For those locals who can’t get enough Surf Bagel for breakfast and lunch, dinner is now on the table. This change, according to Dave and Tom Vitella, co-owners of one of the region’s most popular eateries, is in response to customers’ requests.
Dave explains, “In particular, we’ve heard from countless Cape students and families who are looking for fresh and affordable meals when shuffling back and forth from afternoon and evening practices and events.”
Surf Bagel opened its doors nine years ago with a modest menu focused around its bagels, made fresh every morning. Demand from locals and tourists quickly swelled into a steady lunch business. After completing a recent expansion and remodeling of the restaurant in 2012, which included the addition of a new dining wing, the restaurant boasts warm eating areas, sun-splashed by skylights and bright beach murals.
To accommodate the expansion, the Vitellas welcomed John Sapienza to the Surf Bagel team.
The former executive chef at Baywood, Kings Creek and Sussex Pines country clubs and owner of Sap’s Puddings, Sapienza brings a wealth of culinary creativity to Surf Bagel. “We had a lot of fun working with John to put together a dinner menu that stays true to who we are,” Tom Vitella said. Dubbing the dinner menu Evening Session, the team strove to create unique and flavorful dishes.
“We use a lot of fresh ingredients, and we really listened to our customers to develop dinner offerings with a wide range of appeal,” Sapienza said. Some of the new menu items include the Shorebreak Cheesesteak, the Faceplant (breaded and fried eggplant), The Jetty chicken tenders, the Rockfish Burrito, plus two new salads with made-from-scratch signature dressings.
Surf Bagel’s new hours are 6:30 a.m. to 8 p.m. weekdays and Saturdays, and 6:30 a.m. to 1:30 p.m. Sundays. For a complete menu, go to SurfBagel.com, or like Surf Bagel on Facebook for the daily scoop on soups and specials.