MARTELL’S WATERS EDGE: a Culinary Pot of Gold
MARCH 29TH, 2006

Martell’s Waters Edge
125 Bayview Avenue
Bayville, NJ 08721
732 269-3000
www.martellswatersedge.com

I discovered a culinary treasure at the end of a long ride recently. You better run, bike, drive or boat there soon (before the summer crowds arrive), because now that DiningAroundNJ.com has braved the way locals will no longer have Martell’s Waters Edge all to them selves. The a la carte restaurant, private party room and Tiki Bar in Bayville, offers spectacular views of Barnegat Bay. It is the latest restaurant opened by Dave Bassinder, who also owns the beloved Martell’s Tiki Bar on Point Pleasant Boardwalk.

Robert and Catherine Shea, Toms River, were dining at Waters Edge on the night I wandered in with a friend. I admit that I was still thinking of places like Bayville (south of Toms River) as stuck in some sort of time warp. But I was wrong.

“When I moved here in 1968 there were 22,000 people in Toms River; now there are 27,000 kids in the school district,” said Robert. 

Yes, things have changed in Ocean County and the school system is not the only transformation, dining options have morphed here too; and for the better. Places like Waters Edge are starting to emerge and are yet to be discovered by us northern folks hungry to discover new dining shores.

Waters Edge serves many roles as a dining establishment. It provides a large more formal dining room for a la carte with a full bar, and a private dining room for family and business gatherings accommodating up to 220-300 guests.  In the During warmer seasons there’s a Tiki Bar that has one of the largest boat docking facilities this side of the Atlantic. Boaters have 15 slips and 30 moorings to choose from. If that’s not enough, Waters Edge also has a dinghy service for those who anchor in the bay. Phew, that’s a lot for one establishment to be for its diners, but somehow it works here.

Waterfront views, docking facilities and dining options are all valid reasons to visit Waters Edge; but for me it was the level of culinary sophistication that Executive Chef John Malcolm, a Hyde Park CIA graduate, who worked at some major league restaurants on the West Coast, that beckoned me to sample his menu.

Malcolm’s touch is seen immediately with their wine by the glass program. Unlike some of its sister Ocean County restaurants, Waters Edge refreshingly offers several wines by the glass, and not that terrible sweet stuff that others pawn off as wine. The wine list at Waters Edge is also interesting  and reasonably priced. Diners are smart to take advantage of Chef Malcolm’s pairing suggestions listed with his courses. For example Chef Malcolm suggests a refreshing Valley of the Moon Pinot Blanc with the Lobster for Two, a five pound Maine lobster served with little neck clams, black mussels for a bargain $89.95 or three pound lobster for $69.95; or an herbaceous Brancott Sauvignon with Grilled Mahi Mahi with a coconut curry broth and tropical mango salsa ($19.95).

Malcolm’s menu is stocked with traditional American courses many with refreshingly delicious Asian flare. Scanning his menu is like sailing around the world from America to Italy to China and back to Mexico. It reflects the many cuisines  that our country now easily embraces. Try his twist on a starter like Chili Encrusted Calamari ($7.95). Tender rings of calamari wear a delicate crispy coat and are served with thin slices of jalapeno pepper that are flash fried taking the heat with them and leaving a subtle sweet peppery taste. All are served with Chinese mustard and sweet chili dipping sauces.   The menu is extensive and Malcolm reserves his need to be playful when a dish calls for straightforward tradition like  Veal Saltimbocca ($19.95), tender veal scaloppini topped with sage, prosciutto. Still he shows his commitment to freshness by topping this delectable Italian dish with fresh mozzarella.   

In warmer seasons, Waters Edge provides a huge outdoor bar area for boaters or those who wander there by land. Don’t let a little foul weather keep you away because Bassinder has installed a very up-to-date retractable roof. There is a separate menu for the Tiki Bar, but it still features several of the same items found inside the a la carte dining room including the Chili Encrusted Calamari. Still the Tiki Bar menu plays tribute to many items that have long been part of the Jersey Shore tradition like Steamed Clams ($10.95); Oysters of the ½ Shell ($16.95 dozen); Raw Bar Combo ($18.95); Grilled Angus Burger ($6.95); and less traditional Blackened Salmon Caesar Salad ($9.95); Hawaiian BBQ Ribs ($15.95) and much more including a children’s menu. 

Waters Edge aims to please and every day there’s an all hands on deck approach to hospitality ensuring a smooth, enjoyable dining experience.  From a la carte, Tiki Bar, private parties, special events and even an extensive to-go off premise catering menu, this shore restaurant is definitely the end of the rainbow for diners in the know.

By Karen J. Irvine

Credit Cards accepted: V MC AE

Tiki Bar is open as soon as weather allows
Seasonal Hours,
please call 732 269-3000
Tiki Bar open from 11 a.m. on
Al a carte dining room open at 5 p.m. Monday – Saturday
Sundays 2 p.m.

Martell’s Waters Edge
125 Bayview Avenue
Bayville, NJ 08721
732 269-3000