Wednesday, June 27, 2007
Ahi Tuna Tartare , Matisse in Belmar
During the day we are offering wonderful party packages with a creative menu to thrill your guests, as they enjoy the summer breezes on our ocean front deck .............................................. ...today the chefs have prepared
Ahi Tuna Tartare for a beachfront wedding party. ALOHA
:
open 7 Days a week July & August ,
We are now open 7 nights a week for dinner
Call for details & Reservations 732-681-7680
Credit Cards: Amex, Visa, Master Card
Yellow Tail Snapper
Wednesday, June 20, 2007
Matisse voted best of Outdoor Dining by America Online
Matisse is located in the former Belmar beach bathhouse. Its mock neoclassical facade, with weather-beaten, paint-peeling columns, makes it perhaps the most visible beachfront landmark in Belmar. The interior is pretty and airy, with tall, wide windows opening onto a lovely view of the ocean, and the food, prepared by chef Anthony Wall, is reputed to be some of the best you can get at the Shore. It's a familiar blend of contemporary American cooking infused with Asian elements, tending toward fresh seafood like seared red snapper with ginger, garlic, cilantro, soy and sesame sticky rice, or pan-seared salmon fillet with apple-braised red cabbage and English mustard sauce. You will want to be here in the summertime, when the season is in full swing, and you can eat outside, cooled by the soft, delicious ocean breeze. -- Wesley Yang AOL City Guide
read the full review here
read the full review here
Monday, June 18, 2007
Tuesday, June 5, 2007
about the Chef of Matisse Anthony Wall
Chef Anthony Wall Owner/Proprietor
"This is me. I go to the market and pick my own fresh vegetables and seafood...and am very particular about what I buy and how I prepare the food. Today the nouveau way to serve food is to stack it...but have you ever watched anyone try and eat something served like that? That's not enjoyable to me. Good food is about flavor, texture and ingredients. Of Course we want the food to look good when it's served, but we really want dinner to be a pleasurable experience". Quote from Chef Wall in The Times...at the jersey Shore 11/18/99
International Executive Chef Anthony Wall (ACF), has cooked all over the world…. South America, Asia, North America and Europe.
Chef Wall has over 25 years cooking and catering experience. In 1998 he was voted one of the top six chefs in the United States, and in his early days, he beat Chef Emeril Lagasse in a New Orleans Food Competition. Chef Wall assisted Steve Wynn in opening restaurants at Bellagio in Las Vegas and The 900 million dollar Beau Rivage in Mississippi. He was executive chef at the Grand Hyatt in Manhattan for 10 years. Prior to New York City, he was employed at Hyatts in New Orleans, Hawaii, and Chicago. Chef Wall has also been featured in "Cigar Aficionado", "Food Arts", "Success" and "Hotel & Restaurant News".
In addition to cooking for four US presidents, here are just a few places he has prepared his culinary art:
Three appearances on The Food Network
NBC Today Show
Intrepid Museum
NYC Public LibraryBronx Zoo
Private Homes
Private Yachts
The Super Bowl
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