Vol. 4, No. 6, June 2007
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Meals, Music and Martinis
Laguna Grill Martini Bar 1400 Ocean Ave., Brigantine 609-266-7731
The Laguna Grill can best be described as smart, sophisticated and slick. After owning several Atlantic City restaurants and clubs, co-owners Tony and Isabella Pullella opened their upscale Laguna Grill in Brigantine, where Tony is actively involved in the local community.
When the connector tunnel opened, they aimed to attract local and regional customers by offering good food and drinks in a sophisticated décor of marble, mosaics and tiles. The Laguna Grill is really two distinct environments. The first caters to an upscale, gourmet crowd, while the other ambiance is geared to those seeking a more casual dining experience.
The Laguna Grill is expanding since its total renovation and reopening in April 2003. The large, soundproof dining room seats 200, and is adjacent to the bar and a year-round deck that sits directly on the beach. The glass-enclosed deck has a heated floor for the winter months, but the windows are opened to capture the ocean breezes during the summer season.
Pullella says they are again renovating to provide a total experience. The Fire Place Room has been transformed into an adult game room, featuring pool tables, video games and a state-of-the-art sound and video system.
Pullella has installed 18 flat-screen televisions, wired into the new DJ’s booth, for daily entertainment during the summer season. Two televisions are located in the game room, one in the bar and the rest on the deck, which will take on a sports bar ambiance during the off season. Pullella says the Laguna Grill will offer the NFL package this fall.
The Martini Bar showcases 25 martini selections. Live music will play on summer weekends in the bar. The Martini Bar is also the location for the newly opened Sushi Bar. Under the supervision of veteran Japanese chef Tommy Tomoshige, the Sushi Bar offers dozens of sushi and sashimi items, plus a variety of entrees. Rolls average $6; entrée prices range from $19 to $30. Sushi Bar hours are from 4 p.m. to 10 p.m. daily.
The regular menu changed in early May, incorporating more seasonal foods. Lunch offers salads, sandwiches, wraps and platters for less than $15. Dinner appetizer prices range from $6 to $14, and entrees cost $25 to $42. In addition to the lunch and dinner menu, the more casual tavern menu of appetizers, entrees and pizza accommodates customers seated at the bar. The Laguna Grill also serves breakfast.
Several entrée selections on the three-course Early Bird or “pre-theater” menu are priced from $12.95 to $15.95. Early Bird hours are 4 p.m. to 6 p.m., Monday through Friday, and from 4 p.m. to 5:30 p.m. on weekends.
Breakfast is served from 8 a.m. to noon, Monday through Saturday, and until 1 p.m. Sunday; lunch is daily from 11:30 a.m. Dinner is served from 4 p.m. Reservations and major credit cards are accepted, and free parking is available.
CHEF’S CORNER
Clay Pot Baked Red Snapper
Ingredients
7 oz. red snapper filet
2 finger-length chili peppers (mild)
5 mussels
3 oz. green beans
4 imported green olives
4 oz. roasted tomato sauce
3 fingerling potatoes
1 tsp. garlic
To Prepare
Pan sear red snapper filet in olive oil skin-side down for approximately three minutes. Flip and cook filet two to three minutes until done.
Cut fingerling potatoes in half and boil until cooked but firm, 10 to 12 minutes.
Fry peppers in olive oil for three minutes until they begin to turn slightly brown.
Blanch green beans in boiling water for 4 minutes.
In a sauté pan sear potatoes in olive oil, then add garlic. Add green beans, peppers and mussels and cook until mussels are have slightly opened.
Place fish in clay pot and add other ingredients. Top with tomato sauce and olives. Garnish dish with a fried plantain.
