Judy's Restaurant Review: A must try spot in Asbury Park, NJ

Judy's
The St. Laurent
408 7th Avenue
Asbury Park, NJ

Judy’s is a modern Jewish- Italian fusion restaurant inside The St. Laurent hotel in Asbury Park, blending elevated Italian classics with playful, globally inspired flavors.

Helmed by three time James Beard Award semifinalist Chef David Viana, Judy’s delivers refined comfort food, a strong cocktail program, and a lively, socia ‑club vibe that feels both special occasion worthy and neighborhood-friendly.

Fare and pricing

Cuisine style: Jewish-Italian fusion with elevated Italian comfort fare and international flair.

Price: Expensive

The Chef & Culinary Approach

Executive Chef David Viana

• Three time James Beard Award semifinalist (Best Chef: Mid Atlantic).
• TV appearances on Top Chef, Tournament of Champions, Chopped, and Alex vs. America.
• Known for acclaimed NJ restaurants Heirloom Kitchen and Lita / La Otra

• Style of cooking:
  • Elevated Italian comfort food with whimsical, global influences.
  • Precise technique, bold flavors, and playful reinterpretations of classics (e.g., ricotta matzo balls, latke with bagna cauda).
• Ingredients & preparation:
  • Seasonal, high quality ingredients; careful layering of textures and sauces.
  • Crudo, house made focaccia, clarified butter fried chicken, and thoughtfully composed pastas.
  • While not branded as fully organic, the menu emphasizes freshness, chef driven sourcing, and modern, ingredient forward plates.

Menu highlights

• Signature dishes:
  • Judy’s Matzo Ball Soup – ricotta matzo balls, dill pistou; chef’s “best he’s ever had.”
  • Roast Chicken Savoy – modern spin on the Belmont Tavern classic.
  • The Parm – lightly breaded chicken fried in clarified butter, pomodoro, melted cheese.
  • Philly Roast Pork Pasta and Chicken & Broccoli Gnudi – fusion comfort favorites.
  • Chili Crunch Lobster Arrabbiata – spicy, luxurious, subject to availability.
• Cocktails & wine:
  • Italian inspired cocktail program designed to pair with food (aperitivi/digestivi focus).
  • Garden Gimlet, Olive Oil Sour, and other inventive drinks; global, benchmark driven wine list.

Ambiance

• Décor & vibe:
  • Stylish, modern interior inside The St. Laurent social club; chic but welcoming.
  • Design inspired by Neilly Robinson’s parents, Judy and Harry—warm, celebratory, and party ready.
• Striking features:
  • Dual concept space: Judy’s main dining room plus Harry’s cocktail bar.
  • Social club energy with vinyl Sundays, aperitivo hour, and poolside dining options.
• Table spacing & noise level:
  • Intimate, lively room; tables moderately close, creating a buzzy, social atmosphere rather than hushed fine dining.
• Background music:
  • Curated playlists and vinyl driven nights at Harry’s; expect contemporary, upbeat tracks rather than quiet classical.

Service

• Professional, hospitality forward team used to handling both destination diners and hotel/social club guests.
• Refined casual—knowledgeable servers who can guide you through fusion dishes, cocktails, and wine pairings without being stiff or overly formal.

Other practical factors

• Unusual policies:
  • The St. Laurent is a 21+ property, which means Judy’s is best suited to adult dining rather than family outings with young kids.
• Alcohol/bar service:
  • Full bar at Judy’s plus dedicated cocktail bar at Harry’s; strong focus on spritzes, vermouth, grappa based cocktails, and Italian leaning drinks.
• Child friendly:
  • Not ideal for families with children due to the 21+ hotel policy; better for adults, dates, and groups.
• Best for:
  • Date nights, celebrations, food centric evenings, cocktail‑driven outings, and diners who appreciate chef driven, fusion cuisine.
• Not ideal for:
  • Very quiet, formal business dinners; families with kids; guests seeking simple, traditional red sauce Italian without twists.
• Parking:
  • Street parking and nearby public lots typical of Asbury Park; allow extra time on busy summer and weekend nights.

What I like about this restaurant

• Chef driven identity: A real sense of personality—Judy’s feels like a story, not just a menu, with family inspiration and a nationally recognized chef at the helm.
• Playful fusion: Familiar Italian comfort dishes reimagined with Jewish and global touches make the experience feel fresh without being intimidating.
• Integrated bar culture: Harry’s and the aperitivo/digestivo focus turn dinner into an evening, not just a meal.

What sets Judy’s apart from the competition

Serious culinary pedigree in a beach town: Few shore restaurants combine a James Beard‑level chef, TV competition notoriety, and a social club setting.

Jewish-Italian fusion with narrative: The menu isn’t just “Italian at the shore”—it’s rooted in Judy’s recipes and family history, giving the food emotional weight and originality.

Dual concept experience: Being able to dine at Judy’s and then slide into Harry’s for cocktails or vinyl nights creates a layered, destination style visit rather than a simple dinner out.

Managing expectations: a balanced look at your visit

To really enjoy Judy's, it helps to align your expectations with what the restaurant is designed to be:

Food: Expect inventive, well executed dishes with bold flavors and some unfamiliar combinations. If you prefer very traditional, no surprises Italian, you may find the fusion approach less comforting.

Price: This is a chef driven, resort adjacent restaurant; pricing reflects the pedigree and setting. It’s not budget dining, but it offers strong value for the quality and creativity.

Atmosphere: The room can be lively and social, especially on weekends and during special events. If you’re seeking a quiet, intimate, low energy space, consider an earlier reservation time.

Policies & audience: With the 21+ property rule and cocktail centric culture, Judy’s is designed for adults who enjoy food, drink, and a bit of scene—perfect if that’s what you’re after, frustrating if you’re hoping for a kid friendly shore dinner.

Updated June 8, 2026