Dish will serve its last entrees and desserts on Sunday. (Photo by John T. Ward. Click to enlarge)
By JOHN T. WARD
There will be a changing of the tableware in coming weeks as one restaurant leaves downtown Red Bank and another takes its place, redbankgreen‘s Retail Churn has learned.
Also in this edition of Churn: a four-year-old ballet studio is growing by, um, leaps and bounds.
Anthony Ferrando discusses his newly rediscovered appreciation for hands-on cooking while preparing ravioli from scratch. Below, the completed ravioli. (Photo by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
Like movie stars who return to their roots by taking a role in a Broadway play or indie film, experienced chefs sometimes also need to revive themselves.
For chef Anthony Ferrando, a partner in the restaurant Dish in Red Bank, that means returning to the kitchen, where many of the routine tasks have been taking up by helpers, to do more inspired cooking. It also means means bringing together raw ingredients to form a recipe.
“I have a great kitchen staff here,” Ferrando said. “My sous chef, John Bonilla, has been with me for nine years, and Antonio Comacho started here as a dishwasher and is now in charge of the grill. They know what to do. They can run this kitchen.”
“There are going to be some great changes here, though,” he added in the next breath.
Dish chef Anthony Ferrando tells PieHole readers where to get the best pizza in a town with a lot of options. (Photo by John T. Ward. Click to enlarge)
By JIM WILLIS
Under the weather of another snowstorm – and another bout of cabin fever – PieHole went to downtown Red Bank looking for some culinary inspiration.
We sat down with chef Anthony Ferrando of Dish, on White Street, to ask if he might suggest a few interesting meals for the home cook. We ended up getting that and a whole lot more, including some insights into his favorite food stops in town.
The reviewer from the Times says a visit to the White Street restaurant is “worth it.” (Photo by Peter Lindner; click to enlarge)
Dish, a restaurant on White Street in Red Bank, scored a positive review in the Metropolitan section of the New York Times Sunday.
Food critic Karla Cook, however, had some issues with the ventilation system and a door chime.