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A new restaurant offering southern hospitality by way of lowcountry coastal cuisine is set to open Friday in the historic Post Building in Asbury Park.

Modine is the new venture by Talula’s founders Shanti and Steve Mignogna. Since its November 2014 opening, the Cookman Avenue Talula’s has become a popular eatery and bar offering a carefully curated menu of sourdough pizza and locally sourced fare.

Located at the former Fish restaurant site, Modine’s offers a balance southern elegance and comfort. The art-deco inspired decor is a collaboration between Modine’s founding partners and the architectural firm Space Exploration of Brooklyn. Gleaming brass accents, luxe green leather, marble pillars and tables, and an array of greenery is reminiscent of that southern city charm found in places like Charleston.

“The restaurant is so bright and open after the renovation,” Shanti Mignogna said. “It’s the perfect spot for patrons to enjoy affordable comfort food in an elegant but approachable setting that takes you back to a different time and place.  For us, it’s all about relaxed elegance, friends, family, conversation, and outstanding food.”

With Modine the team turns its attention to southern charm with a modern flair. Joining the Mignogna’s as partners in the project are Chris Davin, Jill Meerpohl, and Andrew Rasizer.  

Partners in life and professionally, Davin and Meerpohl are spearheading the menu. The duo are known for their work in New York kitchens and a mobile food business. They spent their  honeymoon touring southern coastal kitchens, which influenced the culinary direction at Modine.

“We’re going to combine all the warmth of classic dishes like fried chicken and seafood boil with the freshness of local produce and southern-sourced staples like Sea Island Red Peas for our Hoppin’ John,” Davin said.

The house specialties include fried chicken made with buttermilk and pickle juice brine – a recipe that took six months to perfect, shrimp and grits and Frogmore stew. Davin heads up an in-house butchery and there is an extensive selection of vegan fare, such as the Hoppin’​ ​John​ ​with Carolina peas and rice, chopped onion, sliced bacon or the Not​ ​Quite​ ​Crabby​ ​Soup​ – a coconut cream based soup with hearts of palm, celery, and sherry reduction.

There are plans to expand on its layer cake program but for now try the Coconut​ ​Layer​ ​Cake with sweetened flaked coconut in the filling and dusting the outside. And, there are daily vegan desserts and cocktails.

General Manager Andrew Rasizer  oversees the front of house and bar, the latter featuring a bevy of southern-inspired cocktails, bourbons, craft mocktails, canned craft beer selections, and natural wines.

Sous Chef Matt Carmona rounds out the six-member leadership team.

Modine also features a lunch counter and takeout section in the back, simply called Mo. The menu features artisan burgers, sandwiches, salads, and side dishes.

Modine is located at 601 Mattison Ave. Their hours of operation are 4 to 10 p.m. Mon, Tues, Thurs; 4 to midnight Friday; 10 a.m. to midnight Saturday; and 10 a.m. to 10 p.m. Sunday. 

The grand opening event will be held from 4 to midnight Friday.

For more information, call 732-893-5300, email hello@modineasbury.com, visit modineasbury.com, or via Instagram and Facebook.

[Photos courtesy of Modine]

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