A Delicious Legacy Thrives on LBI

When Toby Sweeney walks into a room, her passion and energy are palpable. Sweeney, the owner of iconic LBI restaurants Terrace Tavern and Delaware Oyster House, is a proud second- generation business owner on Long Beach Island. Having taken over the side-by-side restaurants from her father in 2017, Sweeney has updated and brought a new vibe to both. Steve Eisenberg, Sweeney’s father, bought the Terrace Tavern in 1986 and Sweeney pitched in over the years working in a variety of roles, from dishwasher to waitress and even manager at one point. “I’ve done every job,” Sweeney says. “That definitely gives a good perspective, and I think my staff knows when I’m training them and imparting philosophies to them, it’s not coming out of nowhere. I got my hands in there.”

When the chance to purchase the restaurant arose, and with prior experience in teaching and sales, Sweeney jumped at the opportunity to bring her skills together with “a lifestyle I would love and a business I know well…[it] all could come together.” Sweeney has an incredible sense of pride in taking over what her father grew over the years and being able to continue to grow and elevate the two spots. “Being a second-generation owner and being part of the systems my dad put into play is such an honor. I had the opportunity to step onto the shoulders of a giant and take what he built, make it stronger, and try my best to operate from a place of integrity that I know he instilled in me.”

With an appreciation for all that her father built, paired with the strong desire to keep things new and fresh, Sweeney has incorporated a modern perspective into enhancing the dining experiences at both restaurants. Over the last several years, Sweeney has brought new dining options to the community. An open-air pavilion has allowed for a full outdoor dining experience, encompassing a true terrace addition to the establishment. A catering branch has allowed for expansion in other ways to the brand. “There’s so much down season here; seventy-five percent of the season is filling the holes until you can get to your high season…we have a liquor license, we have the kitchen, we have the staff, we need to offer these services,” Sweeney explains. Speaking of seasons, Sweeney thinks of the off season as a way to examine what has worked vs. what things may need improvement before summer rolls around again. “The way I look at it is how a retail store might prepare for Christmas: months and months in advance. In the off season, you get a chance to breathe and reflect; it’s a great opportunity to hone your craft and get ready for what it’s going to look like [next] summer.”

While Terrace Tavern operates during the summer season and caters to families looking to enjoy each other’s company while cracking crabs, having some drinks, and listening to live music, Delaware Oyster House is open year-round and favors a “sophisticated informality” dining experience. The crab fried rice is the most popular menu item followed by a variety of oysters, and the pizza, all steadfast features on the seasonally rotating schedule. Next door at Terrace Tavern, visitors to the island and locals alike have made the burger number one in popularity, followed by the steam pots, then the crab cake sandwich.

Sweeney’s success is a team effort. “I have so many great, hardworking employees that I couldn’t do this without. There are a lot of details you need to ensure are being done the right way by the right people and for me, satisfaction comes on payday when my employees get their paychecks—it’s a great feeling.” In addition to the staff, Sweeney relies on several mentors in the area who have offered guidance all along the way and have assisted in coming up with ways to enhance the businesses. Sweeney has a very ‘when life gives you lemons’ outlook on life. She is unabashedly open about recent personal challenges and how the strength she found to get through them carries over into her professional life and continues to make the restaurants even stronger. She doesn’t take for granted the legacy she has to uphold. “I think [my dad’s] very proud and I’m very proud of him, it’s two-fold. Not a day goes by that I don’t recognize and appreciate the work he did to get it here; it’s like becoming a parent and understanding what your own parents had to do.”

Sweeney is also cognizant of how special it is to live and work on the island. “The spirit of the people on Long Beach Island is so incredibly unique and LBI in general is very special.” When not at her own restaurants, Sweeney can be found supporting other local businesses including The Arlington and the Black Whale for dinner and Wally’s for breakfast, as well as favorite retail shop, Sink R Swim. “This island is very much a family; we all have a shared experience. When it comes to interacting with other local business owners, it’s uplifting and positive [because] we’re all on the same page.” For Sweeney, there’s “magic and beauty” in seeing the enjoyment her guests have in visiting Terrace Tavern and Delaware Oyster House. “We love sharing the things that are important to us with the community” and it’s that passion and energy that will keep people coming back for more.

About Terrace Tavern & Oyster House: You can find more information about each restaurant by visiting their respective sites (Terrace Tavern, Oyster House). We also suggest following their TikTok account for some good laughs and behind the scenes of what really goes on.

About the writer: Brielle Bleeker has been vacationing on LBI since childhood and is happy to continue the tradition with her husband and children. As a freelance writer, Brielle has published articles related to books, travel, food, and wellness. She counts down all year long to summertime on the sandbar.