Jersey Shore Magazine

j e r s e y s h o r e • F A L L / H O L I D A Y 2 0 1 6 13 13 The Shoppers Wharf after Superstorm Sandy. Jill Ocone unsafe. It was razed in 2014, clearing the way for a new beginning. Charlie's exterior was designed with the typical shore architecture of Bay Head in mind—cedar shingles, copper gutters, and weathered brick. The building reflects the welcoming, warmth of Bay Head. Inside, natural light from numer- ous windows and French doors pro- vides a peaceful aura for those who wish to unwind with a cocktail or enjoy a meal. The first floor boasts a twenty-two-seat bar and a fireplace lounge with seating for twenty-four, a dining area with seating for fifty- two, and an outdoor deck which will provide seasonal, outdoor dining. The second floor features a vaulted- ceiling and a dining room that seats sixty for both public dining and pri- vate functions. There is also a wine room for private dining and/or wine tastings as well as a bakery kitchen where desserts and ice cream will be made daily by an onsite pastry chef. Tranquil Twilight Lake provides beautiful water views from the dining rooms and deck area. Charlie's menu features Contem- porary American cuisine with sea- sonal and local fare, including Jersey Fresh vegetables and fruits, Atlantic seafood and East Coast Oysters, as well as other local specialty food products. Allen Brothers Angus Beef, a chilled seafood tower, and a num- ber of fish, poultry, game, and vege- tarian offerings will be on the menu as well. Executive Chef Stephen T. Johnson brings a lifetime of culinary experi- ence to Charlie's. While Johnson was formally trained in classical French cuisine, he also has deep knowledge of both Mediterranean and Italian cuisines, flavors, and ingredients. The Shoppers Wharf in 2011. continued on page 66 David Turton Photography David Turton Photography

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