Good Food, Good Cheer
Posted On: 01-30-2006
A family that works together every day must get along. Brothers Jim and John Cicarelli own W.L. Goodfellows in Galloway, where they work side by side. The Cicarellis' connection with the food business began when their great-grandfather Nicholas owned the San Giorgio Pasta Company in Philadelphia. Their father, John Sr., opened Chick's in Brigantine in 1964, introducing the French fried lobster tail, which remains a popular staple at Goodfellows. Jim and John both worked there as children. In the early 1980s, John Sr. relocated to Galloway to open a full-time restaurant with his children, who were coming of age.
He thought John's culinary education and experience at Harrah's and Resorts, plus Jim's business degree, would be invaluable. Goodfellows is furnished in rich woods, brass and colorful lighting and antique items line the walls. The menu targets a wide range of tastes. John Cicarelli says, "People have their own perception of good cooking. We have to find a middle ground to please everyone. Our entrees are our real strength, and we serve all types of ethnic and regional foods, including Italian, Mexican, Chinese and Southern style." "People should come hungry. We give quality and quantity at reasonable prices. Zagat says we are ‘worth every penny.' I want to hear customers say they're taking food home, or that they're stuffed," says Jim Cicarelli. Goodfellows features the same menu all day. Entrees average $12.99 to $16.99. Most desserts are under $5.99. Sunday brunch is served from 11 a.m. to 3 p.m. for $9.99. They offer a children's menu for kids under 10.
Goodfellows promotes itself with a Great Reward frequent diner card, which rewards one point per dollar. It returns 5 percent in food or merchandise, starting at $100. "Italian Mangia Mondays" feature special entrees at $14.99. Wednesday is Karaoke Night from 8 p.m. to midnight. Happy Hour at the bar on weekdays runs from 5 p.m. to 8 p.m., with half-priced drinks and appetizers. However, they also feature the same specials from 10 p.m. to midnight daily. Lunchtime drinks, from 11:30 a.m. to 1:30 p.m., are half price. The Goodfellows bar features 50 bottled and 12 draft micro-brewed beers. Twenty wines are available by the glass, plus there are numerous frozen specialty drinks. The restaurant has just introduced its new Curbside Carryout menu service. Customers may call ahead and then pick up their orders at the restaurant's curb. Goodfellows seats 210 and 60 at the bar, which also offers a full menu. Major credit cards and reservations are accepted. Restaurant hours are 11:30 a.m. to 11 p.m. weeknights, and until midnight on weekends. The bar is open until 2 a.m. There are separate smoking and non-smoking areas. Parking is free.
Chef's Corner. French Fried Lobster Tails Brothers John and Jim Cicarelli have been serving this quick and delicious lobster dish for over 40 years, starting at Chicks, which was their fathers restaurant in Brigantine and now at Goodfellows. 1. Using a boning knife, push the tip of the knife into the center of the lobster tail at the last section of the shell just before the tail. 2. Hold down the tail with one hand as you press down on the knife and slice open the shell but not through the meat. 3. Pull out the lobster meat and lay it on top on the shell. 4. Dip each lobster tail in egg batter and then into your favorite breading mixture. Cook for 3-5 minutes in 360 degree oil or until meat is tender and white.