It’s a new era for Doris & Ed’s restaurant in the Highlands, which reopened in March after a long winter hiatus when the restaurant was completely renovated and redesigned. The rebirth of the restaurant, housed in a century’s old seaside hotel, is stunning. The restoration is a culmination of owner, Jim Filip’s lifetime passion to provide his patrons with the ultimate culinary experience. “To remain competitive, you have to stay ahead of the curve,” explained Filip. “It was time for rejuvenation for me, my staff and my guests. I am thrilled with the new Doris & Ed’s that continues to deliver the best dining experience ~ only now it is a more fun and comfortable atmosphere.” His serving staff is exceptionally attentive and polite. Our server, Jay, while keeping a watchful eye on all his tables, gave our table a perfection description for every course on the tasting menu.

The James Beard-award-winning restaurant has also had a huge and dynamic change in the kitchen with its new Executive Chef, Thomas Donahoe. The 33-year-old Donahoe left the mountains of Montana where he was Executive Chef at the Rainbow Ranch Lodge in Big Sky to return to his native Jersey Shore to become Executive Chef at Doris & Ed’s when it reopened on March 11. Chef Donahoe, who grew up fishing and spending time with his family on Long Beach Island, started cooking when he was 12. “My first memory of cooking is coming home from a fishing trip with my Uncle John and making pancakes for everyone in the house along with fried eggs, and fresh bluefish and fluke filets,” he reflects.

Chef Donahoe’s culinary training is somewhat different from the norm. After graduating from Providence College with a major in English, his love for cooking took him to California. It is here that he trained in the kitchens of two world famous super star chefs, Thomas Keller (French Laundry and Per Se restaurants) and one of the pioneers of California cuisine, Jonathan Waxman (noted for his world-famous restaurant Jams and current chef/owner of Barbuto). He earned his laurels well and has created an imaginative, inspiring and mouth-watering menu that is reflecting the changing seasons.

Donahoe has a strong commitment to using local farms, purveyors and locally caught seafood from nearby fisheries. “The convenience of having so many resources so readily available is really spoiling me. Great food is great food, but the challenge is in finding the best product and consistently cooking with the care that great fish, meat and produce deserve ~ knowing and appreciating that what we do with our knives, pans and grills both nourishes and entertains our guests,” he explains.

“I love the versatility, variety and delicate nature of seafood,” he continues. “When fish and shellfish are freshest and conscientiously harvested, the flavors and textures that we can create will evoke feelings and sensations that are really memorable.” And the food is truly memorable. The selections in the prix fixe menu, $33, offer both variety and a taste of every element in Chef Donahoe’s cooking. It’s an incredible price for a truly fabulous meal. While the “Shore Today” menu features the Chef’s creativity with local, seasonal dishes, the “Shore Yesterday” menu reflects the memories of the original, traditional menu. The “All Natural Turf” menu is described as a carnivore’s heaven featuring Kobe Gold Beef and Kurobuta Pork.

Doris & Ed’s has always been famous for its extensive wine list, which Filip has expertly updated and maintained. He also offers a selection of wines at $25, $35 and $45 ~ a unique concept for the wine lover who spends conscientiously. From the wine list, we had Francis Coppola’s Claret Black Label, which was excellent and paired perfectly with our entrees.

Not to be missed are Chef’s pan-seared diver scallops, butter-poached shrimp with prosciutto crisps and the grilled skirt steak. All desserts are to die and go to Heaven for, especially the totally decadent warm chocolate bread pudding. For a lighter and equally tasty finale, the selection of three distinctly flavorful cheeses from creamy to slightly pungent was perfectly paired with fruit and toasted almonds. And, the Chef’s presentations are as artfully crafted on a plate as an artist’s brush strokes are on a canvas.

The ambience of the restaurant’s interior is serene, yet warm and welcoming. The interior design team, Acker & Bryant Design in Long Branch, have created a look that upholds the restaurant’s timeless charm while exuding a sleek, inviting look that is definitely au courant and comfortable.

Doris & Ed’s is located at 348 Shore Drive, Highlands, NJ. For further information, visit the website at www.dorisandeds.com or call 732-872-1565. The restaurant is open Wed.-Fri., 5 to 10 p.m.; Sat. from 5 to 11 p.m., and Sun. from 3 to 10 p.m.

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