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Sep 25, 2010 09:59 AM

Shipwreck Point - Point Pleasant Beach

Opening soon at the inlet in point Pleasant Beach will be a new upscale steakhouse by the owners of Shipwreck Grill in Brielle. Near completion it should be open within the next few weeks. Considering their reputation for fine food this new steakhouse may be quite good.

Shipwreck Grill
720 Ashley Ave, Brielle, NJ 08730

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  1. I've been watching the construction of the building and wondering what it was going to be. It's too bad it's not a two story building, so that you could sit at the window and watch boat traffic go through the inlet. Sounds like a nice addition to the area, especially knowing who the owners are!

    1 Reply
    1. re: heidip732

      Yep you're right, without the second floor not only will the view be limited but the place seems on the smallish side to me for a steakhouse. Well see ...

    2. I 'believe' an old bartender from a bar I frequent is going to be running the bar there. If so, plan on it being a good bar that you can get a well made 'real' cocktail at. (Sidecars, old fashiones, sazeracs, etc..).

      33 Replies
      1. re: RPMcMurphy

        While I look forward to the restaurant and bar, I have to question the choice of an upscale steakhouse in this economic environment. The days of spending $40+ on a good quality steaks and a la carte sides is long gone.

        1. re: bgut1

          That's most definitely true (for the most part Bgut). I gather this will be on Ocean Ave or plopped on the beachfront/inlet????

          For what it's worth, I have avoided anything to do with PPB for the past 5 years or so. The parking madness and cost plus overzealous ticket matrons walking the streets makes it a town that I avoid in season.

          I wish them well, but I doubt that I'll personally consider dining there (just a matter of choice as to what I like to eat when I go out); after all, we had the Manhattan Steakhouse in town for a number of years, and it was a place I just didn't stop into for dinner. An occasional cocktail or 3 to kill the day that was, but that was supposedlly a pretty good restaurant and it went down once the economy turned for the worse.

          Manhattan Steakhouse
          2105 State Route 35 Ste A, Oakhurst, NJ 07755

          1. re: JustJake

            It's on the inlet in the old Rockafellas location but completely redone. Sorry to hear that you are avoiding PP Beach, which is also home to Daniel one of the better bistros in the shore area. But, I agree that in season it is best avoided.

          2. re: bgut1

            Good point bugt1 but don't say that to Matty T. at Steakhouse 85 in New Brunswick. He may be the exception considering his thriving business built around a high price steak, al la cart sides and very elevated wine pricing. I guess the location supports this type of dining ...

            1. re: JerzeyShore

              SH85 is probably supported by business luncheons and dinners via the expense account crowd; just as SW will be supported by those visiting PPB in the summer from SI, NYC and North Jersey.

              Personally, I couldn't see myself plowing through a a 16 oz Delmonico mid summer. But there's a market for most anything these days. Is it sustainable is the big question.

              1. re: JustJake

                I'm sure you're right about those expense accounts, mainly J&J I believe. Not only that but the New Brunswick court house legals hang there as well, so money is no object I suppose.
                I too avoid PPB during the summer, even Daniel Bistro is off limits for us.

                1. re: JerzeyShore

                  I always thought a footbridge across the inlet would be cool. They really frown upon one swimming it.

                  1. re: MGZ

                    Sunday I actually passed four people SNORKELING along the rocks of the inlet. They didn't have a dive flag or anything. Very scary to suddenly see them in the water. Also, a bit unbelievable, but it was slack tide.

                    1. re: heidip732

                      Shipwreck Point is now open for business!

                          1. re: RPMcMurphy

                            Looking forward to your review. Just calling a place a steakhouse opens up many doors (beef, cooking techniques, sides, bar, wine list, etc.) Hope you have a good experience. We enjoy Shipwreck Grill and already have high expectations of the new place.

                            Shipwreck Grill
                            720 Ashley Ave, Brielle, NJ 08730

                            1. re: RPMcMurphy

                              I'm sure you'll comment on the cocktail program, but I hope you'll be able to get the details out of them on the steak vis-a-vis grading and aging.

                                1. re: JerzeyShore

                                  Disclaimer: I actually liked Manhattan Steakhouse a lot.

                                  We went last night, about 7:30ish. It was fairly busy, but not jammed. Perfect.

                                  We sat at the bar. It's a nice space, no TV in the bar which is a giant plus for me, but no music either. 3 bartenders behind the bar.

                                  We ate at the bar (we usually do).

                                  First to comment on Tommy's comment...I didn't expect much from the bar at this place, and it delivered. A very good wine list, with lot's of bottles ~50, a 'martini' list with a bunch of vodka and colored sugar, and big glasses. Nonetheless, decent beer selection and bartenders who were personable. (disclaimer: we knew one of the bartenders as he used to work at our usual place).

                                  The food menu is exactly what you'd expect from a steak house...all the staples
                                  - Shrimp cocktail
                                  - Wedge salad
                                  - French onion soup
                                  - Garlic Mashed potatoes
                                  - Creamed spinach
                                  - Steaks...

                                  All in there. With a few other tasty sounding dishes.

                                  For us, that's really all you need on a 'steakhouse' menu.

                                  Amuse was breaded and fried braised beef

                                  We ordered:
                                  Open faced lobster and crab ravioli with caviar

                                  Both were great, the short rib was cooked perfect, not overcooked and was served over a nice parsnip puree. Good portions, by good I mean not huge.

                                  Next up we switched gears to 'traditional' - ordering the wedge salad and the french onion soup. My wife said the french onion soup was one of the best she's tasted, and I enjoyed it as well..a little bigger than the first course we had. The salad was ok, but the dressing was a little thin for my taste. The one thing I liked was the dishes didn't try to be anything else. They didn't try to fancy them up, or make them haute.

                                  One grip my wife had was they served us bread and butter, foie gras butter, and sea salt but the butter was too cold/rock hard to spread. nit picking I suppose.. ;)

                                  Then, we split the dry-aged cowboy ribeye. They had maybe 8 cuts on the menu? One complaint my wife had was no small filet. They had a 'bone in filet' 10oz. I think was the smallest...

                                  Tommy - unfortunately, I was most into a bottle of Two-Hand Shiraz to ask about the grading/aging. They steak came out bone in....BIG bone in. (see picture) and was topped with onion rings. Cooked a perfect medium-rare with a pat of butter on it. Twas a great steak, no complaints at all.

                                  For a side dish we ordered goat cheese peirogies with truffle oil. Wow. I live in pierogie central and can throw a rock at any one of my surrounding polish neighbors and get really good pierogies, but these things were pretty awesome.

                                  dessert (yes, after all of that, we had dessert)
                                  The options were nothing short of traditional
                                  Carrot cake, molten chocolate (sans the 'must order 15 minutes ahead of time' ;) ), apple tart?, cheese cake, bananas foster.

                                  We did the cheese cake and it was great.

                                  No complaints at all on the food, with the exception of picking nits re: butter, and wedge salad dressing. It certainly met all my expectations of being a great steak house.

                                  There were other things on the menu that looks good as well....but we didn't try. The shrimp cocktail the guy next to use was eating, made my wife drool. They also have a pretty decent looking raw bar we didn't partake in.

                                  I'll definitely be back, and regularly as I think it's a great steakhouse, I'd say on par with or even one up on Steakhouse 85, although likely not in the steakhouse in the world could get me to endure BENNY central in the summer.

                                  The clientele is very 'over 40 females with orange tans and platinum hay hair with platinum rings, platinum boobs, and short fat husbands' if you get what I'm saying.

                                  They had only been open 3 days so they did have some grand opening hiccups, such as silverware was removed every dish, but replacement silverware was only available via pre-wrapped napkins, so you got a new napkin every course. The wine organization seemed to be....still in the works. The storage system behind the bar didn't look conducive to the fairy decent sized wine list they had.

                                  It's a place that will certainly go into the regular rotation.....until May. It most certainly is a 'Steakhouse'. Great wine list, traditional staples cooked the way they SHOULD be cooked. Steak.

                                  1. re: RPMcMurphy

                                    If it's dry-aged I'm guessing it's not Prime.

                                    How much was the rib steak? Do they have a porterhouse for 2?

                                    1. re: tommy

                                      They don't list is as 'for two' but they do have a big porterhouse if I remember correctly....

                                      the rib steak was 59$

                                      1. re: RPMcMurphy

                                        At that price it should most definitely be USDA Prime.

                                        1. re: tommy

                                          I don't get caught up in the gradings, etc. For me it's more 'At that price, it better taste good!' :)

                                          and it certainly did.

                                          1. re: RPMcMurphy

                                            RP - Thank you for the review. Well done.

                                            1. re: RPMcMurphy

                                              While I tend to agree, there's a point at which it becomes insulting to sell Choice beef at Prime prices. Or charging NYC prices in Point Pleasant.

                                              1. re: tommy

                                                I agree more with the latter than with the former.

                                                1. re: bgut1

                                                  You don't feel like a restaurant (or supermarket for that matter) is getting over on you when they are charging you for something you're not receiving? God bless ya. I don't have it in me.

                                                  If a steakhouse is charging the same and higher prices than Peter Luger, the Old Homestead, and their ilk, but serving supermarket steaks, they won't be getting my 59 bucks. I'll buy a dry-aged USDA Prime steak from Fairway or my butcher.

                                                  Regarding the latter, I would expect more people to take exception to that statement, as views and convenience are purely subjective.

                                                  1. re: tommy

                                                    Tommy - I believe both statements have merit. However, I feel charging NYC prices is more "insulting". That being said, I hope to try out his restaurant shortly and come to my own conclusion. I will report back.

                                                    1. re: bgut1

                                                      Looking forward to hearing about it.

                                                      I've been to the Shipwreck several times and had some good experiences. It's one of the better choices in the area, if not the only other than Daniel's.

                                                      I don't know if I'd necessary want to go out for steak in PP after driving down from the NYC area, where we can obviously get top-notch stuff, but if the place is nice and the food good, why not? I'm thinking they have oysters too, which Shipwreck always does a nice job with. Steak and oysters? I'm in.

                                                      I've been eyeing that plot of land for a while now. The last time I was down there, probably a year ago, I was amazed that the structure was gone and there was nothing but dirt. It's good to hear someone capitalized on that view and location.

                                                2. re: tommy

                                                  The steaks are prime. Two of which, the 28 oz porterhouse and the 30 oz tomahawk, are dry-aged for a period of ten days.

                                                  1. re: MGZ

                                                    That's a shame. 10 days isn't very notable.

                                          2. re: RPMcMurphy

                                            Outstanding review - glad that you liked it. I stopped by on Friday night and it was mobbed, could not get in the place. Wow ...

                                            1. re: RPMcMurphy

                                              From the cheesytini list, clientelle, hard butter, food offerings, etc. the place seems to be a carbon copy of its sister on the other side of the bridge.

                                              I can't help it. That review made one thought come to mind, . . . "Why did the cougar cross the river?"

                                              1. re: MGZ

                                                To get to the other side of course. :)

                                                1. re: bgut1

                                                  No no get the shorter fatter guy with the bigger wallet!

                                                  1. re: RPMcMurphy

                                                    PP may be shorter and fatter (I am a living example), but I'm pretty sure Brielle's collective wallet is fatter. :)

                      1. this reply is for Just Jake - sorry but I disagree with you on all aspects.......when people are on vacation they like to treat themsevles to a nice dinner.....this place will do far as the parking and tickets, hey yes it is crazy in the summer........but that means the place is booming and u rather go to a place that no one likes or goes to and is a ghost town with plenty of parking. If it is busy and no parking it means people are there enjoying the beautiful area and keeping the businesses in business. Keep up the good work PPB.

                        Just Jake's
                        30 Park St, Montclair, NJ 07042

                        3 Replies
                        1. re: alliejm

                          That's grand . . . but all anybody really wants to know is - "How was the steak?"

                          1. re: MGZ

                            I tried out Shipwreck last Thurs and also sat at the bar. I ordered the NY Strip and it was cooked perfect mid rare. I also ordered the truffle mac n cheese which I thought was delicious. The wine list is really esoteric and eclectic which I appreciate (seeing as I'm a huge wine geek!). Plenty of microbrew beers as well.

                            As for decor and clientele, I try not to pay attention to either. The steak is what matters to me! The bartenders/servers were very pleasant and outgoing. I think Shipwreck will do well and I'll definitely be back. Its tough to find a good steak in southern monmouth/northern ocean so I'm happy Shipwreck is here.

                            1. re: mstrblstr

                              Too many cheap bleached blondes with gravel voices from cigarettes and booze. Money doesn"t equate with class. Good place for "Mary from South Philly"!

                        2. Very enjoyable meal last night. I concur with RPM's write up and ordered many similar dishes. Arrived to full bar. Difficult to grab a seat, but we managed to find a couple during our short wait for our table. Wife enjoyed the Sean Minor house chardonnay, and I really enjoyed the Belgian beer on tap. The dining room was at capacity and the square, open room with pressed tin ceiling was definitely noisy. No problem carrying on a conversation with the Mrs., but would have been difficult with someone sitting a couple of seats away. I was very impressed with the wait staff. Polished and professional after only a few weeks of operation. There seemed to be a very high staff to diner ratio. We started with some raw bar items. Lobster cocktail for her, oysters for me. IMO, Shipwreck Grill does a better job with the oyster presentation and garnishings, but these were good. Really liked the freshly shaved horseradish, and borrowed some of the cocktail sauce (which had a nice kick) from the lobster cocktail (small piece of tail meat). From there we moved on to lobster bisque for her and lobster and crab ravioli for me. The lobster bisque was superb. Bowl arrived with just piece of lobster tail and the bisque was then poured over the lobster meat table side. I loved the lobster and crab ravioli (a single, large ravioli) topped with a small serving of caviar. Great combination of flavors. Bread service (yes, bread service) was nice. 3 choices of ciabatta, seven grain and cranberry walnut. Two different butters were served. They were described to us, but I forget the descriptions -- one was creamy, the other herbed. Served with the butter was a separate small bowl of sea salt (nice touch). For our entree, we did just as RPM and shared the 30 oz Dry Aged Tomahawk Ribeye. At $59, this is the most expensive cut on the menu (along with a 28 oz Dry Aged Porterhouse). I'm so glad we didn't order separate entrees...we didn't even finish it. I believe the steak was seasoned only with salt and pepper, and didn't require anything else. They offered a number of side sauces which we declined. The steak was the star and was delicious. Right up there with the rib eye I had at The Old Homestead not long ago. There were a couple of filet mignon choices (bone-in or boneless), NY Strip, pork and lamb chop. I believe the porterhouse and rib eye were the only dry aged choices. I only saw steak coming out of the kitchen, but the menu included a few seafood selections as well. Ordered two sides...creamed spinach (solid) and goat cheese pierogi (wife liked it more than me). We were too full for dessert, but were advised that all the selections are made in-house. At a little over $200 all in (including 5 drinks with tip), it was not inexpensive, but well worth it.

                          6 Replies
                          1. re: jsfein

                            jsfein - Thank you for the excellent review. I will definitely give this place a try.

                            1. re: jsfein

                              Jsfein: Was mignonette available for the oysters?

                              1. re: fershore

                                The answer is...I think so. An Asian tasting side sauce was served alongside. Not to my taste...I prefer the horseradish/hot sauce combo.

                                1. re: fershore

                                  Yes there is. I was there last night and noticed mignonette going out w/ the oysters.

                                  1. re: dsm3577

                                    Is there a link anywhere for a menu?

                                  2. re: fershore

                                    The oysters, a selection of Malpeque, Blue Point, and Glidden Point, are served with some freshly ground horseradish, lemon wedges, and a red wine vinegar sauce that is basically a mignonette. I tasted the sauce but did not put any on the oysters as I found it much too pungent for my tastes. I generally prefer oysters without condiments.

                                    Another note. The oysters did not have much liquor. Typically, this is the consequence of being out of the water for too long or a lack of shucking skill. In this case, I don't think either explanation applied. It is my feeling that they were opened and the liquor mostly drained for service.

                                2. The original comment has been removed