Local real estate developer Chris Glancey fell in love with Sea Isle City as a 14-year-old kid washing dishes on the island. Since then, he’s climbed Kilimanjaro, broken down in the middle of the Serengeti and narrowly avoided a mudslide in Costa Rica. Despite all these travels, this place still has his heart -- he’s been creating memories here for 32 years.
To bring you Beachwood at the Dunes -- whose mission is sharing the love with a new generation of island visitors -- Chris has partnered with Buenos Aires-born executive chef and avid surfer Lucas Manteca as well as designer Deanna Ebner of the Bread and Butter Hospitality Group. This is the dynamic creative team behind some of the area’s most acclaimed restaurants: Quahog’s Seafood Shack in Stone Harbor, Dawgtown Dogs at Cape May Airport, Taco Shop in Cape May Court House, and The Red Store, which Chef Lucas received a James Beard nomination for.
Chef Lucas Manteca, recently named the state’s “food hero” by “Edible Jersey” magazine, has cooked around the globe -- from a seaside eatery he owned in Costa Rica to some of the world's best restaurants in England, New York, and Spain. For Beachwood’s menu, he’s drawn from the most intoxicating flavors of each place.
Here, you’ll find New England classics -- think savory lobster rolls or clam and lobster bakes. Plus a raw bar with South American crudos. Wood-fired Indian naan for dipping into inventive spreads. British-style fish and chips. Authentic German schnitzel. Spanish paella. If the offerings feel all over the map, that’s because they are -- intentionally so.
“I’m not interested in a theme,” Lucas says. “I just want to make awesome food.”
The common denominator? Everything is fresh and sourced locally whenever possible. Much of the menu is driven by season, letting the ingredients speak for themselves. A wood-burning grill for meat and fish conjures the sensory experience of an oceanside bonfire. Put simply, we get our kicks from honest food done well. And we can’t wait to share that energy with you.