413 S. Broadway
Cape May, NJ 08204
Price Of Entrées: $12-$28
Accepts V & MC
Why Should I Go? This building has been many things — an auto trim shop, an ice cream parlor, a pharmacy, and a luncheonette. Today, as a classic Italian restaurant, it’s still many things — a family place, a first-date place, a casual place, a special occasion place, a local place, a tourist place… you get the idea.
Appropriately, Godmother’s owner/chef Chris Hubert (who also owns Cape May’s The Black Duck, see page 86), is many things as well. For starters, he’s an accomplished man. A graduate of the Harvard of cooking schools, The Culinary Institute of America, Chris has cooked for Julia Child and at the James Beard Foundation in New York. He’s also a well-traveled man; his cooking career has taken him all over the country, from Philadelphia to Colorado. Finally, Chris is a Cape May lover. He honed his cooking skills at two of the most acclaimed restaurants in town — Union Park and The Ebbitt Room, and he can’t imagine raising his son in any other place. The pride Chris takes in his town only works to the benefit of his diners, as he wouldn’t dream of serving them anything that’s not Cape May quality, whether that’s a classic Italian staple, or something with an inventive Hubert twist.
Insider Tip: The name of the restaurant might be slightly tongue-in-cheek (it’s a play on the title of the classic film, The Godfather), but Chris and his crew take their Italian menu seriously, so come hungry! To borrow a line from The Godfather, we know that’s an offer you can’t refuse.
Served with marinara, lemon and a garlic aioli.
Thinly-sliced eggplant, batter-fried and filled with ricotta, mozzarella, fresh basil and spinach, topped with fontina and served with marinara sauce.
Pepperoni & Mozzarella Pizza Rolls
Served with marinara sauce.
Four-Cheese & Spinach Lasagna
Ruffled pasta layered with four cheeses and spinach, served with marinara or bolognese sauce.
“Little ears” disk-shaped pasta, apple-smoked bacon, mushrooms, caramelized onions, prosciutto and peas in a mushroom sauce.
Large white shrimp sautéed with garlic, shallots, lemon, white wine and sundried tomatoes, tossed with angel hair pasta.