BRIGANTINE–Island residents have been waiting for the old Lagoon-Steak 38 to reopen as the new Cove.
Co-owners Monty Dahm, from Tun Tavern, and Jack Scheurich have spent time and money to bring a singular experience to Brigantine.
They say they’re ready to open next week.
“Jack and I are very proud of the Cove” Dahm said Wednesday as workers unpacked wine, beer and spirits for the establishment.
The old Boat Bar has been replaced, and Scheurich and Dahm said they have rebuilt the entire restaurant from the studs out.
The main room has its own grill and deep fryer for those who want a late night burger and fries after the main kitchen has closed.
The room boasts 50 taps, but a number of beers will be duplicated on each side of the room. Craft beers will be featured with Blue Point, Victory, Shocktop, Dogfish Head, Cape May, Firestone, Weyerbacher, Flying Dog, Shipyard and others.
Treats will include DuClaw Sweet Baby Jesus, Peanut Butter Porter and Delirium Tremens, a legendary Belgium pale ale.
General Manager Rob Roeske said he has a passion for great beers, having lived in Munich. He managed the Mussel Bar at the Revel, which was known for its beer selection. There will also be Bud Lite for the less adventurous.
Scheurich said the Key West room is his favorite. It reflects his love of that town and promises a culinary treat with the food being prepared by head chef Michael Williams, who was head chef at Isakaya in Borgata and served in a similar capacity for a group of restaurants at Revel.
The new menu includes items such as deep fried avocado fries, beer battered fish tacos, a bacon and bleu roulade a Hangover Burger with scrapple, egg, smoked bacon, hash brown potatoes, cheddar and maple aioli.
Entrees include Crispy Branzino and Chicken Schnitzel.
“We are very competitive in our pricing,” said Dahm. “We want the menu to be affordable.”
He said he thinks the Cove will complement other restaurants on the island.
There is special events room which Dahm said will be an important part of the Cove’s business, noting they can close off the room which has its own bar.
Dahm and Scheurich said they built and planned the Cove to be enticing enough to draw diners to the island.
“We will be flip-flop friendly – a beach bar,” Scheurich said, encouraging casual diners – and those just wanting a cold one.