“The Nail,” as it’s known by the locals, is the famed iconic surfer bar and restaurant that made a name for itself in the ‘70s. Back in the day lifeguards, surfers and beautiful beach bunnies gathered around the wood bar that was rumored to be the longest in all of Cape May. Now it’s your turn to join in the fun for breakfast, lunch or dinner.
Restaurant Hours
Sunday - Thursday: 8:00am - 9:00pm
Friday - Saturday: 8:00am - 10:00pm
Bar Hours
Sunday - Thursday: 11:00am - 10:00pm
Friday - Saturday: 11:00am - 11:00pm
Head to the Nail for good vibes all season long. In the summer, gather around the fire pit for a cold drink. When the weather starts to cool down, come on in and sit by the indoor fireplace. Kids’ meals are served on a souvenir Beach Shack Frisbee, giving you a fun after-dinner activity. Indoor spaces spill into outdoor seating, sand bar and fire pit.
Chef Jimmy Burton brings big flavors and a laid-back vibe to The Rusty Nail, serving up dishes that celebrate Cape May’s beachy charm. With fresh, locally-sourced ingredients and a coastal twist on classics, every bite is packed with bold tastes and feel-good vibes.
Young, old and even four-legged friends are invited in from the beach for live entertainment and Rusty Nail’s beach blanket comfort food that can also be wrapped to go.
The Rusty Nail is proud to host a regular lineup of talented musicians. Head down for a bite, a brew, and some good tunes all season long.
Executive Chef Jimmy Burton, a Cape May native, brings heritage and passion to The Rusty Nail's kitchen. Inspired by his grandmother’s decades-long culinary legacy, Burton honed his skills at Johnson & Wales and has made fresh, locally-sourced cuisine his signature. From homemade clam chowder to seafood tacos crafted with day-boat fish, his menu exemplifies farm-to-table dining, incorporating ingredients from Beach Plum Farm. A devoted family man and avid fisherman, Burton is known for his kind leadership style and commitment to creating authentic, memorable meals in a relaxed beachside setting.
