Shore Guide 2014 [Philadelphia Magazine]
Palmer Marinelli, who has cooked at the popular BYOB for the past four years will be the executive chef.
The Diving Horse opens this Saturday, May 24th and will serve dinner nightly through Labor Day. Marinelli, a South Jersey native, will serve a menu of coastal ingredients that will include many from nearby farms and Jersey Shore fishermen.
Palmer Marinelli has been spending his summer in the kitchen at the Diving Horse in Avalon. This September he’s going to be doing something a little more personal. On Monday, September 30th, the Pub & Kitchen vet is hosting a pop-up at Little Fish. Marinellis is calling the event Pink Rose after his grandmother. The menu will be inspired by restaurants in Puglia, Italy, the region his grandmother was from. The dinner begins with an antipasti which Marinelli describes as “an intense sprint of shared plates” followed by pasta, main course, cheese and dessert. Expect other extras like cocktails, digestives, coffee and even baked breakfast goods to take home for the next day.
The dinner is BYO and there will be two seatings at 6 p.m. and 8:30 p.m. The experience is $100 per person and includes gratuity. Reservations can be made by emailing PinkRosePopUp@gmail.com.
Have a great holiday weekend.
On Wednesday we told you that Avalon BYOB The Diving Horse is opening for the season on Tuesday, May 21. Well, now we have a sneak peek of what the menu will be like for Memorial Day weekend. And with the praise given to Fitler Dining Room, interest in the Pub & Kitchen crew’s third restaurant is sure to heat up. Dishes like oysters on the half shell, chilled carrot soup, cape may scallops, and soft shell crab make The Diving Horse a good option for one of the first meals of your summer.
Tomorrow, Avalon’s pride and joy, The Diving Horse, will be taking the reins from Pub & Kitchen for one night, and one night only. They’ve put together a masterfully crafted menu for this special occasion, and all proceeds will be going to the New Jersey Red Cross relief fund for all those affected by the devastation of Hurricane Sandy.
Check out the menu after the jump. And we hope to see you there.
Most chef’s tables are located in the kitchen and that kitchen might be hot and steamy. At Avalon’s Diving Horse, the only way the chef’s table will be hot and steamy is if that’s the weather outside. As the above photo shows, this chef’s table is not even in the restaurant but does offer a good view into the kitchen where Jonathan Adams and his team are cooking up a seasonal menu of delights form land and sea.
The table seats from six to eight.