This local screaming NJ restaurant, try the Ark Pub
Ark pub and restaurant
Point Pleasant Beach, New Jersey
The first time I walked into The Ark Pub and Eatery, I felt like I was in a pub in Ireland or Scotland. The interior is pleasantly aged with character and comfort. As many of my friends and family know, I’m a bartender and The Ark has an awesome bar.
It is very comfortable and the bartenders have made you feel like you have been coming there for years. I always appreciate a restaurant and bar with an attitude. The attitude at l’Arche is to sit back, relax, have fun, have a good meal, a cold beer or a glass of wine and enjoy it all.
They purposely don’t have WIFI, and they do because it makes having fun easier and you will do it at l’Arche. The staff at L’Arche have been there for years and continue to work there because of owners Tony and Gina. , meet these two at The Ark and you’ll feel like you’ve been friends for years, really down to earth people.
I like a lot of items on their menu, including their port burger, a staple, chili, steamers, fish sandwich, and many other great dishes. The Ark supports local suppliers and it shows in all of their fish dishes, including the customer’s ability to bring your own catch of the day and they will prepare it.
They have all kinds of pretty cool events throughout the week. Catch your friends and family; enjoy the comfortable surroundings and exceptional food of The Ark. It is one of my favorite places; it will also be one of yours. Oh, and leave your electronics in the car, are you talking.
The Ark Pub and Eatery Black Cod over Black Bean Rice
For 4 people
Preparation time: 10 minutes
Cooking time: 10 minutes
Preheat the oven to 375
You will need:
2 frying pans * (one of which must be oven safe. If you do not have an oven frying pan, you can transfer the cod – once sautéed on both sides – to an ovenproof dish).
4 8oz cod fillets
4 cups of precooked white rice
2 cups of black beans
4 teaspoons of cumin
1 cup of chicken broth
1 bell pepper (diced – seedless)
1 onion (diced)
1 avocado (peeled and cut into 12 thin slices)
1 1/2 cups crumbled feta cheese
Liberally coat the pan with olive oil
Brown the onion and the diced pepper for 1 minute
Add the rice (precooked) and beans to the pan
Add the cumin and 2 teaspoons of blackening seasoning
Add the chicken broth
Reduce – stirring occasionally
While reducing, preheat your second * ovenproof pan with olive oil
Coat both sides of the cod fillet with blackening seasoning
Sauté both sides for 30 seconds
* Place the baking dish in the oven for 4 to 5 minutes
Place equal amounts of the rice and bean mixture on four plates
Place the cod fillets on the rice and bean mixture
Add 3 avocado slices to each cod fillet
Sprinkle crumbled feta cheese over the dish (to taste)
Drizzle lightly with chipotle
Serve & Enjoy!
This dish goes well with: Wine:
Viccolo Pinot Grigio
Beer: Rear flag armored ale
The above post reflects the thoughts and observations of Big Joe Henry, host of New Jersey 101.5 Weekend. All opinions expressed are those of Big Joe.
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