notable Monmouth County fine dining restaurants including an initial stint as a chef under Dan Cummings at the Grenville Hotel in Bay Head , Mumford's Culinary Center in Tinton Falls and D'Jeet in Shrewsbury.

Whenever possible, Chef Brown strives to use organic, fresh farm-to-table ingredients and locally caught seafood. He also offers gluten free items.

The bread servings are excellent, and occasionally change . When available, served hot, the mini-loaf with truffle oil and Parmesan cheese is very tasty.

Desserts are homemade on the premises.

The ever changing menu is printed on a one piece paper flyer.

The dining room staff at Bistro By the Beach is managed by Mark Roth who carefully oversees a wait staff that is attentive and knowledgeable about the menu selections, and attends to your BYOB needs including offering appropriate red and white wine glasses.

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