Vol. 4, No. 7, July 2007
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Variety on the Bay
THE INLET 998 Bay Avenue, Somers Point 609-926-9611
Another enticement for the Inlet is the diverse menu, which aims to tempt those whose palates range from conservative to adventurous. Owner Martin Grims promises large portions at reasonable prices, allowing diners to sample multiple items.
The Inlet officially reopened on May 22, following four months of extensive renovation to the waterfront venue. The changes include new landscaping, paint, deck furnishings, flooring, seat fabrics and wall coverings, incorporating earth tones into the décor.
“We wanted to make this a year-round inviting spot,” says Grims. “Its former white appearance was fine during the summer, but a bit sparse in the winter. Our new color scheme will attract diners during the colder months.”
Grims has extensive experience as a restaurateur in Pennsylvania and New Jersey. The Inlet is his seventh venture. His dining portfolio includes such well-known spots as the Moshulu on Philadelphia’s waterfront, the Plantation and Daddy O on Long Beach Island, and Tango, DuJour Café and Basil Bistro on the Philadelphia Main Line.
The Inlet’s varied menu is served all day, featuring a wide range of innovative foods, plus popular house specialties and seashore favorites. “Management maintains a strong kitchen because we want the restaurant to be approachable for locals,” says Grims. “Ultimately, the people have the last word. Each restaurant has its own operating team with a partner, meaning there is always an owner in the kitchen and on the dining floor.
“For those with simple tastes, our grilled fishes can be complemented with a choice of sides and sauces. More adventurous dining customers may sample an international array of selections. Our appetizers are designed for sharing.”
Appetizers are less than $10; soups, salads, sandwichs and entrée salads are priced from $6 to $18; house specialties and “Shore Classics” start at $20 and top at $33.
The huge wine list offers more than 150 varieties of international reds, whites and sparkling wines. More than a dozen beers, specialty cocktails and frozen drinks complement the wine bar.
The Inlet’s daily live entertainment lineup on the deck includes the popular Sunday Reggae Night. Groups will perform through Labor Day, and possibly beyond. The deck, one of South Jersey’s largest, seats 175, and has its own outdoor kitchen and bar. Boaters may dock at one of 20 slips.
Daily inside hours are 11:30 a.m. to 10:30 p.m.; noon to midnight on the deck. The bar is open past midnight. Reservations and credit cards are accepted. There is free parking for 200 vehicles on two lots and the adjacent boatyard.
Chef's Corner
Wasabi Crusted Sea Bass with Asian Drop Dumplings
Ingredients (for fish)
8 oz. sea bass filet
Equal parts mayonnaise and wasabi paste Panko (Japanese) bread crumbs
Ingredients (for dumplings, makes 4)
1 baked potato, peeled
1 egg
1 tbl. chopped chives
1 tbl. wasabi powder
Half cup flour, salt & pepper to taste
To Prepare
Brush fish with mayo/wasabi mixture on top side. Coat with panko bread crumbs. Bake in 400-degree oven for approximately 12 minutes.
For dumplings, finely grate the baked potato. Add the remaining ingredients and knead the mixture until it becomes a dough. Separate into four 1 oz. balls, then flatten into patty.
Boil in salted water for about 30 seconds, until the dumplings float. To add crispness the dumplings can be finished off by sauteing in oil for about one minute on each side.
(Note: The Inlet serves this dish with sauteed vegetables and a miso and orange ginger vinagrette. A quality soy sauce can be served in place of the vinagrette. The dumplings can be made in advance and frozen after boiling for future use.)
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