SOMERS POINT — A young southern New Jersey couple is about to bring some Zest to the bayside city’s restaurant scene.
Ross and Lauren Hammer, owners of Zest Restaurant Group with three locations in Cape May, have announced the purchase of Mexiquila in Somers Point with plans to reopen the shuttered Mexican restaurant as Pablo in the spring.
The couple met in Cape May as teens and, in 2020, started buying and restoring homes there and offering them as short-term rentals.
Recently married, the couple parlayed that into the purchase of Taco Cabalitto Tequileria on Beach Avenue, Port Marina on Ocean Drive and Fish House on Sunset Boulevard. “Each concept is thoughtfully crafted to reflect our passion for exceptional hospitality, fresh ingredients and local connection,” its website states. “United by a shared vision and a love for the shore, Zest is more than a restaurant group — it’s a celebration of food, community and the natural beauty of the place we call home.”
In addition, the couple owns a farm in Woodstown where they raise animals, collect eggs and harvest honey.
The site describes Pablo as “a modern, elevated approach to Mexican-inspired dining. Thoughtful design, bold flavors and a vibrant atmosphere come together in a space built for gathering, celebrating and lingering a little longer.”
Mexiquila, which replaced Clancy’s by the Bay on Maryland Avenue, underwent a multimillion-dollar renovation beginning in 2022 but abruptly closed its doors last month.
According to its website, Zest was born from a love story between the Hammers and the seaside town that brought them together.
“They flipped houses. Launched a candle brand. Ran a food truck. Tested, failed, dreamed and pivoted. Every step of their journey has been guided by heart — and a fearless belief in what’s possible,” it states.
Their mission is to “redefine the dining experience in our beloved hometown by bringing a fresh and innovative approach to your culinary excellence.”
They are committed to using locally sourced ingredients and they are wholly dedicated to sustainability.
“From trusted growers to our local commercial fishermen and bakers, every ingredient has a story,” the site says. “Our menus shift with the seasons, often inspired by what’s ripe, what’s fresh and what feels right.”
The quick turnaround from closed restaurant to something new and fresh is welcome in the area, where construction of Bay Ave. Brewery is under way next door, a large housing complex is going up on the opposite corner and the Somers Point Paddle Club, a private swim facility, is nearing completion just to the south.
– By CRAIG D. SCHENCK/Sentinel staff
