8 Best Restaurants in Cape May, New Jersey Shore

The Cape May newspaper Exit Zero described Bank Street's cuisine as part Key West, part French Caribbean, part New Orleans. Mesquite-grilled local fish steaks, dry-aged New York strip steak, and bayou oyster stew are flavorful stand-outs. Dine on the porches or in the garden courtyard of the 1840s cottage. The place pulses with life—from the jovial diners singing the praises of Chef Henry Sing Cheng to the greenery that clings and climbs the walls. BYOB.

Named after a frequent flier in local skies, the Black Duck is just past the historic district in the small borough of West Cape May. White walls, wicker paddle ceiling fans, and black-and-white photos of old Cape May lend an island sensibility. An infusion of Asian and Latin flavors sparks the steaks and seafood on its contemporary American menu. Feel free to shield your eyes from the winged mascot painted on the restaurant's sign when you order the slow roasted honey-glazed duck or the Southwestern duck confit, but don't feel the least bit guilty about it. A three course early-bird menu is a fantastic deal at just over twenty dollars. BYOB.

White starched tablecloths, sleek ebony chairs, and arching potted palms banish any notion of chaos in the world. At the Ebbitt Room in the Virginia Hotel, the fireplace burns year-round, a pianist plays, and the menu dazzles with contemporary dishes like Hudson Valley foie gras parfait and grilled Duroc pork chop. Embracing the farm-to-table philosophy, the chef sources many of the ingredients from the local Beach Plum Farm. Arrive early and have a glass or two of the signature punch from a seat on the front porch.

It's not much to look at, but there's a reason people line up to get into this Greek-style diner. Decadent helpings of waffles and french toast for breakfast and hearty Mediterranean favorites for lunch and dinner keep locals and summer residents coming back again-and-again. BYOB.

Local fisherman deliver fresh sea fare seven days a week right to the dock at the always-rollicking Lobster House. Cape May salts, a petite and briny oyster, are harvested from the restaurant's beds in Delaware Bay. Dine inside on checked tablecloths, at the raw bar, or outside on the dock for the full maritime show. Of course, the eponymous crustacean is all over the menu—in bisque and salads, its tails stuffed and served with steak, and steamed or broiled whole.

The only thing "mad" about this spot, which is credited with starting Cape May's restaurant renaissance in the 1970s, is the wild popularity of its bountiful American breakfasts and brunches. Be prepared to wait. Or book a table for lunch or dinner. Request the porch to watch the action on Jackson Street and sample the dishes that are their greatest pride and joy: the buttermilk pancakes, the clam chowder, or the lump crab cakes.

An oil painting hangs over the fireplace mantle, wall sconces add soft light, and extravagant bouquets of flowers dress the room. You could be dining at your sophisticated auntie's house circa 1870, but would she have had a chef of the Union Park caliber preparing New American dishes like seared duck breast with duck confit hash or vanilla chai glazed short rib with smoked bacon marmalade? We think not. The restaurant is in the Hotel Macomber.

Pull out your good shoes and jacket: you're dining in an 1840s Victorian plantation home that's romantic enough for the O'Hara's of Tara. The Washington Inn has five dining areas, one of which is a wine cellar where 10,000 bottles await the uncorking. Flights of wine are available for those who prefer to take their cues from the sommelier. As for your meal, you can't go wrong starting with rock shrimp and lobster bisque, followed by bacon-wrapped twin pork tenderloins, and a dessert of fresh berries and chocolate mousse.