Long-awaited Boatyard401 in Point Pleasant Beach is now open

It's finally open.

A casually nautical hub, Boatyard401 opened on Friday, Sept. 30, after renovations to the building began in June 2021.

Brothers Bob and Chris Fahey — who own the Fahey Restaurant Group that operates Reef & Barrel in Manasquan, Cross & Orange in Asbury Park, and Joe's Surf Shack in Lake Como — said if it took longer than expected.

"We ran into labor shortages, material and equipment issues … but the property just needed more love than we had originally anticipated," said Bob Fahey, who lives in Brielle. "We wanted to do this the right way.”

The duo came up with the idea for the restaurant's nautical theme because the area was surrounded by Irish pubs and they wanted to be different. The idea for the name, however, came to him while admiring the scenery, off the restaurant's second floor deck.

"I realized we were surrounded by boatyards ... and I think the name really fits the spirit of Point Pleasant Beach with its strong culture of fishermen."

The menu for the 245-seat space is as casual as the laid back vibe, with seafood, tacos, pizza, burgers and more.

"We're surrounded by some of the best seafood places at the Shore, ... but we wanted to incorporate the seafood of Point Pleasant," Fahey said. "Rather than traditional entrees, we will feature [bites] like poke bowls and tuna nachos."

While Fahey is excited for the "colorful, vibrant and fresh" tuna poke bowl (with tuna, cucumber, mango, edamame, radish, avocado, carrots, scallions, wonton strips, sesame seeds, seaweed salad, jasmine rice and choice of sauce), he also recommended the burgers.

The Boatyard is a classic burger with lettuce, tomato, onion and cheese on a brioche bun, while The Ghost Ship is a spicy take, with corn cob smoked bacon, ghost pepper jack, country slaw and onion jam on a brioche bun.

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Other items include chicken bruschetta pizza (with grilled chicken, mozzarella, fresh tomato bruschetta and balsamic drizzle), vegan pizza (with cauliflower crust, tomato sauce, mushroom and vegan cheese) and vegan tacos (with chopped beyond meat, spicy corn mayo, avocado, shredded lettuce and red onion).

"We want to be a family restaurant from open until around 10 p.m., and then hopefully the younger crowd can come out for live music, sporting events and other things like that," Fahey said.

There is a private room on the second floor: Glass garage doors open to a deck with a beautiful view of the marinas. The space will be great for musical performances, Fahey said.

The restaurant, which formerly housed Duke's Tavern & Tap, also offers a late night menu from 10 p.m. to 1 a.m., featuring bites like fried calamari, burgers, pizza and more.

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Many people on social media have been looking forward to the restaurant's opening. Point Pleasant Beach's Mayor Paul Kanitra had something to say before the big day.

"We love all of the Fahey Restaurant Group locations, but are pretty sure the Boatyard401 in Point Beach will be the best!"

Although the Faheys' restaurant empire has expanded along the coast, that's not where they started.

"Our dad had restaurants, liquor stores and a bar when we were kids, so we were always kind of in this industry," Fahey said of his father Joe, whom they named Joe's Surf Shack after. "Both Chris and I went to Fordham University, where we bartended in college and in (New York City) afterwards," he said. "Eventually we formed a group of friends and investors, and opened up a NYC restaurant group, but then we left to come down the Shore."

Fahey is eager to embark on this new business journey.

"My brother and I have been best friends since we were little kids, going to the same high school and college," he said. "We've been working together since my father's old places, and we're continuing to do so," he said. "We trust each other, and we've got each other's backs."

Go: 401 Broadway, Point Pleasant Beach; 732-714-6689, boatyard401.com.

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Gabriela L. Laracca joined the USA TODAY NETWORK New Jersey in 2021 and eagerly brings her passion for cuisine and culture to our readers. Send restaurant tips to glaracca@gannett.com.