Sea Bright, New Jersey – DRIFTHOUSE by David Burke will celebrate all things oysters on Sunday, August 25 from 2-6. The pinnacle of the free event, which is open to the public, will be an oyster shucking competition on Drifthouse’s Sunset Deck followed with complimentary Vodka 6100 Oyster Shooters. The Oyster Shucker winner will get a complimentary first-round of cocktails and sharable appetizers for 10 people at Nauti Bar by David Burke, which will be opening on October 3 and will remain open to the public until May 17, 2020, At that time it will revert back to private use by members only of Driftwood Cabana Club. Other festivities at the Oyster Shucking event hosted by Drifthouse and 6100 Vodka will be extended hours of Drifthouse’s popular “Angry Hour” menu filled with discounted cocktails, wines, beers and bar menu including Oysters-on-the-half-shell straight from the restaurant’s new customized salt water tanks and much more! For more information call (732) 530-9760 or email email@example.com For complete menu and other details please visit www.drifthousedb.com or @drifthousedb on Facebook.
DRIFTHOUSE’s kitchen is led by Executive Chef Robert Burke and celebrity Chef Matthew Zappoli, Director of Food and Beverage, DRIFTHOUSE and Nauti Bar are managed by General Manager and events coordinator Alexander J. Loehwing and Assistant General Manager and Beverage Coordinator Rich Karyczak.
DRIFTHOUSE - named Best New Restaurant by Star Ledger and NJ Monthly - is located on the Driftwood Cabana Club property - owned by the Stavola family since 1957 - right on the beach with an amazing view of the Atlantic Ocean to the east and to the west, sunset views over the Shrewsbury River. Nauti Bar is David Burke’s second venture on the property in partnership with the Stavola family. Nauti Bar has an ideal location just feet from the ocean surf with wrap-around windows capturing the breezes, the sound of the crashing waves and spectacular uninterrupted ocean views. The casual bar menu with Chef Burke’s world-class cuisine offers its own pizza oven, David Burke’s famous Dry-Aged Prime Burgers, Beef Chili, Classic Onion Soup, Raw Oysters, Miso Shrimp Cocktail, Mussels Marinara, Chicken Wings and Rings, Cheese and Charcuterie Plates, House-baked Pizzas and Hand Pies piping hot from the pizza oven, Sea Bright Lobster Roll, Angry Devil Dog, Paninis, Nautical Meatballs, and many vegetarian options including Broccoli Mops. For full menu details and hours visit www.nautibardb.com
Nauti Bar, open daily, has six big-screen TVs showing NFL Ticket and other pro and college sports. For warmer days there is an outdoor deck, deck bar and live music.
Chef Burke, the former owner of Fromagerie, Rumson, is one of the leading pioneers in American cooking today. A graduate of the Culinary Institute of America, Burke’s career is marked by creativity, critical acclaim and the introduction of revolutionary products and cooking techniques. He is the winner of France’s coveted Meilleurs Ouvriers de France Diplome d’Honneur, the only American to ever achieve this honor, and has also won the Nippon Award for Excellence from the government of Japan, for overall skill and technique. He has appeared on several TV shows, including Bravo’s Top Chef Masters, and has received a US patent for his pink Himalayan salt dry-age technique for steaks.
DRIFTHOUSE is open Tuesday – Saturday 4-10 pm & Sunday at 4 – 9:30 p.m. for dinner and Sunday Brunch from 11 a.m. - 230 p.m. dinner following brunch from 3-9:30. DRIFTHOUSE also features a private dining for social and business events either in the Gallery Hall or with proper notification, the entire restaurant. During warmer months there is outdoor dining on the deck. Complimentary valet parking is available. DRIFTHOUSE is open year-round to the public, www.drifthousedb.com (732) 530-9760
Nauti Bar is also available for private events. Open daily www.nautibardb.com (732) 530-2047 for private event information and booking please visit the websites
Both are located at Driftwood Cabana Club, 1485 Ocean Avenue, Sea Bright, NJ
We make every effort to ensure the accuracy of this information. However, you should always call ahead to confirm dates, times, location, and other information.