Cape May has been known for its restaurant scene ever since The New York Times dubbed us the “culinary capital of New Jersey.” This summer, the island gets one more notch in its cutting board. The Exit Zero Cookhouse at 109 Sunset Boulevard opened three weeks ago — with our Honey Porter as a main ingredient — after much suspense!
Okay, that’s a lie. There was hardly any suspense surrounding the opening of this particular restaurant because owner Jack Wright — a journalist of 30 years and the publisher of Cape May’s peppy Exit Zero periodical — kept it under the radar in case the whole thing turned into a flaming disaster and he needed to go back to his day job with his tail tucked between his legs. (And that’s coming from your blogger who, full disclosure, is Jack’s wife.)
Since the opening, the response has been pretty great. People are loving the menu that Jack describes as “all over the map… in a good way,” and they’re especially loving the Indian lineup, which includes coconut shrimp curry and shrimp Tikka Masala, among others.
So where does our beer factor in?
Along with rich chocolate, the ‘Jersey Fresh’-designated Honey Porter, which is made with 90 pounds of fresh Jersey honey in every 15-barrel batch, contributes to an intensely smoky flavor in the Cookhouse’s super spicy vegetarian chili recipe.
It might just be the spiciest dish in town.
“So far, three people have sent the plate back because they couldn’t handle it,” Jack says. “Half a dozen others have demanded we never change it.”
See where you stand on the polarizing recipe at the Cookhouse, open from 5pm every night but Sunday.
“I’m excited to work with CMBC because I see our companies as brothers from another mother,” Jack says. “It’s important to both Exit Zero and the brewery to be innovative and energetic, and we prioritize community involvement. Plus, Honey Porter is my favorite beer of all time.”