Northeastern chowder house and bar planned for Baca space
'Classic, done right. Not fine dining'
New ownership has taken over at Baca Sports Bar and Lounge.
Two partners in the Asbury Festhalle and Beergarden, Andrej Ivanov [above, at right] and Ladiflav Sebestyen [left], along with James Avery [center], a New Jersey native and sous chef, have closed purchase on the sale of Baca, a sports bar located in the Steinbach’s building at the corner of Cookman and Bangs Avenue.
They’ve signed a 25-year lease on the space, according to Ivanov, and will bring an “old school northeastern style chowder house and bar,” into it, Avery said.
A name has not been selected for the new restaurant yet.
“We’re returning to the original Jersey Shore concept of freshly caught fish, showcasing oysters and offering simple seafood prepared by a chef and done right,” Avery said.
Avery, who grew up in Spring Lake eating grilled clams and fried flounder sandwiches, said he appreciated those foods and can’t find them anywhere near the Asbury Park area anymore.
The group will look to recreate the classic chowder house dishes offered 30 to 40 years ago in an open kitchen space with an attached raw bar where patrons will have their choice of up to six different kinds of freshly shucked oysters at any given time, Avery said.
Menu sections include raw, hot and “cooked in the rough” — which means served in the shell — choices of locally procured and sustainably raised shellfish, soups and chowders, small plates and large plates, Avery said.
Prices will range from $7 – $12 for appetizers, $15 – $25 for basic entrees and specials will be offered at market price, said Avery.
The interior design will include European subway style brass elements, tiles, and the high ceiling will be kept, Ivanov said.
“Expect French industrial décor of early 1920s and 1930s — that is what most of the exterior signage and some of the interior elements will resemble,” said Ivanov.
The entryway will be moved from its current location on Cookman Avenue to a more prominent position at the corner of Cookman and Bangs avenues, said Ivanov.
“Classic, done right,” said Avery. “Not fine dining.”
“The whole concept is that people can come in and share and try different things – sample as much seafood as possible. All the classics will be on [the menu] there, fish and chips, seafood chowders, shrimp and clams, seafood stew.”
Avery’s resume includes experience as a sous chef at Sea Blue in the Atlantic City’s Borgata Hotel and Dos Caminos, also in Atlantic City. He can be seen working alongside Chef Gordon Ramsay in an upcoming season of “Hell’s Kitchen,” and will also be the executive chef at the Asbury Festhalle and Biergarten.
Owners plan a “Liquidation Labor Day” sale with all-day drink specials at Baca on Moday, Sept. 1, to clear out the remaining stock behind the bar.
“We’re going to sell all the booze and even the bar stools and offer drink specials to end an era,” said Jennifer Lampert, a partner in the Asbury Festhalle and Biergarden who is assisting with the changeover.
Current employees of Baca will be offered employment opportunities at either establishments, according to Lampert.
A winter 2015 opening is planned.
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