A new locally-owned option has hit the Stone Harbor dining scene. Kitchen 330 is a casual, family-owned neighborhood restaurant with an eclectic farm-to-table menu. The eatery has a light blue color scheme, simple wood furniture and tiled floors; mix in a view of 96th Street and friendly staff, and customers will feel at home and comfortable.
“The ambiance is warm and inviting,” says restaurant co-owner Debbie Gioquindo; Kitchen 330 even uses art by local photographers to decorate the the dining room. “The dining experience begins when customers walk into the restaurant and are greeted with a warm welcome,” she says. Since opening in March, Kitchen 330 has become a place where guests can relax and enjoy great food and conversation. “The community has been so warm and welcoming to us,” says Debbie.
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The restaurant is co-owned by Chef Gus Zimmerman, along with his cousin Paul Gioquindo and Paul’s wife, Debbie. Each family spent their summers in Cape May as kids before settling permanently in the area in 2013. Zimmerman always wanted to have a small boutique restaurant where he could showcase the food he likes to create.
“The only way you can really showcase yourself is in your own venue,” says Zimmerman. When the opportunity arose for the space at 330 96th Street, he knew he couldn’t pass it up. Soon after, he spoke to Debbie and Paul about becoming his business partners. Paul works in the kitchen with Zimmerman and Debbie manages the front of the house.
Inside the Kitchen of Kitchen 330
Zimmerman’s cooking foundation began during his childhood growing up on a farm in Buckingham, Pennsylvania. The only grocery store was out back in the family garden and pasture. At the age of nine, he was walking into the chicken coop and grabbing eggs to cook himself breakfast; while standing on a milk crate, of course.
In the late 1990s, Zimmerman became chef partner at Tabora, a farm and orchard in Chalfont, Pennsylvania. He then went on to become a Chef at Morton’s The Steakhouse in Atlantic City; then Executive Sous Chef at Bobby Flay’s Steak, also in Atlantic City. After that, he became a partner in a restaurant in Dallas; he spent three years as Chef – Partner of Agave Tequila and Tapas Bar.
Returning to NJ, Zimmerman became Executive Chef at McCormick & Schmick’s William Douglas Steakhouse in Cherry Hill. Eventually, after one last stop as Executive Chef at Marie Nicole’s in Wildwood Crest, he struck out on his own.
The Menu
The menu at Kitchen 330 is based on local and seasonal fare, offering fine dining at casual prices. “Our menu is always changing and evolving to keep things fresh and local,” says Debbie.
The eclectic choices range from Jamaican meatballs to monkfish wrapped in bacon. Other offerings include scallops and prawns, or mahi and lobster. There are also signature dishes such as the Fisherman’s Foil; halibut, fennel, zucchini, tomato, seasonal vegetables, dill, wild rice and white wine lemon butter. Desserts options include crème brulee and key lime pie.
Kitchen 330 is BYOB; though if you forget your drink or need a refill, Fred’s Tavern and Liquor Store is right next door. Debbie is a Certified Specialist of Wine and a Wine Location Specialist in Port and Champagne. “I do offer suggested wine pairings as well as dish out some wine education along the way,” says Debbie.
The spot can also host events for up to 40 people. Holiday lunches or dinners, bridal showers, baby showers, corporate/business events, rehearsal dinners and more; Kitchen 330 can accommodate a variety of occasions.
Kitchen 330 is located at 330 96th Street in Stone Harbor. Hours changes seasonally. For more information, call 609-796-2446 or visit https://kitchen330.com/.
Hero (Top) Feature Image: © Kitchen 330 / Facebook
Other Photos (in Order) Courtesy:
Kitchen 330 / Facebook
