Vol. 4, No. 5, May 2007
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Bayside Dining
Tucker’s Steak & Seafood 800 Bay Avenue, Somers Point 609-927-3100
Everything goes back to real estate,” claims Anthony Fanucci, one of the three new owners of Tucker’s Steak & Seafood. With years of real estate, insurance and construction experience between them, Fanucci and his brother Richard teamed up with their good friend, Jeff Celebre, who had a restaurant background. The trio recognized that buying the established eatery would create an ideal location to operate their new dining room. The Victorian-style building overlooks the bay, with a view of Ocean City.
The Fanuccis and Celebre decided to retain the name, but wanted to add their own style. In addition to attracting new and former customers to Tucker’s, they want to develop solid relationships with local business and civic leaders, as well as creating corporate alliances. Fanucci says, “I have spent a lot of money in the Atlantic City region over the years, so I hope the region will spend a lot of money here.”
Under Richard’s supervision, they immediately made cosmetic changes to the facility in preparation for the April 2 grand opening. They painted the walls a pale peach, replaced the carpet with a deep blue rug, reupholstered the chairs with ivory ostrich skin cushions and redid the walnut bar with mahogany stain and dark lacquer. Other construction additions include a new raw bar and an outside deck bar, topped with deep blue tiles. “We think blue reflects the water,” Fanucci says.
The inner large fine dining room has multiple sections, seating 155. Arched glass windows in the back create a perfect water vista.
Under the food and banquet management of Theresa DiGiorgio, and the culinary direction of Chef Nicola Domenico, or “Chef Domenic,” the menu includes exciting dishes. The a la carte menu features several $8-to-$12 appetizers, plus pasta, international shellfish and chef’s specialty entrees, priced from $16 to $39. The Butcher Block offers several cuts of beef, veal and chops between $28 and the high $30s. Nine side dishes complement a platter for $5 to $8. A menu for children under 10 is available. Sampling from local bakeries, Tucker’s serves a variety of desserts.
The outside deck opened during Somers Point’s Bay Fest weekend in late April, and will serve casual cuisine. Fanucci states the deck menu will offer more moderate fare, such as Kobe beef burgers. He says, “Portions are an issue to us in the restaurant and on the deck; no one leaves hungry.” Brandi, the bartender, is creating unusual Sunday drink specials.
Fanucci has plans to dredge the marina in July, and will reconfigure the 60 slips. They also plan to lease 75 percent of the slips, making them accessible for boats from 25 feet to 70 feet.
Dinner is served from 4:30 p.m. Starting in mid-May, daily lunch will begin at 11 a.m. Reservations and major credit cards are accepted, and there is free onsite and valet parking. A private party room on the second floor can accommodate up to 75.
CHEF’S CORNER
Veal Chop Amore
Ingredients:
14 oz. veal chop
1 1/2 cup of blended oil (olive/vegetable oil)
1 cup seasoned Italian breadcrumbs
1/2 cup flour
2 eggs
handful baby arugula
1/2 pnt. grape tomatoes
5 basil leaves
5 cherry-size mozzarella balls in water
1 to 2 cloves of chopped garlic pinch of oregano
5 tbl. extra virgin olive oil cracked pepper and salt to taste
To Prepare
French cut veal chop (split down middle), pound thin with a meat mallet. Dredge in flour, egg and breadcrumbs.
Heat blended oil in large skillet over medium-high heat and saute for 3 to 4 minutes on each side until golden brown. Pat dry.
Place in 375° pre-heated oven for 5 to 7 minutes. Place baby arugula in bowl and drizzle with olive oil. Add salt and pepper to taste.
Cut tomatoes and mozzarella in half. Slice basil into thin strips. Mix in bowl with garlic, oregano, and olive oil. Salt and pepper to taste.
Serve arugula, tomatoes and mozzarella on top of veal chop. Garnish with a drizzle of reduced balsamic vinegar.
