Asbury Park Press: Iconic Local Restaurant Reopens With New Name

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It can be tough taking over a landmark restaurant, a place that has been a local favorite for more than three decades.

But that’s exactly what’s happening for Chef Dan Palsi, who will open Waypoint 622 next month at the site of Brielle’s Union Landing, which closed in October.

Palsi has spent the past 20 years leading the kitchen at Manasquan River Golf Club, and he’s taking on the new restaurant alongside his brother, Douglas, a beer and wine sommelier.

“Union Landing has always been a community-based restaurant; the Schmidt family owned it for 30-plus years, and they have always done a wonderful job,” said Palsi, who was brought in by Hoffman’s Marina, which purchased Union Landing. “The new owner really wants to continue that, we really want to keep that community feel.”

Striped bass with vermicelli and saffron basil broth prepared by Chef Dan Palsi, who is at the helm of Waypoint 622, a new restaurant opening next month in Brielle. (Photo: COURTESY OF DAN PALSI)

Striped bass with vermicelli and saffron basil broth prepared by Chef Dan Palsi, who is at the helm of Waypoint 622, a new restaurant opening next month in Brielle. (Photo: COURTESY OF DAN PALSI)

The restaurant has been renovated inside and out, Palsi said, and they have added a bar and cocktail area and transformed the outdoor deck and patio bar.

“It’s all about freshening up a little bit,” he said.

There are two separate dining areas: A private wine room that is also available for parties will seat about 30 guests, while the main dining area can accommodate up to 60.

The chef will be bring his “field and stream” style to the restaurant’s fresh American menu.

Chilled red beet borscht with creme fraiche and warm spring pea bisque prepared by Chef Dan Palsi, who is at the helm of Waypoint 622, a new restaurant opening next month in Brielle. (Photo: COURTESY OF DAN PALSI)

Chilled red beet borscht with creme fraiche and warm spring pea bisque prepared by Chef Dan Palsi, who is at the helm of Waypoint 622, a new restaurant opening next month in Brielle. (Photo: COURTESY OF DAN PALSI)

“I’m big on fresh fish, the outdoors, lots of game, things like that,” Palsi said. “We’ll be offering wild-caught seafood, farm-to-table items, hormone-free and antibiotic- free poultry, organic (ingredients).”

Waypoint 622 also will take advantage of its location along the Manasquan — guests are invited to come in on their boats, along with their catch of the day.

“Bring your fresh fish in, and we’ll prepare it for you and your family,” Palsi said.

Coffee-seared venison loin prepared by Chef Dan Palsi, who is at the helm of Waypoint 622, a new restaurant opening next month in Brielle. (Photo: COURTESY OF DAN PALSI)

Coffee-seared venison loin prepared by Chef Dan Palsi, who is at the helm of Waypoint 622, a new restaurant opening next month in Brielle. (Photo: COURTESY OF DAN PALSI)

The restaurant will expand on Union Landing’s alcohol offerings with 12 beers on tap, including seasonal and craft brews, plus a new wine list to accompany the cuisine. Palsi plans to offer culinary classes and private dining experiences in the kitchen, and he said the restaurant has booked a lot of the same bands guests enjoyed at Union Landing.

Waypoint 622, which is scheduled to open in early May, will serve dinner from 5 to 10 p.m. Mondays through Thursdays, 5 to 11 p.m. Fridays and Saturdays and 4 to 10 p.m. Sundays. During the summer season, lunch will be served indoors and outside on the deck, and the bar will stay open later.

Waypoint 622 is at 622 Green Ave. in Brielle. For more information on Chef Palsi, visit www.danielpalsi.com.

Original Article:

http://www.app.com/story/entertainment/dining/2015/04/28/waypoint/26516389/

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