Shore Eats In the Kitchen Tyson Merryman and Michelle Myers
WITH
TUCKAHOE INN This iconic bayfront eatery has a new chef in the kitchen
T
YSON Merryman is attempting this summer to accomplish something he has not done since taking coownership of the Tuckahoe Inn more than two and a half decades ago. Relax a little. Being an executive chef at a busy restaurant tends to be a grind – long hours, few days off, plenty of stress, and lots of wear and tear on the body. It has been a way of life for Tyson since the 1970s, and after he and his family
10 OCNJMAGAZINE.COM
JULY 2022
took over the Tuckahoe Inn, a historic and bustling waterfront establishment in Beesley’s Point across the bay from Ocean City, his hectic schedule has hardly yielded time for a yawn let alone a quick nap. “I’m at a point where my doctor told me, ‘You’re 72, you’re beat up. It’s time to kick back,’” said Tyson, who in addition to being an owner has also been the Tuckahoe Inn’s executive chef the past 26 years. To do so, Tyson hired Michelle Myers as the Tuckahoe Inn’s new executive chef in May.
Michelle arrived at the Tuckahoe Inn from Renault Winery in Egg Harbor City; before that, she worked in restaurant kitchens at a pair of casinos in Atlantic City. While Tyson's primary objective is to lighten his workload, he’s also welcoming a fresh set of eyes in hopes of taking Tuckahoe Inn’s dining experience to a higher level. “This place has been here so long. We have such a great reputation, so many locals that come in here,” Tyson said. “We want to keep that going, but we want to build on it.” Longtime Tuckahoe Inn diners need not worry about losing any of their favorite dishes. There are several signature items highlighted on the menu, and Tyson said those recipes will remain and be prepared exactly as they've been the past 26 years. Tyson estimates he’s sold nearly two million “Chef Tyson Crab Cakes,” a Maryland-style cake that’s grilled and served with a side of homemade jalapeno-lime mayonnaise. Although there are a number of fresh seafood entrees, such as a broiled-combination dish that includes a petite lobster tail, shrimp, scallops, and an imperial-stuffed flounder,
