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The Nice & Naughty Are Welcome at Sinner’s Seafood and Steakhouse

Fifteen years after starting a telecommunications business out of North Jersey, two brothers and a lifelong friend decided it was time to fulfill a common goal. They wanted to open a seafood and steakhouse spot at the Jersey Shore. In early 2022, Sinner’s Steakhouse opened in an old church-turned-restaurant. The space has it all: stained glass, cathedral ceilings, and historic architecture.

After years in business together, this troop of professionals had eaten in so many amazing restaurants. Those experiences inspired them as they came up with their own coastal steakhouse.

Sinner’s menu offerings and specials are expansive and approachable, despite heavy inspiration from the owners’ favorite steakhouses in Manhattan. Burgers and filets fly off the grill for vacationers as well as shore locals. 

Steaks, Seafood, and More

“Our burgers are made from a signature [ground beef] blend of dry-aged steak trimmings that we grind into our burger patties,” said Matt Kohler, co-owner of Sinner’s. “That dry aged flavor and flare—I’ve never had anything like it in my life. We sell tons of burgers.”

While the kitchen also dishes out a ton of 10-ounce filet mignons, Kohler’s personal favorite is the marbled ribeye. The restaurant offers a range of cuts, including giant, juicy tomahawks, real-deal Japanese wagyu, and less pricey skirt steaks.

 

“All steaks are a la carte,” he said. “And you can add sides like creamed spinach, whipped potatoes, truffle fries.” He continued to share side-dish options, mentioning mac and cheese and lobster mac and cheese. “My favorite is the crispy Brussels with bacon,” he said.”

 

While the Sinner’s menu was certainly not designed by—or for—vegetarians, the restaurant offers some delicious, quality options outside the steak-mosphere.

“We have a couple of other good options like seafood fra diavolo,” said Kohler. “Our chicken piccata [over pasta in a white lemon caper sauce] is amazing. And we’ll do a rotation of chicken dishes on special, like a roasted whole chicken with potatoes and seasonal vegetables.”

 

When to Go

During the summer, the restaurant is open daily for lunch and dinner. However, the off-season hours are from 3 p.m. to 10 p.m. on Wednesdays, Thursdays, and Fridays. Sinner’s is also open from 12 p.m. to 10 p.m. on Saturdays and Sundays.

“A variety of people, old and young, come in,” said Robert Edelhauser, the general manager. “We get people who come in for steak and people coming in for our pasta and seafood, which are fantastic. Like our mushroom risotto with scallops: the way the mushrooms go with scallops is awesome. People come back and say they love our fresh fish and fresh seafood straight from the docks.”

 

“Our oysters are a huge seller,” said Kohler. “We have different styles that we’ll source from local farms in Barnegat Bay, like the Valhallas. People love those more salty, briny oysters. Plus, we’ve got the raspberry points, lucky limes, and blue points.”

Bar and Lunch Crowd

Year-round, customers come in for lunch. They try items like the filet tips or Buffalo calamari and cauliflower.

“Lunch customers get a taste of what we have for dinner,” said Kohler, who talked about items like Sinner’s fried pickles as unexpectedly amazing. “Our house-made pickles are the best fried pickles you’ve ever had in your life.”

 

And what about happy hour? Stop in on Wednesdays, Thursdays, or Fridays between 3 p.m. and 6 p.m. and all day on Sundays.

“At happy hour and during lunch, we give people the opportunity to see what we can offer at dinner time, but for a lower price point,” said Kohler.

“We have great bar staff,” said Kohler. “Noah is our lead bartender and mixologist for our cocktails. He’s constantly making fun things to try. I personally drink wine and beer, but I still love the smell of our smoked Old Fashioned. Everyone sitting at the bar perks up when that smoke aroma fills the area. It creates a fun buzz at the bar, like a show.”

Customers might find Kohler sipping cabernet at the end of the evening while planning an upcoming Sinner’s wine selection.

“We have specials for wine. I am a Wagner Family fan,” said Kohler. “But we have Quilt, Caymus, Red Schooner. It’s all about having the staples and then changing things up so people don’t get bored.”

While Kohler’s nose for wine is refined, he also recognizes tastes outside his own. His brother, Michael, for example, loves Italian Chianti. “Too much bite for me,” he said.

A Destination for the Holidays 

From now through January 5, 2025, Sinner’s Steakhouse invites patrons to “A Sinner’s Christmas Experience.” With a fully transformed restaurant featuring gorgeous garland, hanging ornaments, giant nutcrackers, and more, you can step into this winter wonderland to enjoy craft Christmas cocktails, food specials, and Santa’s favorite desserts. You can also build your own hot cocoa—a fun activity for all ages. 

Cocktails include the Partridge in a Pear Tree, Santa’s Reif rum coquito, Mrs. Claus’ Italian Cookie, Cousin Eddie’s egg nog, Scrooge’s Usual, The Mele Kalikimaka, and more. Plus, indulge in desserts like Santa’s Cookies and “milk” (Cookie Skillet), the Grinch’s key lime pie, Frosty’s cinnamon bundt cake, Blitzen’s peanut butter chocolate Mousse, as well as many others. You can make reservations on the website. Hurry as table reservations are in demand! 

Giving Back

Sinner’s Steakhouse is also excited to announce the sale of the festive Sinner’s Santa hat, with 100% of the proceeds supporting the incredible work of HolidayExpress.org. To make the season even brighter, Sinner’s Steakhouse will match every dollar donated to Holiday Express!

The Sinner’s Experience

Each of the owners’ strengths shines through during various moments that make up the restaurant’s customer experience. Bill Woehlemann is a friend and business partner to the Kohler brothers, who keeps the books and expenses in line.

Since getting into the restaurant world, Kohler has educated himself about cuts of meat, the dry-aging process, and product sourcing.

“We wanted to stress locally sourced products as best we could with seafood like scallops and lobsters from NJ that are caught miles offshore,” he said. “Our beef purveyor is F.A. DeRosa Meat out of Westfield. The owner is a fourth-generation butcher who knew my brother and went to high school with him. But we hadn’t spoken in 25 years until we saw what he was doing on Facebook. We decided to see if there was any synergy there. He called me right back, and we got into the business model that would work for both of us, to bring the best of the best from local businesses.”

Sinner’s sources quality products from NJ and beyond to create a well-rounded restaurant that offers delicious meals. The staff is also sure to offer guests a memorable experience. Depending on the occasion, those heading to Sinner’s can plan for a raucous night out with a group, an intimate candlelit dinner, or a casual lunch or happy hour session. 

So whether you’re planning a holiday season dinner, getting ahead for Valentine’s Day, or making plans for any time of year, Sinner’s is the place to go when you want to treat someone special to an unforgettable evening of incredible eats and cozy ambiance. 

Sinner’s Steakhouse
20 Inlet Drive
Point Pleasant Beach, NJ
848-232-1672