The Jersey Shore Cookbook by Deborah Smith

Author:Deborah Smith [Smith, Deborah]
Language: eng
Format: epub
ISBN: 978-1-59474-873-8
Publisher: Quirk Books
Published: 2016-04-11T16:00:00+00:00

DASHI BUTTER

YIELD: 1 POUND

1 pound unsalted butter

½ cup Hon Dashi bonito soup flakes

In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and soup flakes on low to medium speed until incorporated. Transfer mixture to a sheet of parchment paper and form in a rough log. Roll paper around butter to shape into a cylinder, twist ends to seal, and refrigerate until ready to use.

CREDIT: Chef Brian Sabrese, The Arlington

SHIP BOTTOM

THE ARLINGTON

Left: Co-owner/chef Brian Sabarese

The Arlington opened in LBI in 2013, when it took over the old Bayberry Inn and quickly became a favorite place known for its inventive menu and craft beer selection. It is brothers Brian and Paul Sabarese’s first restaurant together. They use a purveyor to source from local farms and look to Viking Village for fish and scallops. They also grow their own tomatoes, cucumbers, herbs, and microgreens.

The restaurant’s name is a nod to Beach Arlington, the original name of Ship Bottom. The atmosphere is casual yet polished, with rustic hardwood floors, weathered Douglas fir tabletops, and Windsor chairs—not your typical beach hangout, which makes it a nice change of pace for LBI.

The Arlington is open year-round, so you can find a cozy spot in front of the Barn Room’s fireplace even in the off-season. Order the popular Korean BBQ short ribs to amp up the comfort factor. The bar room gets busy during daily happy hour (come early). On tap is a wide assortment of craft beers, including local breweries Kane, Cape May, and Carton Brewing. If you’re looking for a serious cocktail, try the Barrel Aged Manhattan made with Buffalo Trace bourbon, Cinzano, and Angostura bitters.

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