Dino & Harry’s Steakhouse, Hoboken
DRIFTHOUSE: Decades of Deliciousness
Amazing eats, shore views, and elevated vibes come together for memorable meals at this iconic beachside restaurant run by the Stavola family for generations.
By Jamie Sorcher
DRIFTHOUSE in Sea Bright, NJ
Drifthouse in Sea Bright will make you feel like you’re on vacation without having to leave home. Located on the narrow peninsula between the Atlantic Ocean and Shrewsbury and Navesink Rivers, this iconic oceanfront dining establishment is open year-round to the public and is part of the Driftwood Cabana Club, owned by the Stavola family since 1957.
The elegant oceanfront DRIFTHOUSE restaurant features an expansive dining area with large glass windows that face the ocean, a welcoming square bar with stunning riverside sunset views, and a cozy Fireplace Lounge.
Nearly seven decades after it was founded, the family business continues to thrive with updated décor, an ever-changing menu with something for everyone, and pop-up events each season. But one constant remains…
There is a huge emphasis on family—what the Stavolas call Family First. It’s about serving generations of the same families, looking forward to spending quality time with family and friends, and having a familiar, and special place to enjoy all year round.
Treated Like Family
Whether you’re a frequent guest or a new one, everyone who walks through the doors is treated like family. Jesse Stavola, who runs the day-to-day operations with his brother Joey, explains, “When someone dines here, they are greeted by their first name, and we ask them how they are doing. We pride ourselves on building and maintaining relationships with our patrons. Our guests are not customers. They are people we get to know.” That level of personal attention is just one of the reasons the business continues to be a Jersey Shore staple.
“I love all the seasons here,” says Jesse. “Summer’s great because we’re able to utilize our outdoor dining space with gorgeous views. There’s no time to do anything but get our jobs done. It’s all about taking care of our guests who join us at the restaurant.”
The Fireplace Lounge
At DRIFTHOUSE, the Fireplace Lounge offers another perfect escape during winter: enjoy an early evening cocktail as the sun sets in the background or savor a special-occasion dinner in this intimate space that feels like a hidden getaway. Sink into the leather chair and feel as if you are right at home with butler service and attentive staff. A natural wood-burning fireplace adds ambiance and coziness while the walls are adorned with familiar faces in framed prints: Marilyn Monroe, James Dean, Etta James, Jimi Hendrix, John Lennon, Frank Sinatra, and Mick Jagger.
Local Music Scene
One of the aspects of his job that he greatly enjoys, shares Jesse, is keeping up with the local music scene and hiring more than 180 acts each year to provide the ideal entertainment across all the different spaces at the property.
“A few times during the off-season, we will have a Friday night with dinner served up until 8 or 9 pm,” he says. “Then we bring in a big-name band. We’ve had Black Dog, Michael Ghegan, Saltwater Country, The Get Down Committee, The Nerds, and Oliver Steele from American Idol who performed with world-renowned musicians.”
Good Food, Good Mood
DRIFTHOUSE’s new, diverse menu highlights include fish, house-made pasta, sushi, and in-house dry-aged steak. “We have an elevated level of quality as far as our ingredients go,” says Jesse. “We source as much as we can locally. Of course, that’s not always possible with a seasonal menu that changes several times during the year, but we strive for what’s available, what makes sense, and what’s fresh.”
“We update our menu seasonally. It’s more well-rounded with something for everyone,” Jesse says. “One of our signature dishes, DRIFTHOUSE Rigatoni, is in-house homemade rigatoni with house-made sausage, tomato, and peas. It’s our recipe that we’ve had here for 14 years.”
Prime Dry-Aged DRIFTHOUSE Burgers are another menu item Jesse recommends. “All of our burgers are made from prime steak,” he says. “We don’t purchase ground beef on this property. We trim, grind, and create our own burgers right here.”
A Special Night Out
For a special night out, Jesse recommends starting with a bottle of Napa Valley Quilt, one of his favorite Cabernets. “Try a Kansas City dry-aged steak or, if you prefer fish, order a whole snapper, which is deboned at your table,” he details. “You cannot go wrong with a Porterhouse for two.” For sides, he recommends mushrooms and leeks, creamed spinach, or crispy Brussel sprouts. “The Potato Gratin is not to be missed,” he adds, “and our linguine and clams dish is the best.”
There are also two signature drinks to sample this winter that won’t disappoint: the Berry Berry Spicy (tequila, Cointreau, blueberries, hot peppers, orange liqueur, and fresh lime juice) and the Drift Club (Hendrick’s Gin, Crème de cassis, honey-saged lemon, topped with Prosecco.)
Three Kitchens
There are three kitchens on the property—each with a specific purpose. “Our butchering, sausage making, and meat are handled in one kitchen,” Jesse says. “A majority of our daily prep is done in our upstairs kitchen, and we have a kitchen at the Tiki Bar, which is also used for prep but is the primary one that serves the Tiki Bar.”
The Sushi & Raw Bar, located in one area of the DRIFTHOUSE dining room, houses the raw bar and is also where the sushi is prepared. Specialty rolls include the Sea Bright and Surf N Turf, along with other delicious options. This area also features custom-made lobster tanks and an oyster tank built specifically for the DRIFTHOUSE. “This keeps our daily catch of oysters fresh,” explains Jesse. “Typically, oysters are refrigerated, but with this tank, it mimics what the ocean does to oysters—it is saltwater at ocean temperature with the water flowing over the oysters as if they were in the ocean.”
The kitchen staff comes in early every morning to start prepping, according to Jesse. An executive chef is on staff, and there is a head chef for the DRIFTHOUSE. The Sushi Chef prepares fresh sushi each morning. “There was a point where David Burke was a consultant for our company and collaborated with us on some of our menu items. We appreciate the time that we had with him.”
Hands-On Every Single Day
Jesse is passionate about dedicating his attention and efforts to the family’s sole location. “I am hands-on every single day, seven days a week,” says Jesse. “We lead by example. We all work together from the front of the house to the back of the house. I value every employee here and appreciate all their hard work. The relationship with our team— which includes Hafid, Nancy, Israel, Eddie, Luis, James, Paul, Mike, and many others—is what makes this a success. We come here, and we get it done.”
“Joey and I still make our Italian sausage by hand at DRIFTHOUSE—it’s fresh and house-made, and a family tradition we’re proud to share on every plate.”— Jesse Stavola
House-Made Italian Sausage
One of the signature dishes, DRIFTHOUSE Rigatoni, is in-house homemade rigatoni with the house-made sausage, tomato, and peas. It’s our recipe that we’ve had here for 14 years.
Where’s the Party?
Tapping into trendy pop-up events is a priority for Jesse and his team, and a quick scan of the restaurant’s social media shows a packed calendar with brunches, dance nights, cigar events, and live bands.
A recent success was the Smoke & Oak night, which featured a cigar-and-bourbon theme. The first one did so well, says Jesse, that it sold out. A second Smoke & Oak night sold out, too. Hosted in the Tiki Bar, this special event was limited to 60 guests to keep the gathering more exclusive. Some furniture from the Fireplace Lounge, including the leather swivel lounge chairs, was moved to the Tiki Bar to complement the atmosphere. There was even a jazz band. “On the menu were suckling pigs and tomahawks,” Jesse shares. “That was all cooked right in front of our guests, open-kitchen style, and other prep was done outside on our smoker.”
Another promotion that drew an enthusiastic crowd of over 130 people was a Taylor Swift-themed dance night. A DJ spun songs to keep the Swifties moving and grooving, and a special cocktail menu was inspired by Swift’s most popular songs.
More exciting events are scheduled for the winter. In January, Jesse mentions that a country-themed night is underway with a menu featuring an elevated Western-style spread.
Weddings and Special Events
With its special, unique spaces, great menus, beautiful views, and exceptional staff, it’s no surprise that weddings and other special events are a significant part of the business—and a segment that is growing. “We do everything from birthdays and anniversaries to retirements and holiday parties,” says Jesse. “We do weddings and micro weddings, and couples can also get married right on the beach.”
Seasons at the DRIFTHOUSE
Each season brings a fresh look that complements the menu, the setting. and the moment, making every visit feel timely, thoughtful, and just a bit special.
The Stavola Family: Jesse, Sharon, Carol, and Joey
Family Legacy on the Waterfront
When Michael J. Stavola established the Driftwood Cabana Club in 1957, he selected a prime stretch of beachfront that would become the foundation of a lasting family legacy. “My grandfather, a local to the area, started as a farmer,” Jesse Stavola says. “He got involved in construction, rock mining, manufacturing asphalt, and building roads. Establishing this club was something that he envisioned.” Today, the company remains owned and operated by the Stavola Family.
We Will Always Remember
Robert John Stavola and William “Billy” Stavola, who co-owned the Driftwood Cabana Club and DRIFTHOUSE, have sadly passed away. Billy headed DRIFTHOUSE’s operations for over six years, and it held a special place in his heart. He spent countless hours at the restaurant up until just weeks before he passed away. “While some of our jobs overlapped, I helped him run the restaurant,” says Jesse. “My main role was managing the Tiki Bar and Beach Club operations while assisting Billy with DRIFTHOUSE.” When Billy died, Jesse took on the responsibility for DRIFTHOUSE operations.
