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Latz’s By The Bay Restaurant Review: Four generations of the Latz family operated restaurants in southern New Jersey, and the latest is Latz’s By The Bay. Chef Lou Macera mans the kitchen. Among the traditional shore dishes are the gargantuan crab cakes made with sautéed lump crab and served with herb-roasted Red Bliss potatoes; and bouillabaisse, heady with a fine tomato saffron seafood broth that envelops lobster, shrimp, clams, mussels and fish. On the au courant side, Key lime lobster tail is dressed with tangy Key lime vinaigrette and accompanied by macadamia nuts and rice, resulting in a plate harmonizing color, texture and flavor. Soups and salads are fresh made with Drew’s (Andrew Latz, the owner) seafood chowder the most memorable. It isn’t all about seafood at Latz’s, however, as there’s crisp duckling with sweet-and-sour cherry sauce; filet mignon with melted Gorgonzola and honey balsamic; and chicken Asiago, mellow and temptingly plated, too. We suggest the seasonal fruit tarts for dessert. Take tea Thursday through Saturday “at the top,” which is upstairs, or attend the weekend crêperie for fresh scones and quiche du jour.