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The Whitechapel Projects
15 Second Avenue Long Branch, NJ. USA 732.963.9218

The Restaurant

International style gastropub inspired by local ingredients & products

The restaurant at WCP is a place for neighbors and friends to come together, share a meal, laugh at communal tables, and even indulge in a game of Jenga or one of WCP’s nano-brews.
The menu is a fun collection of gastropub fare created by Executive Chef James Mignola to not only play off the flavors of WCP’s house-brewed beer but also to encourage friends and family to share small plates and discover their favorite dish.

The warm, communal setting of the restaurant at WCP is complemented by its friendly and welcoming staff.

The restaurant at WCP is a place for neighbors and friends to come together, share a meal, laugh at communal tables, and even indulge in a game of Jenga or one of WCP’s nano-brews.
The menu is a fun collection of gastropub fare created by Executive Chef James Mignola to not only play off the flavors of WCP’s house-brewed beer but also to encourage friends and family to share small plates and discover their favorite dish.

The warm, communal setting of the restaurant at WCP is complemented by its friendly and welcoming staff.

Menu
/
Sunday Brunch
/
Beer
/
Cocktails and Wine
/

  • Menu

    SHARING

    LÁNGOS
    Hungarian fried potato bread with Texas smoked paprika, garlic, Gruyère cheese with sour cream

    JERSEY CLAM DIP
    With kettle cooked potato chips

    PORK BELLY BAO
    Steamed caramelized Pork Belly Bun

    POUTINE
    Hand-cut french fries, (choice of) Mississippi roast gravy or mushroom gravy (v), and cheese curds

    Add fried egg
    Add Mississippi roast

    MOULES FRITES
    Mussels with garlic butter and vermouth. Served with fries

    LONG BRANCH STUFFIES
    Cherry Stone clams w/ house-made chouriço, bread crumbs onions, peppers, and herbs

    BLISTERED SHISHITO PEPPERS
    With Nuoc Cham dipping sauce

    CORN & CHEDDAR FRITTERS
    with salsa verde and New  Mexico chili oil

    PLOUGHMAN'S LUNCH
    Assorted pickled and fermented vegetables including kohl rabi kim chi, pickled quail eggs, spent grain bread, Amish butter and aged cheddar

    HAND-CUT FRIES
    Heinz ketchup and malt vinegar aioli

    TARTE FLAMBÉE

    MEDITERRANEAN TARTE FLAMBÉE
    Potato lángos flatbread, fromage blanc (fresh cheese mixed with creme fraiche, white  pepper and nutmeg) roasted tomatoes, kalamata olives, red onion, crumbled feta and arugula

    ORIGINAL TARTE FLAMBÉE
    Potato lángos flatbread, bacon lardons, onions, house made fresh cheese & crème fraîche

    SALMON TARTE FLAMBÉE
    Potato lángos flatbread, with sour cream, red onions, and fried capers

    WILD MUSHROOM TARTE FLAMBÉE
    Potato lángos flatbread, fromage blanc (fresh cheese mixed with creme fraiche, white  pepper and nutmeg) roasted wild/forest mushrooms,sauteed onions, and fresh thyme.

    BURGERS & DOGS

    LÁNGOS-WRAPPED BURGER
    Burger wrapped in deep fried potato bread with cheddar cheese and bacon, house-made bread & butter pickles, served with Mississippi comeback sauce & french fries

    GRILLED 8oz SHORT RIB MIX BURGER
    Nueske’s bacon & cheddar cheese on a potato lángos roll & french fries

    GRILLED FOOTLONG HOT DOG $10
    Sabrett hot dog with kimchi relish, Japanese hot mustard with sesame oil , French Fries

    SANDWICHES

    *All sandwiches served with hand-cut fries, Heinz ketchup, and malt vinegar aioli

    MISSISSIPPI ROAST
    Shredded pot roast, slowly cooked with butter & house-made pickled long hot peppers, served on a petit baguette

    GRILLED CHICKEN COBB SANDWICH
    Chicken breast, avocado, Nueske’s bacon, lettuce and tomato, with buttermilk blue cheese dressing

    GRILLED MERGUEZ SANDWICH $16
    House- made lamb sausage, grilled spent grain flatbread, caramelized red onion, tapenade mayonnaise

    HOJO CLAM ROLL
    Cornmeal fried clam roll with Creole remoulade, shishito pepper-red cabbage slaw and old bay

    VEGAN BÁNH MI
    Pan-seared ginger and scallion marinated tempeh, with carrot and daikon slaw, fresh jalapeño and cilantro, Siracha mayo on a petite baguette

    SALADS

    WHITECHAPEL GREEN GODDESS
    Escarole, garlicky spent grain croutons,
    Add fried capers (no charge)
    *+ Grilled chicken

    ROASTED RED BEET PETATOU
    Shredded beet salad with mint, honey, and whole grain mustard - breaded and deep-fried goat cheese round

    WHALEN FARM BLUEBERRY CUCUMBER SALAD
    With Cardamon, Hazelnut, and Lemon Cream

    WATERMELON AND FRENCH FETA SALAD
    With red onion, Kalamata olives, mint, lemon juice, sumac, and olive oil

    SEASONAL SALADS

  • Sunday Brunch

    *Brunch menu Available 11am -3pm*

    GRANOLA
    House made spent grain granola, plain whole milk yogurt, with house made fruit jam

    CROQUE MADAME
    French bistro ham, Gruyère and blue cheese cream on Pain de Mie and a sunny side up egg, served with french fries

    ORINGINAL TARTE FLAMBÉE
    Potato lángos flatbread, bacon lardons, onions, house made fresh cheese & crème fraîche
    *Add 2 eggs

    SALMON TARTE FLAMBÉE
    Potato lángos flatbread, with sour cream, red onions & fried capers
    *Add 2 eggs

    BREAKFAST TARTE FLAMBÉE
    Potato lángos flatbread, country ham, kimchi, cheddar with 2 farm fresh eggs

    BRUNCH POUTINE
    Home fries, Nueske's bacon, 2 eggs, with Mississippi Roast gravy, and cheese curds

    CRÈME BRÛLÈE FRENCH TOAST
    Pain de Mie Pain Perdu (French toast) blueberry preserves, creme fraiche, and blueberry syrup

     

    FRIED BALONEY
    Thick-cut grilled baloney, egg and cheese on a potato lángos roll, with honey-beer mustard

    HASH & EGGS
    Iron Bound chouriço hash (potatoes, kale, onions, poblano peppers, Calabrian chile) with poached eggs and hollandaise sauce

    TWO EGGS ANY STYLE
    Two eggs any style with home fries and a toasted baguette

    OLD FASHIONED TOASTED CORN MUFFIN
    House baked corn muffin with house made jam

    SIDES

    HOME FRIES
    HAND-CUT FRENCH FRIES
    BACON
    3-slices of Nueske’s Bacon

    BEVARAGES

    Coffee/Tea
    Juice

    DRINK SPECIALS

    Blood-E Mary
    Blood-E Maria
    Mimosas
    Mezcal Margarita

  • Beer

    ON TAP AT WHITECHAPEL:

     

    WCP Centennial Double IPA - ABV 7.2%
    Floral notes, spice, slight citrus and lemon with a gentle caramel sweetness and flavor balanced with a light bitterness

    WCP Red Ale - ABV 6.6%
    A traditional red ale, sweet and malty, with notes of caramel and spice

    WCP Irish Coffee Stout - ABV 4.1%
    Strong coffee flavor, notes of chocolate and dark roasted malts

    WCP Belgian Golden Strong (BGS) - ABV 4.1%
    Fruity, complex, notes of cherry & pear. Light hop presence. Full bodied spiciness

    WCP Summer Citra IPA - ABV 6.7%
    Sunny, light yellow tangerine brew. Fruit candy citrus on the nose. No bitterness, sweet and refreshing citrus notes. Creamy and smooth on the palate. Delicate lemon aftertaste.

    WCP American Ale - ABV 5.3%
    Brewed with malted barley, oats, hopped with EKG

     

    Guest Taps:

    Red Tank Brewery

    Tempus Fugit Pale Ale - ABV 5.0%
    Light amber aroma, mild piney hops taste. Very bright and crisp

    The Amazing Lilly Blonde - ABV 6.7%
    Smooth, rounded flavor. Sweetness balanced by medium bitterness

    Chateau Saison - ABV 5.1%
    Citrus kissed fruitiness, tickling peppery spiciness and an unrelenting dry finish

    Brotherton Brewery

    Brotherton Jersey Devil Double IPA - ABV 8.4%
    Intense flavors of classic American hops with soft, drying bitterness and gentle malt. Aromas of peachy tangerine juice, pine resin

    Brotherton Hops Cream IPA - ABV 6.2%
    IPA loaded with lactose and oats for a huge, creamy mouthfeel. Brewed with 5 varieties of classic and new school American hops for a citrusy and tropical treat

    Jughandle Brewing Company

    JugLite - ABV 4.6%
    Lightly dry-hopped with Laurel Hops

  • Cocktails and Wine

    COCKTAILS

    WARRIORS RUM OUT N' PLAY!!!
    Bounty Dark Rum, Orange Juice, Pineapple Juice, Lemon Juice & a Splash of Grenadine

    ANCHOS MAMAS JUICE
    Ancho Reyes, Mandarin Vodka, Orange Juice & Hella Bitters

    THE ZEPHYR
    Stateside Vodka Grapefruit Juice, St Germain, Champagne & a Dash of Bitters

    GIN CITY
    Bluecoat Gin, Lemon Juice, Muddled Blueberries & a Splash of Club

    LIKE, OMIGOD
    La Gritona Tequila Destillare Orange Curacao, Raspberry Syrup

    THE NEW FASHION
    Long Branch Bourbon, Honey Syrup & an Orange Twist

    COWBOY KINGS
    Floodwall Apple Brandy, Ginger Beer, Splash Lime Juice & Apple Bitters

    GRAMERCY RIFF WITCH
    Vida Mezcal, Muddled Lime, Seltzer & Simple Syrup

     

    WINE  8.4oz

    PINOT GRIGIO, SICILY, ITALY

    ROSÉ, BULLAS, SPAIN

    CABERNET SAUVIGNON, CALIFORNIA

The Chef

 

Chef James Mignola brings his culinary expertise to WCP with a fun menu that aligns with the venue’s themes of locality, adaptive reuse, and sustainability.

He considers food an art form, and he carefully pairs his creations with WCP’s beer to create well-rounded, delicious meals. In addition, he reuses brewery-spent grain in his breads and recipes, as well as other environmentally conscious tactics, to make sure every resource and ingredient is used to its fullest potential.

Mignola trained under French master Maurice LeDuc at Autre Chose in Cambridge while studying at Harvard University. He continued to hone his craft as sous-chef at the Grand Central Oyster Bar in New York City, and went on to the positions of executive chef at New Jersey’s Tewksbury Inn and executive chef and creative force at Pigalle, a mainstay French brasserie in Manhattan’s Theatre District.

“THE FOOD AND THE DRINKS SHOULD BE MEMORABLE; THE TIME SPENT SHARING THEM WITH FRIENDS EVEN MORE SO.” – WCP Executive Chef James Mignola