Posted on Wednesday, March 11, 2009


STONE HARBOR, NJ – (March 11, 2009) On May 8th, 2009, Philadelphia Chef, Chip Roman and his business partner, John Sprandio will open Blackfish Stone Harbor (9628 Third Avenue, 609-967-9100). The shore sibling to Roman’s original culinary masterpiece, Blackfish Conshohocken, previously located in Avalon, NJ, is moving to the location of the 78 year-old tradition known as the old Henny’s. The space will undergo a major overhaul and enjoy a grand re-opening on Mother’s Day weekend under it’s new identity, a 200-seat, white tablecloth restaurant complete with a bar area which will seat up to 75 people.

The new location spans 5000 square feet and will be designed and renovated by Stokes Architecture <;, a firm well known for designs such as Starr Restaurant’s Buddakan and Continental in Atlantic City, and Continental Midtown as well as Cape Advisors’ properties including the Chelsea Hotel in Atlantic City and Congress Hall in Cape May.

Like Blackfish in Conshohocken, Blackfish Stone Harbor will feature Chip Roman’s progressive American gastronomy with a seafood focus and signature items such as a saffron-scented Bouillabaisse, and “Surf and Turf” of glazed beef short ribs and day boat scallops. Open for lunch, dinner, and late night dining, Blackfish Stone Harbor’s seasonal menu will present starters in the $10-19 range, entrees from $28-39, desserts from priced from $7-12 and a bar menu with snacks ranging from $3-14.

“I want the menu to be fun, it’s the shore!” says Chef Roman, a James Beard semifinalist for Rising Star Chef of the Year (2008 & 2009) and Best Chef Mid-Atlantic (2009). “I’ll be cooking with some of my favorite summer ingredients, Jersey corn and tomatoes and all of the great fruits and vegetables from the local farmers.”

Roman has been working with Moore Brothers to create a select and impressive wine list with over 30 wines, which will compliment bar offerings set to include a specialty cocktail menu, as well as a selection of vintage cocktails.

“I heard great things about this talented young chef and approached him about the project”, says first-time restaurateur John Sprandio of Chestnut Hill. “Our goal is to create a total dining experience with exemplary service and creative, yet approachable food. Chip Roman fit the bill 100%!”

Blackfish Stone Harbor will be open for lunch, dinner and late night seven days a week. Monday through Thursday from 5 until 10 pm, Friday and Saturday from 5 until 11 pm, and Sunday from 4 until 9 pm.  Late night menu will be available 10 pm – 2 am. Lunch will be served from 11:30 am to 3 pm daily, with brunch available on Sunday from 9 am – 3pm. Blackfish Stone Harbor also offers catering for special events and parties. Events range from exclusive private parties on the premises, to intimate gatherings in your home. For more information, or to make a reservation, please call 609-967-9100 or visit

Blackfish Stone Harbor is the first phase of a three phase project called, Shelter Haven Resort and Spa. Construction will begin this fall on Phase Two, a LEED certified (Leadership in Energy and Environmental Design), green hotel just across the street <;. Shelter Haven Resort and Spa will house 25 bayside hotel suites with water-front views. Blackfish Stone Harbor will move into the hotel when it is completed in February 2011. Shelter Haven and Blackfish will use geo-thermal heating and cooling systems, solar panels on the roof, recycled glass on the counter tops and reclaimed Hickory wood in the lobby and banquet area. Phase Three will demolish and reconstruct the building previously housing Blackfish (in the old Henny’s space), with additional hotel suites and an award-winning spa. It is scheduled to be completed in 2012.