Zaberer’s Is Back!

January 2007

Zaberers is back! Well maybe not the original restaurants, but the spirit of hospitality and some of the memorabilia has been restored at Fairchilds Restaurant in Atco.

Bob Van Sciver has filled Fairchilds Restaurant on Route 30 with his own celebrity memorabilia and furniture from the two Zaberers’ restaurants, in North Wildwood and in Mays Landing. Having purchased the rights to the Zaberers’ name, Van Sciver has decided to restore many of the recipes familiar to the devotees of the oncethriving Southern New Jersey landmarks.

He sat down with us one recent afternoon in the Country Palace Bar he owns on Route 54 in Buena. Van Sciver acquired the former Maplewood IV in March and restored the existing building, home of the old Dunbarton Oaks, preserving the charm of the 100 year-old landmark and infusing a 1930s feel to the interior. He had impressive plans to decorate the structure for the holidays, and who knows what might be built in the future. “I love Christmas,’ he said. “And it will look like Christmas when we decorate this year.”

Guests enter through a cocktail area seating forty two, that features a small pit bar and a television. The cocktail lounge is decorated with items as diverse as Tiny Tim’s ukulele, Lucy’s fur chubby and Garbo’s necklace. A devoted longtime collector, Van Sciver asserts that he can change the memorabilia weekly without repeating a display. A small autographed picture of Morgan Fairchild hangs in the bar; the star graciously agreed to have the restaurant named for her.

Amidst the memorabilia and antiques, the 160-seat restaurant features a menu that preserves the spirit of Zaberers, what Van Sciver recalls as a, “great all year-round experience.”

Formerly the owner of the Atco Raceway, Van Sciver is a professional racer of jet engine-equipped funny cars. From a pit at a racetrack to the kitchen of a fine dining establishment is not the leap one would expect, at least not for him. Raised in the restaurant business, his parents worked at the Colonial Cottage in Mt. Holly on the site of what is now Charlie’s Other Brother. He traces his passion for the restaurant business to his upbringing. There are, he asserts, four keys to success in the restaurant business: good food, correct preparation, good service, and a clean atmosphere. These keys, he says, he has employed in the other restaurants and bars he has owned.

Available for private parties, Fairchilds also features a secluded patio suitable for al fresco dining in the spring. Van Sciver expects to build the clientele slowly, and then in collaboration with the three chefs, look at changes in the menu sometime after the first of the year. He speaks of buying or building new facilities, but seems cautious and thoughtful about it. Asked if he might name one or more of his existing or future properties after the famous name he purchased, he hesitates.

He’s concerned he cannot match the quality, scope or marketing genius involved in the two Zaberers’ facilities. In its heyday, Zaberers served upwards of 1,000 meals per day at both restaurants. The North Wildwood location burned two decades ago; the Mays Landing facility was torn down. There is no trace of either structure, but there are many former employees who have held reunions, and many current managers and owners who worked at the two facilities.

The marquee outside Fairchilds touts the daily specials: Tuesday’s $9.95 pasta dinner, Wednesday’s prime rib for $16.95. Van Sciver expects to attract guests who remember the Zaberers’ experience and to attract new guests. The menu is based upon traditional items with the Zaberers’ touch, but he wants the restaurant to, “carry its own weight.” Fans of Zaberers’ signature dishes such as veal marsala and the “Zaberized” surf and turf will find them again at Fairchilds. There aren’t, in his estimation, enough restaurants in the area to support the population.

Over the winter, he expects to introduce live entertainment in the bar. A player baby grand piano in the bar provides entertainment now. Undaunted by the prospect of growing his business and increasing the number of guests,Van Sciver has confidence in Fairchilds and the staff in the kitchen. “I know what good is,” he says.

“They’ll come.”

JONATHAN KARP TO MOVE ON, WILL MANAGE NEW PROPERTY

Jonathan Karp is leaving the restaurant bearing his name and will be the chef and general manager in a new restaurant to open in Atlantic City.

Karp, a graduate of the Academy of Culinary Arts in Mays Landing, opened the current restaurant, as executive chef and partner, at Trenton Avenue and West End Avenue in Atlantic City, almost five years ago. His culinary style earned accolades from various writers, as well as our newsletter’s excellence award. Karp might be in the unusual position of competing against the restaurant whose reputation he helped create. His new establishment is scheduled to open in March on New York Avenue at the former Mama Motts. Karp’s final day was December 31st, and it is not known exactly what will take place at Jonathan’s there after he leaves.

Karp is known for his work ethic and the energy and creativity he gives his cooking. He has appeared many times on our radio and television shows. His restaurant segments can be seen during our Hitzel A La Carte TV segment.

JIM HENRY OPENS NEW PROPERTY HAS OCEANFRONT VIEW IN SEA ISLE

Jim Henry’s new three-story restaurant has an ocean view from the second and third floors. The new restaurant, Vince’s, took a year and a half to design and build, and replaces a less modern structure of the same name at 25 JFK Boulevard in Sea Isle City.

The location was known previous to that as The Epicurean. The folks who owned The Epicurean now operate Epic Grill in Mays Landing. The new restaurant opened in late November and serves dinner Thursday through Sunday. Henry hesitated to put a label on his food, but suggested it’s “different, American eclectic.”

He learned a lot about cooking when he worked for Marriott at Point Clear, Alabama.

“When I was down south I learned more from the people I worked with than my executive chef because the ethnic cooking down there is amazing. I picked up the way certain things are seasoned or the way they are prepared.”

TABERNACLE INN CLOSES; BUILDING IS FOR SALE

The Tabernacle Inn, long a landmark on Route 206 in Tabernacle, closed about a month ago and is for sale. As of press time, there was a real estate sign adjacent the sign in front of the building. The Tabernacle Inn was operated for many years by Mark Metzger, who was bought out by his partner several months ago. Metzger’s personality and commitment to quality contributed greatly to the Tabernacle Inn’s success.

The Tabernacle Inn functioned as a full service restaurant with popular buffets, and also wine seminars led by the affable and humorous operator himself. But it also served as a wayside stop along the lonely Route 206, offering warmth and camaraderie, much as would a modern version of a stagecoach stop. Metzger now operates a successful consulting firm.

ROBERT IRVINE TO BE SEEN ON FOOD NETWORK JANUARY 7TH

Robert Irvine, a chef known regionally for his work in several casinos, currently at Resorts in Atlantic City, will be seen on the Food Network beginning January 7th. His show is called Dinner Impossible. He will be appearing in early January on our radio show to explain the theme of the reality show. Irvine, personable and talented, has been associated with food shows and does consulting and cooking for personalities and restaurants around the world.

TAPING AT PHILLIPS.

We taped our TV show, Hitzel A La Carte, at Phillips on The Pier at Caesars during November and December and will be back in March.

What fun, what wonderful people to work with and what a wonderful backdrop, the skyline of Atlantic City and the Atlantic Ocean...Ted Iwachiw, a native of Medford, recently returned to his hometown to open Ted’s on Main, an upscale BYOB serving contemporary American, Caribbean, and New Orleans cuisine. Located at the site of the former Café Noelle, Ted’s on Main seats 50 for lunch and dinner Tuesday through Saturday, and for private parties on Sunday.

A graduate of the Academy of Culinary Arts in Mays Landing, Iwachiw has worked at Striped Bass in Philadelphia, the Washington Inn in Cape May, the Ritz Carlton Hotel in Washington, D.C., and for the Loews hotel chain in Philadelphia, Orlando, and the Bahamas. Ted’s on Main is his first venture as owner and chef.

The décor is New Orleansstyle with a Tuscan flair. Highlights of the menu, which Iwachiw says will change seasonally, are his award-winning Cape May clam chowder and charbroiled Gulf oysters for appetizers, and sautéed Barnegat sea scallops served with butternut squash risotto and caramelized lemon butter, and grilled New York strip steak with warm baby potato salad, crispy shallots, and red wine sauce for entrees. Iwachiw also serves various homemade desserts daily.

Ted’s on Main is located at 20 S. Main St. in Medford. The phone number is (609) 654-7011.

SEWELLS’ ITALIAN BISTRO IS NOW TERRA NOVA

The former Italian Bistro in Sewell is now the Terra Nova Restaurant, Crudo, and Wine Bar. It opened on November 12th and is owned by Antonio Cammarata, who is also chef of the casually sophisticated restaurant. The cuisine is contemporary American cuisine with a sushi bar and wine bar.

Terra Nova creates an image of northern California with its clean lines and white tablecloths. The wine bar offers more than 200 wines by the bottle and 50 wines by the glass, as well as wine flights. There’s also live jazz on Friday and Saturday nights.

Terra Nova Restaurant, Crudo, and Wine Bar is located at 590 Delsea Dr. in Sewell. The phone number is (856) 589-8883.

BRUCE WAUGH OF TOP DOG OPENS TAYLOR’S GRILL & BAR

A new family-oriented American restaurant recently opened in Williamstown at the former site of the Alpine Lodge. Owned by Bruce Waugh of Cherry Hill’s Top Dog Sports Bar, Taylors Grill & Bar features a variety of certified black angus burgers, sandwiches, and salads and seafood/ribs/steak platters, all moderately priced. The chef is Norman Mabilog, who has also worked with Waugh at KatManDu on the waterfront in Philadelphia and at Top Dog.

The restaurant features a large stone fireplace, an eye-catching saltwater aquarium, and a lively lounge. It’s open for lunch and dinner daily and also offers Sunday brunch from 9 a.m. to 2 p.m. Catering services for parties also is available.

Taylors Grill & Bar is located at 2021 North Black Horse Pike in Williamstown. The phone number is (856) 875-9700.

CHANGES AT PRINCETON WILL DEBUT IN SPRING

Scott Zurawski and Liz Tracy, brother and sister owners of the Princeton Bar & Grill in Avalon, are renovating the legendary watering hole in a big way. The new look will appeal to a more affluent crowd, especially the growing number of second homeowners in the shore town. It will include brick walls, chocolate wood, leather booths, and marble bar tops. They’re also installing a new kitchen with a more upscale menu.

The renovations will be finished by the spring. The Princeton Bar & Grill is located at 2008 Dune Dr. in Avalon. The phone number is (609) 967-3457.

ANDREA COVINI OPENS THIRD SITE AT FORMER TRATTORIA PARMA IN MEDFORD

Andrea’s Trattoria Italiana has opened on the site of the former Trattoria Parma at 413 Stokes Road in Medford. The restaurant is in the Cross Keys Shopping Center. The new restaurant shares the same menu, along with the same name, as its sister eatery in Newfield. Andrea also operates a seasonal restaurant in Sea Isle City.

Covini cooked in several area restaurants including Girasole, Cucina Rustica and Café Centro.

Business has been steady and growing since the opening in Medford. The restaurant serves classic Italian dishes such as penne vodka, lamb osso buco, branzino and more, along with rabbit and fresh Dover sole when it is available. Fresh fishes such as branzino and Dover sole are filleted at tableside. Dinner for two ranges between $25 and $50.

The restaurant is opened seven days a week and is BYOB. There is handicap access and all major credit cards are accepted. The phone number is (856) 697-8400.

MOODY JOODY’S MAKES A SPLASH, OPENS ON BAY AVENUE IN BARNEGAT

Salvatore Bagarozza has opened a new restaurant on the site of the former Mona Lisa’s, at 696 E. Bay Avenue, next to the gazebo in historic Barnegat. The new restaurant is called Moody Joody. “We’ve changed things around quite a bit,” says Bagarozza. The menu is an eclectic mix that includes angus steaks (there’s a 16 oz. New York sirloin marinated in black peppercorn sauce), center cut pork chops marinated in a sesame oil and soy sauce, salmon, tilapia, and encrusted shrimp along with Italian fare and more. “We have a full menu, and there’s an 85-seat upscale restaurant with tablecloths, as well as a separate 35-seat traditional brick oven pizzeria,” explains Bagarozza.

“The menu in the upscale restaurant is evolving,” he says. “Right now, it’s difficult to say what our signature dish is; it seems to change from week to week.”

Moody Joody’s is also accommodating parties of various sizes and offers catering services too. “We’re doing a buffet for 100 people,” notes Bagarozza.

Dinner for two, with appetizers, is about $50 - $55. Moody Joody’s is open seven days a week. Reservations for dinner, during the weekend, are recommended. Call (609) 698-3663.

WORD OF MOUTH COMING TO MULLICA HILL

Robert Sanabria, owner of Food for Thought in Marlton and Word of Mouth in Collingswood, expects to open a third fine dining restaurant in the Spring. The new restaurant will be called Word of Mouth of Mullica Hill and will be located in an old Victorian house at 31 S. Main Street, Mullica Hill.

The menu at the new restaurant will be similar to those of the other two restaurants, says Sanabria. Dinner for two, including appetizer and dessert, at the new BYOB will cost about $100. The upscale restaurant will have seating for 83. The décor will be sophisticated, notes Sanabria. “It will be driven by the area, which is growing and has a nice income.”

Sanabria, who has 30 years in the restaurant business, is a 1976 graduate of the Culinary Institute of American (C.I.A.) “I offer good service and good food. That’s what people want.”

Both Word of Mouth and Food for Thought have earned Ed Hitzel’s award for excellence.

A PERSONAL NOTE

My mom passed away on Tuesday, November 21st. She had a long and wonderful life in hotels and restaurants and traveling around the world and she made the best strawberry shortcake anyone could imagine. My love of restaurants and hotels came from my dad; my love of food and cooking came from my mom.

Ed Hitzel is publisher of Ed Hitzel's Restaurant Magazine as well as Ed Hitzel's Restaurant Newsletter. He is also host of "Table for One" radio show, heard Saturdays from 10 am to 1 pm on Newstalk 1400 WOND. You can access information about Ed Hitzel enterprises at edhitzel.com For more information about Ed Hitzel publications call 609-909-9755.