Story and Photo by Laura D. Kolnoski
COLTS NECK – Colts Neck’s most frequently asked question was answered at 11 a.m., Thursday when the new location of Huddy’s Inn at the corner of Routes 537 and 34 opened its new doors to a curious public. The 40-seat bar was filled within an hour, as was the ample dining room waiting area.
It took five years to turn a portion of the township’s former Atlantic School into the new incarnation of the popular bar and restaurant. Huddy’s has operated from the Colts Neck Shopping Center on Route 34 for more than 25 years.
As locals monitored construction of the new site, owners Raymond Longobardi Sr. and Salvatore Asaro were peppered with questions regarding its repeatedly delayed debut.
“This was such a long time coming,” Asaro said, as flowers and balloons were delivered on opening day.
Longobardi purchased the site, adjacent to his Pebble Creek Golf Course, in 2010. As he was completing the installation of a state-of-the-art water treatment system, the state was instituting newly revamped wastewater management regulations. A sensitive nearby stream halted progress as Longobardi worked with state, county, and local officials to gain approval of his system. After Super Storm Sandy, contractors left for months to attend to emergency jobs.
Work included demolishing a portion of the former school, splitting the building in two to separate office space in the front from the restaurant. At more than three times the size of its former space, the new Huddy’s has three windowed dining rooms, a large bar, outdoor space, and an expanded parking lot. It is named for Colts Neck’s legendary Revolutionary War hero, Captain Joshua Huddy, who was hanged by the British in 1782.
“Many delays were timing-related; we made changes that take time,” said the co-owner’s son, Ray Longobardi Jr., 32, who was closely involved in the new eatery’s creation. “We analyzed and scrutinized a lot of our decisions. If we stopped the work, we couldn’t always get the contractors back when we wanted them.” Longobardi Jr. worked at the old location for several years to learn about restaurant management from longtime General Manager Ned Haberstroh, who “still runs the show” he said.
The owners strove to recreate the look and ambiance of the former location. Rough-hewn wood booths, copious stained glass, and warm tones were used throughout. Filling the walls are sports, golf, polo, and other equestrian-themed art. One wall bears historic photos from Colts Neck’s Laird’s Distillery, while a rear dining room features a large painting that hung in a now-closed Illmensee Real Estate Agency on Route 34 for half a century. A customized display was created for the set of collector Colts Neck plates depicting significant local historic sites.
Customers praised the décor and the size of the bar with its high-top tables, 14 television screens, and room for music and dancing. Live music on weekends is planned inside while the outdoor patio will also feature music in season. The grounds of the adjacent golf course provide treed green vistas from all windows. A second service bar in the banquet hall will also service the other two dining rooms.
of honor in the restaurant’s new location.
“It’s been a long time coming but I think it’s fantastic,” said local resident John Grabowski, seated at the bar on opening day. “Colts Neck needs a nice place like this with enough room to gather. This will be where our Lions Club meets now.”
In the dining room, Mayor Thomas Orgo pronounced the new restaurant, “beautiful and just what the business district needs. It’s new and exciting. This is Colts Neck.”
After the former location closed on Super Bowl Sunday, new employees joined seasoned staff at the new site for two days of training and set-up. They served capacity crowds throughout Valentine’s weekend, acclimating to stations designed to streamline service and new computerized ordering systems. Co-owner Asaro even pitched in to run meals to tables from the gleaming state-of-the-art kitchen.
“It’s quite overwhelming,” Asaro said. “We were reasonably optimistic that our regulars would continue to support us, but I didn’t expect anything like this. It’s a validation of all the thought and care we put into making this remain Huddy’s, only much better. I’m very appreciative that Big Ray spearheaded this project.”
The American menu – featuring burgers, salads, steaks, seafood, and pastas – has been streamlined, with the most popular specials added as standard items. Longobardi Jr. said chefs will have more flexibility to create new offerings.
“We wanted to pay respect to and honor our existing customer base, and retain new customers by providing the best service possible,” Longobardi Jr. said. “At such a major intersection with so much visibility, we want this to be a hub for Monmouth County for the next 100 years. A huge goal is to host larger functions and functions outside.”
Plans are under way for the new Huddy’s to host its first St. Patrick’s Day celebration, traditionally the eatery’s busiest day of the year. The 18-year-old Chili Cook-off, usually held in February, is being rescheduled to a later date.
