Vol. 4, No. 4, April 2007
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From the Boat to the Throat
BONEFISH GRILL Genuardi’s Plaza, 3121 Fire Road Egg Harbor Township 609-646-2828
Since the successful January 2000 launch of the first Bonefish Grill in Florida, the fresh-fish restaurant group has opened locations in 24 states. The Egg Harbor Township outlet debuted in July 2005, and the crowds prove it has been a hit.
All Bonefish Grill stores have a standard décor, from the “fish” door handles to the tropical palm fabric of the booths. They use dark woods for the chairs and flooring, and the walls are painted in a soft faux gold design. Large planters situated atop half-walls partition dining sections.
Proprietor Jeff Schifrin brought 18 years of food experience with the Outback Steak House chain to the Bonefish. He aims to educate customers about fish flavors and cooking. Bonefish prepares its platters by grilling on an oak wood grill, baking and sautéing, accompanied by several carefully prepared sauces.
Bonefish sets a high standard for freshness. One corporate executive regularly travels the globe to shop for various species. As an expert, he develops relationships while evaluating the fishing boats, docks and processing plants throughout the world. Schifrin says most fish is wild-caught, and by maintaining close control, Bonefish can bring fish “from the boat to the throat” in a very short time.
Fish is brought in as complete loins, and then cut to size on site, sometimes as quickly as within two days. Re-icing three times each day maintains freshness.
“Fish is often a mystery, and people order what is familiar. We introduce the freshest of different species, and fill a niche like no one else out there. Our big sellers are Chilean sea bass, mahi mahi and grouper. We also do exotic specials and special fish promotions,” says Schifrin.
Although fresh fish is the focus, the meat and poultry fan has numerous choices, including chicken, chops and steaks, either grilled or sautéed.
Appetizers are priced from $5.90 to $10.90. Prices for all entrees range from $13.20 to $23, served with a side dish and a fresh seasonal vegetable garnish. Daily specials showcase the most recent catches. Three homemade desserts are under $6, complemented by one seasonal dessert such as the strawberry shortcake on the current menu.
For children (or “Minnows”) under 10, five items and a beverage are offered for $4.99. Children receive an activity booklet to occupy their attention.
Bonefish’s weeknight Happy Hour, from 4 p.m. to 6 p.m., offers discounted drinks, beer and wine. The bar area’s sophisticated ambiance has a “big city” feel, and seats more than 100. The bar and lounge area offers the full menu, and on crowded evenings, servers often offer complimentary appetizers to the waiting crowd.
Hours are 4 p.m. to 10:30 p.m., Monday through Thursday, and until 11:30 p.m. on weekends; 2 p.m. to 10 p.m. on Sunday. A limited number of reservations is taken for each hour. Take-out is available; all major credit cards are accepted. Free parking is available on the shopping center lot.
CHEF’S CORNER
Bonefish Grill Warm Mango Salsa
This mango salsa is one of Bonefish Grill’s signature sauces, and gives a fresh, tropical flare to salmon, mahi mahi, scallops, shrimp and other fishes.
Ingredients (makes 8 servings):
1 cup red onions, charred and chopped (quarter-inch pieces)
1 quart small diced mango (drain & chopped in quarter-inch pieces)
1/4 cup diced red pepper (eighth-of-an inch pieces)
1/2 cup mango puree (this is in addition to the diced mango)
1/4 cup scallions (chopped on bias)
1/4 cup chopped cilantro
To Prepare
Peel and slice red onion in 2 to 3 large pieces. Lay on hot grill and char. When cooled, chop the red onion into quarter-inch pieces.
Dice the mango and red pepper. Mix all ingredients together (excluding the scallions and cilantro).
When ready to serve, heat in microwave or on stove top for 3 minutes, then stir in scallions and cilantro. Serve over grilled fish fillet.
