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I are partners in ownership. Susan is the glue that holds everything together; her presence is a breath of fresh air for our team, customers, and community. It came to life through an amazing design and construction team and a dedicated staff who all took a chance on each other. Q: Rosie's has built a strong reputation—what do you think sets it apart from other coastal restaurants? A: We are a family and a cohesive team—all the roles in the restaurant— and we like to think it shines through. Our goal was to blend coastal cuisine with an experience and ambiance that you would have trouble replicating in Central Ocean County. We wanted to bring hints of Asbury Park, Red Bank, Atlantic City, and other culinary destinations throughout NJ and we are so happy that people seem to be noticing. Q: Can you describe the atmosphere and dining experience you aim to create for guests? A: We want to offer a fun and upbeat atmosphere while still hitting all the marks of an outstanding dining experience. I credit our wait, host, and bar staff for their welcoming and light, yet professional and genuine, approach. at, coupled with the best cocktails and food that we can put out there, makes us hope we can make everyone who comes through the doors happy. Signature Dishes & Ingredients Q: What are some of the signature dishes at Rosie's that customers keep coming back for? A: Our short rib always seems to be a winner (with our special twist on it). We sous vide our pork chop and people really seem to respond well to it. We do an awesome cotton candy scallop special and we have A5 Wagyu carpaccio that you won't find on many menus locally. Q: How would you describe your approach to craing a menu—do you lean more towards innovation, tradition, or a mix of both? A: I like to take classics and put our spin on them, so you will find a nice mix. We like to bring in elk, venison, octopus, and other specialty items to create some really fun specials. Q: Are there any particular ingredients or local purveyors that are integral to your dishes? A: We always try to use and support ot he r l o c a l s ma l l bus i ne ss e s whenever possible. We bring in black garlic, use specialty products from Ocean Bay Olive Oil, and buy from the most local fisheries and local boats whenever possible. We also have a garden outback that the owner Susan brings me fresh ingredients from. Q: Is there a dish on the menu that holds a special meaning to you? A: Miso glazed sea bass over wasabi bamboo rice is a recent favorite of mine. Local & Seasonal Influence Q: Being located on the Jersey Shore, how does the coastal environment influence your cooking? A: It all starts there. We try to honor the amazing offerings from the Jersey Shore whenever possible. Q: Do you incorporate locally sourced seafood and produce into your menu? If so, what are some of your favorite local ingredients to work with? A: Yes, whenever possible…local oysters and clams and so shell crabs when in season. VUENJ.COM 93

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