Gemelli Bistro in Barnegat Expanding Its Menu

May 09, 2018
Photo by: Ryan Morrill

As someone who has worked in the restaurant business for nearly half of his 33 years, Matthew Dunn dreamed of one day owning his own establishment. That was realized last summer with the opening of Gemelli Bistro and Pizzeria, located at 696 East Bay Ave. in Barnegat Township at what was formerly Serpico’s Ristorante.

The pizzeria was the first to be up and running. In the fall, the bistro opened. And with warmer weather and more crowds expected soon, Dunn has expanded the menu at the bistro.

“These would be Gemelli signature dishes,” said Dunn. “Some of these include Seafood Jambalaya, Italian Summer Pasta, Truffled Raviolis, Mushroom and Sundried Tomato Pasta and Spun Vegetables.”

The menu also has traditional favorites, such as chicken and veal medallions, shrimp scampi, zuppa di pesce, eggplant parmigiano and linguini with clams.

“Some of the newer appetizers are grilled strawberry goat cheese crostini and mahi mahi bites,” he said.

A graduate of the Cape/Atlantic Community College Culinary Arts School, Dunn is quite familiar with the building he took over. Nine years ago, he worked as an executive chef when the establishment was known as Spiaggia e Luna, and then later changed to Serpico’s.

Career highlights include working as a sous chef at the Borgata in Atlantic City, production chef for Zabari in New York, sous chef for the Marriott Marquis in New York and executive sous chef at the Princeton Marriott at Forrestal.

Dunn also served as sous chef at the Shark Fin Inn in Lacey Township, where he worked for Barry Sciuto, who was the head chef. Scuito now serves as Dunn’s restaurant manager at Gemelli.

The bistro seats 100 people and is available for small parties. People are welcome to bring their own beverages of choice.

“We also have live music on Friday and Saturday,” said Sciuto. “It’s relaxing dinner-hour music.”

Hours are 4 p.m. to 9 p.m. Tuesday through Saturday. For more information, call Gemelli at 609-994-2554.

— Eric Englund

ericenglund@thesandpaper.net

Comments (0)
If you wish to comment, please login.