V2 N16
Exit Zero Classic V2 N16 August 27, 2004
Exit Zero Classic
V2 N16
August 27, 2004
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Page 10 Exit Zero<br />
August 27, 2004 August 27, 2004 Exit Zero<br />
Page 11<br />
FREDA’S CAFÉ<br />
Small but charming, this café is run<br />
by a friendly staff. They offer a delicious<br />
lunch menu of salads and sandwiches<br />
and a big picture window for<br />
people watching. For dinner, the menu<br />
is diverse and offers many vegetarian<br />
choices. Don’t worry carnivores,<br />
they offer many dishes for you too.<br />
Don’t forget to check out the deli in the<br />
back. Serving lunch from 11:30 am to<br />
2:30 pm with dinner starting at 5 pm.<br />
BYOB. 210 Ocean Street. 884-7887.<br />
GECKO’S<br />
One of the more delightful eating experiences<br />
in town, thanks in no small<br />
part to the great location of the deck<br />
that overlooks a busy little street that<br />
affords for superb people-watching. On<br />
second thoughts, make that cops-withtickets-watching.<br />
Here you can enjoy<br />
superb southwestern food and see for<br />
yourself just how ruthless the city’s<br />
parking ticket procedures are. BYOB.<br />
Carpenter’s Square Mall, 898-7750.<br />
HARBOR VIEW<br />
This restaurant was recently built from<br />
scratch right on the harbor, up Ocean<br />
Drive and now has a rockin’ new deck<br />
that is just enourmous by any technical<br />
standards. Since Captain Fred says to<br />
come in and try the clams casino, but<br />
first start out with the she-crab soup.<br />
And while you’re eating, try to take<br />
your eyes off of the water view, go<br />
ahead, try. If just in the mood for some<br />
dinner at the bar, bring your friends or<br />
your mate and let Craig Strimel pour<br />
you a cold one. 954 Ocean Drive.<br />
884-5444.<br />
JUAN PABLO’S<br />
The hottest new spot in Wildwood<br />
offers lunch, dinner, and late night<br />
snacks. The margarita menu is just as<br />
delectable as the expansive mexican<br />
food menu. The specialty drinks taste<br />
great paired with entrees like tuna with<br />
mango salsa and tequila lime peco<br />
de pollo. Juan Pablo’s has drink specials<br />
from Tuesday through Saturday<br />
and entertainment on the weekends.<br />
Happy hour nightly includes $5 frozen<br />
drinks and buy one get one half<br />
off appetizers. Open from 11:30am<br />
to 2am. Full Bar. Pacific Avenue @<br />
Garfield, Wildwood. 729-6500. www.<br />
juanpablosmargaritabar.com<br />
LOBSTER HOUSE<br />
Visiting this landmark on the Cape<br />
May Harbor is a must for everyone in<br />
town. Head in, park your horse, and<br />
mosey on into the famous establishment.<br />
There’s a coffee shop, a restaurant,<br />
and a raw bar. The coffee shop<br />
opens at 6 am and restaurant starts<br />
serving lunch at 11:30 am. Dinner is<br />
served until 10 pm every night except<br />
Sunday when it’s served until 9 pm.<br />
Full bar. 884-8296. www.thelobsterhouse.com.<br />
MAD BATTER<br />
“Life is uncertain, eat dessert first,” says<br />
owner Mark Kulkowitz. Eat anything at<br />
the Mad Batter and you’ll be happy you<br />
walked into the whimsical restaurant.<br />
There’s art on the walls and good food<br />
on the plates, like the eggs benedict for<br />
breakfast and oriental scallop stirfry,<br />
served with scallops and fresh veggies<br />
in a pineapple teriyaki sauce over rice.<br />
Open 7 days for breakfast and lunch<br />
starting 8 am to 2:30 pm with dinner<br />
served at 5 pm. Full bar with selection<br />
of micro brews. 19 Jackson Street.<br />
884-9619. www.madbatter.com<br />
MAGNOLIA ROOM<br />
Cooks Dot and Lucille carry on the<br />
southern cooking tradition their<br />
mother, Helen Dickerson started<br />
when she worked as cook at the classic<br />
Chalfonte Hotel for more than 60<br />
years. Miss Helen called her cooking<br />
“soul food with its Sunday clothes on.”<br />
301 Howard St. 884-8409.www.chalfonte.com<br />
MARTINI BEACH<br />
Newly remodeled with fashionable<br />
silver, black, and purple décor, the<br />
second floor joint is reminiscent of<br />
Gatsby but the outstanding ocean<br />
views haven’t changed at all, nor have<br />
the tasty specialty martinis. And for<br />
those commitment-phobes among<br />
you, Martini Beach has the perfect<br />
solution. You don’t need to stick with<br />
one item from the menu – dab into<br />
the tapas and order a whole bunch of<br />
dishes, like the wonderful tuna. Open<br />
seven days. Serving food ‘till 2 am.<br />
Beach and Decatur, 884-4800. www.<br />
cabanasonthebeach.com.<br />
McGLADE’S BACKSTREET CAFE<br />
This off the beaten trail restaurant is<br />
touted as being “inconveniently located,<br />
conveniently priced,” by owners<br />
Theresa and Tony. When we say, “off<br />
the beaten trail” we mean for Cape<br />
May, it’s a not-so-bad walk from town.<br />
The honey maple glazed salmon makes<br />
the walk or drive well worth it. 600<br />
Park Boulevard. 884-7660.<br />
PILOT HOUSE<br />
Just the right atmosphere to relax and<br />
munch a late night snack after a long<br />
day. The restaurant has been around<br />
since 1976 serving up good food and<br />
good drinks to the town. There’s a great<br />
selection of seafood, burgers and steak.<br />
Last time we checked, the peppercorn<br />
tuna was superb. Open from 9 am to<br />
around midnight 7 days except Sunday<br />
when they open at Noon. Washington<br />
Street Mall, 884-3449.<br />
THIS week, we whirl the unrelenting<br />
glare on to the chefs at<br />
the Peter Shields.<br />
CHEF OF THE WEEK<br />
ERIC HEYGI AND JOHN SCHATZ FROM THE PETER SHIELDS INN<br />
How did you both end up<br />
working here? Eric: We<br />
both worked for the same people<br />
years ago at different times.<br />
Then we went our separate<br />
ways and I had gotten a position<br />
here while John was still in<br />
Florida. I was in serious need of<br />
good help. So he offered to help<br />
me out for the summer and as<br />
it turned out, he’s going to be<br />
here for six years.<br />
Do you cook together every<br />
night? Eric: We both help<br />
each other out and are responsible<br />
for the same thing. John:<br />
We really don’t work together<br />
except for the summer time.<br />
Winter we work flop shifts. So<br />
we only catch a half-day here<br />
full day there. Weekends we<br />
are always together.<br />
Is it better with two people?<br />
John: Makes things easier.<br />
Eric: Like I said, I was in<br />
dire need of help and was happy<br />
to see John come along.<br />
John, you were in Florida,<br />
yes? John: I’m from Delaware<br />
County, PA but I always did seasonal<br />
work in Cape May. Then I<br />
moved to Florida in the winter<br />
to work at restaurant Maureen.<br />
I was their chef for five years<br />
and Eric was their chef for six<br />
or eight years. Eric: I don’t<br />
know, I was there for a while.<br />
John: You were mid eighties<br />
early ninties. Eric: That’s<br />
where our paths crossed.<br />
Why did you guys become<br />
chefs? John: I got a job<br />
as a busboy at American Bistro<br />
in Springfield, PA. The Austrian<br />
owner, Robert Rottensteiner<br />
was also the chef, and I<br />
saw him in the kitchen sweating,<br />
cooking, flambéing. I was<br />
Continued on Page 13 Ä<br />
Is this how John and Eric catch fish? Photo: Brian McMahon<br />
OCEANFRONT RESTAURANT & BAR<br />
Breakfast with the Dolphins<br />
$9.95 Adults Daily from 8am<br />
Live Entertainment<br />
August 27 - Brian Betz<br />
August 28 - Brian Betz<br />
August 29 - Billie Holiday Review<br />
Famous 3-Course Early Birds 5-5:30pm $17.95<br />
FRIDAY Grilled Flat Iron Steak or PEI Mussels red/white<br />
SATURDAY Grilled Chicken Breast or Broiled CM Scallops<br />
SUNDAY Penne with Sausage, Basil & Fennel or Crab Cake<br />
MONDAY Petite Filet or Costa Rican Tilapia<br />
TUESDAY Grilled Flank Steak or Lobster Ravioli<br />
WEDNESDAY Beef Stir Fry or Fried CM Flounder<br />
THURSDAY Fettucini Alfredo with Chicken or Grilled Salmon<br />
6TH FLOOR, MARQUIS DE LAFAYETTE HOTEL<br />
501 Beach Ave., Cape May (609) 884-3995<br />
www.pelicanclubcapemay.com