By Regina Molaro
RUMSON – The apple doesn’t fall far from the tree. Jake Rallo is proving that maxim true. In January, Rallo – the son and grandson of restaurateurs – and his father Victor Rallo Jr., partnered with the Diaco family to open the doors to Rumson’s River Pointe Inn.
The culinary arts and providing stellar hospitality have been part of the Rallo DNA for generations. Victor Rallo Jr.’s father, Victor Rallo Sr., renowned as “Big Vic,” was the proprietor of a handful of restaurants in the Red Bank area. The list includes Birravino, which initially opened under the name Basil T’s. The building that houses Birrvano has been in the Rallo family for 30 years.
In 2011, Victor Rallo Jr. partnered with the Diaco family to unveil Undici, which offers “rustic” cuisine in an intimate Tuscan farmhouse setting. Every year since 2009, Undici has been recognized with Wine Spectator’s Best Award of Excellence honor. Beyond the Monmouth area, Big Vic also owned the now-closed Molly’s Fish Market in Oakland, New Jersey.
“Hospitality is in my blood,” said Jake Rallo. “I grew up in restaurants and whether it was eating buttered noodles at the bar from a young age with my siblings, working in the salad station at Birravino when I was a freshman in high school because I didn’t like going out, or studying hospitality in college, I became enamored by the fact that through hospitality we can change the way people ‘feel.’ I knew that I wanted to follow in my father’s footsteps.”
After graduating from Cornell University’s Nolan School of Hotel Administration, Jake honed his expertise in entrepreneurship and advanced wine studies. As head of the day-to-day operations, he currently serves as managing partner and acting general manager of River Pointe Inn.
The restaurant, which is helmed by Executive Chef Josh Laurano, specializes in American fare with French influences. Think oysters and contemporary classics such as Salmon and brioche-crusted with baby spinach, Vermont pearl onions, and ginger beurre blanc or Roast Chicken for Two, with apricot glaze, sauce verte and peppers Carmen.
Laurano, a graduate of New York City’s Institute of Culinary Education, earned a Michelin star while helming La Sirena at The Maritime Hotel in Manhattan. He has channeled his innovation, talent for mingling flavors and mastery of techniques into the delectable menu at River Pointe Inn. He strives to source ingredients from local farmers and distributors. The River Pointe Inn is an ideal spot to mingle over a glass of wine or a few cocktails. Most of its wine hails from France, California and Oregon. The restaurant also offers an extensive cocktail list, which includes the Negroni Bigarreaux. It is crafted with Citadelle gin, Campari, sour cherry, Martini & Rossi Riserva Rubino, and Crème de Noyaux. Infused with local flavor, the restaurant’s In Fashion cocktail boasts the flavors of Earl Grey-infused Asbury Park bourbon, citrus bitters, and demerara syrup.
Beyond managing operations, Jake developed the entire beverage program and “front of house” program, with help from John Gorga, the operating partner of the Rallo family’s Pastavino eatery on Staten Island. Rebecca Flynn further developed River Pointe Inn’s wine list when she joined the team. Her résumé includes a stint at Manhattan’s esteemed Eleven Madison Park.
One of the draws at River Pointe Inn is its $10 Martini Happy Hour, offered daily, exclusively at the bar area. Eight varieties are available, including The Classic made with Classic Hendrick’s Gin or Tito’s Vodka, martini olives, and Chef Josh’s cocktail onion. There’s also the iconic Salt Air, made with Sauza Blanco tequila, Cointreau, lime juice, spicy agave, and tajin. It is topped with a special “salted foam” created from a mix of ingredients.
The article originally appeared in the March 28 – April 3, 2024 print edition of The Two River Times.
