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The Arlington

The Arlington, located at 1302 Long Beach Boulevard in Ship Bottom, offers lunch on weekdays, brunch on weekends, and dinner seven nights per week. With a fabulous array of craft beers and a full bar, drinkers can always find the perfect accompaniment to the New American and internationally-inspired fare produced by Chef Brian Sabarese. Read on for a Q & A with Chef Sabarese, then visit the restaurant to try delights such as the Mexican street corn, bourbon maple lamb ribs, housemade pappardelle, tamarind glazed pork chop, potato-crusted tuna, and more.

Bay: When did you realize you wanted to be a chef?

Chef: Ever since I was a child, I had a love for food. By the time I was 12, I was taking my mom to restaurants in order to try new things. Then I would come home and try to replicate what I’d eaten.

Bay: Is there someone in the culinary world that

you admire?

Chef: I like Eric Ripert of Le Bernardin, His food is simple and spot-on, and he is always in his restaurant.

Bay: Do you have any favorite local ingredient?

Chef: I love the Forty North Rose Cove oysters because we get them the same day they are harvested off LBI.

Bay: What is a typical day in the Arlington kitchen?

Chef: A typical day starts early with lots of prep, continuing all day in order to be ready for a busy dinner.

Bay: Are there any signature drinks you would recommend at The Arlington?

Chef: The barrel-aged Manhattan or my favorite, Allagash Curieux.

Bay: Besides The Arlington, what are some of your other favorite restaurants?

Chef: I go to New York City whenever I have any time off. Ever since I was a kid I’ve been going to NYC to try new things. The culinary culture has always been so advanced there and the chance for disappointment is low.

Bay: What advice would you give someone who wants to be a chef or open a restaurant?

Chef: Don’t just go to school off the bat. Work in a restaurant first to see if it’s for you. It’s not easy and not for the faint of heart. Most of my best employees started at a young age, washing dishes and learning to prep

and cook.

Bay: Are there any new and exciting things coming for the Arlington?

Chef: We just opened a sister restaurant in Barnegat Light, Daymark. We think that’s enough for now!

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