SeaBright’s DRIFTHOUSE by David Burke reopens after winter recess with new look, new menu

DRIFTHOUSE by David Burke has reopened after its winter recess with a whole new look and revamped menu at this year-round, full-service restaurant steps from the beach.

For inspiration, Chef David Burke simply looked to the sea.

Celebrating five years in March, DRIFTHOUSE’s new seafood-focused menu and new look totally embraces its iconic beachfront location with stunning ocean and sunset views.

The restaurant has a trendy, brighter maritime decor and new artwork, new black wooden tables — gone are the white tablecloths — and upgraded lighting, resulting in a hipper, more casual look.

DRIFTHOUSE by David Burke in Sea Bright has an oyster bar on display.

Expect great things David-Burke-style for DRIFTHOUSE’s whole new exciting approach. Highlighting the restaurant’s commitment to fresh seafood is a custom-made lobster tank and oyster spa on display in the main dining room. Joining these is an authentic seafood market case brimming with the fresh catch of the day.

Landlubbers need not worry. They will find plenty of options, too, such as favorite Coastal Italian-Mediterranean pasta dishes as well as some newer preparations, and plenty of prime beef, pork and a salt brick chicken preparation. The ever-popular DRIFTHOUSE burger now has a permanent position on the dinner menu, too.

Of course, the David Burke signature, sharable, Instagramable “Bacon on a Clothesline” is there, too. But a new appetizer that many will welcome is the “Original Sea Bright Lobster Bisque” featuring the meat of a whole lobster in each bisque. Also, a raw bar with large and small seafood towers. Examples of the main entrees on the new “Market Fish Blackboard” served with vegetable of the day and optional sauces include grilled yellowfin tuna, whole steamed sea bass, whole roasted red snapper, grilled salmon, seared scallops and much more.

“We wanted to fill a niche,” Burke said. “We took some cues from our Shore’s seafood institutions like Doris & Ed’s and Harry’s and added our own unique, creative concept. We are making our dining scene more fun and casual by celebrating our oceanfront location with amazing seafood and our new look. We are placing more emphasis on the lobster tank and oyster spa; and, now, a real seafood market case where people can see the whole fish on ice. Whether it’s tuna, halibut or swordfish, it’s right there for you to see. You can have it grilled, pan sauteed, fried or baked. We have a fantastic location, and we have a menu to match.”

DRIFTHOUSE by David Burke is open for dinner 4-10 p.m. Tuesday to Saturday and 4-9 p.m. Sunday. During warmer seasons, there is an outdoor dining deck.