Stefano's Restaurant

Second time here and a big fan. I was impressed with quality of all our dishes and the price. For contrast I ate at Raimondos and Dune 18 this same week, ordered similarly and thought all three of similar quality but Stefano’s was 2/3 the price and worth every penny. My salmon imperial was cooked perfectly and a meaningful amount of crab with a good portion of lobster mash. My wife’s scallops were also great and the risotto was excellent. Kids enjoyed their dishes as well. BYOB.

BYOB - make a reservation! Charming buzzing restaurant with a great vibe and great food. Can’t wait for the season to start to come back and dine again!

The BEST! We made a reservation online for outside seating for 7 people. The service was great! Our waiter and the staff were very attentive. I would highly recommend the coconut shrimp and calamari! We also got the eggplant appetizer special YUM!!!! The meals come with a salad - LOVE - Peppercorn dressing was delicious! Flounder Franchise highly recommend, but I would change it from penne to angel hair pasta.

This is a BYOB, Italian restaurant. The food was delicious (high 30’s-$60.00 per entree). The portions were satisfying in size and they provided service without delay. There is an outside dining area; however, it is small with only a few tables.

Stefano's LBI continues to set the standard in the atmosphere and service. This is the special dinner experience we look forward to on our annual week outing to Beach Haven. Over the years, the food and service have been amazing. However, to be truthful, this past visit on Wednesday evening has left me disappointed. I ordered an appetizer of the clam Chowder, and Stefano's prepared it "Rhoad Island Style," a nice combination of the New England and the Manhattan style combined. It was fantastic! The dinner salad was also very nice with the house made Parmesan Peppercorn dressing. My disappointment came with the entree. I ordered the "Risotto Del Mar," the dish came out hot and with a great flavor profile. At first, I was impressed until I got to the asparagus. Every piece of asparagus in th