“My perfect meal at Smitty’s clam bar is mostly self-evident: a platter of briny littlenecks on the half-shell, followed by a paper boat of steamers with a requested mug of clam juice on the side for dipping. Smitty’s best entrée, though, is surprisingly nouveau — a casserole of local yellowfin-tuna chunks marinated in gingery soy with wasabi (and baked “rare!” Popovic insists proudly). ”

Fisch Kitchen, Margate

“The new Fisch did a respectable job with lightly battered fish and chips, nicely grilled chunks of cod for the fish tacos, a fresh chowder (thinner than Smitty’s), Old Bay-dusted grilled shrimp, and a hearty seafood pot pie, which brought plentiful shellfish inside a tin of thick and bisque-rich gravy topped with a puff-pastry lid.”

Red Store in Cape May Point

“We had one of the summer’s best burgers here, oozing with English cheddar, beside a mound of fresh-cut, truffled fries dusted with herbs and Manchego. But it was the biscuit sandwiches that would most draw me back. In a fresh mood, I’d go for the crab melt layered impossibly high with sweet lump meat, creamy avocados, melted cheese, and a cabbage slaw drizzled with chile-spiced aioli.”

Chalfonte Hotel in Cape May

“I loved it, even if I’m not certain this is the kind of quirky, understated experience that all modern diners will appreciate. But there is also an unmistakable touch of soul in every bite that resonates with the history of the building, and its cooks’ knowing hands.”

Part 2 Craig LaBan’s Shore Dining Guide: Some old favorites deliver, while newer options disappoint [Philadelphia Inquirer]
Part 1: Dining at Revel [f8b8z]