Executive chef Barry Chernick takes the Cross & Orange helm
Gastropub menu boasts familiar fall offerings with a personal twist
New things are happening at Cross and Orange, located in the historic Park Overlook Building on Cookman Avenue.
This week, the downtown eatery launched its new gastropub fall menu crafted by Executive Chef Barry Chernick.
While the gastropub cuisine remains true to restaurant’s goal of presenting locally sourced ingredients in a creative yet uniquely detailed manner, the new menu is one of a more casual, affordable, neighborhood-friendly vibe.
“The menu features items that you will be familiar with but it’s going to be our interpretation,” Chernick [at right] said. “It’s going to be something that might make you think of your grandma but it’s not the way your grandma made it.”
For example, at the top of the entrée list is a Bordelaise Braised Short Rib uniquely paired with a butternut squash puree, farrotto, and zucchini. Caesar Salad lovers can enjoy a baby kale twist instead of the traditional romaine lettuce.
While the entire fall menu is new, loyal patrons need not worry – the Wild Caught Spanish Octopus atop stewed garbanzo beans with fennel and arugula and the signature 60/40 Burger that boasts a blend of ground chuck and Applewood smoked bacon made the cut.
Chernick, 35, who started in restaurant industry back in 1999 as dishwasher, went on to learn Classic French techniques at Trenton-area eateries before moving to Lake Tahoe, Nev., where he mastered Pan/Asian cuisine.
After four years, he returned to the Jersey Shore, where he worked at the Manasquan River Golf Club. He is a graduate of the Culinary Institute of America’s accelerated program.
Cross & Orange’s fall menu launch is a new direction for the 4,000-square-foot restaurant, owned by brothers Bob and Chris Fahey.
“When we first opened we had a style of cuisine that was very fine dining,” Bob Fahey said. “We operated it this way for maybe 4 or 5 months and took all the feedback and customer comments we were receiving and felt we needed to go in a different direction.”
The restaurant gets its name and concept from the historic lower Manhattan Five Points District that served as the setting for Martin Scorsese’s 2002 “Gangs of New York” film.
“It’s nice with all the exposed brick, all bay windows and patio doors overlooking the park it gives a very rustic comfortable feel to the place,” Fahey said. “We feel the direction the restaurant is going in is really fitting for Asbury Park,” Fahey said.
Weekly highlights include: Tuesday night burger and a pint for $15 as well as 25% off bottles of wine; Thursday all night Happy Hour featuring food and drink specials; Live Jazz Fridays; $3 drafts Saturday afternoons; Sunday 80s style brunch and the upcoming Sunday industry night specials.
The Fahey brothers were also managing partners at Asbury Lanes and owners of the newly launched Reef & Barrel, the former Edgar’s Pub, in Manasquan. Fahey is also a partner in Libation, a restaurant and lounge in Manhattan.
“We renovated [the former Edgar’s Pub] this spring,” Fahey said. “It has more of a nautical or coastal theme.”
Upcoming special events include:
Harvest Fest is a collaboration with Asbury Fresh in conjunction with Bands on a Budget, Cowerks, Kula Urban Farm, and Move for Hunger to benefit the Food Bank of Monmouth and Ocean Counties. Held noon to 6 p.m. Oct. 24 in the neighboring Kennedy Park, the event features over 30 artisan vendors, local produce, outdoor games, pumpkin painting, live music, beer and food. Kennedy Park is located at Cookman and Grand avenues in Asbury Park.
A Wine Pairing Dinner, to benefit the United Way of Monmouth County’s education initiative, will be held 6 to 10 p.m. November 5. Cakebread Cellars wines will be paired with a four-course meal at a rate of $135 per person or $1,000 per table of eight. A silent auction will be held as well as Cakebread and other select wine sales. Reservations and payments can be made online at http://UWMCWLC.eventbrite.com.
As a Jersey Shore Restaurant Week participant, the restaurant will offer a three-course meal package during the November 6-15 event.
For more information about Cross & Orange, visit their website, Facebook, Twitter, and Instagram pages.
The restaurant is located at 508 Cookman Ave. Hours of operation are 4 p.m. to 2 a.m. Tuesday to Thursday, noon to 2 a.m. Friday and Saturday, and 10 a.m. to 2 a.m Sunday. For reservations, call (732) 361-5502 or place online at Open Table.
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