A 'Top Chef' Winner Teams Up with a James Beard Nominee: New Restaurant Opens in Asbury Park

Bravo Top Chef alumnus and a semifinalist for Best Chef: Mid-Atlantic awarded by the James Beard Foundation David Viana together with spouse and companion Neilly Robinson have launched a new restaurant and bar. Located within Asbury Park’s boutique St. Laurent hotel, Judy’s is named after Robinson’s mother, and the establishment refers to the tavern, Harry’s , named after her father.

It’s the opposite of what was previously the second site for the tasting menu establishment. Heirloom Kitchen During the inauguration of the new restaurant, Viana was featured on the Food Network as well. Tournament of Champions .

Judy’s, which debuted on Friday, offers an interpretation of Jersey-Italian-American cuisine with a distinctly Jewish perspective — "a Jewish woman convinced she's Italian," as explained by Robinson. The menu showcases a blend of traditional red-sauce dishes and Jewish-American fare. Additionally, the wine list curated by Nicole Castro Garro reflects the global journey of Ashkenazi Jews, primarily focusing on European regions, with glasses priced at approximately $18 each.

The narrative at this eatery mirrors the duo's tribute to Viana’s mother, Rosa "Lita" Viana, through their other establishment which leans towards Portuguese cuisine. Lita Last year, Lita made it to the semifinals for James Beard’s Award for Best New Restaurant. Located in Aberdeen, New Jersey, this establishment gained recognition through its fixed-price menu featuring dishes such as crispy rice paella, sourdough bread called pão, Portuguese shrimp pastries known as rissóis de camarão, Spanish-style meatballs, and fideo, prepared using an open charcoal grill. To ensure fairness among staff members, Lita rotates shifts between those working at the front and back of the house, offering each employee an annual salary of $80,000. This system isn't currently being implemented in their location in Asbury Park because of the seasonality factor; however, "We'll see how it progresses," according to Robinson. Below is my account of what transpired during the inaugural dinner service at Judy's on Friday evening starting around 7 o'clock.

The scene: The St. Laurent It’s a small, upscale hotel located on a quiet side street just a short walk from the sea, featuring only a few guestrooms. During summertime, they offer an exclusive reservation-required pool area complete with poolside meals and drinks. Similar to many coastal resort hotels. the Rockaway , the programming remains strong even during the off-peak season—having a bar that crafts excellent cocktails certainly doesn’t hurt. Within the lobby bar, the ambiance evokes a restored Victorian drawing room, complete with wooden flooring, atmospheric lights, and a blend of cozy lounging areas and bar stools. Given its name is Harry’s, you might want to try timeless drinks such as a martini or a vesper, thanks to the expertise of the restaurant group’s beverage director, who previously worked at Miami’s establishments. Broken Shaker , Ricardo Rodriguez, who is also responsible for the eye-catching La Otra There’s also the Garibaldi, or a nod to the classic Harry’s with a Bellini transformed into a Rye Swizzle. (The cocktail prices range from $16 to $20.)

Beyond the bar seating, you'll find a small niche that leads into an airy space which is currently Judy’s place—decorated with family photographs and adorned with globes under soft lights. The eating section features its very own bar; however, during my visit, I sat at a table for four within the lively main dining area, offering a complete view of the exposed kitchen where Viana was seen rushing about wearing a crimson hat.

We have only just joined the set. The Bear, "My buddy chimed in after catching a 'Yes, chef' from the pass," different melodies were played starting with Booker T.'s "Green Onions" and then transitioning into Sam Cooke's tunes to enhance the ambiance. The team was seen sporting denim aprons throughout their shift. Craftmade Aprons (The resources allocated to mental health programs within the restaurant sector.) Robinson adorned herself with a pair of dangling earrings from her mom, resembling pieces of sea glass. A lady illuminated a side booth with a vibrant red jumpsuit. The patrons of Asbury Park showcased their most fashionable sunglasses for the event.

The food: The menu highlights Viana’s prowess through innovative takes on Italian-American cuisine alongside an array of dishes reminiscent of those found in classic Jewish delis. For instance, the yellowtail jack served with crispy capers ($26) comes drizzled with zesty olive oil and topped with a raisin caperberry relish. Among starters, the fried squid ($20) stands out for its straightforward preparation. Meanwhile, the octopus entree ($28) offers vibrant flavors enhanced by beetroot chips and chili-infused brown butter. Additionally, a potato pancake ($24), presented like a tender disk, accompanies sour cream and sweetened applesauce. Completing this selection, a hearty chopped salad elevates the traditional pizzeria style mix; garnished generously with carrots, radishes, cucumbers, summer squashes, black olives, chickpeas, all glistening under layers of creamy dressing.

Pasta dishes stand out individually, such as the unconventional Philly roast pork served with short rotelle mixed with long hot peppers, topped with layers of broccoli rabe, and drizzled with a touch of provolone foam ($32). The chicken and broccoli gnudi offers a different twist with celery pesto and chili crunch ($32). Though I couldn’t try it due to lack of space, the Lasagne Stagionale appears impressive—a substantial portion meant for sharing priced at $65.

Viana enjoys the Dover sole Piccata ($85) for her main course, which reflects the resurgence of classic dishes found in many New York City eateries combined with an authentic Italian-American flavor profile featuring lemon, butter, parsley, and capers. The Parmesan dish ($56) satisfies with its delicate coating and restrained use of sauce compared to heavier versions drenched in both. Another uncommon offering is a herbaceous vinaigrette-infused Chicken Savoy, reminiscent of a recipe crafted seventy years ago at the Belmont Tavern in northern New Jersey. According to Viana, this dish got its name because "Stretch" Verdicchio, who owned the tavern, believed 'Savoy' sounded sophisticated.

Certainly, there are delectable options such as a delightful tiramisu or a slice of carrot cake paired with carrot ice cream; however, following a substantial meal, a simple scoop of vanilla gelato accompanied by a side of sherry to drizzle over was the perfect choice.

Don’t skip the sides: An upscale twist on green dishes and beans, accompanied by schmaltz potatoes that resemble tater tots, alongside broccoli rabe or mushrooms cooked in Marsala wine—this assortment of $12 side options could create an enjoyable, light meal for dining at the bar.