Union Park is one of our very best favorites at which to dine in the entire country. Four years ago, we celebrated a significant birthday for my wife here; a few days ago, she did the same for me. I love the chef's foie gras with its maple glaze. My crab cakes were wonderful. But the piece de resistance was my wife's decision to order the prix fixe meal: tender baby scallops to start, succulent glazed short ribs as the entree', the profiteroles as a desert that is one of her favorites. And all this, as a fixed price meal, for only a dollar less than my crab cakes entree' alone cost me. The service is attentive and professional, the setting indoors is attractive, the outdoor side-porch at which we chose to be seated gave us the fresh air of the evening. My wife and I have been visiting Cape May off and on over just short of four decades, and that leads to a PERSONAL STORY: When we first met in 1978, we had our first dinner date at a fine restaurant in Philadelphia, Maureen's--run by Maureen and her chef husband, Steve Horn. My wife-to-be introduced me to Cape May and two years later, we were married here by a probation officer (a story for another time) in a luxurious B&B. Shortly after that, the Horns moved to Cape May to open Maureen's here. Unbeknownst to us at the time, we have been the beneficiary for years of Union Park's great chef, John Schatz, who took over behind the scenes at Maureen's in Cape May and later, when the Horns moved to Longboat Key in Florida, followed them to continue his mastery in Maureen's there, before finally returning to Cape May to open Union Park. So our appreciation of his artistry is almost as old as our marriage and has weathered the test of time as well as we think we have. Hail to the Chef. TIP: No, Union Park does not have a liquor license, but you can bring your own BYOB wine with no corkage charge, and frankly, not paying for restaurant booze makes this restaurant's tab much more reasonable that those of other rivals in this resort destination.
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