The name says it all — Chill Rooftop Grill is Stone Harbor’s first rooftop restaurant is the perfect place for the whole family to grab a meal and chill.
Chill sits above the bustle of Stone Harbor’s main drag — 96th Street — but it might as well be worlds away.
“The atmosphere here is very relaxing and casual, it’s just chill,” says Manager Melissa Cappelletti.
If you head to this rooftop restaurant during the magic hour, you’re pretty much guaranteed some incredible views of the sunset, and studies have proven that taking in a sunset relaxes us and makes us happier. In other words, it chills us out.
Chill serves up American-fusion cuisine with a distinct nod to gourmet comfort food.
“We have a very unique vibe here, and we want to reflect that in our food,” says Executive Chef Daniel Long.
Items such as the rooftop burger ($15) with bacon aioli, romaine lettuce, caramelized onions and muenster; and the Purgatory wings ($11) with a cream-based hot sauce that is made in-house offer an epicurean twist on these American classics.
“We also offer a lot of seafood because we are so close to the ocean,” Long says.
Dishes such as seared scallops ($29) with bacon chutney, mango, seasonal vegetables and polenta; lobster mac & cheese ($23) served with penne pasta, a lobster tail and claw meat; and grilled salmon ($27) served with mashed sweet potatoes, seasonal vegetables and a lemon beurre blanc, serve up the taste of the ocean that South Jersey in known for.
Chill rounds out its Americana menu with some more exotic dishes such as Mexican street corn ($11) served on-the-cob with a creamy sauce that’s made in-house; super nachos ($15) with tortilla chips pilled high, a nacho-cheese sauce, sour cream, guacamole and chicken or beef; and Jersey risotto ($17 or $7 for a side), a creamy dish with mushrooms, corn, carrots, peas, tomatoes and zucchini.
“We try to be as gluten-free, vegetarian and allergy-friendly as possible,” Long says, noting that they are very conscious of dietary restrictions.
Stir it up
This is the fourth season the restaurant has been open, but the first season that Chef Daniel Long has been at the helm of Chill.
“This is a young restaurant and until now there has always been a pretty fluid team in place,” Long says, explaining that he has been focused on simplifying the menu while delivering high-quality fare. “The reaction from our customers has been great so far, now we just need to get the word out.”
Chef Long is a graduate of the acclaimed Le Cordon Bleu College of Culinary Arts in Atlanta. Following graduation, Long worked at a number of Hilton’s and other hotels up and down the Atlantic coast.
“I have quite an extensive background in resort dining,” Long says.
Get up, stand up
Just because the vibe is relaxed, doesn’t mean you have to sit down. Chill offers live music every Sunday from 6 to 9 p.m. It’s also the perfect place to listen to Stone Harbor’s Tuesdays at the Tower concert series, which takes place from 7 to 8:30 p.m.
“The tower is directly behind the restaurant so you can listen to the music while you dine here,” Cappelletti says.