By Sarah Fertsch
For nearly two decades, Chef Tom Howell served up hearty breakfasts, homemade favorites and a healthy helping of hospitality at T.W. Howell’s in Pomona. When the beloved restaurant closed its doors in October, longtime customers wondered where they would find their favorite dishes again.
As it turns out, they won’t have to travel far. Howell has found a new home at Reddog’s Hi Point Pub in Absecon, bringing his signature breakfast offerings, decades of culinary experience and several longtime employees to the historic neighborhood tavern.
Even better, the move marks a homecoming for the chef, who worked in the Hi Point kitchen before opening his own restaurant.
Now, nearly 20 years later, he’s returning to familiar territory, joining forces with owner Lilly Peterson to usher in a new chapter for the Absecon landmark.
For Lilly, the partnership is another step toward her goal of restoring Hi Point’s reputation as a welcoming gathering place for the community.
A military veteran who served 10 years and left the service as a captain, Lilly went on to work as an executive with T-Mobile and earned an MBA before entering the restaurant industry.
Despite her extensive business background, she quickly discovered that owning a neighborhood tavern presented an entirely different challenge. “No amount of schooling can teach you what you learn by experience,” she said.
When Hi Point went up for sale, Lilly and her partners saw an opportunity to preserve a piece of local history. According to Lilly, prospective buyers had considered demolishing the building, which has been a community fixture since 1960.
Instead, she wanted to preserve its character and bring new life to the establishment. The property was purchased in 2023, beginning a journey of renovations, improvements and reimagining what a neighborhood pub could be.
The goal was never to erase the past, but rather to build upon it.
“In this industry, the beauty of it is you meet a lot of wonderful people,” Lilly said. “A lot of regulars, a lot of people who depend on the friendships that they develop in these bars to thrive.”
For some customers, she explained, the local watering hole is much more than a place to grab a drink. It’s where they find companionship, conversation and a sense of belonging.
And now, with Howell at the helm of the kitchen, Hi Point hopes to give customers another reason to gather around the table.
Howell’s culinary journey began when he was just 13 years old, learning the fundamentals of cooking from his father, who was also a chef. “One thing he taught me was to use top quality food, cook it well, and be a decent person,” Howell said. “That’s always worked for me my whole life.”
The Galloway native spent years working in restaurants, hotels and catering before opening T.W. Howell’s, which became a breakfast and lunch institution in Pomona.
After 19 years in business, Howell and his brother, who was also his business partner, decided it was time to sell. At 65, Howell was ready to slow down, although he wasn’t quite ready to hang up his apron.
He envisioned semi-retirement, perhaps working a couple of days each week to keep his culinary skills sharp.
Having met Lilly and her business partner Joe, who had visited T.W. Howell’s for breakfast, Howell began considering whether his experience could help Hi Point succeed.
He stopped by to discuss the possibility, and the partnership quickly took shape. The arrangement brings together two established South Jersey dining traditions while giving loyal T.W. Howell’s customers a new place to enjoy their favorite meals.
Breakfast officially debuted at Hi Point on Thursday, Nov. 5, and Howell said the response was immediate. He estimated that approximately 80% of his customers that morning were familiar faces from his former restaurant.
Some of those diners have been following Howell’s cooking for decades, beginning when he worked at Hi Point the first time.
Others remember him from his extensive catering career, during which he prepared food for thousands of weddings and other celebrations.
Howell laughed as he recalled customers approaching him years later to mention that he had catered their wedding in 1985. That sense of loyalty has helped make the transition particularly meaningful.
And for anyone wondering whether the breakfast menu lives up to its reputation, Howell has an impressive lineup of comfort-food classics and creative specialties.
His approach centers on American homestyle cooking, fresh ingredients and locally sourced products whenever possible.
“I know a lot of local farmers,” Howell said, explaining that he frequently visits farms to select ingredients himself. Fresh seafood is another priority, reflecting the region’s coastal character.
The new breakfast menu features an extensive selection of eggs Benedict, including versions made with traditional Canadian bacon, pork roll, bacon cheesesteak, bacon cheeseburger, fried tomato and spinach, Southern fried chicken and lump crab.
Those with a sweet tooth can indulge in Howell’s cereal-crusted French toast, stuffed with cheesecake and topped with cherries. The crunchy coating combines Cap’n Crunch and Corn Flakes for an inventive twist on the breakfast staple.
Another signature dish is grilled oatmeal, a longtime customer favorite. Howell prepares thick oatmeal with brown sugar, cinnamon and fruit, then presses it onto a buttered grill until the outside develops a golden, crispy crust. It’s served alongside fresh fruit for a comforting breakfast with a little something unexpected.
Howell isn’t making the transition alone. Ricardo, a kitchen employee who has worked alongside him for more than 35 years, has joined him at Hi Point, along with two longtime servers, Laura and Becca.
Keeping familiar team members together means customers can expect not only their favorite dishes but also some of the friendly faces they remember.
Breakfast is served Thursday through Saturday from 9 a.m. to 2:30 p.m., adding a new dimension to Hi Point’s established lunch, dinner and entertainment offerings.
Lilly is also planning a special breakfast event on Nov. 14 featuring acoustic music as a way to welcome Howell’s customers and thank the community for its continued support.
The restaurant already hosts a variety of weekly activities, including karaoke, football gatherings and live entertainment, but Lilly hopes its expanded food offerings will help reinforce the sense of community that made the original Hi Point a neighborhood institution.
She also emphasized the importance of giving back. The tavern offers meals at Christmas for veterans and others who may be in need or have nowhere else to celebrate.
Ultimately, she hopes Reddog’s Hi Point Pub will be remembered as a comfortable, safe and family-friendly gathering place where people of all ages feel welcome.
With a beloved local chef back in the kitchen, a familiar breakfast menu and generations of memories within its walls, Hi Point is proving that sometimes the best way to move forward is to welcome an old friend home.
Sarah Fertsch of Egg Harbor Township holds a Bachelors of Arts in Public Relations. She is a locally renowned poet, storyteller, and dog lover.
