Labor of Love
Café LoBianco
8409 Ventnor Avenue
Margate, NJ
609-822-0600
by Sharon Harris-Zlotnick
Stephanie and Nicholas LoBianco met when they worked together years ago. They now own Café LoBianco, the intimate restaurant they opened in Margate last February. "I just couldn't fathom not working with Nicholas. We met on the job years ago and I would miss him too much if we each had to work somewhere else," says Stephanie LoBianco.
They are both trained professionals in the food and hospitality industry. She is a 1992 graduate of the University of Denver's Hotel/Restaurant Management program. Nick LoBianco graduated from the Baltimore Culinary Institute in the early 1990s.
After she worked in Pittsburgh and LoBianco worked at Resorts in Atlantic City, and in Linwood, they both landed positions at the same location in Philadelphia in 1998. LoBianco was the executive chef and Stephanie was director of catering.
When the job ended, they came to Ventnor and opened the first Café LoBianco in 2003, and things went quite well. However, the LoBiancos were offered the opportunity to move their eatery to a roomier site last fall. Their present landlord, the owner of the John Roberts Salon, invited them to relocate into a vacant space when the former tenants left. They accepted, and turned their former location into City Market, which serves upscale take-out sandwiches and salads during the summer.
After much planning, they renovated their new café. "We refurbished everything, installing new lighting, a new floor that has a slate finish, a new kitchen and paint," says Nick LoBianco. "We wanted a cool, comfortable lounge feeling in our décor, and it reflects a sophisticated city feel. Café LoBianco has a different look than the typical shore restaurant."
There is seating for 70, divided between two separate dining areas. Between Labor Day and Memorial Day, the smaller space can accommodate private parties for 25, and together they can serve up to 80.
LoBianco says the menu, which changed on October 1 to reflect the seasonal changes in available foods, is a labor of love since he preps and cooks everything. The menu is called "New American" with French and Asian influences. The meals are specially designed to showcase LoBianco's demand for only the freshest ingredients. For example, veal stock uses 50 pounds of bones that simmers for four days.
Café LoBianco serves generous food portions, including signature short ribs and halibut dishes. All items are a la carte. Appetizers range from $7.50 to $13. Entrees are priced from $21 to $33. Desserts, including the new Belgian Malted Waffle with ice cream, are all $7.50.
The new Café LoBianco has been a smashing success, and the LoBiancos love the hard work. "We loved Ventnor, but wanted to grow. The Margate-Longport demographics fit perfectly into our plans," says Stephanie LoBianco.
Café LoBianco's hours are 5:30 p.m. to 10 p.m., Wednesday to Saturday, with Sunday brunch served from 11 a.m. to 2 p.m. MasterCard and Visa are accepted, as are reservations. Smoking is not permitted and guests may bring their own bottles. Free parking is available on the street and on two lots behind the building.
[Chef's Corner]
Red Snapper with Beurre Noisette
This is a classic French dish where the Beurre Noisette, or hazel nut butter sauce, enhances the flavor of the fish. White rice or risotto can be substituted for sushi rice.
Ingredients:
6 oz. Red Snapper filet, skin on
4 oz. zucchini, sliced julienne style
4 oz. sushi rice
1 oz. diced vine-ripe tomato
1/2 oz. capers
1/2 oz. chopped scallion
1 tsp. extra virgin olive oil
1/2 fresh lemon
4 fresh basil leaves, thinly sliced
2 tsp. sweet, unsalted butter
To Prepare Rice & Zucchini:
Steam rice until done.
Place 1/2 tsp. olive oil in a pan and turn up to high heat until almost smoking. Sauté zucchini with shallots for approximately 20 seconds. Season with salt or sea salt. Add basil just before plating.
To Prepare Fish:
Lightly dredge fish, flesh side only, in flour. Sauté fish, flesh side down, in 1/2 tsp. of olive oil over medium heat. Do not turn or move fish. Cook 3 to 4 minutes until firm to the touch. Wipe or drain excess oil from pan (fish may be removed for this process, then placed back in pan.) Add 2 tsp. butter to pan and cook until outer edge of butter turns hazel nut or golden brown, approximately 2-3 minutes. Remove from heat. Add lemon juice, capers and tomato. Plate stacked and garnish with greens, spinach leaves or lemon slice.
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