Crust + Crumble

In the 1930s, Alvin “Stumpy” Thorne sold fresh-caught fish in sandwiches, soups and other treats to tourists on the pier in Spring Lake. The local stand was well known for quality food at fair prices until in 1936 a hurricane wiped out the pier and Stumpy enlisted in the U.S. Army. In 2008, with his family's help, Lucas Ortega picks up where his grandfather left off. Crust + Crumble focuses on bringing fresh focused cuisine to locals and tourists alike. Four miles north of Spring Lake in Asbury Park, Chef Luke has opted for a full-service restaurant rather than a stand on the pier for Crust + Crumble. Come by today and enjoy Stumpy’s legacy at Crust and Crumble.