Get to Know Our Restaurants
Here at Seven Mile Beach, we are home to so many wonderful restaurants. From longtime favorites that have been part of the Avalon and Stone Harbor communities for decades to exciting newcomers, there is truly something for everyone.
As the warm weather rolls in, head back to your family’s favorite spots or take the opportunity to discover someplace new. We checked in with the local restaurateurs to help familiarize our readers with their eateries and what’s cooking.
Below, you’ll find answers to questions like, “What inspired the creation of your restaurant?” and “What new menu items can we look forward to this season?” It takes hard work and a dedicated team to bring our vibrant dining scene to life, and we invite you to learn more about the restaurants that proudly call Seven Mile home.
Avalon Prime Steakhouse: Eustace Mita Jr.
105 80th St., Avalon • 609-368-5761 • avalonprime.com
What inspired you to open your restaurant, and how has that vision evolved?
We opened Avalon Prime because there was an absence of steakhouses on Seven Mile Island. Guests of hotels and the community were craving a steakhouse concept, so it was an easy decision. We wanted to create something that felt right for Avalon and Stone Harbor – light and bright, with large windows, beach-inspired tones, and natural textures. Instead of the traditional dark, heavy steakhouse style, we leaned into a fresh summer steakhouse vibe that reflects life at the shore. We think we achieved it with our design, space, food, and cocktails!
How has your business changed over the past few years?
Prior to Avalon Prime, the restaurant was originally called 105, which was a smaller breakfast spot by day and an American cuisine concept by night, featuring a low ceiling and an ambiance in need of some updating. When we decided to transition to a steakhouse, we committed to a budget of over $7.5 million for the total restaurant renovation, where we reconstructed the space entirely – raising the ceiling height to 11 feet, adding a bar, and partnering with CDS Design Studio to create an elevated coastal steakhouse design.
What do you want first-time guests to feel when they walk in?
We want to welcome guests with the feeling of a summer steakhouse, something truly unique along the South Jersey shore. When guests dine with us, they should feel good in the space: happy, relaxed, and effortlessly taken care of. It’s an experience built on exceptional food, attentive service, and genuine hospitality.
Nemo's Pizza: Vince and Angela Amato
9815 Third Ave., Stone Harbor • 609-368-1414 • nemosstoneharbor.com
What inspired you to open your restaurant, and how has that vision evolved?
We bought Nemo’s as an already established business, and over the years, we have kept many things the same. We wanted to keep that nostalgia for our customers who have been coming here for over 30 years.
How has your business changed over the past few years?
Our business has not really changed over the years. We try to keep our traditions alive. Aside from online ordering available through our website, not much has changed.
What are your signature dishes, and what makes them special?
I’d say our signature dish has become the Brooklyn Pie. It’s our square pie topped with plum tomato sauce, mozzarella cheese, and fresh basil. It has become so popular over the past few years and is a customer favorite.
What do you want first-time guests to feel when they walk in?
We want them to experience that warm, welcoming, hometown pizza shop feel.
What’s one moment that made you realize your restaurant was a success?
Seeing the same families come back each year speaks to our success.
What’s the best compliment you’ve ever received from a customer?
We’ve been told many times by customers that our pizza is the best they’ve ever had. And seeing the same repeat customers is the best compliment we can receive.
Avalon Links Restaurant: Kristen Davidse
1510 Route 9 North, Cape May Court House • 609-465-8086 • avalongolfclub.net
What inspired you to open your restaurant, and how has that vision evolved?
The Links has always been a part of the golf course, but our vision for it has evolved to welcome more non-golfers to come have lunch or dinner. We are not a private club, and you don’t need to be a golfer to come dine with us. We offer many experiences like comedy nights and holiday brunches for you and your whole family.
What has been your most successful promotion or event?
Our customers love Wine Down Wednesday. We offer half-price bottles of wine which gives them a chance to try something they normally wouldn’t. If you are unsure about a bottle, you don’t want to pay full price for it, so this gives people a chance to experiment.
What is the best compliment you’ve ever received from a customer?
We are so grateful for how many of our guests write wonderful reviews. We get dozens every month and customers take the time to cite specific employees. It is amazing that they had a connection with their server that drove them to take the time to write something about it.
What are your signature dishes, and what makes them special?
Last spring, we welcomed a new executive chef, who brought his own pizzazz to the menu. We have changed our menu a bit over the last year but still have our classic dishes. People love our Crab Hushpuppies and the Bang Bang Shrimp appetizers. Our Links Chicken and Ale House sandwiches are really popular, too. For entrees, our Spicy Shrimp Noodle Bowl is a classic.
Country Club Tavern: Kristen Davidse
1512 Route 9 North, Cape May Court House • 609-465-1515 • countryclubtavern.com
What inspired you to open your restaurant, and how has that vision evolved?
The Country Club Tavern started as a liquor store with a 50-stool bar. Eventually, we added a kitchen and then expanded the kitchen. We used to predominantly cater to the locals, but now we also get visitors from the campgrounds and golfers who will pop in after a round.
How has your business changed over the past few years?
People used to end their night at the Tavern, but we are now a place you can start your night at, too. We have become a family-friendly restaurant while still maintaining the bar atmosphere.
What are your signature dishes, and what makes them special?
Some of our signature dishes include our Taco Salad and the Cheesesteak Egg Rolls. Our Margaritas are also very popular. We welcomed a new executive chef last year, and she is excited to start putting her own stamp on the menu.
Are there any new menu items this season?
This season we will be introducing a Happy Hour Menu with food and drinks that will be available Sunday through Thursday. We will also be adding a Sweet Heat Chicken Sandwich and a Steakhouse Salad to the menu.
What do you want first-time guests to feel when they walk in?
This is a neighborhood grill where guests will get good drinks and comfort food from a server that is happy and excited to have them there.
What has been your most successful promotion or event?
We do Wing Wednesday every week which is dollar wings and $3.50 Yuengling’s. This season we will also be adding Taco Tuesday.
Bellevue Tavern: Dennis Roberts
9 S. Main St., Cape May Court House • 609-463-1738 • bellevuetavern.com
How has your business changed over the past few years?
Finding a balance between keeping our prices affordable and reasonable in the face of increased food and credit card processing costs. We don't charge a fee for using a credit card.
What do you want first-time guests to feel when they walk in?
We want them to feel appreciated and comfortable when choosing to dine with us.
What’s one moment that made you realize your restaurant was a success?
Not really one moment, but more of the evolution of hosting so many milestone events for our customers: birthdays, anniversary dinners, and special events.
What’s the best compliment you’ve ever received from a customer?
How our food and service are always so consistently good, and they always bring their friends and family in for a meal when they are in town, and we are their GO TO spot!
What are your signature dishes, and what makes them special?
We are known for our crab cakes and also our signature Salmon & Steak Baltimore. Our Chef Michael Carlson does an excellent job!
Are there any new menu items this season?
We are always looking to add more healthy items and use our fresh local seafood. Stay tuned!
Bobby Dee’s Rock ’n Chair: Gina DiPeso
2409 Dune Drive, Avalon • 609-967-3300 • rocknchair.net
What do you want first-time guests to feel when they walk in?
We want guests to immediately feel the energy – welcoming, lively, and genuine. Whether they’re joining us for dinner or sitting at the bar enjoying a cocktail and live music, we want them to feel like they’ve discovered a place they’ll want to return to again and again.
What has been your most successful promotion or event?
Our live music nights and bar-focused events have been incredibly successful. During the season, we offer nightly entertainment, which brings great energy into the restaurant and keeps the atmosphere lively. Year-round, our weekly Quizzo night has become a guest favorite. Together, these events highlight not only our food, but also our bar, which plays an important role in the overall experience.
What’s the best compliment you’ve ever received from a customer?
That we are their place – their go-to for a great meal, a well-made cocktail, and a welcoming, familiar atmosphere. When guests choose to celebrate milestones with us, introduce us to friends, or simply return time and time again, it speaks to something deeper than dining.
What are your signature dishes, and what makes them special?
Our menu is built around the dishes guests have come to love and return for year after year. Some of our most popular entrees are salmon and scallops, while our prime rib has become a true customer favorite. Popular starters include our freshly made calamari and cheesesteak egg rolls, and of course our signature lobster bisque remains a must-have. What makes these dishes special is the care we put into preparing them, and the welcoming atmosphere our guests enjoy every time they dine with us.
Oceanside Seafood: Michele Hall
2489 Dune Drive, Avalon • 609-368-2114 • oceansideseafoodavalon.com
What do you want first-time guests to feel when they walk in?
Relaxed and comfortable. We are a family-friendly, casual restaurant. Come from the beach, come with the kids, come for date night, or come by yourself!
What has been your most successful promotion or event?
Over the years, our “Kids Eat Free” night was extremely popular. Unfortunately, after COVID and high food costs we had to stop it. Last summer, we brought it back in a different form. Every Tuesday we offer “Kids Eat ½ Off.”
What is the best compliment you’ve ever received from a customer?
I think my most favorite compliment is when I receive one on our staff. I often get complimented on how friendly and happy everyone is. We work as a team or a family. Work hard, play hard. I would never want anyone to dread coming to work here. I think that shows.
What are your signature dishes, and what makes them special?
Signature dishes is a tough one to answer because it depends if you want to go old-school classic or new and popular. For classic, it has to be our Broiled Seafood Combination which features a selection of fresh fish, scallops, shrimp and lobster tail right from our Seafood Market. Newer dishes that are popular are our Whiskey Maple Salmon or anything with Ahi-tuna.
Are there any new menu items this season?
We are working on new menu items for this season! We are adding Poke Bowls – a couple different selections. We also are adding a new salad, and more blackened items will be available.
Concord Cafe: Jim Barnabei
7800 Dune Drive, Avalon • 609-368-5505 • concordcafe.net
What do you want first-time guests to feel when they walk in?
I want guests to feel comfortable. We are a relatively small place, seating about 95 people, so we have a cozy, warm atmosphere. We are casual family dining, and we try to keep it that way.
What are your signature dishes, and what makes them special?
We are pizza and pasta forward; they are our signature dishes. Then we have a full sandwich menu and around eight entrees. We also do a couple of specials that we rotate throughout the season.
What has been your most successful promotion or event?
Our most successful promotion is our Two-Pizza Takeout Special, which we have run for 30 years. We do a lot of takeout business because of the hotels around us. There are a lot of families close by and kids love pizza.
What is the best compliment you’ve ever received from a customer?
I remember one of our regular customers said he enjoyed our bar because he felt like he was in “Cheers.” Everybody knows your name, that type of thing. It helped him feel comfortable and that’s what we want our guests to feel.
Are there any new menu items this season?
We are trying a few specials out early. This week we started with Steak Frites and a Pork Chop Milanese. We will try them for a couple more weeks and then we will settle on it if we are going to make them menu items or specials.
Son of a Sailor: Paul McCorristin
2150 Dune Drive, Avalon • 609-796-5908 • sonofasailorseafood.wordpress.com
What inspired you to open your restaurant, and how has that vision evolved?
Growing up here, I always wanted to open a place that served local seafood.
How has your business changed over the past few years?
I’m still adapting to being a business owner, but every year we try to improve all aspects of our restaurant.
What do you want first-time guests to feel when they walk in?
We want guests to feel welcome when they walk in and know that they are getting local seafood. We want Son of a Sailor to have a casual seafood-shack vibe.
What has been your most successful promotion or event?
Live music was great for community engagement when the weather cooperated! The annual Arts and Seafood Festival is also a great event for local businesses.
What’s one moment that made you realize your restaurant was a success?
When groups of people recognized the Son of a Sailor T-shirt walking around Key West!
What’s the best compliment you’ve ever received from a customer?
That our hard work and dedication doesn’t go unnoticed and how much they appreciate Son of a Sailor.
What are your signature dishes, and what makes them special?
Lobster rolls and crab cakes. We put our own unique spin on these classics.
The Lazy Bass: Tom Hand
5 Old N. Wildwood Blvd., North Wildwood • 609-827-5299 • lazybass.com
What inspired you to open your restaurant, and how has that vision evolved?
We recognized there were limited options in the area for relaxed outdoor dining. When The Lazy Bass property became available for rent, we saw an opportunity to create a welcoming outdoor venue where guests could come straight from the beach or arrive by boat to enjoy live music, great entertainment, and a variety of delicious food. Over time, that vision has continued to grow as we focus on creating memorable experiences for our guests and becoming a destination for the community.
What do you want first-time guests to feel when they walk in?
We want our guests to immediately feel a laid-back, relaxed atmosphere where they can unwind and enjoy themselves. From beautiful sunsets to refreshing summer drinks and delicious food, our goal is to create an environment that feels like a mini getaway.
What are your signature dishes, and what makes them special?
One of the unique aspects of our dining experience is that our menu changes regularly. We partner with a variety of food trucks that specialize in the dishes they do best. Whether it’s authentic tacos, fresh seafood, or customer favorites like the popular Tomato Tower, guests can enjoy a diverse selection of high-quality food options during each visit.
Are there any new menu items this season?
This summer, The Lazy Bass will be offering brunch on Saturdays and Sundays. Guests can look forward to a selection of delicious brunch favorites prepared by West Side Saloon’s Food Truck, giving visitors another great reason to start their day with us. Also new this summer is Wing Night on Wednesdays (5-8pm).
Capt’n Chucky’s: Dan Ryan
3011 Dune Drive, Avalon • 609-830-3929 • captnchuckysavalon.com
What inspired you to open your restaurant, and how has that vision evolved?
Capt’n Chucky’s brand is known for the best shrimp & crab cakes around. Wanting to bring that gourmet restaurant quality heat to eat option to Avalon seemed a perfect fit for the residents and vacationers alike. We evolved from seafood offerings to a specialty market with something for everyone, including gluten-free products.
Are there any new menu items this season?
The Lobster Lover Crab Cake. It combines premium crab and lobster into a 4.5-ounce crab cake.
How has your business changed over the past few years?
While the weekdays are lighter, the weekends remain very busy. Convenience is a priority, so we have added online ordering for our customers.
What are your signature dishes, and what makes them special?
The 7 Mile Island Crab Cake. High quality, no filler, 4.5-ounce all jumbo lump crab cake.
What has been your most successful promotion or event?
Our $28 surf & turf special. It includes a 6-ounce filet, an imperial crab cake, a twice-baked potato, and side of broccoli salad. It is so popular and it will be available every day during the 2026 season.
What’s one moment that made you realize your restaurant was a success?
That we are fortunate enough to sell out of our shrimp and crab cakes on holiday weekends. Our customers order in advance to ensure they have their favorites.
Anthony’s: Anthony Foster
8600 Landis Ave., Sea Isle City • 609-263-1200 • anthonyssic.com
What inspired you to open your restaurant, and how has that vision evolved?
Growing up Italian, everything revolved around food. I recognized the power it had as it brought and kept families together, was the center of every celebration, or just simply the act of Sunday dinner. Both of my grandmothers trace back to the Abruzzo region of Italy. I spent lots of time in their kitchens watching, helping, and asking lots of questions. Looking back, it’s amazing how much time and effort they put into every meal they served. I was taught to use the best ingredients you can source, have patience, and cook with love. My slogan has always been “It's all about the food!”
How has your business changed over the past few years?
My Anthony’s brand has grown in the last few years. We moved from our home of 25 years in Drexel Hill, Pa., to our final home at The Historic Lamb Tavern in Springfield, Pa. The team also reopened our takeout store, which features our entire menu to-go, our grab-and-go market, and our catering headquarters. However, I must say the biggest change and a dream come true was moving from our 65-seat restaurant on 44th Street in Sea Isle to the new Anthony’s location at 8600 Landis Ave., which seats 400 people with a full liquor license.
What are your signature dishes, and what makes them special?
Anthony’s serves family recipes such as our Eggplant Parmigiana, Jumbo Lump Crab Cakes, Clams Casino, gnocchi, calamari red sauce, our 16-ounce Veal Chop, Veal Gina, and Chicken Stephen.
Are there any new menu items this season?
We have new menu items all summer long! Keep your eye out for the chefs specials. It's so much fun creating with my team. It's better when the compliments come back to us. It is very rewarding and keeps the team enthused and focused!
Isabel’s Bakery & Cafe: Rhianne & Justine Lowe
2285 Dune Drive, Avalon • 609-967-5776 • isabelsinavalon.com
How has your business changed over the past few years?
We are always thinking of new ways and ideas to improve the business and experience for our team and guests, so a lot has changed since our first summer running Isabel’s in 2014. We added online ordering, increased our takeout options, and continue to refine our menu (while preserving fan favorites!). We know you all love the crumb bun recipe, so – fear not – that won’t be changing!
Are there any new menu items this season?
We’ll have all of your favorites again, plus new latte flavors, a new breakfast sandwich, and a lunch sandwich added to this year’s menu. We are also excited to increase our grab-and-go options this summer. We can’t wait to see you!
What’s the best compliment you’ve ever received from a customer?
“Thanks for being here.” “I am so happy you are open.” “Please don’t leave.”
What do you want first-time guests to feel when they walk in?
Avalon is such a cheerful place to be in the summer, and we want Isabel’s to be a reflection of that. We’re excited to start our morning with you, and we hope that the feeling is mutual – a sunny day, a smile and a chat, and a delicious pastry for you and some to take back to your loved ones. Whether you’re a first-timer or a lifelong customer, you’re welcome here and we’re excited to have you stop in.
What are your signature dishes, and what makes them special?
Crumb Buns, which is a coffee cake with cinnamon and streusel topping. Our classic Bacon, Egg, and Cheese sandwich on a bagel. Chicken and Avocado Panini sandwich with bacon. We make everything with love! That’s the most important ingredient.
Uncle Bill’s Pancake House: Casey O’Hara
3189 Dune Drive, Avalon • 609-967-8448 • unclebillspancakehouse.com
What do you want first-time guests to feel when they walk in?
I want first-time guests to understand that this is still a family-run business. I think there is a misconception that Uncle Bill’s is a chain, and it is not. Each location is run by my family. Everyone who works here is part of the fabric. They’re not necessarily employees, they’re more like family members, and that’s important to me.
What inspired you to open your restaurant, and how has that vision evolved?
Our original location opened in Stone Harbor in 1962, and Avalon’s in 1978. We are celebrating our 48th year this summer. I am the third generation and the reason I have kept the restaurant running is because of my family. There might be a generation after me that wants the same opportunity that I’ve been afforded. Our vision has been to keep a breakfast establishment on the island that people can relate to.
What is the best compliment you’ve ever received from a customer?
The best thing is when customers compliment the staff because that means they felt welcomed and that reflects the business. Obviously, food compliments are huge, but the combination of food and the staff is amazing. In any business, you are only as good as the people around you.
What are your signature dishes, and what makes them special?
Our chocolate chip pancakes fly out the door. In the past few years, our omelets have really taken off as well. We now have a whole dedicated space just for omelets because of how increasingly popular they are.
What has been your most successful promotion or event?
The Fourth of July weekend has become huge for us. It seems like it’s the most crowded weekend in town. All the holidays are great for us, even New Year’s Day has started to be like a busy July weekend.