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ID# 000902
703 Belmar Plaza
Belmar, NJ 07719
United States
732-280-7501 (Main Phone)
Monday Closed Tuesday 5:00 – 10:00 pm Wednesday 5:00 – 10:00 pm Thursday 5:00 – 10:00 pm Friday 5:00 – 10:00 pm Saturday 5:00 – 10:00 pm Sunday 5:00 – 10:00 pm
Category  Venues > Restaurants > American
A familiar fixture in the heart of Belmar’s downtown dining and shopping district, Brandl is recognized for innovative American cuisine, offering original dishes such as the signature Lazy Lobster, as well as modern takes on classic recipes. Chef and owner Chris Brandl welcomed patrons to his namesake restaurant in December of 2002, but his dream of creating a unique dining destination began long before he opened the doors of Brandl.

A 1991 graduate of the prestigious culinary arts institution Johnson & Wales, which has been turning out restaurant stars for decades, Brandl credits the university for elevating many of the self-taught skills he took it upon himself to learn. Upon completion of his formal training, Chris spent the following ten years at Redington’s Fine Seafood in Point Pleasant and the Mahogany Grille in Manasquan, honing his mastery of the business. During his tenure at those two restaurants, he learned virtually everything there was to know about running a fine dining establishment.

From procuring fresh ingredients, to participating in every facet of seafood preparation, including filleting fish, and shucking clams and oysters, Brandl was constantly learning, and acquiring an acute understanding of the makings of a successful enterprise like Redington’s. Chris then moved on to the Mahogany Grille, a brand new venture, where he had the unique opportunity to help launch the restaurant from the ground up. From helping to design the kitchen layout and dining space, to hiring the staff, and creating the menu, Chris was fine-tuning his knowledge and filing it away for use in the near future.

Yet the seed for Brandl was planted even earlier than his successful runs at Redington’s and Mahogany Grille. Chris fondly recalls his initiation into the restaurant industry, what effectively became his training ground for the next 20 years or so, back to his grade school days, when he started out as a dishwasher and then busboy for the Farmingdale House. After his teen years, he spent much of his time paying his dues at local pizza parlors.

Says Chef Brandl, “I knew from the very start that my long-term goal was to open my own restaurant. What I envisioned from those earliest days has now become a reality. All of the training I received, whether at Johnson & Wales, or on the job, was invaluable to my evolution as a chef, and as a business owner.”

Finally, in 2001, after a combined total of ten years at Redington’s and Mahogany Grille, Brandl decided it was time to branch out on his own. He purchased the former Bella Luna restaurant, and opened Brandl, the eponymous restaurant, aptly named for its owner and inventive chef.

For over a decade, Brandl has taken on new and exciting challenges. The dining room has evolved over the years to showcase works of art worthy of an art gallery showing. The newest addition to the dining space, the covered outdoor patio, offers outdoor dining that can be enjoyed in Spring, Summer, and into Fall. Whether experimenting seasonally with his menu, or working with local farmers and purveyors to procure the finest, most select ingredients, Brandl continues to push the envelope when it comes to providing both his new and loyal guests, a unique dining experience with every visit.
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