The Squire at Branches, a full-service restaurant and bar located at 123 Monmouth Road, West Long Branch, is now officially open to the public, according to a Tuesday announcement.
Located within the event venue, Branches, the Squire is at the former location of Squire’s Pub, which was a local favorite from the 1970s to the mid-1990s. Its tagline: “Savor the History. Taste the Future,” honors the past while looking forward.
The Squire has undergone a complete renovation, with an expansive bar, a wine room and a gas-burning fireplace with stone surround. The eclectic menu offers a variety of choices from seafood, prime cuts of beef, chicken, veal, fresh pasta and assorted appetizers.
The restaurant is co-owned by Steven Meyer and Sean Clark, who both grew up in Middletown with fond memories of Squire’s Pub.
“My parents used to go to Squire’s Pub,” said Meyer, “and they celebrated many special occasions here, so opening this restaurant is a full circle moment for me and I am so blessed to be able to share this with my family and friends where we can create new memories for years to come. I hope our customers experience that same family dynamic and make this their go-to spot for spending time with their family and meeting new friends.”
The Squire at Branches management team will consist of General Manager John Boden, Culinary Institute of America graduate and sommelier certificate holder from the Sommelier Society of America, and Restaurant Manager Faye Basile, who graduated from Kean University.
Boden worked for 29 years as general manager and executive chef of the Columbus Citizens Foundation in New York City, while Basile’s professionalism in training and teamwork stems from the high standards held at the renowned Chart House in Weehawken.
“It is exciting to be a part of this incredible new venture and to have a chance to set the expectations and vision for what we hope will be a destination for food lovers and those looking to have a casual fine dining experience with family and friends,” Basile said.
The kitchen will be run by Executive Chef Cliff Richardson, a culinary prodigy whose passion has taken him around the world. Experienced in Caribbean, French, Italian and American cuisine, Richardson earned repute in the kitchen as well as recognition among food critics. Born and raised in Anguilla, Richardson worked his way through the ranks at the Malliouhana Hotel under the leadership of Michelin Star Chef Michelle Rostang and Restaurant Maison Rostang in Paris.
