Here’s The Dish With Chef Dino Borghi Of Borghi’s Restaurant By The Bay
8128 Third Avenue, Stone Harbor • 609-961-3899 • borghisbythebay.com
Entering his fourth season as a business owner in Stone Harbor, Executive Chef Dino Borghi of Borghi’s by the Bay continues to grow his restaurant and keep customers coming back year after year. This summer, he plans to unveil new menu items for breakfast and dinner at his 82nd Street location and couldn’t be more excited.
“I always like to keep things fresh and new,” Borghi says. “We’re going to have some of the same menu, but we will also be adding items for breakfast like the crab, avocado and feta cheese omelet, and for dinner a veal dish, a new cut of steak and a halibut dish. Plus, we will still have our daily specials that include fresh fish catch of the day.”
Borghi started in the industry at 14 while helping at his uncle’s restaurant. He learned everything about the restaurant business, from the front of the house to the kitchen, working with different chefs. After graduating from Penn State with a business degree in statistics, Borghi spent summers working at Monzo’s and in the winter, he worked under many great chefs at various country clubs in Bucks County, Pa.
He opened his own restaurant in 2002, Borghi’s Main Street Grille in Chalfont. Once established there, he and his son Kyle set their sights on the shore and Borghi’s By the Bay opened in 2015 in the former location of Henny’s Seafood Takeout. Borghi’s younger son Luke, 13, also is stepping up at the restaurant. Working together has become a big part of their lives and Borghi’s emits a family atmosphere from the time you step through the doors.
“We love our location and we love our customers from Avalon and Stone Harbor,” Borghi says. “We have many repeat customers that have stuck with us since Day 1 and we have many new customers that come, too. Another rewarding part of my job is that I get to work with some of the most incredible staff day in and day out. I’ve been very lucky to have a great group that come back to work for me every summer and give 110 percent effortlessly.”
Serving breakfast and dinner daily, Borghi’s By the Bay offers a family-friendly atmosphere with an intimate setting, whether you choose to dine outdoors on the porch or inside with a view of the bay. Breakfast is served from 8am-noon and dinner is served from 5-10pm with a bring your own option. Borghi’s By the Bay also handles off-premise catering for large parties at your home as well as early-evening or late-night parties for up to 25 people. Reservations are recommended, so be sure to call ahead or go online to borghisbythebay.com to reserve your table.
Q&A
What are three ingredients that are must-haves in your kitchen?
Fresh garlic, fresh basil and more fresh garlic.What’s the inspiration behind your signature dish?
My inspiration for all my dishes is to keep it simple, keep it fresh, use fresh ingredients and any kind of fresh herbs. It’s better to keep things simple.When you go out to dinner, what kind of cuisine do you enjoy most?
I love a good steakhouse with a baked potato and a fresh vegetable. A nice cut of meat and I’m all set.Your favorite comfort food is (and why)?
I have an ice cream addiction – any and everything. One of my favorites is mint chocolate chip – but not the green kind.Who would you love to cook for?
I would love to cook for my mom again – she passed away a few years ago and she always loved coming to my restaurant at the shore.
A recipe from Borghi’s by the Bay: Seafood Fra Diavolo
Ingredients:
¼ cup olive oil
½ tablespoon chopped garlic
Tablespoon parsley
Tablespoon basil
Tablespoon oregano
1 teaspoon Cajun blackfish seasoning
1 teaspoon of crushed red pepper
1 cup clam juice
2 tablespoons butter
4 fresh basil leaves
8 ounces thin spaghetti
1 cup marinara
4 jumbo shrimps
4 U-10 scallops
¼ cup of jumbo lump crabmeat
Instructions:
In a sauté pan, add olive oil and the garlic over medium heat. Add shrimp and scallops and sear. Add parsley, basil, oregano, Cajun blackfish seasoning, crushed red pepper and sauté for two minutes before adding the clam juice. Add butter and cover for about three minutes. Take lid off and add marinara, add fresh basil to sauté pan. Heat thin spaghetti in boiling water. Then add jumbo lump crabmeat to pan for about a minute to heat up. Add pasta to dish and pour mixture over pasta. Serve and enjoy.
