WHAT’S FOR LUNCH? A BELLYFUL OF SHAPIRO’S

Jan 20, 2017

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.

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January 20, 2017 - 1:15 pm |

WHAT’S FOR LUNCH? A SLOW-PACED GRAZE

Nov 11, 2016

Vegetarian choices on the lunch menu at Graze include bourbon-glazed carrot soup and a mac-and-cheese casserole. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

This past summer, Laercio “Chef Junior” Chamon finally fulfilled his goal of turning Zoe Bistro, which he acquired a year earlier, into Graze.

Now once again open for lunch, the Little Silver restaurant is luxuriously relaxed in pace, aesthetic and culinary concept, even as kitchen staffers thrive on challenging themselves to come up with dishes with a surprising twist.

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November 11, 2016 - 8:44 am |

WHAT’S FOR LUNCH? SMOKIN’ NEW BBQ

Jun 10, 2016

Chopped beef brisket on a roll with sides of collared greens and macaroni and cheese, at Local Smoke. Below, a lunchtime crowd filled the tables. (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

Yes, there’s Lino’s Café on Shrewsbury Avenue, which despite PieHole’s efforts somehow doesn’t get the notice it sorely deserves. And still we heard the mantra, the whine, the plea: “Red Bank needs barbecue.”

Well now, in the space at West Front Street and Rector Place most recently occupied by Delfini’s Gourmet Catering, Local Smoke BBQ slips in with the requested goods.

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June 10, 2016 - 12:11 pm |

RED BANK: BRISKET SMOKED TO THE HEAVENS

Oct 8, 2014

Scott Broschart preps a 15-pound beef brisket for the smoker as his wife, Gina Roselle-Broschart, looks on. Below, PieHole enjoyed a late afternoon lunch of brisket in Broschart’s backyard. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

Scott Broschart dropped PieHole an email recently saying he was going to put a big piece of meat in the smoker out behind his house in Red Bank. Would we care to stop by?

Texas-style barbecue isn’t often successful here on the Green, but we’d heard from several eaters around town about Broschart’s skills. So a few minutes later, we were making plans to meet up at Broschart’s house on Hudson Avenue.

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October 8, 2014 - 2:59 pm |