Avenue brings the ambiance of a Paris bistro and plants it squarely at the shore in Long Branch. From its 25-foot bar influenced by the hull of a ship to the large windows focusing attention on the beachfront setting, Avenue is laid-back luxury at its very best. The main dining room can host events for 15-200 people, and the event can be semiprivate (20-60 people), separated by illuminated partition walls from the main restaurant. Upstairs, the media room features a TV, computer, phone and Internet, and is specifically designed for meetings for 30 people and under.

Avenue is also well known for its nightlife at its nightclub, Avenue Nuit, but this space isn’t just for hipsters who want to dance all night. This third-floor space hosts sit-down events for up to 150 guests and buffet-style events for up to 250 guests. Since it also features outdoor space with a fireplace and pool and a picturesque view of the Atlantic, it’s ideal for celebrations. The sound system and DJ booth are state-of-the-art and add an exciting energy to any event. There is also a private kitchen on the third floor. The expansive bar completes the space, giving guests ample room to order drinks.

Oh, and in case the beachfront views aren’t enough, Avenue also caters to those who want their event right on the beach. The Beach Bar hosts 50-200 for barbecuestyle events with cocktails, while the Beach Club accommodates up to 500 guests.

—1.5 oz. blueberry vodka
—1 handful fresh blueberries, muddled
—1 oz. fresh squeezed lemon juice
—.5 oz. simple syrup
—Half a cocktail shaker of ice

Combine ingredients in a blender and blend until smooth. Garnish with fresh blueberries and a lemon slice.

—1.5 oz. Hendrick’s Gin
—mint leaves
—soda water

In a glass, take a handful of mint and tear leaves apart to release the oils and aroma. Add slices of cucumber and ice. Pour gin and top with lemonade. Finish with a splash of soda. Serve and enjoy


• 1.5 oz Plantation 3 Stars rum
• .5 oz Aperol
• 1 oz pineapple juice
• .5 oz lemon juice
• .5 oz Orgeat
• 2 dashes Peychaud’s bitters

Shake and double strain into your favorite Tiki mug and add ice.


Courtesy of Bar Marco, Pittsburgh 


—2 ½ ounces Dubonnet Red
—1 ounce Elijah Craig bourbon
—1 ½ ounce triple sec
—1 dash Angostura bitters

Stir all ingredients over ice and strain into a chilled cocktail glass. Garnish with orange zest.

Courtesy of Butcher & Banker