Tired of the bar scene? Than grab a few friends and a bottle of wine and head to Broadway Pizza in Surf City, where everything gets a bit more indulgent when the sun goes down. Customers looking for a place to unwind can now kick back and relax at “Broadway After Dark,” where the vibe gets a little more hip and the menu gets a whole lot sweeter.
Photo by Ryan Morrill Eric 'Red-Man' Bjorklund garnishes a piece of red velvet cake with a drizzle of chocolate, while Laura Nelson fantasizes about what the dessert tastes like. |
Decadent desserts such as Tiramisu drizzled with Kahlua, Chocolate Chip “Pot Pie” and Cannoli Creations made by Sweet Street Desserts in Reading, Pa., can be paired with Green Mountain or Starbucks coffees. Cheescakes, pies, pistachio ice cream, raspberry sorbet and strawberries paired with vanilla ice cream and homemade whipped cream are also available.
“The red velvet cake changed my life,” gushed Laura Nelson, a server at Broadway.
Not into sweets? Then indulge in a specialty cheese board, such as The Basic “4,” offering sharp provolone cheese, pepperoni, oil cured olives and sliced green apples. Or go big with The “Connoisseur,” a mix of sharp provolone, cheddar and goat cheeses, gourmet crackers, pepperoni, Genoa salami, oil cured and Sicilian olives, dried apricots, sliced green apples, seared asparagus and Soppressata.
Don’t know what to order? Simply bring a bottle of wine and Broadway staff will professionally pair it with the finest accompaniments.
“If you don’t go to a bar and you don’t go to a movie, where do you just go and hang out and have a glass of wine and nice desserts? There’s nothing similar on LBI,” said Fella.
Music playing from Bose and Infinity speakers can be heard inside the restaurant and outside on the patio, whether patrons want to spend the evening relaxing inside among the decorative sconces or outside amid the fresh salt air.
"Broadway After Dark" is presented seven nights a week from 8 p.m. until closing. For more information, call 609-494-7100.
— Kelley Anne Essinger
This article was published in The SandPaper.
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