Who we are
Residing inside The St. Laurent hotel in Asbury Park, New Jersey, Judy & Harry’s are bar and restaurant from the James Beard-nominated team behind Heirloom Kitchen and Lita, David Viana and Neilly Robinson.
Guests can expect Italian classics with whimsical, international flair at Judy’s, the main restaurant, before or after heading to its companion cocktail bar, Harry’s for a drink. The restaurant and bar are named for Neilly’s parents, who have acted as her muses for her entire life and inspire the menu and design elements in both spaces. Married for over 50 years, the original Judy and Harry are always the life of the party - bringing a joie de vivre to everything they do. Judy & Harry’s is a reflection of this.
Judy’s is a neighborhood restaurant for any occasion featuring signature menu items by Chef David and his team including the Chicken & Broccoli Gnudi (pan seared ricotta) with celery pesto, Judy’s Matzo Ball Soup (a riffon Judy’s original recipe that chef refers to as the best he’s ever had!) with ricotta matzo balls and dill pistou, and the Chili Crunch Lobster Arrabiata. The menu, which includes a mainstay à la carte selection offering everything from various large dishes to shareable small plates, is playful and exploratory, and embodies the creative expressions that Chef David has become known for. Think elevated and comforting Italian fare that embraces local flavors and specialties distilled in a way that shares a new, craveable version of dishes you know and love.
The menu
cocktails
The Judy’s cocktail menu, crafted by Beverage Director Ricardo Rodriguez (Lita, La Otra, Broken Shaker), leans into classic, Italian influences with a twist, like the Garden Gimlet made with Citadelle Gin, Basil Eau de Vie, Carpano Dry Vermouth and tomato cordial, a Lambrusco Spritz with gin, grapefruit, chai and sparkling wine, and the Olive Oil Sour that features grappa, marsala, honey, lemon and olive oil. A full martini menu with classics like the Gibson and Bloody Martini, and a Vesper with EVOO fat-washed vermouth, can also be enjoyed in “nip” sized tipples for those looking to try on their martini for size.
Go big or go home with The Judy: Double Cross Vodka served up with a twist and an olive. And for those with a sweet tooth, Leave the Gun, Take the Cannoli is a frozen cocktail made with ricotta, vodka, white crème de cacao and Frangelico. A selection of non-alcoholic cocktails will also be available, including the Cherry Agua Fresca, with Seedlip 94, spicy cherry syrup, topped with ginger ale.
The wine list, curated by Wine Director Nicole Garro Castro, will feature global benchmark classics, offering guests an opportunity to explore a wide variety of familiar grapes from not so familiar places. With by the glass offerings such as a crisp Sauvignon Blanc from Domaine Ciringa in Slovenia, to rustic Nebbiolo from Oddero in Barolo - there is something for everyone looking to travel the world through wine and explore not just Italy, but a swath of countries and regions important to the Jewish diaspora.
Wine
Dessert
For dessert, which can be enjoyed in either Judy’s or Harry’s, guests can choose from a number of traditional Italian treats with a twist. Curated by consulting pastry chef Shante Dorsett, signatures will include Judy’s Carrot Cake with cream cheese mousse, carrot ginger sorbetto and limoncello poached raisins, and Ricotta Fritters with lemon caramel and coffee sauce. Rotating sorbetto and gelato flavors will be available every night, beginning with carrot ginger, chocolate, flor de latte and malted coffee.
Harry’s
Located right next door to the restaurant is Harry’s, a sophisticated cocktail lounge offering drinks and small bites intended for a stop before or after dinner – or a destination on its own. The menu here, also curated by Ricardo, shakes up different drinks like the Bellini, a swizzle-style take on the classic with High West Double Rye, peach, lemon, Prosecco and mint, the Garibaldi Campari with Punt e Mes, mezcal, fluffy grapefruit, the Piña Colada with aged rum, coco lopez, pineapple and Pedro Ximenéz sherry wine, or the namesake Harry’s Manhattan, with beeswax-washed rye, vermouth and bitters. Harry’s aperitivos will take a cue from Judy’s Italian menu and include Mozzarella in Carrozza, Cacio e Pepe Potatoes and Crab Seafood Arancini. Caviar service will also be available, and guests can expect a reverse happy hour from 10pm until midnight.
