Tulipano's Still 'Blooming' in Belmar After Three Years

Spring is in the air and there is no better way to celebrate than at the Belmar restaurant Tulipano’s, the Italian translation for one of the first flowers of spring, the tulip.

Why “Tulipano’s?” 

 “It was catchy,” claimed Jose Garcia, Bricktown, who co-owns the 5,200-square-foot establishment with his wife, Christina, and silent partner, Dave Duer of Wall.

The Italian bistro located at 1002 Main St., is contemporary yet with an old feel.  Seating 110, it meshes hardwood floors and old stone walls with track lighting and frosted glass, while music from the '40s and '50s wafts through its sound system.

Garcia, 35, has been involved in the restaurant business 18 years.

“Like every other immigrant, I started work doing dishes where I grew up in Staten Island, N.Y.  One day a cook didn’t show up, and I said, ‘I can do it,’ and they gave me a chance,” Garcia said.

Elevated to executive chef at a Staten Island restaurant at age 19, he moved to New Jersey in 2000 — at the insistence of a friend — to serve as head chef at Mangiare Tu, which was opening in Brick.

Opened in 2008, Tulipano’s is primarily known for its traditional Italian entrees, yet Garcia noted, “Pizza’s picking up. It’s tricky. Once they walk in and see the place, they say ‘I’m not going to try the pizza,’ but once they try it, they enjoy it.” 

Who deemed the bistro’s pizza “Best new pizza at the Jersey Shore?”

“The people — our patrons — say it’s the best pizza. When I was at Mangiare Tu, we were known for our pizza, and it’s the same recipe we use at Tulipano’s,” he continued.

Clientele, ranging from middle-aged diners to a few seniors, are drawn in by the food.

“Obviously the food — it’s very, very good. We get compliments left and right.  We get a lot of repeat business — that’s how we know we’re good.  We get diners that come in twice a week. Also, the staff is very friendly,” he said.

He emphasized the freshness. Since everything sells at Tulipano’s, the eatery is able to use only fresh ingredients and products.

“We don’t have a freezer — we have a little 3-foot freezer for very perishable items like shrimp — none of our products are frozen,” Garcia said.

Dinners range from $16 to $37 for a rack of lamb. 

Garcia noted,  “There are some dishes that are high, like prime steak or filet mignon, but most entrees are reasonably-priced,” ballparking the average per-person being $32, which includes appetizers.

Potato-crusted crab cakes are Garcia’s signature dish. Organic chicken scarpiello is rated as the most popular dish, followed by the eggplant parmigiana.

Fresh pasta is made on-site, and, “Our potato gnocchi is excellent and one of our best dishes,” claimed Garcia, stressing that everything on the menu is cooked to order.

Home-made desserts range from $6-$8. 

 “We get compliments on our crème brulee,” said Garcia, with chocolate peanut butter mousse pie and tiramisu also very popular.

Tempting patrons are various mouth-watering confections such as cannolis and Italian pasties displayed in a glass case by the cash register.

Interestingly enough, Garcia was surprised when asked how a native of Mexico “qualifies” to cook … Italian.

“It’s infusion — you can have any type of ethnic group doing any kind of cooking,” citing non-French chefs doing French cuisine as an example.

He explained he cooks Italian because he’s been doing it several years, having “cut his teeth” in Italian eateries.

Why Belmar? 

 “Mostly the people; people by the shore are very friendly and they appreciate good food,” said Garcia.

“People love the food, they love the ambiance. We treat them like friends and make them feel comfortable,” he said. He also is impressed by Belmar’s “community feel” of the neighboring businesses, and how they all help each other.

Summer is Tulipano’s peak season, although “It’s not really a seasonal place anymore. Obviously, summer is our best season, but winter is picking up and getting better and better each year,” Garcia said.

Garcia is assisted in the kitchen by Armando Nieto, who he trained from a dishwasher himself at Mangiare Tu. Supporting the chefs are a staff of 10-12 men and women, with more employed during the summer months.

Wife Christina — mother to the couple’s 13-month-old daughter, and a former paralegal — does Tulipano’s books and paperwork, and, “She’s the backbone of the restaurant, she books all the parties and is the banquet manager,” said Garcia.

The best part of his day is when his patrons are happy they’ve had a great experience at his restaurant. He confessed, due to 12-plus-hour days, “It’s a hard career, but I love what I do.”

There are rare negative moments in his day.

“I know it’s a cliché when people say, ‘The customer’s always right,’ but a lot take that to the extreme. It doesn’t really happen that often, but it does happen.  If they’re not happy, stay home and order some take-out,” he said.

Softening the blow, his amiable staff lays on the charm and tries to accommodate the patrons.  “We love what we do, we try to make everybody happy,” he said.

He would like to keep the restaurant in the family.  “We have a baby girl and I would like her to cook but not for other people — she could take over for me!” he said.

Tulipano’s is open Tuesday-Thursday and Sunday, 11:30 a.m.-10 p.m.; Friday and Saturday, 11:30 a.m.-11 p.m.; and closed Mondays. Take-out is available.  The eatery’s phone number is 732-681-8180, and website is www.tulipanos.net.