'Fresh' and 'authentic' Italian restaurant opens on LBI

LBI has plenty of pizza, from Chegg's new Lorenzo's in Beach Haven all the way to La Riva in Barnegat Light.

It also boasts plenty of Italian restaurants, like Roberto's Dolce Vita in Long Beach and Raimondo's in Ship Bottom.

But something "refreshing" has come to the island.

Isola Italian Trattoria in Beach Haven opened in the former site of Calabria's, which closed in June 2022 after 35 years in business.

“We wanted to bring a different style of Italian to the island, something fresh and authentic,” said Tony Marinho, general manager of Isola. “Our style and plating are very contemporary … but the flavors and preparation are very authentic.”

His dream for the brand was inspired not only by the “isola” — Italian for island — but Italy's regions, like the Amalfi Coast. The décor was inspired by aged copper (often oxidized on the island to a greenish-blue by salty air) and lemons.

“Lemons just made sense,” Marinho said, which can be found on the menu, as well as on the restaurant's logo, countertop decorations — even the bathroom wallpaper. “We wanted everything to feel fresh and refreshing.”

The restaurant opened June 16, but not without months of mystery. During the remodel, all the windows were covered and no teaser photos were posted, creating an air of mystery that left islanders anticipating.

Executive Chef Ermelindo Firmani is from the Marche region of Italy, atop a mountain where he was about 5,000 feet above sea level and 45 minutes from the beach. His hometown was near where Marche intersects with Lazio and Umbria, so while the menu reflects his home region, he's developed a passion for all of Italy.

“I want to do ... justice to Italian food because here it’s been [Americanized] and our inspiration is traditional recipes with a contemporary spin,” Firmani said. “There are 20 different regions and we want to do them all justice.

The menu utilizes mostly organic ingredients. Firmani recommended zucchini blossoms (with mascarpone, stracchino, tomato marmalade and mint aioli); grilled octopus (with gigante beans, crisp Yukon Gold potatoes, pickled red onion, capers, hazelnut romesco and salsa verde); and something iconic to his region, bordetto di pesce (shrimp, calamari, scallops, clams, garlic, tomato seafood brodo, and fentuta).

The Neapolitan style pizza is wood-fired by executive pizza chef Dylan Walenciak in an imported Fiero oven.

“I’ve been making pizza for six years," Walenciak said. "I love what I do … [but] I really wanted to come down here and do something different."

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Top-sellers include the pinoli (pine nuts, fior di latte, ricotta, preserved lemon, and basil pesto extra virgin olive oil) and mortadella con pistachio (fior di latte, pistachio pesto, mortadella, alepo pepper and extra virgin olive oil).

Walenciak makes the 48-hour rested dough every day, as well as the focaccia and gluten-free pizza crust.

The spot is operated by the Island Hospitality Group, a new name on LBI. Marinho is a partner, as well as the owner of his own consulting firm, Curate Hospitality. Marinho's IHG partner is Mario Famularo, who previously owned the currently closed Jack's Beach Grille on Schooner's Wharf.

The restaurant offers indoor and outdoor seating for 70 guests. The large tables offer plenty of room for friends and families to spread out, share and feel comfortable.

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In order to alleviate staffing pressures, the restaurant is taking spaced reservations. Within a few weeks, Isola will have a reservation section, a section for walk-ins, as well as seats at the pizza bar.

Some pastas can be made gluten-free, and with advance notice the restaurant can accommodate dietary restrictions or allergies by using different pots for pasta, as well as different trays and crust-baking sessions.

The team plans to keep the restaurant open year-round, with limited hours and a pre fixe menu.

“Less seafood heavy, light summer stuff and more stews and risottos … gut-sticking stuff that people need during the winter,” Marinho said.

Isola plans to buy local, such as scallops from Viking Village in Barnegat Light, and lobster from Point Lobster in Point Pleasant Beach.

“That’s the cool thing about Long Beach Island," Marinho said. "It’s like it’s own ecosystem and people are very loyal to the island. Their hearts are here even if they might not live here all year round. We want to be a part of that, a place where people can make memories ... ”

Gabriela L. Laracca joined the USA TODAY NETWORK New Jersey in 2021 and eagerly brings her passion for cuisine and culture to our readers. Send restaurant tips to glaracca@gannett.com.

This article originally appeared on Asbury Park Press: Jersey Shore restaurants: Isola Italian Trattoria opens on LBI