Cape May is weird. It’s this beautiful, stuck-in-time Victorian bubble where you can’t throw a seashell without hitting a porch that looks like a wedding cake. But when it comes to eating, the "fine dining" scene can feel a bit... stiff. You walk into some of these places and feel like you need to apologize for breathing. That is exactly why I need to tell you about the union park restaurant cape may nj menu.
Honestly, if you’re just looking for a quick burger or a plastic basket of fried clams, you’re in the wrong place. This isn't that. But it also isn't that stuffy, "don't-touch-the-silverware" vibe either. It’s tucked inside the Hotel Macomber, which is this legendary 19th-century building right on the corner of Beach and Howard. You’ve probably walked past it a dozen times if you’ve ever done the boardwalk stroll.
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The Reality of the Union Park Restaurant Cape May NJ Menu
People think "hotel restaurant" and expect a boring club sandwich. Not here. Chef John Schatz has been running this kitchen for ages, and he’s got this "casual fine dining" philosophy that actually works. Basically, the food is high-end, but you won't feel like a jerk for laughing too loud.
The menu is strictly New American. That's a fancy way of saying they take local Jersey ingredients and mess around with them until they taste like something from a Michelin-starred spot in Philly or New York. One thing you have to understand right away: it’s BYOB. That is a massive deal in Cape May. You can bring that specific bottle of Napa Cab you’ve been saving and save yourself the 300% markup most places charge.
What’s Actually Worth Ordering?
If you look at the union park restaurant cape may nj menu, the first thing that jumps out is the Foie Gras. It’s a staple. Most shore towns wouldn't dream of serving seared foie gras with an almond apple cake and bourbon maple glaze, but Schatz does. It’s decadent. Like, "I need a nap after this appetizer" decadent.
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Then there are the Cape May Salts. If you’re at the shore, you eat oysters. Period. They serve theirs on the half shell with a cucumber mignonette and a wasabi granita. That's the kind of detail that separates this place from the tourist traps.
- The Duck Duet: This is a heavy hitter. You get the breast and the leg confit. It’s served with parsnip puree and red cabbage. The skin is usually perfect—crispy enough to make a sound when the fork hits it.
- The Short Rib: They rub this in coffee and glaze it with a chocolate porter sauce. It sounds like a dessert, but it’s savory, deep, and falls apart if you even look at it funny.
- Butter Poached Lobster: You get two 4 oz tails. They sit on a bed of saffron risotto with pancetta. It’s the kind of dish you order when you’re celebrating something, or when you just want to feel like a millionaire for an hour.
The Secret "Early Bird" Strategy
Let’s be real—Cape May is expensive. If you want the full experience without the $200 price tag, you have to look for the early dining options. They usually run a three-course prix fixe earlier in the evening. You still get the "hits"—the Caesar salad with that garlicky anchovy dressing, the St. Laurent Salmon, and the Crème Brûlée.
Speaking of dessert, the fruit tart is actually legendary. It’s not just some soggy crust with a strawberry on top. It’s usually peaches, plums, and kiwi in a sugary phyllo crust. Kinda simple, but really well executed.
Atmosphere and Logistics
The dining room is gorgeous. Cherry and mahogany furniture, old fireplaces, and windows that look out toward the Atlantic. It’s romantic, sure, but it’s also just solid. You aren't sitting on top of the table next to you.
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One thing to keep in mind: they are seasonal. They usually shut down for the deep winter and reopen around April. If you’re planning a trip for 2026, you’ll want to check their schedule because they tend to fill up fast, especially on weekends. Also, they don't have a kid's menu. This is a "leave the toddlers with a sitter" kind of place.
Is it Actually Good?
Look, I’ve eaten at plenty of places where the food looks like art but tastes like cardboard. Union Park isn't that. Is it the cheapest meal in town? No. But between the quality of the ingredients and the fact that you aren't paying for a liquor license markup, it’s one of the better values for a "nice" night out.
The service is usually what people talk about most. It’s professional without being robotic. They know the menu. They know which wine you brought will pair best with the lamb loin versus the filet mignon.
Navigating the Union Park Restaurant Cape May NJ Menu
When you sit down, don't rush. The bread service is usually included, but sometimes there’s a small upcharge depending on the season—honestly, just pay it. The butter is usually worth it.
If you’re a vegetarian, don't panic. Their "Vegetable" entree isn't just a plate of steamed broccoli. It’s usually something creative like roasted carrots with basil ricotta, cauliflower rice, and ginger sauce. It’s actually a thought-out dish, which is rare for a steak-and-seafood-heavy town.
Actionable Tips for Your Visit
- Book the Porch: If the weather is even remotely nice, ask for a table on the oceanfront porch. The breeze makes everything taste better.
- Bring the Good Stuff: Since it's BYOB, stop by a local liquor store like Collier’s on Lafayette Street first. Grab something bold to stand up to that chocolate porter short rib.
- Check the Dates: They are opening back up in April 2026. If you’re aiming for a summer Saturday, you need to book weeks in advance.
- Try the Octopus: If it’s on the seasonal rotation, the char-grilled octopus with patatas bravas and romesco is a sleeper hit.
The union park restaurant cape may nj menu isn't trying to reinvent the wheel. It’s just trying to do classic American food better than anyone else in the area. It’s the kind of place that reminds you why people keep coming back to Cape May decade after decade. It’s consistent, it’s elegant, and it’s arguably the best meal you’ll have on Beach Avenue.
Check their official site or OpenTable to lock in a reservation before your next trip down the Parkway. Just remember to pack the wine opener, though they’ll definitely have one ready for you at the table.