"Almost any chef these days will trumpet his reverence for fresh seasonal ingredients, and Mr. Mann is no exception, boasting of his special relationship with the guys who bring in the tuna and swordfish at the docks at Barnegat Light. But unlike many chefs, he is never timid."

"He has a self-taught cook’s confidence in his own palate, and his flavors work together and sing out like a brass band. Items like preserved lemons and wasabi and mango are not all that exotic anymore … but Mr. Mann knows how to use them to liven and deepen his dishes without overpowering them.”