SEA BRIGHT: DIVE BAR DIVES RIGHT BACK IN

091214 dive2A bright and colorful interior to Dive into in Sea Bright. Below, the vegetarian black bean burger. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

091214 dive3 Dive owners and newlyweds Christina DiIorio and Steven Graniero  start and finish one another’s sentences.

“We called it Dive so people would feel comfortable to come here,” Graniero said. “Diving into Sea Bright, diving into the food, and just diving into the new place,” DiIorio added.

After Hurricane Sandy, Dive – which had been open only two years – was closed for 20 months. In that time, the couple worked on refurbishing the restaurant and got married. “We opened Dive on out honeymoon” in early July, DiIorio said.

They hired Sea Bright locals, Kyle Hopfensperger as executive chef and Daniel Ciameroni as sous chef. Both 29 years old, they have restaurant experience in the area, and either ride their bikes or skateboards to work. They have also been friends since they were two years old.

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SEA BRIGHT FARMERS MARKET: DIVE DEMO

082814 sbfarmrs mkt1Dive chef Kyle Hopfensperger and sous chef Daniel Ciameroni at the Sea Bright Farmers’ Market. Their salsa, below. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

082814 sbfarmers mkt2Last week, the still-new Sea Bright Farmers’ Market added a weekly feature: local restaurant chefs’ demonstrations and tastings.

First up were Dive chef Kyle Hopfensperger and sous chef Daniel Ciameroni, both 29 years old, who brought youthful exuberance and a vat of salsa for shoppers to try.

Not so much a demonstration as a tasting, the event gave the pair a chance to offer suggestions on what to buy at the market and how to use it.

“The fresh white peaches and watermelon in the salsa came from two local farms,” Hopfensperger said. Jalapeno peppers – pickled in-house at Dive, across the street on Ocean Avenue – gave the salsa a spicy kick. Finely chopped white onion added additional bite, making the salsa less sweet than you’d think.

“We’re bringing  bar food to a new level,” Ciameroni said.

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