Summer is not over yet, but the days are counting down now that we have head in to August! With so many great restaurants to choose from, it is hard to dine at all the ones you want to, and also hard not to repeat the ones you are already in love with. Take the leap of faith and dine at these gems to round out your summer. Some new, some older, all of these picks are promised to please in all categories!

Reyla- Asbury Park

Reyla is brought to you by the team of the fabulous Barrio Costero (also a gem!). This Eastern Mediterranean tapas restaurant opened in the place of the previous Cibo e Vino and is everything you want from the decor and the unique dishes and spices used in the food. Pulling from cuisines from Turkey, Morocco, Lebanon, Greece, and other surrounding countries, this restaurant is a hit with nothing else like it in Asbury or neighboring Shore towns. Some of my favorite dishes are the shakshuka which is baked quail eggs with sausage in a tomato puree served with pita bread, the lamb and beef kofte, lamb tangine, and the crudo of the day for the fish lovers which is always fresh and delicious.

The cocktails are carefully curated and made to perfection. Try out the HeyReyla. The wine list is also superb; I fell in love with the Domaine de Fontsaint red wine on the list. At a modest $32/bottle, this wine easily tastes like one of the smoothest hundred dollar reds I’ve had in the past. Spectacular! Be sure to check out Reyla!

Anjelica’s- Sea Bright

A beautiful mix of modern and old school Italian, Anjelica’s hits the mark on any Italian food cravings you may be having. The restaurant itself is small and quaint, but in a good way, almost like stepping in to a tiny, charming restaurant within Italy. The other plus is that it is situated on Ocean Ave right across from the beach. You can smell the fresh ocean air as you walk toward the restaurant.  Anjelica’s is not new to the scene; they have been around since 1996, and it is no wonder why they have lasted this long in an area with plenty of competition.

The fra diavolo is such an amazing staple on their menu. The specials and seafood are also so fantastic. Just order what you’re in the mood for, and I promise you can’t go wrong! Make sure to bring your favorite bottle of wine too! Cheers!

Larimar- Spring Lake

Larimar is bringing fine dining to the Jersey Shore! I love when fine dining restaurants pop up at the shore especially ones that are as consistent as Larimar. I have been here for brunch and dinner several times and have had the same quality of food and service each time. Speaking with the owner’s wife was fabulous and gave such insight in to the love and care that they put in to their business and food. Owner John Paulus started his restaurateur career in New York City and worked the front of the house at many notable NYC restaurants including Jean Georges.

While all of the menu is fabulous, the pastas here standout and are fresh and homemade; the spaghetti nero and the campanelle are my two favorites that hit the spot each time.

The blue and white colors and sofa style seating is both romantic and alluring. Make sure you check out Larimar in the charming town of Spring Lake!

The Poached Pear- Point Pleasant

The Poached Pear is another BYOB establishment offering upscale dining at the Shore. Consistent and elegant, the Poached Pear’s mission is to bring people together over food. According to the restaurant, the goal is to “offer familiar dishes presented in innovative ways.”

Some of my favorite appetizers here are the duck confit ravioli and the pear pizzetta which is bosc pear, gorgonzola, walnut, radicchio, and port wine reduction, finished with citrus EVO. For entrees, the ahi tuna is always a winner for me, however the pistachio panko crusted salmon is also one of my other favorites. You just can’t go wrong on this menu!

Additionally, the pastry chef Teah Evans definitely knows how to whip up some mean desserts for that after dinner sweet tooth you may have, so make sure you leave some room!

Some other can’t miss spots that deserve a more than a mention are Barrio Costero in Asbury Park, The Grand Tavern in Neptune City, and farm to table restaurant Alycia’s Bistro in Freehold. Enjoy!

The stereotype these days is that no good wine has a screw top cap; only the cheap ones will sport a screw cap. Let’s face it, you’ve probably never paid $100+ or even $50 for a pretty good bottle of wine and did not use a wine opener. Corks have been used to seal wine since the 1400’s in Europe whereas screw caps are a more recent development only being used since 1964. The corks can tell a lot about a bottle of wine, and a bottle lacking one does not tell a good story. Or does it?

A few years ago, I found myself not willing to even look at the bottles with the screw caps due to the total misconception that it was a cheap wine. The truth is, there are a lot of good wines with a screw top cap. If you travel to certain countries such as Australia, screw caps dominate the wine there; additionally, a lot of Malbecs out of Argentina also have these screw caps, yet countries such as Spain mandate a cork. Why? While in some countries it is purely just preference, there are other factors that come in to play here.

Younger wines that are meant to be drunk within a year will typically sport a screw cap. Winemakers like using the screw caps because it really seals the wine and prevents oxygen from entering the bottle. This is why you see some lighter wines or whites like Pinot Grigio and Sauvignon Blanc with screw tops. The screw cap allows these types of wine to keep their fresh and crisp flavor. A perfect example of a great wine with a screw top cap is the Meiomi Pinot Noir; this wine is a lighter bodied red and very fruit forward. It stores well with the screw cap since it is meant to be drunk within a four year time period unlike the bigger wines which should be aged for optimal taste for up to about twenty years.

Bolder and bigger wines designed to age such as Cabernet Sauvignon and Syrah tend to benefit from a little oxygen which is why the cork really works here. This can also help oxidize the tannins making the wine smoother and helps soften the bite on some.

While a lot of winemakers are still very against the use of screw caps, it is still becoming increasingly popular. To put an end to the myth, the screw cap top in place of the cork doesn’t necessarily indicate a cheap wine. At the end of the day, what matters most is the taste.