25 Jackson St.
Cape May, NJ 08204
Price Of Entrées: $26-$33
Not Handicap Accessible
Accept V, MC, AE, D
No Kids’ Menu
Why Should I Go? The Ebbitt Room is a favorite of fanatical locals, who’ve come to know it as one of the finest foodie haunts in Cape May. The Philadelphia Inquirer referred to it as “the town’s most beloved restaurant,” while The New York Times raved about a “superb” experience and “creatively prepared dishes.” Such reviews have contributed to The Ebbitt Room’s reputation as a special occassion place.
But all of that changed in May of last year, when the restaurant’s dining area — along with its image — was renovated. Gone are the days of crystal chandeliers and red carpeting; these things have been replaced with subtle light fixtures and hardwood flooring. Most impressively, what used to be a small service bar has been replaced with a large U-shaped bar that flows into the dining room.
Some things, though, will never change, like The Ebbitt Room’s commitment to freshness. The food menu, which now includes dishes both inventive and familiar, draws ingredients from West Cape May’s Beach Plum Farm, as does an impressive drink list. On warmer nights, enjoy sampling from both in the outdoor garden area or on its breezy front porch, or opt for listening to live jazz piano in a comfy lounge. No matter where you dine, feel free to come dressed in your Sunday best, or in your best pair of flip-flops.
Insider Tip That gin and tonic a little ho-hum? The Ebbitt Room is the only restaurant in town that offers Punch on the Porch, muddled with fresh fruit and available in high, low and no-alcohol varieties.
Cooked to the perfect texture with lime-ginger aioli and organic micro greens.
Creamy spinach, applewood-smoked bacon, gruyere, Pernod, breadcrumbs.
Filet Mignon & Crab Cake
A surf-and-turf delight served with zucchini pancake, roasted baby carrots, blue cheese sauce.
Broiled Jumbo Lump Crab Cakes
Whipped potatoes, seasonal vegetables, citrus beurre blanc.
Sticky Toffee Pudding
Top off your meal with warm toffee sauce drizzled over decadent cinnamon walnut ice cream.
Coq Au Vin
Red wine and brandy braised farm chicken, wild mushrooms, roasted fingerling potatoes, haricot vert, baby carrots