CONCEPT
Watermark was conceived as a return to the classic cocktail lounge and designed to appeal to a broad and diverse audience looking for a premium social gathering destination.
Day and night, all year round, we cater to the vibrant, eclectic, dynamic community that Asbury Park attracts: all those looking for a great cocktail and conversation in a spectacular setting are welcome.
PHILOSOPHY
Since opening our doors in November of 2008, Watermark’s mission has been
to bring a new type of social club to the ‘new’ Asbury Park. A place that felt
exclusive - but where everyone was invited. An environment that was beautiful
and refined, yet comfortable and inviting at the same time.
We wanted it to feel like home.
Our goal was to bring a fresh drinking experience to the Jersey Shore. A place
rooted in classic cocktails and hat was designed to support socializing. A place
that valued watching a spectacular ocean view over watching TV. A place that
Inspired by the Speakeasies leading the ‘return’ to classic cocktail making from
NYC’s Lower East Side (Milk and Honey, The Pego Club,
Death and Co,) we at Watermark believe in and follow a strict doctrine in creating
our extensive list of signature cocktails and seasonally inspired drinks.
We pride ourselves in bringing you the freshest, most well-balanced and
interesting drinks possible. Each cocktail has been created by a experienced
drink craftsman and our bartenders carefully follow these recipes to ensure each
drink is measured with precision, balanced to perfection and served to you with
care.
The foundation is our line of house-made, infused spirits.
This is where we take fresh fruits, spices, vegetables and
organic teas, naturally flavoring the chosen spirits. We
squeeze much of our juice fresh daily and make all of our
mixes from scratch, including ginger beer, fresh lemon sour, homemade
grenadine and a host of syrups.
We hope you enjoy.
FOUNDERS
Russell Lewis’ core expertise lies at the intersection of the restaurant and entertainment industries. For over twenty years he has specialized in the creation of unique culinary experiences and spectacular live productions – where environment is key.
His formative years working at Los Angeles hot spots El Macomb and Muse in the late 1980’s, followed by a management role at Bobby Flay's Bolo in Manhattan in the mid-1990’s, resulted in Russell’s first independent entrepreneurial culinary venture: The Baker Boys. Opening to critical acclaim in Ocean Grove, NJ in 2007 - including a rave review from The New York Times – a second location was opened on the Asbury Park Boardwalk in Summer 2008.
Wearing his award-winning producer hat, Russell has been involved in the development and presentation of over fifty theatrical shows, concerts and special events - working on both the East and West coasts and London’s West End with artists including Cyndi Lauper, Dame Edna and Brian Johnson (of AC/DC). His volunteer work includes the production of multiple fundraising events for organizations such as amfAR, APLA and God’s Love We Deliver - and he currently sits on three local community boards, demonstrating his commitment to restoring Asbury Park to its former glory as a premier East Coast entertainment destination.
Asbury Park has proven fertile ground for Andrew Hacking’s design passions. After leaving his native Southern Africa in 1995 where he graduated with his Bachelor of Architecture degree (Summa cum Laude) his career path swung sharply into the world of media sales.
A brief stint in London resulted in an intercompany transfer to New York City, where Andrew continues to enjoy a successful ten-year career in targeted advertising and sponsorship sales, specializing in reaching niche, upscale audiences. His clients include numerous household brands: Johnson and Johnson, Sony, Grey Goose Vodka, Bugaboo, Virgin Atlantic Airways and Volvo Cars to name a few.
The incredibly fulfilling experience of buying and renovating a four square colonial in Asbury Park in 2004 led to the conception and design of the ‘look and feel’ of The Baker Boys – first in Ocean Grove and then on the Asbury Park Boardwalk. Watermark followed soon after – and reflects Andrew’s ‘ethnic contemporary’ design style. His careful use of contrasting, natural materials and clean, simple lines and planes has been well received and already secured him additional design work.
Andrew lives happily on Watermark’s Spicy Strawberry margaritas.
New York City based mixologist, Philip Ward, formulated Watermark’s distinctive drinks menu.
Born and raised in Pittsburgh, PA, he arrived in New York City in June 2003 and stumbled into the Flatiron Lounge and the until then unknown world of cocktails. Working his way up over a three year period from bar-back to head bartender under the tutelage of Julie Riener, he became first enamored and then obsessed, with the drink-making process.
After leaving to help open the Pegu Club with Audrey Saunders, again as head bartender, Phil sought something smaller and more intimate and in early 2007 jumped at the chance to open and run the beverage program at what has now become the renowned Death+Company on Manhattan’s Lower East Side.
It was here in 2008 that Phil and Watermark’s founders’ paths first crossed – and his ongoing relationship with the Asbury Park Boardwalk began.
MANAGEMENT
As Watermark’s General Manager, Nona Lloyd, is the glue that holds it all together. Her extensive background in the direction and management of theatrical productions has armed her with the skills necessary to ensure that the Watermark experience is a consistent one.
Nona left her position as director of the Seaside Music Theatre in sunny Daytona Beach, Florida in 1998 to pursue a theatrical career in New York City. Several successful showcases and workshops later, it was while working on the development of the Broadway musical version of The Color Purple that she and Russell first met and a firm friendship ensued.
Her inherited love of cooking from her chef/caterer mom; her firm and thorough directorial style and her meticulous eye for detail and presentation made Nona a shoe-in for the role. The added bonus of living back at the beach sealed the deal and she moved down to Asbury Park full-time in the summer of 2008.
Nona offers frequent orb consultations, for those staff members that are mystically inclined.
An avid home cook from his teenage years, Chef Dan developed his passion for world cusines, inspired greatly by PBS cooking shows and the cookbooks of Martin Yan, The Frugal Gourmet, Jacques Pepin, Juila Child, Paul Prudhomme, and James McNair. As a teenager he appeared on cooking segments on Eyewitness News and Live! With Regis and Kathy Lee.
After attending the Culinary Institute of America in Hyde Park, NY, Chef Dan pursued catering work and wine sales in the San Francisco Bay Area in the late 90's. He worked for the prestidious Paula LeDuc Fine Catering company in Oakland, who prepared food for events hosted by Francis ford Coppola, Chrissy Hynde of the Pretenders, and President Bill Clinton.
Once back in New Jersey, Chef Dan started a personal chef/private catering service (at age 22)and also worked for area restaurants as varied as Nicholas, Brick Wall Tavern, and the food counter at Asbury Lanes. Chef Dan joined Watermark in 2009 and has created the perrenial favorites that appear on the seasonal food menu. He describes the cuisineas "world tapas, with contemporary and classical interpretations".
ABOUT
Hovering above the famous Asbury Park Boardwalk and commanding sweeping views of the Atlantic Ocean, Watermark occupies 8,000 square feet of interior/exterior space on the second floor of the First Avenue Pavilion.
Surrounded by important historic Asbury Park landmarks including the Casino, the Carousel, the Power Station, the Empress Hotel and the Stone Pony, we are part of a complex that is uniquely Asbury, yet universal in its appeal.
