Indoor and Outdoor Dining available – find yourself at The Mainland!
Food for the whole family
Delicious Apps, Drinks, and Good Times!
The Mainland Kitchen & Pub offers great food, drinks, and a fun atmosphere for all ages. Eat with friends and family in our outdoor dining area or enjoy the coziness of a fire pit with a crafted cocktail! After your meal, walk over to our Adventure Park to play some arcade games or race some go-karts.
The Mainland Kitchen + Pub is open Sunday through Thursday, 4:00pm – 10:00pm and Friday through Saturday, 7:00am – 11:00pm.
We are now serving a breakfast buffet Wednesday through Friday, 6:30am – 10:30am, Saturday & Sunday from 7:00am – 11:00am.
Meet Our Chef
Kristopher Greene was born in Englewood, New Jersey and began working in restaurant kitchens at the age of 12. Kris attended the Frederick Vocational Culinary program and went on to receive his classical education at the Culinary Institute of America in Hyde Park, New York, where he graduated with a degree in Advanced Culinary Arts and Food and Beverage Management. Finishing his studies in 2003, he accepted the Executive Chef position at Barley & Hops Grill and Microbrewery, where, at the age of 23 was the youngest Executive Chef in the city at that time.
Kris relocated to the Jersey Shore in 2005 and continued his career working at several premium restaurants and hotels. Among them, he was Executive Sous Chef at DaddyO Boutique Hotel and Restaurant in Long Beach Island, Executive Chef of the renowned Mansion Inn, New Hope Pennsylvania and Executive Chef at Atlantic Bar and Grill in Seaside Park. In 2013, Kris accepted the position of Chef de Cuisine at the luxurious Watersedge on the Barnegat Bay. Three years later, he was promoted to Executive Chef position.
Chef Greene has been recognized with several culinary awards for his cooking talent but those he values the most are the two 1st place achievements of the International Chefs Night Out and his induction into Best Chefs America, which is based on peer nominations. Innovative, simple and exploring the modern variations of Continental fusion with a preference for fresh, seasonal ingredients utilizing local herbs, vegetables, hand cut meats, fresh fish and simple sauces is what Chef Kristopher Greene’s cooking style is all about.