Executive Chef Ted Rozzi will be joining the Bobby Van’s family at this particular location. He is the pioneer when it comes to Crispy Calamari, Lemon Pepper Shrimp, and Maxie’s Meatballs as well as the Veal Milanese, Chilean Seabass, and N.Y. Sirloin Steak.

Bobby Van’s doesn’t stray too far from their original menu for Breakfast and Brunch, as they serve Bobby Van’s Steak and Eggs: a sirloin steak, two eggs, and home cooked fries. The rest of the Breakfast and Brunch dishes include Homemade Granola with yogurt and berries, and Jumbo Lump Crab Meat and Spinach Benedict served with home fries, among many other delicacies.

Of course the famed steaks Bobby Van’s are known for make an appearance on the menu, but there is also a selection of dining options outside of prime beef and seafood. These include freshly tossed salads and wood-fired pizzas, with sides ranging from Cauliflower Carbonara to Thick Cut Applewood Bacon.

Daily: 9:00am – 11:00pm

www.bobbyvans.com for more information