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Chef Todd Jacobs, owner of the acclaimed Atlantica in Westhampton Beach, will open Atlantica at the Allegria Hotel & Spa. Photo by Christine Bellini

Long Beach - Chef Todd Jacobs, owner of the acclaimed Atlantica in Westhampton Beach, will open Atlantica at the Allegria Hotel & Spa, set to debut in Long Beach in July 2009. The 143-room hotel will front the Atlantic Ocean on the south shore of Long Island, less than 30 miles from New York City.

The restaurant will feature Chef Jacobs' robust, yet sophisticated American cuisine, which relies largely on locally grown and organic ingredients, a component of his award-winning, 'close-to-door' philosophy. "Guests at Allegria will enjoy the sensational cuisine Todd Jacobs has been serving up in the Hamptons for the past several years," stated Allen Rosenberg, Owner and Founder of Allegria Hotel & Spa. "We have no doubt Atlantica will be the star of the South Shore dining scene for many years to come."

Chef Jacobs will draw on seasonal flavors with dishes from the "Sea" portion of the dinner menu like Pan Seared Local Sea Bass with Chili Lime Beurre Blanc served with Steamed Local Asparagus and Hand-Cut Fries or the Charbroiled Organic Scottish Salmon with Lemon-Caper Vinaigrette accompanied by Oven-Roasted Plum Tomatoes, Steamed Organic Greens and Black Barley. Other culinary creations featured under the menu's "Earth" section will include Roast Sliced Breast of Long Island Free-range Duck with Leg Confit complemented by Oatmeal Stout Drizzle, Sautéed Spinach, Forest Mushrooms and Sweet Potato Puree, as well as an all-natural and farm-raised Pan-seared Peppercorn Crusted Cedar River Farms Hanger Steak Sliced with Green Peppercorn Cream and served with Sautéed Local Organic Vegetable Medley and Roasted New Potatoes.

Starters will be equally tempting with the Stir-fry of Organic Vegetables, Greens and Wild Mushrooms in a Crisp Root Basket with Ginger and Soy as well as the Crisp Tempura-battered Crab Cake with Organic Carrot Purée Tatsoi, Scallionsi and Crisp Rice Noodles. Salad selections will feature traditional greens with a twist, such as the Endive Radicchio and Local Organic Arugula with Toasted Walnuts and Gorgonzola Cheese, and the Local Organic Mesclun and Crisp Endive with Organic Cherry Tomatoes, Dijon Vinaigrette and Fresh Chives.

Chef Jacobs' interpretations of dessert classics like Crème Brûlée and Banana Cream Napoleon with Warm Chocolate Sauce will be sure to satisfy sweet cravings, along with Homemade Ice Cream and Assorted Cookies. For the more health conscious, a Spa Fruit Plate composed of Mango, Pineapple, Raspberries, Fresh Strawberries and Grapes will be available on the menu.

The Atlantica wine cellar will feature over 100 varietals including selections from California and international vineyards, as well as an unrivaled collection from Long Island's North and South Fork wineries. Using his personal relationships with local winemakers, Jacobs will create a menu with local vintages that are unavailable to the general public, as well as to other restaurants. An exclusive wine room will accommodate tastings as well as intimate dinners.

Chef Jacobs' interpretations of dessert classics like Crème Brûlée and Banana Cream Napoleon with Warm Chocolate Sauce will be sure to satisfy sweet cravings.

The stylish 143-seat Atlantica will be situated off the main lobby and will offer dramatic, floor-to-ceiling windows overlooking the two-mile-long boardwalk and Atlantic Ocean. Marine and beach accents throughout the restaurant will unite indoor with outdoor space, and provide guests with a sense of dining al fresco. A private dining room will also be available and will feature an exclusive chef's table which will allow seating for 16 guests. The restaurant will be open for breakfast, lunch and dinner.

The hotel's striking L'onda lounge, which means "the wave" in Italian, will lie adjacent to the restaurant and offer outside terrace service. A large, double-sided fireplace clad in mirrors, 24-seat communal table, and circular bar made from glass mosaic tiles will make it the quintessential setting for waterfront play or cocktail parties. A casual dining venue, Jacks on the Rocks, located at the roof-top spa, will offer lighter selections, salads and sushi, as well as organic juices and fruit smoothies.

Apart from the restaurant, lounge and spa café, Chef Jacobs' team will also oversee room service and all catering for events. The hotel's grand ballroom will accommodate 200 guests and, the oceanfront location will additionally provide opportunities for weddings on the beach and special celebrations under the stars.

A graduate of the French Culinary Institute in Manhattan, Jacobs spent six years running the kitchen at the American Hotel which received the Di Rona Award while he was there. Previously, he worked as Chef Poissonier at Maurice Restaurant and Garde Manager at Le Regence, both in New York City. Jacobs has been a guest chef at the James Beard Foundation and has received wide acclaim for his cooking, as well as his ability to provide guests with a unique dining experience.