Jersey Shore Magazine

J e r s e y s h o r e • S p r i n g 2 0 1 6 92 ager, a general manager, and an assistant manager, and at least one of them are there at all times. He gives a great deal of credit to the managers at both locations. In fact, patrons shouldn't be surprised if Kineavy himself seats them and hands out the menus. "When the customers walk in," he said, "they are greeted by someone with heart and soul who has a stake in the success of the busi- ness. And if you have a lot of people there [both patrons and employees], you have energy, and people want to be surrounded by it." That energy, that heart and soul, has kept custom- ers coming back again and again. One difference between the two locations is the grill behind the bar at Frankie's. "The same grill is in the kitchen at Rod's, except here [at Frankie's] people get to see their burgers being cooked on the grill behind the bar. We were the first place in the area with a grill behind the bar," he said. Both Rod's and Frankie's are well-known for their burgers, which are made with fresh ground beef every day, their steaks, which are hand-cut to order, and their fish selections, which are delivered fresh every day. "We make all of our own soups, sauces, and salad dressings. Everything is made in house. We roast all of our own corned beefs, roast beefs, and turkey breasts," Kineavy said. From loyal locals who return time and time again, to many famous peo- ple over the years, Kineavy explained that the most important details for each location are the customers and the employees. He said, "Your cus- tomers make the place. They are the atmosphere. I'm just here to serve them and make them happy, which results in making them a part of the place. I've gotten the chance to meet a lot of great people, both customers and employees." He also strives to make each place fun for his employ- ees, stating "I want not only the customer to be happy, but also my employees to be happy. It takes lead- ership and positive energy to make it work." Through the years, Kineavy has been able to count on support from his wife, Madeleine, and his family. He is extremely proud of his children, Frankie Jr., a twenty-four-year-old graduate of Villanova University who has cerebral palsy and currently works for both the Rutgers Athletic Department and DiversityInc; Annie, who also graduated from Villanova and works for a marketing firm; and PJ, currently a junior at Villanova and member of the Point Pleasant Beach High School 2013 State Championship Basketball Team. While he admits that he wishes he JERSEY SHORE FOODIE continued from page 91 had more time to spend with his family and friends, the key to suc- cess is his hands-on involvement at each restaurant. "I'm here at 8:00 AM, and sometimes I don't get home until after 2:00 in the morning. To run these places right, I've got to be involved, and I want to be involved. I want to be the best," he said. Kineavy's drive to be the best has fueled his passion for success, yet awards of distinction don't matter much to him. He said, "I don't care much about honors. Sure, Frankie's has won best burger here and there. But for me, it's been an honor just to own and operate these businesses. I consider myself to be extremely lucky. I'm kind of an old-fashioned saloon keeper who fell in love with my plac- es and my customers." Frank Kineavy's determination, hard work, and initiative are the embodiment of the American Dream, and he has no plans of slowing down. He said, "I can't wait to get here in the morning, after thirty-five years. I've got people who want me to retire, and I have no desire to retire. I'm doing exactly what I want to do, and I was meant to do this." —Jill Ocone Editor's Note: Both Rod's and Frankie's are iconic Jersey Shore saloons/restaurants and have won numerous awards over the years including "Best Burgers at the Shore," "Favorite Jersey Shore Pubs," and "Top Happy Hours" among others. Both specialize in ten ounce burgers, grilled steaks, fresh fish, jumbo sandwiches, and oversized fresh salads. Both have daily lunch and dinner blackboard specials and Happy Hours from 4:00 PM - 6:30 PM. Both restaurants also have an excellent Sunday Champagne Brunch from 11:00 AM - 2:00 PM. Rod's Olde Irish Tavern is located at 507 Washington Boulevard in Sea Girt. It is open 11:30 AM - 12:00 PM, and dinner is served until 11:00 PM. For more information, call (732) 449-2020 or visit www.rodstavern.com. Frankie's Bar & Grill is located at 414 Richmond Avenue (Route 35 South) in Point Pleasant Beach. It is open 11:30 AM - 2:00 AM, and food is served until 1:00 AM. For more information, call (732) 892-6000 or visit www.frankiesbarandgrille.com. Jill Ocone Frankie's Bar & Grill in Point Pleasant Beach.

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