Anyone familiar with the New Jersey food scene knows Chef David Viana – a former Bravo “Top Chef” and current Food Network “Tournament of Champions” competitor – as well as his life and business partner, Neilly Robinson. The pair are local celebrities in Central Jersey, acclaimed for their James Beard Award-nominated Iberian restaurant, Lita, and its sister bar, La Otra, both in Aberdeen, plus Heirloom Kitchen in Old Bridge.
Now they’ve taken over the dining space at the luxurious St. Laurent in Asbury Park, where the social club and hotel are accompanied by Judy’s and Harry’s, a restaurant and bar, respectively, named for Neilly’s parents. This isn’t a classic beachside Italian restaurant, though. It’s a Jewish-Italian fusion, using Judy’s recipes with a modern twist.
The matzo balls are made with ricotta, the chopped salad is topped with rye croutons, and the latke is sitting on bagna cauda (a sauce of anchovies, garlic and olive oil that’s amazing) and topped with an apple relish. There’s homemade focaccia and a selection of raw seafood items for starters.
Deciding on an entree will be hard because there are so many amazing fusion flavors to choose from. Philly roast pork pasta comes with tottole, long hots, broccoli rabe and provolone espuma. The chicken and broccoli gnudi with celery pesto and chili crunch is a fan fave. Judy’s “Cipriani” pappardelle and veal ragu is one of her classic recipes.
For meats, we recommend the grilled branzino with olive tapenade, a pork chop with cherry pepper relish, grilled balsamic skirt steak, or roast chicken savoy.
The Specialitá is a delicious option to share. Large enough for two people, you get a main dish plus two sides. “The Parm” is a filet of chicken butterflied on the bone, topped with gooey melted mozzarella. The steak Florentine for two is the most expensive on the menu, but probably the most delicious. Chili crunch lobster arrabbiata has a fresh and spicy kick, but is subject to availability.
Side dishes include tender broccoli rabe, oyster mushroom marsala, escarole and beans (like Grandpa used to make) and a side of spaghetti.
Certain entrees can be made vegetarian, vegan or gluten-free upon request.
There is a bar inside Judy’s, where you can order the Garden Gimlet made with Citadelle Gin, Basil Eau de Vie, Carpano Dry Vermouth and tomato cordial; or the Olive Oil Sour that features grappa, marsala, honey, lemon and olive oil. There is also a full martini menu, a curated wine list (including selections from the Jewish diaspora), a couple of beers, and other specialty cocktails.
The mocktails are just as good, like the refreshing mango soda that mixes club soda with a housemade mango cordial; or the Yuzu Palmer made with yuzu, Garden of Eden tea and simple syrup.
Our favorite dessert, because of its uniqueness, may be Judy’s Carrot Cake. It’s made with cream cheese mousse, carrot ginger sorbetto and limoncello-poached raisins. The sorbet tastes like a juice cleanse, in the very best way. Sorbet flavors rotate on the menu, including flor de latte and malted coffee.
We also love the ricotta fritters with lemon caramel and coffee sauce. Chocolate lovers will want to try the beigne, topped with pistachio-whipped ganache, chocolate sauce, katafi praline crisps and cardamaro whip.
Every detail in the restaurant pays homage to Neilly’s parents. The colors of peach, chestnut and burgundy are inspired by Judy’s Chanel lipstick. There are photos of the family along the walls, plus custom-made art pieces. The plateware is fine bone china from RAK, plus we really liked the slate blocks for the utensils to rest on. Look up, too, because the ceiling is from the original boarding house, and has pretty reflections of color.
Eat at the bar, or there’s also an open kitchen concept with additional seating where you can watch as chefs fire up the steaks and garnish your dinner before it arrives at your table.
After dinner, walk down the hall to Harry’s, which has a speakeasy vibe. With dark lighting, a beautiful wooden bar and large, plush seats, you can come before or after dinner, or make this a stop on its own. Popular drinks include a bellini, piña colada and the namesake Harry’s Manhattan. Small bites include mozzarella in carrozza, cacio e pepe potatoes, crab seafood arancini, and caviar service. If you’re staying up late, there will be reverse happy hour from 10 pm to midnight
It’s important to note that St. Laurent is located in a house in a residential neighborhood, so you’ll have to find street parking, but it’s unmetered.
Judy’s is open from 5-10 pm Wednesdays to Sundays, while Harry’s is open from 5 pm to midnight from Wednesday to Saturday, and then 5-10 pm on Sundays. The St. Laurent is located at 408 7th Ave. in Asbury Park; the entrance to Judy’s is to the left of the house, toward the back.
Check out the delicious dinner options on our Instagram page.
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