800 Bay by Philippe gets redo in Somers Point

Interior of the dining room. Philippe Chin French-Asian Bistro, on Bay Avenue, in Somers Point Sunday, July, 22, 2012, 2012 ( Press of Atlantic City / Danny Drake)

Entering its second season at the shore and with a name change - 800 Bay by Philippe, formerly Philippe Chin French-Asian Bistro & Deck Bar - is now reopened.

The Somers Point restaurant quickly made a name for itself when it first opened its doors last Memorial Day weekend, located on Bay Avenue.

Its menu is both innovative and fresh - French-Asian fusion-style cuisine prepared by world-renowned chef and owner Philippe Chin - and its atmosphere is breathtaking as the inside features a fully renovated Victorian mansion with floor-to-ceiling windows overlooking the bay.

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In the summer, patrons can dine or drink beside the water on its open-air deck, which also has a full bar. Guests also can access the restaurant via the water as 800 Bay by Philippe has dock-and-dine slips available.

800 Bay by Philippe was closed for two weeks this winter, which allowed Chin and General Manager Perrin Jones the opportunity to revamp its menu, while keeping many of Chin's staple dishes, and to evaluate what has worked so far and what could be improved or enhanced, hence the name change.

Its original name caused confusion among the public regarding the type of cuisine offered. When people saw the name Chin in its title, they assumed it was an Oriental restaurant, Jones said, which is not the case.

"The identity of the restaurant was misunderstood," Jones says.

Chin is a world-renowned French-trained chef, born and raised in Paris with a Chinese father and French mother. His menu is reflective of his upbringing - an infusion of French meets Asian made with local, seasonal and fresh ingredients when possible.

Jones says a house favorite is the Asian tuna nachos, which is, "Encrusted ahi tuna pan-seared in a sesame oil and chopped in bite-sized pieces, tossed with julienned carrots and cucumbers and oil and black and white sesame seeds over a bed of flat, fried wontons to give it a bit of a crunchy texture."

The dish is served with a trio of homemade sauces: a soy sauce, a sweet red chili aioli and a creamy wasabi.

Another house favorite is the encrusted veal porterhouse.

Daily Happy Hour:

800 Bay by Philippe has a second full bar inside the restaurant with a daily happy hour from 4 to 7 p.m., which includes discounted drinks and appetizers.

Upcoming performances:

Thursday, Feb. 14: 7 to 10 p.m. Shawn Ashley

Saturday, Feb. 16: 8 to 10 p.m. Shawn Ashley

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