Restaurants: The Next Generation

Few business sectors were hit harder by Covid-19 than restaurants. For many, the pandemic led to revised business models, re-tooling of services, or permanent closures. Restaurateurs, however, are known to be a determined and scrappy bunch of entrepreneurs. So, it’s no surprise that new innovations are coming to the forefront.

Of special interest: a number of established eateries have recently transitioned ownership to new first-time restaurateurs. And it’s clear, from casual to fine dining, that the new generation is revitalizing the industry with energy and creativity.

In July, Daniel Brunina and Jes Taylor reopened the Sergeantsville Inn, taking over the historic building and business from former co-owners Joe and Lisa Clyde. Having worked together at Roots Steakhouse in Morristown, Brunina and Taylor spent months developing relationships with nearby farms and vendors prior to reopening. Their seasonally focused tavern and dining room (and cocktail!) menus show the diligence with ingredients from River Bend and Roaming Acres Farms and produce from Blue Moon Acres, to name a few.

A few miles away in Stockton, Justin Holt and long-time business partner Brendon Phillips took over the reins of Market Pizza earlier this year from former owner (and Justin’s mom) Megan Jones-Holt. Holt and Phillips have continued the popular pizzeria’s tradition of creating artisan hearth-baked pies crafted with local ingredients and are in the midst of tripling the size of their stand. Think “Garden State of Mind” (with Jersey sweet corn and tomatoes) or “Squasage” (with squash noodles, sausage, and walnut spinach pesto) to get a sense of what’s on top.

If you’ve ever walked Beach Avenue in Cape May, you’ve inevitably noticed the small cluster of sheds that make up the outdoor food court, Akroteria. The enclave was given a decided boost this summer with the arrival of Josh Liwoch and Matt Crist, who took over one of the tiny vendor stalls to open their restaurant, Block Party. The two, who worked together for three years as chefs at the nearby Ebbitt Room at the Virginia Hotel, show their culinary chops daily and at pop-up dinners with a well-crafted menu of stay-or-go dishes such as Roasted Oysters, Duck Confit Tacos, and Spicy Chickpea Toast, all created with sourced-in-Jersey flair. —N. Painter

Sergeantsville Inn
601 Rosemont Ringoes Rd., Sergeantsville
sergeantsvilleinn.com

Market Pizza
19 Bridge St., Stockton
marketpizzamenu.com

Block Party, Akroteria Food Court
307 Beach Ave., Cape May
blockpartycapemay.com