Anjelica's Restaurant

"The perpetually-packed BYOB Anjelica’s draws crowds seeking some of the Shore’s freshest Italian. The menu brings in more traditional dishes than the classic red sauce joint, like cacio e pepe or pork-stuffed fried olives. Those lucky enough to snag an outdoor table in the charming alley will feel transported to Europe, and beach pros know you can pre-order sandwiches and salads for an Italian-inspired picnic." - Marion Brewer

"There are more red sauce joints along the Jersey Shore than the beach has sand. Anjelica’s Restaurant isn’t just the best at the Shore—it might be the best along the entire Eastern Seaboard. Reservations may seem impossible, but it’s worth checking constantly to secure one, even if you have to get a table in their outdoor alley (which is actually the best place to sit). When you do, settle in for a meal with incredible and attentive service. Plates of orecchiette in a spicy vodka sauce, caramelle in lemon cream, and mafaldine al ragu can go toe-to-toe with most spots just a few nautical miles north (within the five boroughs). And the rotating entrees, like the veal saltimbocca, are an equally important part of the meal—even if you already feel like you’ve hit capacity. And always save room for some cannoli or one of their many housemade desserts.  " - michael sinatra

"There are more red sauce joints along the Jersey Shore than the beach has sand. Anjelica’s Restaurant isn’t just the best at the Shore—it might be the best along the entire Eastern Seaboard. Reservations may seem impossible, but it’s worth checking constantly to secure one, even if you have to get a table in their outdoor alley (which is actually the best place to sit). When you do, settle in for a meal with incredible and attentive service. Plates of orecchiette in a spicy vodka sauce, caramelle in lemon cream, and mafaldine al ragu can go toe-to-toe with most spots just a few nautical miles north (within the five boroughs). And the rotating entrees, like the veal saltimbocca, are an equally important part of the meal—even if you already feel like you’ve hit capacity. And always save room for some cannoli or one of their many housemade desserts." - Michael Sinatra

"Anjelica’s Restaurant isn’t just slinging the best pasta on the Shore, it’s one of the best along the entire Eastern Seaboard. Reservations may seem impossible to score at this downtown Sea Bright BYO, but it’s worth checking time and time again to secure one. When you finally get in, the tuna carpaccio and stuffed langoustines are the perfect way to start your meal, before ordering a few housemade pastas like orecchiette in a spicy vodka sauce, caramelle in lemon cream, and mafaldine al ragu. Entrees like veal saltimbocca and homemade desserts and pastries like cannolis made from anise pizzelle are an equally important part of the meal—even if you already feel like you’ve hit capacity. If there are no reservations available while you’re in town, make sure to check out the Italian street food offered throughout the day in the outdoor paninoteca located in the adjoining alleyway." - Michael Sinatra

"There are more red sauce joints along the Jersey Shore than the beach has sand. Finding the right one sometimes feels like an impossible task, but look no further because Anjelica’s Restaurant isn’t just the best at the Shore, it might be the best along the entire Eastern Seaboard. Reservations may seem impossible at this downtown Sea Bright BYO that sits directly across the street from the beach - but believe us, it’s worth checking time and time again to secure one. When you do, settle in for an incredible and attentive service experience and an enormous meal that offers a perfect mix of land, sea, and mountains of pasta. The tuna carpaccio is the perfect way to ease into a wide selection of appetizers. House-made pastas such as orecchiette in a spicy vodka sauce, caramelle in lemon cream, and mafaldine al ragu are formidable opponents for recognizable options offered just a few nautical miles north within the five boroughs. The entrees, such as the veal saltimbocca, are an equally important part of the meal - even if you already feel like you’ve hit capacity. And, yes, you’ll have to find a way to leave some space for one of their seemingly endless options for homemade desserts and pastries, including variations of Italian favorites - like cannoli with a shell made from anise pizzelle, filled with light cream and coated in pistachios. Don’t worry, you’ll be ready to eat again a week later. And if there are no reservations available while you’re in town, check out the Italian street food offered throughout the day in the outdoor paninoteca located in the adjoining alleyway." - Michael Sinatra