Vol. 4, No. 2, February 2007
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Dining for Every Mood
STEVE & COOKIE’S BY THE BAY 49700 Amherst Avenue Margate, NJ • 609-823-1163
When dining out, people often have different moods when it comes to choosing what type of meal they desire. At Steve & Cookie’s, customers are able to select the specific ambiance they want. Steve & Cookie’s seats a total 250 customers in five distinct dining areas.
Each room has a diverse décor and atmosphere. The piano room, featuring live jazz and standards each night at 7 p.m., includes a wood-burning fireplace. Owner Cookie Till says, “People can listen to their favorites, but are also able to talk over the music.”
The bar has a pub feel to it, with several large booths and a long bar. Two dining rooms, including one larger former veranda, offer a more formal experience.
Finally, the new Oyster Bar has its own wood-burning fireplace, bar, bathroom and entrance. Its architecture highlights a cherry wood vaulted ceiling and Brazilian floor, plus a long communal table and high-top tables. It is casual, and does not accept reservations. The Oyster Bar serves full dinners, plus a separate bar menu. Classic rock music entertains patrons on Friday evenings.
With a college degree in nutrition and hands-on experience from seasonal restaurants, Till opened the restaurant in 1996. She began by baking, but now has a full-time pastry chef. “We were alone out here during the winter, but still wanted to offer locals a dining room year-round,” Till says.
Steve & Cookie’s menu showcases foods from all regions. Till states, “We aim to let the quality ingredients speak for themselves. We focus on quality meat, seafood and produce, presenting them with flair. To keep the menu fresh, we introduce new items and side dishes each season.”
The menu lists numerous seafood, pasta and meat appetizers, priced from $7 to $14. Pastas may be ordered either as smaller plates or full platters. Entrees, which include a starch and vegetable, range from $16 to $75 for twin eight-ounce lobster tails. Homemade desserts are priced from $7 to $8.50.
Till and her chefs are all locals. “We wanted to thank the locals for their winter support,” she says. “From October through April, our nightly featured dinner special discounts a different entrée, wine and dessert. However, we offer our Thursday night ‘Thanksgiving’ dinner all year.”
Steve & Cookie’s showcases artistic talent throughout the restaurant. The works of some employees and local artists hang on the walls, some available for purchase. Till also conducts an art show in May.
The new website, www.steveandcookies.com, provides restaurant information, a photo gallery, the menu and a reservation page, all set to lively jazz.
Till will serve the regular menu, plus a variety of “romantic” special appetizers and desserts for two, on Valentine’s Day.
Hours are 5 p.m. to 10 p.m., Sunday through Thursday, and until 11 p.m. on weekends. Reservations are recommended. All credit cards are accepted. There is free parking on a private lot. Private parties for up to 125 may be booked for off-hours and afternoons.
[Ginger and Sweet Soy Seared Yellowfin Tuna] The tuna in this dish can be grilled or pan-seared. Any exotic mushrooms can be used. Togarashi is a popular Japanese spice mixture, often served as a condiment, and can be found in most Asian markets. Ingredients: 1 8oz. filet of yellowfin tuna 1 small head of baby bok choy Assorted mushrooms Tuna Marinade (marinate up to one hour) 1 tbl. chopped ginger 1 tbl. garlic 2 tbl. sesame oil 1/4 cup soy 2 tbl. ketcap manis (sweet soy) Togarashi Vinagrette 1/2 cup peanut oil 1/4 cup soy sauce 1/4 cup rice wine vinegar 2 tbl. sesame oil 1 tbl. sambal olek 2 tbl. plum sauce 1 tbl. chopped cilantro 2 tsp. togarashi (spice mix) To Prepare Grill or pan sear tuna approximately 3 minutes on each side (should be rare in the center). Saute mushrooms and bok choy in a little olive oil with some garlic and ginger for a few minutes (should be warmed through but not overcooked; for added flavor a splash of pad thai sauce can be added). Serve tuna on top of vegetables and coat with vinagrette. Hot Eats - Chef's Corner RSS 2.0 Feed
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