Kurt Poehler at the Red Bank Farmer’s Market in May, 2020. (Photo by John T. Ward. Click to enlarge.)
By JOHN T. WARD
The farmer who trigged a backlash over disposed produce at the Red Bank Farmer’s Market Sunday defended the practice as a normal result of sorting Wednesday.
In addition, an organization that puts surplus produce into the hands of those who need it backed him for donating carloads of fruit and vegetables weekly, including Sunday.
Customers of the Red Bank Farmer’s Market were alarmed to see good produce tossed into a dumpster Sunday.
After four weeks as a pandemic-era drive-thru, the Red Bank Farmer’s Market plans to resume walk-thru shopping Sunday, its operators announced Tuesday.
The Red Bank Farmer’s Market reopened Sunday, with some changes to limit the spread of the virus that causes COVID-19.
The foremost modification: the market is now temporarily a drive-thru only, with customers encouraged to pre-order their purchases.
Kurt Poehler, above, and his crew from Spring House Farms were ready with arrays of colorful fruits and vegetables.
The popular Red Bank Farmer’s Market will be back sooner than expected, redbankgreen has learned.
Unfortunately, shoppers won’t be allowed out of their cars to squeeze, sniff and taste until the COVID-19 pandemic is no longer considered a threat.
What’s Going On Here? Read on.
The former Red Bank Pizza storefront on Bridge Avenue has been reincarnated as the to-go counter of O Bistro Francais. (Photo by John T. Ward. Click to enlarge)
By JOHN T. WARD
When chef Marc Fontaine opened O Bistro Francais in Red Bank a year ago, local gourmets rejoiced at the return of top-quality French cooking after a six-year absence from town.
Now, Fontaine has turned the disused former storefront pizzeria end of his Bridge Avenue restaurant into a takeout counter to supplement the linen-napkin dining room. And once again, Francophile eaters are over the moon.
Chalkboards list menu options at JJ’s Organic Grill ordering station. Below: waffle sticks. (Photos by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
The Dugo family is betting that certified organic, non-GMO is the future of fast food, and so far, so good: their month-old Red Bank restaurant, JJ’s Organic Grill, is already becoming a popular choice for foodies.
Healthier alternatives for breakfast, lunch and dinner in a relaxed, no frills environment is what you’ll find here in the former Sicilia space, at the corner of Broad Street and Peters Place.
Customers enjoy pizza, salads, wine and beer on a breezy Sunday evening at Birravino’s new beer garden. (Photo by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
Basil T’s Brew Pub was ahead of it’s time when it came to brewing beer in-house in New Jersey. Three years ago, Vic Rallo and partners rebranded the Red Bank restaurant and bar, naming it Birravino and giving it an updated industrial look. But they continued to brew their own beer.
The recent addition of an outdoor beer garden, built off to one side of the original structure, allows customers to wet their whistles under star-studded skies while chilling to the cool breezes coming off the Navesink River. PieHole stepped up to the window for one of the 10 local brews on tap before settling into a cherry-red Adirondack-style chair on the patio.
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The crowd at a recent happy hour at Red Rock Tap + Grill. (Photo by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
Picnic tables, high tops, bar stools: on warm, clear summer evenings, the seats fill up fast at Red Rock Tap + Grill in Red Bank, offering bird’s eye views of Marine Park from multiple tiers. PieHole finds a subdued after-work crowd at happy hour, which runs from 4 p.m. until 7 p.m.
“Happy hour is like this when it’s nice out,” bartender Jennifer Gambino tells us as she muddles lime for a Moscow Mule, the hour’s most popular cocktail, served in a proper copper mug.
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Vegetarian appetizers from Amelia’s Kitchen include grilled corn and sweet potato and black bean chili. (Photo by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
In April, new signage marked a name-change for Pop’s Garage at the Grove West in Shrewsbury to Amelia’s Kitchen. Still part of the local restaurant-empire owned by the Schlossbach family, Marilyn and Richard take a back seat to brother Arthur’s management on this one, which is now named for his daughter, who’s been “been busting [his] tail to make things healthier,” he tells PieHole.
The garden and patio seating outside still segue into an eye-popping kaleidoscope of color inside, and the kid-friendly, party-like atmosphere still comes with a Mexican-themed menu. But Amelia’s tends more to lighter, Baja-inspired cuisine, and a new farm-to-table focus means tacos are out while fresh salads are in.
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Lunch salads and Navesink River views from the deck of the Pearl Restaurant at the Oyster Point Hotel. (Photo by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
On a day of cacophonous gridlock, PieHole found respite at the Pearl Restaurant at the Oyster Point Hotel in Red Bank.
Plans for lunch at another restaurant on the Greater Green went awry when we found it closed. Heading back to Red Bank with streets awash in late afternoon traffic, stomachs growling, we wondered if the Pearl would still be serving lunch.
It was, and an all but empty open-air deck gave us stellar water views on a clear, sunshine-blessed day, as well as a plethora of culinary choices.
Turkey meatballs in pomodoro sauce, shaved brussel sprout salad and sweet potato and asparagus quiche from the Healthy Palate. (Photo by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
Let’s just say that several seasons of culinary indulgence have PieHole seeking healthier lunch alternatives. Fortunately, there are oodles of options on the Greater Red Bank Green to choose from.
This week, we made our way to the Healthy Palate in Little Silver, where everything is organic, dairy- and gluten-free. Owner, chef and “certified eating psychology coach” Jennifer Asfar filled us in on the details of eating clean. More →
Vegetarian French onion soup with complimentary pimento cheese and crackers at the bar of Russell and Bette’s. (Photo by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
Skipping lunch in lieu of a date for early happy hour at Rumson’s charming new Russell and Bette’s on West River Road proves to be smart thinking, as PieHole finds a superabundance of dining choices here.
Pansy-filled window boxes and white stucco give the outside of the restaurant a cheerful veneer. Inside, we find an engaging old-world mood, with dark wood paneling and brick interior walls. Vintage stained glass chandeliers add color, while the bar to the right of the entrance is original to its predecessor, What’s Your Beef.
Lunch specials numbers 1 and 3 from Chicken Kitchen in Shrewsbury Plaza. (Photo by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
Shrewsbury Plaza in Shrewsbury has seen its share of transition, with businesses coming and going, but the Chicken Kitchen, shoehorned into a spot next to a tile store and a nail salon in the strip mall, can boast that it’s been there longer than most.
Matt Kascsak, the restaurant’s third owner, tells PieHole he was born the same year, 1982, that the restaurant was launched. Working for the second owner, he got a feel for what was good and what could be improved. Which was not a lot, apparently.
Shrimp, arugula and capellini pasta at the newly opened GiGi’s New York Style Pizza and Restaurant. (Photo by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
Admiring the new street lights installed as part of a streetscape makeover on Ocean Avenue in Sea Bright earlier this week, PieHole spied the equally new GiGi’s New York Style Pizza and Restaurant.
Located next door to Melonhead in a space that most recently housed the Black Swine restaurant, which moved to a larger spot a block away, Gigi’s turns out to be owned by familiar faces: chef Kenny Gambella and his wife, Kelly, who also own Sonny’s Sandwich Shop just down the street.
Tortelloni and house-made sausage from Buona Sera’s lunch menu. (Photo by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
On a warmer-than-expected spring day, the flung-open doors of Buona Sera Italian Ristorante in Red Bank offer a welcoming sight.
At night the restaurant, at the corner of Maple Avenue and Monmouth Street, can be crowded with party-goers and dates trying to impress, but lunchtime is a different, quieter scene.
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A grilled Buffalo chicken and bleu cheese sandwich from Cluck-U Chicken. (Photo by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
The Anchor Bar in Buffalo, New York, did the culinary world a big favor when it invented what has become a widespread favorite, Buffalo wings. Just about every eatery on the Greater Green, it seems, has a variation of the recipe on the menu, but Cluck-U Chicken in Red Bank stays pretty close to the original.
Queuing up behind a lunchtime crowd in the City Centre strip mall restaurant, PieHole eavesdropped on customers placing orders while formulating its own plan to taste a few items.
Meatballs in a perfect Sunday-style sauce with grilled pesto shrimp. (Photo by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
Found at the end of a short strip mall on White Road in Shrewsbury, the onetime My Sister’s Kitchen space is now home to a venture called Two Cousins Catering under new owners who are, indeed, cousins.
Stopping in on a weekend afternoon, PieHole finds Sue DellaGatta and Rob Klingebiel — whose mothers are sisters — working in a pint-sized kitchen. But the dishes they’re preparing are titanic in flavor.
The Buena Place fish fry combo platter, a recent addition to the menu at Readie’s Cafe. (Photo by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
Restaurants come and go in Red Bank, maybe more often than we like. But there are a few that can brag of longevity and customer loyalty.
Opened in 1957, Readie’s Café is celebrating a big anniversary this year. Tom Fishkin, owner since 2001, tells PieHole that the deli had its launch on Monmouth Street as the Village Pork Store the same year that Elsie’s Subs, another lunchtime institution, opened its doors. It became Readie’s Fine Foods under owner Jack Readie in the 1980s.
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A Cobb salad, at left, with Genoa pasta, right, and primavera pasta at Fresh Bowl. (Photo by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
A deja vu feeling came over us as we checked out the new Fresh Bowl, on Broad Street in downtown Red Bank. It resembles its predecessor, Salad Works, in layout, but owner Giuseppe Amato, has made some interesting and tasty additions to what was an all-salad menu.
A Wednesday special of two pasta bowls for the price of one caught our eye. A bargain such as this is hard to pass up: we can always bring home the leftovers for dinner.
Grilled chicken pesto panini, served with a side salad. (Photo by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
Keeping track of how many years it’s been in Red Bank is easy at Pazzo MMX. Architecturally defined by its red brick facade and bound between an office building and a parking garage on West Front Street, the start date is in the name, which translates from Italian to “crazy 2010.”
PieHole stopped in at lunchtime this week to find a bustling dining room and the aroma of garlic wafting from the open kitchen, where you can keep an eye on every dish delivered.
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Customize your meal by mixing and matching ingredients in a bowl, burrito or taco at Bubbakoo’s Burritos. (Photo by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
For this week’s What’s For Lunch, PieHole takes a a lighthearted romp through a menu of fun ingredients at the new Bubbakoo’s Burritos on Ocean Avenue in Sea Bright.
Taking some of the best features from other fast food joints on the Greater Red Bank Green — such as the ordering system at Jersey Mike’s Subs, where you watch as your plate gets prepared conveyer-belt fashion— and Surf Taco, where light menu options offset the heavier ones, Bubbakoo’s creates quick meals prepared from fresh, made-in-house ingredients.
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A “Grandma” pie fresh from the oven at Lupo Pizzeria. (Photo by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
A sign cut out in the shape of howling wolf hangs at the corner of the building that’s home to the brand-new Lupo Pizzeria in Fair Haven, named in honor of a great-grandmother whose last name means “wolf” in Italian.
So of course, feeling a bit like Red Riding Hood, PieHole had to try the “Grandma” pie.
Pastrami on seeded rye with a side of coleslaw and a traditional pickle bowl at Shapiro’s New York Style Delicatessen. (Photo by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
In a carnivorous mood, PieHole headed over to the newly opened Shapiro’s New York Style Delicatessen in Red Bank, where we found plenty of Jewish-style sandwiches to choose from.
Corned beef and chicken noodle soup are staples at most of the delis on the Greater Red Bank Green, so what sets this place apart from the others? For a transplanted New Yorker, it’s the nostalgic Yiddish menu choices, such as blintzes (sweet stuffed crepes), latkes (potato pancakes), tongue (braised cow tongue) and kishke (stuffed derma), that we haven’t seen or tasted in years.
An eye-catching peppermint-and-spinach-based Grinch Bowl topped with granola at Freshica’s. (Photo by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
It’s the first week of a new year, which means PieHole is trying to stick to its annual get-fit resolutions. So we headed over to Freshica’s in the Red Bank’s West Side Lofts building on West Front Street for a convenient, quick, and healthy lunch.
Open just six months, Jessica Dalmedo’s second store is already busier at lunchtime than her original spot inside Fairwinds Deli in Fair Haven, opened more than four years ago, she tells us. She and her experienced employee, Lee Ann Caporicci, patiently explained the benefits of some of the new-to-us ingredients in their recipes.