Jersey Shore Magazine

Spring 2013

Jersey Shore Magazine

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POINT LOBSTER COMPANY One St. Louis Avenue, (732) 892-1718 www.pointlobsterco.com SHRIMP BOX 75 Inlet Drive, (732) 899-1637 www.shrimpbox.com WHARFSIDE PATIO BAR 101 Channel Drive, (732) 892-9100 www.patiobarnj.com Please refer to our ad on page 63. Tucked behind The Wharfside Restaurant on Channel Drive sits The Wharfside Patio Bar. A long time hangout for locals, the secret of The Patio Bar has now been discovered! A step away from the boardwalk crowds, The Patio Bar offers a casual grille, raw bar and cocktails overlooking the tranquil Manasquan River and Inlet Islands. At night, The Patio Bar turns tropical with warm sea breezes, romantic sunsets, and the summer sounds of the Jersey Shore's most popular bands! Please refer to pages 62 and 65 Sea Girt FRATELLO'S RESTAURANT & LOUNGE 810 The Plaza, (732) 974-8833 www.fratellosrestaurant.com THE PARKER HOUSE 1 Beacon Boulevard, (732) 449-0442 www.theparkerhouseonline.com ROD'S OLDE IRISH TAVERN 507 Washington Boulevard, (732) 449-2020 www.rodstavern.com SCARBOROUGH FAIR 1414 Meetinghouse Road (north of Manasquan circle, just west of Route 35), (732) 223-6658 www.ScarboroughFairNJ.com Shrewsbury POP'S GARAGE 540 Route 35, (732) 530-7677 PopsGarageNJ.com Spring Lake THE MILL AT SPRING LAKE HEIGHTS 101 Old Mill Road, (732) 449-1800 www.TheMillNJ.com Imported & Domestic Cheeses Imported & Domestic Fine Wines & Spirits Homemade Cheese Dips Gourmet Delights 91 Bridge Avenue, Bay Head 732-892-7585 s h o r e Spring Lake Heights Bay Head Cheese Shop & Bottles Too j e r s e y THE BREAKERS ON THE OCEAN 1507 Ocean Avenue, (732) 449-7700 Fax: (732) 449-0161 www.breakershotel.com Please refer to pages 62 and 63 • s p r i n g THE SPRING LAKE MANOR 415 Highway 71, (732) 449-6630 www.springlakemanor.com Please refer to our ad on page 65 and our listing on page 64. continued on page 64 2 0 1 3 Consider dining at The Grille Room Restaurant & Bar located in the Spring Lake Manor. Our menu features Classic American Cuisine with a Please refer to page 65 63

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