Our Story

In the midwest, “supper club” means a spot where you can not only have a great meal, but a spot that functions as a bit of a social club too – a place to enjoy remarkable food + great company. One of our favorite parts of the night, has been watching our customers interact – running into neighbors and friends, meeting up with family, or just enjoying a night out together – it’s our own little social club. So, we figured what could be more apt – then calling ourselves the 100 Steps Supper Club.

The “raw bar” side – well that comes from wanting a nice, traditional oyster bar to belly up to and dive into raw oysters, clams, and other great seafood. We like to think we have one of the best fishmongers in the business – fresh fish + shellfish every day sourced direct from the boat to you – so why not show off a bit!

100 Steps Supper Club + Raw Bar Story

The two meet in our new spot, 100 Steps Supper Club + Raw Bar – with a nice oyster bar in the dining room with a shucker ready to serve up whatever was fresh at market that morning, and a talented team in the kitchen ready to help make your night delicious . Welcome.

Jack Tagmouti, Proprietor

Saad “Jack” Tagmouti, an expert in restaurant management and hospitality, is the general manager and proprietor of 100 Steps Supper Club + Raw Bar.

Prior to working at 100 Steps Supper Club + Raw Bar, Jack held a managerial as well as event coordinator position at a prestigious fine dining restaurant “The Frog and The Peach.” With a background in business as well as real estate, Jack brought his expertise in sales as well as customer satisfaction to this five star restaurant that featured as one of the top restaurants in the New Jersey Monthly magazine.

An enthusiastic manager with drive and determination, Jack has proven to ensure that a restaurant operates efficiently and profitably. Within the 18 years of employment at Frog and the Peach, he established a track record of maximizing guest satisfaction and profitability while maintaining high standards of food and service. Through his extensive work and strong business ethics, Jack also presented a positive and fashionable image of the business. His background also includes wide knowledge of the hospitality industry, its working practices, recruitment, and pay, conditions of employment and diversity issues.

Along with Jack’s strong motivational and influential people skills, he holds an eye for detail and the ability to drive consistent brand standards. With his exceptional experience in organizing private functions and events, Jack is highly regarded in bringing sustainable and seasonal ingredients and impeccable service together for a memorable dining experience.

Jack Tagmouti
Joe Beninato

Joe Beninato, Executive Chef

Joe Beninato, Chef of 100 Steps Supper Club + Raw Bar, grew up around food and the kitchen industry lifestyle starting at the age of 8. His Mother was a Pastry Chef, doing time at Metuchen Inn and The Frog and the Peach. While spending time after elementary school at the restaurants, the chefs would always prepare a little dish for him which sparked his curiosity and growing interest in food.

His first job was a bus boy at the age of 15 at the Metuchen Inn, he worked there for 4 years eventually becoming a server along the way. He credits this job as his first real glimpse into the fine dining restaurant industry and while working closely with the Chef Don Reeves he was able to actually fill in for cooks when needed, mostly preparing salads, appetizers, and desserts.

It wasn’t until Joe turned 23 that he decided to dive head first into the kitchen. Chef Bruce Lefebvre of The Frog and the Peach allowed him to come in a couple times a week and help out the kitchen staff. Seven months later a full time position opened up and Bruce offered him the job which he accepted immediately. During this period, he graduated from Middlesex County College with an Associates in Culinary Management.

Joe went on to do an apprenticeship in Florence, Italy for 4 months and upon returning home he landed a job three days later at Ursino. Under Chef Peter Turso’s command, he honed his craft and his palate. Peter had an endless amount of knowledge and became a mentor to Joe. Upon the closing of Ursino, Joe worked at a few restaurants in Jersey City before making his way to 100 Steps. When fellow Frog alumni, Jack Tagmouti called him and asked him to be the Chef, it was a feeling that Joe describes as fate. Now, 30 years old, Joe hopes to continue and build upon the legacy of 100 steps. By working closely with the well trained and fully capable staff behind him, he will put everything he has learned onto his plates and continue to surprise the guests every visit.