WHERE? The restaurant is inspired by the now-closed Maya in St. Bart's, operated by chef Maya Gurley and a staple in St Bart's for more than two decades. It's a favorite among locals and features all the beachy nibbles you'll be craving after a day at the beach. While Clemente has built the restaurant from concept to creation, Executive Chef Dan Schreiber will handle MAYAs day-to-day kitchen operations. Either way, youll never be far from an oceanfront view of the breezy Atlantic. The restaurant includes a 70-seat indoor dining room and an airy, outdoor section. Least Expensive Item: $7.00 Sea Salt French Fries || Most Expensive item: $132.00 Raw Bar - Oysters, Clams, Shrimp and Tuna Tartare. On this topic: Wave Resort In Long Branch Expanding, Building A Second Hotel, Dinner: Sunday - Thursday 5PM - 10PM; Friday & Saturday 5PM - 11PMLunch: Monday - Friday 11AM - 3PMBrunch: Saturday & Sunday 10AM - 3PM, MAYA at The Wave Resort 110 Ocean Ave N, Long Branch, NJ 07740, Wave Resort In Long Branch Expanding, Building A Second Hotel. Hudson Valley, NY Whiskey - 92 Proof, Straight Bourbon - Hudson Valley NY. Aromas of vanilla, lemongrass, and floral notes are balanced with flavors of sweet cooked agave and toasted oak - aged for 364 days in new French oak barrels. At the heart of our culinary philosophy is an unwavering commitment to make every meal an extraordinary experience. WHOSE? Triple distilled and oak rested for a smooth and full-bodied flavor. Finish with caramel & smoky notes. Glenffidich Bourbon Barrel Reserve 14 Year Old 23, Smooth sophistication of Scotland with the sweet kick of Kentucky, Floral and Citrus Flavors with a Bright Fresh Minerality, and a Lingering Sweetness. Puffs of Peat Smoke & Pools of Honey, Sharpened by Lemon Zest. Les Chenes Carteaux Domaine Henri Gouges 2013 (Burgundy, France), Les Vaudenelles Domaine Bruno Clair 2011 (Burgundy, France), Mongeard-Mugneret 2018 (Burgundy, France), Grand Cru. appearances past events melissa Whether youre on a date, celebrating a family milestone, or having a friendly get-together, you can expect top-notch appetizers and salads. steakhouse yeahthatskosher Notable dishes like branzino served with salsa verde, asparagus, and sunflower sprouts exemplify Clemente and the staffs vision. Small batch, master blend of 100% Blue Agave silver and extra aged tequila, rested in new American oak barrels, for a complex, smooth taste. Thank you for signing up for email updates. Full body. Monmouth Medical Center Named One Of America's Best Hospitals, YMCA Announces Appointment of 7 New Board Members, West Long Branch Attorney Stole $58K From Deceased Client: Prosecutor. Heavy oak maturation showing a spectrum of baking spice and toasted woody flavors, and a sweet kiss of vanilla. If you wish to access or erase your personal information, you can do so by submitting your details. From early morning beach sessions, to afternoon pick-me-ups after a day exploring Pier Village, be sure to stop by Boardwalk Coffee that proudly serves Starbucks! Great sipping gin - Netherlands. Blend of distilled Cenizo and Lamparillo agave - each wild-grown and native to high-altitude areas of Durango - for an earthy, full-bodied flavor with a delightfully fruity finish. 375 ml, Domaine Henri Gouges 2018 (Burgundy, France) 375 ml, " La Crau" Vieux Telegraphe 2019 (Rhone, France)

Whether you're looking for something quick and casual, or you're interested in an dining experience that's more elevated and refined, you will find it here. And her inspiration for MAYA isMaya Gurleys Restaurant in St. Barts, where she worked under ChefMaya Gurley. Organic - Vermont, Organic American Dry Gin with a Delicate, Fresh, Fruity nose with hints of Juniper, Yellow Citrus, and Elderflower - Brooklyn , NY, Huge, intense nose with an initial burst of Crisp Zesty Botanicals balanced with Juniper and Coriander and a floral aroma of Violets and Rose - England, Juniper, Peach, Raspberry, Rose - Netherlands, Juniper Berries, Coriander Seed, Orange Peels, Lemon Peels, Angelica Root, Green Cardamon, Orris Root - England. London Dry gin with flavors of Piney Juniper and Feint Lemon Zest, Coriander, Angelica and Liquorice - England, Full Flavor Kentucky Straight Bourbon - 100 Proof, 10 year Bourbon Style from Brooklyn, NY - 91 Proof, Small Batch Kentucky Straight Bourbon - 91.4 Proof, Special Reserve Straight Bourbon - 110 Proof, Corn, Rye, Malted Barley & Wheat Blend 100% Blue Weber Agave, aged 7-9 years, from the rich clay soil of the Highlands of Jalisco, Mexico. Lunch: Monday through Friday, 11 a.m. to 3 p.m. Brunch: Saturday and Sunday, 10 a.m. to 3 p.m. Golden Hour: Daily, 3 p.m. to 6 p.m. for food and drink specials, as well as live music at the Carousel Bar. Crystal clear color with aromas of fresh agave, citrus & fruit. The Long Branch City Council unanimously approved their expansion proposal in late May. - 92 Proof, Single Barrel Kentucky Straight Rye - 85 Proof, Estate Chardonnay 2016 (Arroyo Grande Valley, California) 375 ml, Cabernet Sauvignon Blend 2012 Rhuterford (Napa, California) 375ml, Cabernet Sauvignon 2018 (Napa, California) I want to serve food that makes you feel good, Clemente said in a release. MAYAs team has worked hard to accent entrees with salads like the beets and oranges, and appetizers like the bigeye tuna crudo and grilled octopus. WHY? Light notes of cinnamon and banana with flavors of hazelnut, vanilla, cloves & cinnamon. MAYA is a signature restaurant concept created by SALT Hotels in partnership with world-renowned chef, Nina Clemente. For something quick, casual and Kosher, be sure to stop by LBK Grill! With the backdrop of the breathtaking ocean always within sight, and the bustling culture of Pier Village always within reach, it's what makes our location on the coast of Long Branch something to celebrate throughout the seasons. Maya also serves local draft beer from Source Brewing in Colts Neck, Asbury Park Brewing in Asbury Park, Carton Brewing in Atlantic Highlands and Beach Haus Brewing in Belmar. LONG BRANCH, NJ A new restaurant opened this June at the Wave hotel and resort in Long Branch. Chef-Driven Restaurant Inspired by the Coastlines of the Mediterranean. 375 ml, "Les Bussieres" Vieilles Vignes Domaine Anne et Herve Sigaut 2020 (Burgundy, France) 375 ml, Chateau de Beaucastel, 2014 (Rhone, France) 375 ml, Cabernet Sauvignon 2016 (Napa, California) Vegetal, grassy, citrus, and herbal notes accent light alcohol and raw agave. "unfiltered" Belgium 11 Oz. It had been just over 15 years since my best friends 21st birthday and the smell of tequila still made my mouth water. Flavors are a balance of sweetness from the Blue Weber agaves layered with hints of spice and barrel oak. Earthy, subtly smoky flavor and clean smooth finish. Clementes resume includes Osteria Mozza, the Standard, and the High Line. Try it: Skinny / Spicy / Strawberry / Mango, House-Infused Jalapeo Reposado, Grapefruit, Lime, Botnist Gin, Aperol, Lemon, Agave, Orange Bitters, Don Q White Rum, Passion Fruit Liqueur, Orange, Lime, Agave, Dark Rum Float, House-made Ginger-Infused Gin, Fresh Mint, Lemon, Agave, Tonic, White Rum, Dark Rum, Cointreau, Maple, Lemon, Angostura Bitters, Maker's Mark Bourbon, St. Germain Elderflower, Liqueur, Lemon, Agave Nectar, Grenadine, Mint Leaves, Fresh Avocado, Onions, Chile Serrano, Cilantro, Tomato, Fired Roasted Tomato Salsa & Tortilla Chips, Oaxaca & Asadero Cheese Fondue, Chorizo, Spinach, Fried Corn Tortilla, Jumbo Lump Crab Meat, Roasted Jalapeo, Remoulade, Watercress & Watermelon Radish, Lime, Short Rib Barbacoa, Blend of Mexican Cheeses, Onion, Cilantro, Mango Chipotle Honey Salsa, Grilled Romaine Lettuce, Crispy Prosciutto, Parmesan Cheese, Sourdough Crouton, Caesar Dressing, Baby Wild Arugula, Avocado, Scallions Edamame, Cucumber, Mango, Jicama, Soy Ginger Vinaigrette, Grilled Rustic Bread, Olive Oil, Smashed Avocado, Red Onion Honey Jam, Tomato, Arugula, Served with French Fries or Fresh Fruit. With a vibrantly colored indoor-outdoor dining room overlooking panoramic views of downtown Long Beach and the historic Queen Mary, Fuego is an amazing restaurant in Long Beach CA that specializes in mariscos (fresh seafood), including platters of shrimp, oysters, mussels and lobster, as well as ceviche. ), Ice Wine Riesling 2014 (Ontario, Canada)(*375ml), Vintage Port 1985 (Douro Valley, Portugal), Doux Huet Cuvee Constance 2009 (Loire Valley, France)(*500ml. MAYA operates under the director of executive chef Nina Clemente, born in Italy and raised in New York City, who has previously worked at Osteria Mozza under Nancy Silverman and The Standard hotel on the High Line. *Sustainable Farming", Malbec Clos Las Coutale , Cahors 2017 (Southwest, France), Chappellet Mountain Cuvee 2017 (Napa, CA), Pastis de Marseille - Anise & Liquorice flavor, Rich French Pastis - Herbs & Anise flavor, Bitters flavored with the Roots of the plant Gentian - France, Licorice liqueur, with herbal blend of hyssop, fennel, angelica root, anise, and star anise - France, Crisp and light fortified wine, with subtle floral, herbal and citrus notes - France, Classical, fresh and clear, with a balanced sweetness vermouth - France, Spicy, earthy aperitif with Gentian, Quinine and herbs of the Grande Chartreuse mountains - France, Orange Bitter Liqueur with flavors of Cherry, Cascarilla, Clove, Rhubarb & Cinnamon - Italy, Bright Zesty Orange with Herbal scents & a touch of Vanilla - Italy, Sweet & Spicy with Herbal notes of Mint, Sage, Gentian, Apple & Vanilla - France, Indian Pale Ale, Kane Brewing (Ocean, NJ), Wheat Ale, Kronenbourg Brewery (Alsace, France). Chef Clemente describes the menu as seasonal, fresh, and clean. Pairing fresh seafood with the Garden States finest produce, she highlights local ingredients to create unique versions of the Southern Italian cooking she grew up with. Flavors include citrus, cooked agave, vanilla, basil, olive, and lime with a long and deep finish. Longitude was asked to design a visual identity system that was elegant and refined, yet approachable to their market. Also featured is a generous array of antojitos (appetizers), as well as tacos, tortas and entres. ), Vendage Tardive. Bourbon American oak aging. This comes at the same time it has been revealed the Wave hotel is expanding, and plans to open a second 107-room hotel, plus a new second spa and pool area in what is currently an empty lot across the street. All Rights Reserved. Variations will depend on the fresh produce and ingredients procured at their individual peaks. Soft caramel and vanilla notes. With a track record of international success, renowned chef Nina Clemente has arrived in Long Branch with MAYA,located within Pier Villages WAVE Resort. Other menu standouts include entrees like spiced Romanesco (served with beluga lentils and chimichurri), as well as zaatar lamb chops (served with Israeli salad and herb tahini). Complex, floral aromatic, candy and fruit notes accompany the expected grassy agave, oak, and brown sugar flavors. Flavours of Orange Peel, Smoke, Sea Salt, and Honey Distinguish This Full-Bodied Highland Malt - Highlands, Bold, Smoky Taste, Followed By a Hint of Seaweed and a Surprising Sweetness - Website development by, Compassion Caf LBI: Pouring Hope and Possibility into Every Cup, New Brunswicks Stage Left Steak Marks 30 Years. Most Expensive Beverage Item : $695 Sangiovese - Bibi Graetz Testamatta Tuscany 2019, Italian Red Wine. That's precisely what's on the menu at Fuego. "Old Fashioned Anejo" deep amber hue - earthy, peppery, and youthful on the nose. To view or add a comment, sign in. 375 ml, Patient Cottat "Anciennes Vignes" 2018 (Loire, France) 2001 (Alsace, France), Chateau Haut-Mayne 2015 375ml (Bordeaux, France), Klein Constantia Vin de Constance 00 500ml (South Africa), Francois Villard Quintessence 2000 500ml (Rhne, France), Mussels in White Wine, Shallots, Garlic with a Grilled Baguette, Green Mark Vodka, Cucumber, Basil, Fresh Lime, Peach Vodka, White Peach, Passion Fruit, Sparkling Wine, Main content starts here, tab to start navigating. Sign up for free Patch newsletters and alerts. Naturally, every epicurean experience is complemented by a formidable wine list and artfully prepared modern Latin cocktails. Key options include the Low-Hanging Fruit (a mezcal drink with apricot, Strega, and lime), craft beer (Asbury Park Brewery, Carton Brewing, and more), and chef-selected wines from the Mediterranean coast. Clos des Porrets St. Georges Domaine Henri Gouges 2014 (Burgundy, France), Vielles Vignes Thibault Liger-Belair 2017 (Burgundy, France), Premier Cru Thibault Liger-Belair 2016 (Burgundy, France), Dom. Food that you can eat multiple times a week, that leaves you feeling satisfied, and that incorporates the fresh ingredients of the region. The restaurant is called MAYA and it serves southern Italian and Mediterranean food. From the bartenders to the kitchen staff and management teamthe entire team feels that Long Branch is the perfect place for MAYA due to the coastal communitys bustling seasonal crowd in the summer and the consistent local crowd throughout the year. MAYA Long Branch, NJ 07740. Locally brewed beers are served on tap (Source Brewing, Asbury Brewing, Carton Brewing, Beach Haus Brewing), along with an extensive wine list featuring bottle selections from across the Mediterranean coast. Smooth & sweet taste with a light pepper finish. Notes of dried fruits and spicy oak with a touch of sweet agave. Hints of citrus & sweet agave with fruit forward notes of vanilla and grapefruit. Social links: facebook-MAYAinstagram-MAYA, Social links: facebook-Branch Cantinainstagram-Branch Cantina, Social links: facebook-LBK Grillinstagram-LBK Grill. The brand identity we created was inspired by natural elements of the Mediterranean coastlines, evokes purpose and organic growth, and is progressive yet familiar. Menu highlights at MAYA include: Spiced Romanesco Steak (beluga lentils, chimichurri), Branzino (asparagus salsa verde, asparagus, sunflower sprouts), and Za'atar Lamb Chops (Israeli salad, herb tahini) pair with fresh salads (Tuscan Kale & Fennel; Beets & Orange; Little Gem Caesar) and appetizers starring ingredients like Bigeye tuna crudo, grilled octopus, local burrata, with two seafood tower options. Medium Body with aromas of agave syrup, vanilla, candied orange peel, and American oak. Wave Resort is owned and operated by Salt Hotels. 375 ml, Bonneau du Martray 2009 (Burgundy, France) Rich mouth feel and notes of stone fruits with a nice undertone of mesquite. Cocktail concepts include bright flavor combinations like the Low Hanging Fruit (mezcal, apricot, strega, lime) and the Amalfi Smash (rye whiskey, limoncello, lemon, mint) along with elevated mocktail options including an alcohol-free Dirty Martini. Copyright 2022 Wave Resort. Chef Nina Clemente built the restaurant from concept to creation and Executive Chef Dan Schreiber will handle the day-to-day kitchen operations. Peppery heat with cloves, pear/peach, and earth. 100% Blue Weber agave, aged 7-9 years, from the rich clay soil of the Highlands of Jalisco, Mexico. Tip: Reservations available at Opentable.com, To view or add a comment, sign in The knowledgeable bar staff will kickstart any evening with its custom cocktail menu, local brews, and fine wines. Born in Italy and raised in NYC, Chef Clemente has worked all over the worldfrom LA, to NYC, back to Italy, in St. Barts, and now New Jersey.

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