BACKSTREET
A few minutes from town, this gem of a joint has great downhome cooking, friendly staff, and plenty of free parking! Where Is It? OWNERS Theresa McGlade and husband Tony Lombardi say their place is “off the beaten path,” but it’s actually a very short walk through historic Cape May. Why Should I Go? EVERYTHING is made from the freshest of ingredients. Favorite dishes include a divine maple-glazed salmon and the panfried crab cakes with a seafood sauce. Missing the big-city restaurants? You’ll want to try the sushi-grade ginger soy tuna – it will dance across your tongue! Backstreet is a hometown favorite, attracting travelers AND locals. You’ll always find Tony in the dining room with a big smile, assuring that all guests are taken care of. Chef Theresa studied at the Culinary Institute of America, and brings more than 20 years experience to the kitchen. When you arrive at this intimate establishment, slices of warm ciabatta bread begin your gastronomic journey. The specials will provide you with a wide variety of culinary surprises to choose from, such as the baby lamb chops or the jumbo lump crab imperial. Theresa loves to combine the freshest of foods into nightly sensations and, quite often, the specials are more extensive than the menu. We recommend the panfried fish in lemon caper sauce... it’s a classic here! Here is a local tip... when they have the seasonal fruit cobbler, order yours at the beginning since they are baked to order. Anything Else I Need To Know? Backstreet is reasonably priced, offers plenty of FREE parking and serves breakfast Saturday and Sunday at 9am.
Some menu highlights GRILLED ASPARAGUS Topped with jumbo lump crab. WARM GOAT CHEESE SALAD Fresh greens with a basil-balsamic vinaigrette, topped with pecan-crusted goat cheese. PAN-FRIED JERSEY TOMATOES Served with a remoulade sauce. BABY LAMB CHOPS Encrusted with a Dijon mustard sauce and seasoned breadcrumbs. CHILEAN SEA BASS With a sweet key lime drizzle and topped with a macadamia nut crust. CARIBBEAN JERKED GROUPER With a mango puree and sweet cream sauce. FILET MIGNON Grilled 6 oz filet over mashed potatoes – bleu cheese and garlic butter can be added.
BACKSTREET « 600 park boulevard, west cape may « (609) 884-7660 « www.backstreetcapemaynj.com