Step into Brandl. (yes, the period belongs there) and
you somehow sense that you're at the Jersey Shore. There's a kind of casual,
funky elegance about the place, an ambient interior that invigorates but
doesn't intimidate. Here you find a classic pressed-tin ceiling done up in
blue, one wall decked out in sprightly pomegranate, while its opposite number
seems to reflect the beige/gray intimations of a Sandy Hook beach. Both are
adorned with colorful works of art and are decoratively counterpoised by a
profusion of crisp white tablecloths and napkins.
But it's chef/proprietor Chris Brandl's stunningly
innovative American cuisine that sets off the bells and whistles here. Mr. Brandl,
a 1991 graduate of Johnson and Wales, was the original power behind the stove
at Manasquan's Mahogany Grill before opening his eponymous eatery on the site
of the old Bella Luna in December 2002. He is a creatively restless culinary
spirit, constantly tweaking the menu, developing new recipes, and working with
local farmers to secure only the freshest possible ingredients.
Your evening will commence, interestingly enough, with the
only item not made in-house: crusty and dense "David's Bread" imported from Brooklyn,
NY. As oxymoronic as this may at first appear, however, its superior quality
sets just the proper tone for the superlative offerings that will follow.
Mr. Brandl, who once spent seven months working on a two-man
commercial deep-sea fishing boat as mate to the captain, has a way with
seafood, so this would be an excellent place to begin. The crab cakes ($14.00),
for example, are superb. The golden brown crust of two diminutive pan-seared
patties gently yields to a marvelously moist and flaky interior that is
perfectly counterbalanced with a delightful mango salad and zesty red pepper aîoli.
The tuna tartar ($15.00) is another fabulous starter. Spiked
with a citrus soy sauce, it is arranged cylindrically on a base of avocado
salad, crowned with a tiara of caviar, and surrounded by artistic squiggles of
zippy wasabi crème fraîche. The crispy calamari ($12.00) -- sprinkled
with lemon-pepper aîoli and accompanied by a ramekin of spicy marinara --
is also quite good... ditto a special of garlic shrimp ($13.00) swimming in a
flavorful brown butter broth garnished with snipped chives.
Among the other appetizers, I am particularly fond of the roasted baby golden beets ($13.00). This is really not a salad, as our waiter
explained on one occasion, but an interesting amalgam of chilled vegetables. A
foundation of fennel confit (a wedge that is generally tossed with olive
oil, sprinkled with salt and pepper, and slowly baked for several hours) is
surrounded by chunks of beets, overlaid with crunchy haricots verts, and
surrounded by a stream of incredibly delicious goat cheese fondue. Highly
When it comes to entrées, the treasures of the sea are, once
again, the recipients of Mr. Brandl's sure and subtle hand. The monkfish
encrusted with a crown of sweet crabmeat ($32.00) is a wonderful combo of
tastes and textures. It luxuriates on tender slices of perfectly roasted new
potatoes and is surrounded by a sea of lobster saffron broth. But a special
Atlantic fluke ($35.00) is, in my opinion, even better. The filet is embraced
by an herb-batter and than pan sautéed to an ethereally crispy consistency. A
pillow of purple passion sticky rice provides a marvelous splash of contrasting
color, while a pool of provocative carrot/lime broth furnishes an absolutely
sensational consummating touch.
Meatier matters don't demonstrate quite the finesse of their
piscatorial predecessors, but they are still impeccably prepared and handsomely
presented. The rack of lamb ($37.00), for example, is strappingly robust and
prodigious of portion. The rack is divided into eight medium rare chops that
are presented in four pairs surrounding a luscious square of spinach feta
potato cake, while the coup de grâce is delivered by a sensual and
savory rosemary demi-glace.
The grilled wild boar chops ($37.00) are exceedingly tender
and beautifully textured, but also not for the faint of appetite. They are
companioned by delectably crisp gnocchi, sautéed wild mushrooms, and an
incomparable truffle jus. Buffalo tenderloin ($34.00) is also available,
as is a top-notch filet mignon ($36.00) accompanied by an addictive potato
purée, cipollini onions, and mushroom demi-glace.
Side dishes ($7.00) are all worth considering and will add
immeasurably to the enjoyment of your meal. The sautéed spinach is pristinely
prepared to preserve its vibrant verdant hue; slender spears of asparagus are
firm yet tender and are attractively presented on a white rectangular serving
dish; and the potato purée tinged with garlic is incredibly addictive.
Desserts maintain the same high standards as their
predecessors. For chocoholics, the chilled Vairhona milk chocolate semifreddo
molded with roasted cashews and toasted coconut ($9.00) is something of a must;
and the "Citrus Burst" -- layers of sweet/tart custard interspersed with 3 tiers
of praline/almond crust ($9.00) -- is absolutely irresistible. For a real treat,
however, my advice is to cast your lot with the white chocolate fresh raspberry
soufflé ($19.00, serves two; allow 45 minutes preparation time), which is
Prices, as you have undoubtedly noticed, are formidable. But
the fact that you may tote along your own wine -- and an outstanding vintage is
certainly called for -- surely helps to ameliorate the pecuniary pain.
My only minor gripe is that the check arrived unbidden and
at the speed of light, while we were still enjoying dessert and contemplating a
second jolt of espresso. Given the outstanding quality of the cuisine -- and the
heady tariffs -- one doesn't like to feel they are being rushed out the door.
Indeed, Brandl. is a dining experience worth savoring.
Cuisine: Innovataive American
Hours: Hours: Dinner: Tues - Thurs, 5:00 p.m. - 10:00 p.m.; Fri & Sat, 5:00 p.m. - 11:00 p.m.; Sun, 5:00 p.m. - 9:00 p.m.; CLOSED MONDAY
Credit Cards: All major
Reservations: Recommended; especially on weekends
Handicapped Accessible: Yes
Web Site: brandlrestaurant.com