Chef Mike of Atlantic Bar & Grill: Serving Passion, Legacy, and Community on the Jersey Shore
In a world of flashy restaurant trends and ever-shifting food fads, Chef Mike Jurusz of Atlantic Bar & Grill in Seaside Park, NJ, is building something far more enduring—a legacy. In Episode #145 of the Grit Won’t Quit podcast, host Tom Mirabella sits down with Chef Mike to explore what it truly means to create not just a beloved beachfront restaurant, but a lasting cultural touchstone on the Jersey Shore.
From humble beginnings to high-end kitchens, and from rebuilding after Hurricane Sandy to revitalizing a beachfront space with soul, Chef Mike’s journey is proof that grit, heart, and vision are the ultimate ingredients for success.
Rising Through the Ranks: From Bricktown to Big-Time Kitchens
Chef Mike’s story starts in Brick, NJ, where he grew up in a working-class Italian-Polish household that instilled in him values of hard work, respect, and generosity. His culinary roots took hold at Johnson & Wales University in Rhode Island, and from there, he hit the road—literally. With a motorcycle, a duffle bag, and an insatiable appetite to learn, he worked under elite chefs like Wolfgang Puck and Mark Miller, often making less than $3 an hour just to earn experience.
“I learned my craft the hard way,” Mike says. “I didn’t chase the money—I chased the mastery.”
Building ABG: A Beachfront Revival
Today, Chef Mike is the powerhouse behind Chef Mike’s Atlantic Bar & Grill (ABG), a Seaside Park staple with 23 years of history. When he first returned to ABG after a stint launching other restaurants, including the acclaimed 709 in Point Pleasant, the beachfront venue was known for modest fare—think mahi sandwiches and dollar beers.
But Mike saw something more.
“I remembered the view from The Bluffs in Bay Head—this sweeping oceanfront backdrop. Why waste that on average food?”
So he slowly transformed ABG into a fine dining destination. From a humble 23-bottle wine list to a 100-bottle cellar, and from basic bar bites to refined, seasonal cuisine like lobster risotto, short rib French onion soup, and crab spaghetti—Mike rebuilt the menu, the vibe, and the expectations.
Seasonal Hustle, Year-Round Heart
While summer brings a whirlwind of business, ABG doesn’t go dormant in winter. They switch gears, offering weekend specials like $1 oysters, $5 bloodies, and half-priced wine to keep the community engaged year-round.
“We do a seafood spectacular on Sundays,” Chef Mike shares. “It gives people a reason to come out, even in the cold.”
And each seasonal menu is written like a hit record—crafted alongside his manager of 24 years in what he calls their “Bon Jovi and Richie Sambora” creative rhythm.
Chef Mike as a Brand
Behind the culinary creativity is a savvy business mind. Inspired by brand builders like Disney and local marketing legend Jolon, Mike recognized early on that Chef Mike wasn’t just a name—it was a brand. Today, he envisions that brand expanding beyond ABG, into everything from hot dog stands to gourmet sauces.
“If you build a name with trust, you can carry that into anything,” he says.
A Culture of Loyalty and Respect
One of the defining aspects of Mike’s legacy is the culture he’s built in his kitchen. Many of his staff have been with him for over two decades. Why? Because he treats them like family.
“They get a meal, they can bring it home, they can have a drink on me at the end of the night,” he says. “If you take care of your people, they’ll take care of you.”
That philosophy extends to the broader community too. In 2024 alone, ABG donated over $75,000 in gift cards to local causes. Mike also sits on the board of Ocean of Love, a nonprofit supporting children with cancer, and frequently partners with Dine On Us to feed those in need.
Veterans, Values, and Paying It Forward
Mike’s heart for service runs deep. He’s a passionate supporter of veterans and World War II history, often picking up the tab for servicemen and women as a gesture of gratitude.
“It’s just about the good chi,” he says. “The good karma. My parents taught me—if you have a dollar, give it to someone who needs it.”
It’s a mantra he’s passed on to his son, showing him through action that success means little without generosity.
A Legacy Set in Stone—and Sand
Today, ABG stands tall at the edge of Island Beach State Park, literally where the road ends and the ocean begins. Dunes may block some of the view, but as Chef Mike jokes, “If a storm comes, those dunes mean my restaurant is still going to be here.”
That attitude sums up his whole philosophy: evolve, protect what matters, and never compromise on quality or purpose.
Whether you’re stopping in for the now-legendary pork chop, sipping a curated wine on the deck, or simply watching Mike hustle behind the line—one thing is clear: this is more than a restaurant. It’s a mission, a movement, and a shoreline legacy in motion.
Visit the Chef Mike’s Atlantic Bar & Grill website.
This podcast episode was filmed at Wingman Planning in Belmar.
