BBQ restaurant, smokers approved for Seaside Heights Boulevard – Lavallette-Seaside Shorebeat
A barbecue restaurant that will provide take-out and delivery service in Seaside Heights has been approved by the borough planning council to open on the boulevard and operate two smokers on site.
Restaurant, Barbecue at sea, owned by Richard Cline, recently made his second presentation to the board after changes were made to a request originally heard in September. With all the paperwork in place and a final plan for the restaurant drawn up, Cline was granted permission to open in the mall in 1520 Boulevard, between Hiering and Sampson avenues. It will replace a preschool and daycare center that previously occupied the space, which is located next to the Heavy Reel Brewery, another new addition to the trade corridor.
“Gradual improvements are happening at the north end of the boulevard, and that’s something to encourage,” said Michael Redpath, director of the Seaside Heights Business Improvement District, in support of the request.
Cline’s first location opened in 2018 with great reviews, but Seaside Heights officials needed more information on the smoking devices that would be present at the relatively small Boulevard site before approval. cannot be granted, in particular due to the proximity of the site to other buildings and the fire code. concerns.
“They are stand-alone units and the chimneys are very small,” Cline said. “We start smoking early in the morning and there are about two hours of smoke. After that, there is what we call “blue smoke”, which is smoke that you cannot see. “
The meat smoking process for the brisket takes a long time – between seven and eight hours – so the smokers themselves will be started between 3.30 and 4 a.m. for the restaurant to open at noon. The smokehouses are not towed, and can be moved if necessary. They are also fueled only with wood and charcoal; no gas or electricity supply is required. The installation will be completed by heating boxes. The smokers work, he says, separating into two chambers with charcoal and pieces of wood at the bottom. The smoke is then carried to the side and through a duct where it exits.
Cline said he plans to open from noon to 7 p.m. Wednesday through Saturday and from noon to 4 p.m. on Sunday, although at the suggestion of the board, the city approved a closing time of 10 p.m. hours in case he reconsiders for the busy summer.
The restaurant will not have a table.
“It will be strictly take out and deliver,” Cline said. “We’re not going to have anyone eating there – it will only be take out. “
A nearby resident objected to the presence of smokers, expressing concern that the smell they produce could be overwhelming.
“I don’t mind the restaurant, take out or delivery, but I am deeply concerned about the smokers and the smell,” said the resident. “We don’t want to be sitting on our balconies having coffee and smelling the barbecue. “
Board members, however, were happy with Cline’s assurances about the baking process and ultimately voted 8-0 to approve the request with one abstention.